Rugelach, Asianified

The other day I found some bricks of cream cheese way in the back of the fridge that were pretty darn close to the expiration date. Naturally, the first thing that came to mind was cheesecake. Steven isn't the biggest fan of cheesecake so I made two mini cheesecakes instead of a full recipe. That took care of 2 bars, but there was still one left. I racked my brain trying to think of what else I could do with the cream cheese and the second thing I came up with was the cream cheese based dough of rugelach. The first time I make something, I try to stick to the most traditional recipe as possible. For rugelach, that meant a combination of apricot jam, walnuts, chocolate, raisins/currants, and poppy seeds. But it didn't work out quite like I planned because I didn't have the apricot filling. I grabbed a jar of yuzu marmalade because it was the only jam in the house, and the color is pretty close right? Then I thought well, I'll just Asianify the whole thing! Instead of cinnamon I used fresh ginger and instead of poppy seeds I used sesame seeds. Citrus and chocolate go pretty well together, so I added some chopped chocolate, which ended up being the lone traditional ingredient. I decided against all of the nuts and dried fruit in the pantry because nothing else seemed to match the yuzu and sesame. What I ended up with was the combination of yuzu, ginger, sesame, and chocolate wrapped up in a flaky cream cheese dough. Sounds pretty weird but it turned out surprisingly delicious!

Note: I also included the traditional filling if you want to go that route.

Rugelach, Asianified
Dough recipe adapted from both Cook's Illustrated and Traditional filling adapted from Dorie Greenspan

Dough
1 1/2 C all purpose flour
1 Tbsp sugar
1/8 tsp salt
1 stick butter (1/2 C or 4 oz.), cold cut into 1/2 in pieces
4 oz. (half a bar) cream cheese, cold, cut into 1/2 in pieces
1/4 C sour cream

Traditional Filling:
2/3 C apricot jam
1/2 tsp cinnamon
1/4 C chopped toasted walnuts
1/4 C currants or raisins
1/2 C finely chopped chocolate or mini chocolate chips
2 Tbsp poppy seeds (optional)

or

Asianified Filling:
2/3 C yuzu/citron marmalade
1/2 tsp freshly grated ginger
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1/2 C finely chopped chocolate or mini chocolate chips

Glaze
1 egg beaten
2 - 3 Tbsp raw sugar

In the bowl of a food processor, add the flour, sugar, and salt and pulse to mix. Scatter the butter and cream cheese pieces and pulse a few times to cut it into the flour, stop about halfway to add the sour cream. The pieces of butter and cream cheese should still be relatively large before you add the sour cream. Scatter spoonfuls of the sour cream over the mixture and continue to pulse until the mixture starts to form large curds. Don't over work the dough otherwise you won't get the flaky layers.

Turn the dough onto a work surface and press the pieces together. Divide the dough into two pieces, flatten it into a disc, wrap in plastic wrap, and chill for at least 2 hours.

Before you bring the dough out, heat the jam in a small saucepan or in the microwave until it is warm and easier to spread. If you are using fresh ginger and yuzu, mix the freshly grated ginger into the warm jam. If you are using the apricot and cinnamon filling, add the cinnamon to the other dry ingredients for the filling.

If you are using sesame seeds, add both the white and black seeds to a small skillet and toast over medium heat until the white ones look golden brown, about 3 minutes.

In bowl, mix the dried filling ingredients together, for the traditional filling that would be the cinnamon, chopped nuts, dried fruit, chocolate, and poppy seeds (if using) and for the Asian filling that would be the toasted sesame seeds and chocolate.

Preheat the oven to 350 degrees F. Bring out a disc of the dough and roll it out into a 11 - 12 inch circle. Spread half of the jam over the dough and then scatter half of the dried filling ingredients. Cut the dough into 12 wedges, first cutting the dough into quarters, then each quarter into 3 equal pieces. Roll each wedge, starting at the base of the triangle, the point of the wedge should be on the exterior of the dough.

Refrigerate for 30 minutes or freeze for 15 minutes before baking.

Before baking, brush the tops of the cookies with beaten egg and sprinkle some raw sugar on top. Bake only one tray at a time. Bake in a 350 degrees F oven for 22 - 25 minutes. The cookies should be golden.

Linzer Cookies

The plan was to continue the Chinese Cooking 100 1/2 series but with Valentine's Day just around the corner (in about 30 minutes as I write this), I couldn't resist posting these heart shaped linzer cookies. The linzer cookie is based on the linzertorte, a tart with a crust made with ground nuts and filled with jam or preserves. The linzer cookie dough is pretty much the same dough used for the tart crust with the difference being that it's cut into fun shapes. The cookies and the cutout center can be cut into any shape you desire and you can fill them with any jam flavor, my favorite being raspberry or strawberry. These heart shapes cookies with a ruby red jewel center are simply perfect for Valentine's day.

Linzer Cookies
Adapted from Dorie Greenspan's Baking
Makes about 20 to 24 sandwich cookies

1 1/2 C ground almonds or hazelnuts
1 1/2 C AP flour
1/2 tsp cinnamon
1/4 tsp salt
1 stick (8 Tbsp) butter
1/2 C sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract

Raspberry or strawberry jam
Confectioner's sugar for dusting

If you're starting from raw hazelnuts, toast them in a 350 degree oven for 10 minutes or until golden brown. Then transfer them to a kitchen towel and use to towel to rub off as much of the skin as possible. Transfer the skinned hazelnuts to a bowl and shake out the towel outside so the skins don't fly everywhere.

If you're starting with raw almonds, follow these instructions to blanch them. Squeeze the nuts out of the skin and toast them in a 350 degree oven until they are dry and lightly golden but not browned, about 5 to 10 minutes.

Cool the nuts completely before grinding them. Pulse them in a the food processor until they are finely ground.

Whisk the ground nuts, flour, cinnamon, salt and salt together in a mixing bowl, set aside.

In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. In a small bowl, beat the egg with the vanilla and almond extract. Add half of this to the butter, beat and scrape down the bowl, beat until combined then add the rest of the egg mixture. Continue to beat until combined. Add the dry ingredients and continue mixing until all the ingredients have been combined.

Divide the dough in half, shape each piece into a disc, and wrap in plastic wrap and chill, 2 hours in the fridge or 45 minutes in the freezer (the dough can be stored for in the fridge for 3 days or 2 months in the freezer).

Preheat the oven to 375 degrees and line two cookie sheets with parchment paper or a silicone baking mat. Keep one disc of dough in the fridge and roll out the other disc. Lightly flour your work surface and roll out the dough until it is about 1/4 in thick. Cut out as many cookies as the dough can fit. Gather up the scraps with the second disc of dough and continue to roll out the dough and cut out the cookies. Cut out the centers of half the cookies.

Transfer the cookies to the baking sheet and bake for 12 - 14 minutes or until the cookies are golden, dry, and firm to the touch. The cookies don't spread so they don't have to be spaced out too far apart. Cool the cookie sheets completely before baking a second batch.

Heat up some jam in the microwave or on the stove top until it is warm. Spread about a half a teaspoon to a teaspoon of jam on the cookie and place a cookie with a cutout center on top. Lightly dust with powdered sugar before serving.

Day 12: Butterfinger Chocolate Chip Cookie

I hope you guys aren't sick of cookies by now but here we are, the twelfth cookie! The recipe is a day late because I didn't have any Butterfingers yesterday but now the missing ingredient has been purchased and the final cookie has been baked. These Butterfinger chocolate chip cookie were originally created as a way to use up leftover Halloween candy but serendipitously, it turns out that the Butterfingers work very well in cookies. The candy keeps it's crumbly crunch and even caramelizes slightly in the oven.

The recipe is an adaptation of Cook's Illustrated chocolate chip cookie recipe, which by the way makes an awesome chocolate chip cookie. I added a bit of peanut butter to boost the Butterfinger flavor. I like to use the fun size candy bars and chop them up. Sometimes parts of the candy completely crumbles into little shards but that's fine, mix it all into the dough, Butterfinger dust and all. The smaller pieces melts into the cookie while the larger chunks keep their shape. I'm guessing you can also use the Butterfinger BBs (though the BBs might be a little too big) and skip the chopping, but I love the rustic look of the chopped up chunks.

If you can't find the Butterfinger bars, you can try substituting chopped up Heath Bars or just toffee/peanut brittle pieces in general. I like using Butterfingers because of its crumbly and loose texture (easy on your teeth). Toffee may be too hard in a chewy cookie, especially after baking.

Butterfinger Chocolate Chip Cookie
Adapted from Cook's Illustrated Chocolate Chip Cookie

2 C flour
1 1/2 stick (12 Tbsp) butter, melted and cooled
1/4 C creamy peanut butter
1 C packed brown sugar
1 T vanilla extract
1 egg
1/2 tsp baking soda
1/2 tsp salt
1 C bittersweet or semi sweet chocolate chips
Roughly 2/3 to 3/4 C chopped Butterfingers (5 or 6 fun size bars)

Preheat the oven to 325 degrees F.

Chop the butterfingers into roughly 1/2 inch pieces.

In a bowl, whisk the flour, baking soda, and salt together. In a separate bowl, whisk the melted and cooled butter, peanut butter, brown sugar, egg, and vanilla until smooth.

Add the dry ingredients to the wet ingredients mix until almost combined, stir in the chips and chopped butterfingers.

Form 1/4 C balls of dough. The recipe will make about 16 cookies. Space the balls of dough about 3 inches about and gently flatten them a bit to aid their spread.

Bake at 325 degrees F for about 15 to 18 minutes or until the edges have set but the center still looks underdone. Rotate the sheet halfway through baking. Start checking the cookies at 13 minutes. Let the cookies cool on the cookie sheet.

So there we have it! 12 holiday cookies for Christmas 2007. Enjoy everyone!

Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona
Day 7: Alfajores
Day 8: Orange Cranberry Pistachio Biscotti
Day 9: Brown Sugar Cookie
Day 10: Flaky Black Sesame Cookie
Day 11: Gingerbread



I will be submitting these to Susan for her Eat Christmas Cookies Event. So head on over for even more Christmas Cookies!

Day 11: Gingerbread

With only two recipes to go, I opted for a very classic Christmas cookie. I don't have any Christmasy cookie cutters but I do have an adorable set of Easter cookie cutters, which explains the gingerbread ducks.

Gingerbread can be a tricky to work with because the dough tends to get a little sticky but just keep the dough very cold when you work with it. Stick the dough in the freezer for 10 minutes if you need to. For chewy gingerbread roll it out a little thick, about 1/4 inch, and bake them for a short amount of time and leave them a tad underbaked. For drier cookies used for decorations, bake them longer to harden them. For thin and crispy gingersnap-like cookies, roll the dough thinner and bake them a little longer.

Gingerbread Cookies
3 C AP Flour
10 Tbsp (1 stick + 2 Tbsp) butter
1/2 C packed dark brown sugar
1/2 C molasses
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp salt
2 tsp powdered ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg

Beat the butter until fluffy. Add the brown sugar and beat until evenly mixed. Then add the egg, molasses, and vanilla and continue to beat until smooth. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Add the dry ingredients to the wet and mix until everything is thoroughly combined.

Gather the dough in a mound and flatten into a disc. Wrap in plastic wrap and chill in the freezer for 15 minutes or in the fridge for an hour.

Preheat the oven to 350 degree F. Lightly flour the dough and roll out the dough in between two pieces of parchment to about 1/4 inch thick. Peel off the top layer of parchment then flip the dough over and peel off the bottom layer of parchment. Use a cookie cutter of your choice to cut out pieces of dough. Bake for 8 to 10 minutes, the cookie will still be soft. Do not overbake.

Gather up the scraps in a mound and rechill the dough to roll it out again, otherwise it will be too sticky to work with.

Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona
Day 7: Alfajores
Day 8: Orange Cranberry Pistachio Biscotti
Day 9: Brown Sugar Cookie
Day 10: Flaky Black Sesame Cookie

Day 10: Flaky Black Sesame Cookie

We're nearing the end of the 12 Days of Cookies and I wanted to make a Chinese cookie. The problem is that there aren't many classic Chinese cookies and no fortune cookies do not count. The lack of home baking is because most Chinese households don't even have an oven and baking is primarily done in bakeries in the form of little bread buns and pastries, rarely, if ever, cookies. But for the purposes of this cookie event, these Thousand Layer Cookie will be our Chinese cookie of the day because 1. Steven's mom bought these at our local Asian supermarket (99 Ranch) and 2. There are Chinese characters on the packaging (which I think say qian ceng bing aka Chinese for Thousand Layer Cookie), which makes these Chinese cookies (good reasoning right?). So when you open up the wrapper, inside is a cookie about 2 inches long, 1 inch wide, and roughly 3/8 inch thick. There are a few sugar crystals on top of the cookie to give it an extra crunch. Break it in half and you see that though it is not 1000 layers, it is indeed very flaky, with a few black sesame seeds.





The main difference between Chinese baking and Western baking is that the Chinese use lard instead of butter (we like our pork and pork products). As a result of using lard, the baked goods are flakier and more tender but lack the characteristic flavor of butter. My goal was to recreate this cookie at home because they're really, really good and addicting. The ingredients seemed pretty straight forward: 1. use a combination of butter and shortening to approximate lard, 2. add in some whole wheat flour (because the back of the wrapper had a picture of wheat, again more good reasoning right?), 3. some black sesame seeds, 4. and finally some raw sugar on top for crunch. The hardest part of this recipe was creating the flaky texture.

My first attempt was to use the Chinese pastry technique. An oil dough (shortening, butter, and flour) is sealed inside a water dough (flour, oil, water, sugar) and rolled out and folded repeatedly, much like puff pastry. However, I've never made puff pastry or Chinese pastry before so this led to the disastrous result of One Layer Cookie (bleh). So I tried a second technique, which was to adapt a basic pie dough recipe to create the flaky layers. The layers will not be as uniform and distinct as a cookie made with the Chinese flaky pastry technique but this is much easier to do at home and with a food processor, the dough takes a minute to put together.

And the results? As you can see, my cookie does not have as many handsome layers as the original. Texture wise, it is a little more crunchy and fragrant than the packaged cookie because I used a little butter in combo with the shortening. I learned that my Chinese pastry technique definitely needs more practice and I will continue trying to recreate the original cookie. But this recipe is a great start (A for effort *thumbs up*) and the cookies have excellent flavor. The black sesame seeds adds a delicious nuttiness and the raw sugar adds a great crunch to this unique cookie.

Flaky Black Sesame Cookie

3/4 C AP flour
1/2 C white whole wheat flour (if you don't have it AP flour is fine)
4 Tbsp cold shortening
4 Tbsp cold butter
1/4 C sugar
1/4 tsp salt
1 1/2 Tbsp black sesame seeds
3 - 5 Tbsp ice cold water
1 - 2 Tbsp raw sugar

Mix the two flours, sugar, salt, and black sesame seeds until everything is evenly combined. Cut the shortening and butter into cubes and scatter them in flour. Make sure your shortening and butter are very cold. Use a food processor and pulse the butter with the flour until the mixture looks crumbly and the butter pieces are no bigger than a pea. Alternatively use a pastry cutter or two forks and cut the butter into the flour.

Start with 3 tablespoons of water and scatter it over the mixture. Pulse in the food processor slightly until the dough comes together. If it still looks dry add a little bit more water (I used a little over 4 tablespoons). If you're doing this by hand, scatter the water over the mixture and fold with a spatula and press the crumbs together until the dough starts to come together.

Form the dough into a flat disc, wrap with plastic wrap, and chill in the fridge for at least an hour or in the freezer for 15 minutes.

Preheat the oven to 350 degrees.

Flour your work surface and roll out the dough into a rectangle until it is about 1/4 inch to 3/8 inch thick. Scatter raw sugar on top of the dough and gently press in. Cut into 1 inch by 2 inch portions and place them on a baking sheet. Bake until the cookies are golden, about 25 to 30 minutes.

Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona
Day 7: Alfajores
Day 8: Orange Cranberry Pistachio Biscotti
Day 9: Brown Sugar Cookie

Day 9: Brown Sugar Cookie

Sugar cookies are a ubiquitous part of the holiday cookie platter. Though fun to decorate, they are often bland and not very fun to eat. I'm not a big fan of eating food coloring icing anyway. But these brown sugar cookies are a whole another story. With hints of butterscotch, molasses, and caramel, these cookies are anything but ordinary. I really have to give it to Cook's Illustrated for coming up with such a delicious cookie using (as with many CI recipes) what may seem like a strange but ingenious technique. This cookie sounds deceptively simple, just take a regular sugar cookie and swap the granulated sugar with brown sugar, but this caused a variety of problems. In the end after much tweaking, the key step was using browned butter. Browned butter adds an amazing depth and irresistible fragrance to this cookie. It is a crucial step that should not be skipped.

Like a normal sugar cookie, the cookie is rolled in sugar and I chose to roll these in some raw sugar, which adds a delicious crunch to the exterior of the cookie. The fragrance of browned butter, the crunch of raw sugar, and a chewy interior bursting with brown sugar flavor creates a truly unique and addictive cookie. I adapted the recipe by getting rid of an egg yolk since I have too many egg whites in the freezer already and decreasing the sugar (originally the recipe called for 1 3/4 C) because otherwise the cookie is much too sweet. Remember to keep an eye on the butter because it will go from browned to burnt faster than you can say beurre noisette.

Raw sugar or turbinado sugar is unrefined sugar cane and comes in the form of pale golden crystals. You can buy it in packet form but I believe it also comes in larger box quantities. I really recommend using raw sugar, as opposed to the substitute sugar mix, because not only does it provide a better crunch, the bigger crystals also look great.

Brown Sugar Cookie
Adapted from Cook's Illustrated

1 3/4 sticks butter (14 tablespoons)
2 C AP flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 C packed dark brown sugar (use soft brown sugar; old and hard brown sugar will make a drier cookie)
1 egg
1 Tbsp vanilla

Sugar coating
1/3 - 1/2C raw sugar
or if you don't have raw sugar
3 Tbsp sugar
3 Tbsp dark brown sugar

In a small saucepan melt 10 tablespoons of butter, reserve the remaining 4 tablespoons and set aside, over medium low heat. Do not use a nonstick skillet or saucepan with a dark finish because you will not be able to gauge how dark the butter solids are. The butter will melt, then a white foam will appear onto of the melted butter. Continue to cook and stir. The white foam will disappear and pay close attention because pretty soon the butter will start to smell nutty and caramelly and the solids will start to brown at the bottom of the pan. It will take about 1 to 3 minutes. Once you see the solids start to turn golden brown, remove the pan from heat but continue to stir. The residual heat from the butter will continue to caramelize the butter solids. Once the solids are nutty brown (return the pan to low heat if you need to brown the butter a tad more) stir in the remaining 4 tablespoons of butter to slow the cooking process. Transfer the mixture to a heatproof bowl (like the bowl of a KitchenAid) and set aside for 15 minutes. To cool the butter faster, dip the bottom of the bowl in a pot of cold water.

Preheat the oven to 350 degrees F. In a shallow dish pour out raw sugar or if you don't have raw sugar, make a mixture of white sugar and brown sugar. Set this aside for rolling later.

Add the 1 1/4 C packed brown sugar, egg, and vanilla to the melted butter in the bowl, and mix until everything is evenly incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until evenly combined and no pockets of flour remain.

Form about 1 1/2 to 2 tablespoon balls of dough, making 24 cookies. Roll each ball of dough in sugar and space them 2 inches apart. Bake until the cookies are puffy and the edges have set but the centers are still underdone, about 12 to 14 minutes. Rotate the cookie sheet halfway through baking. Do not overbake.

Remove the cookie sheet and cool the cookies on the sheet for 1 - 2 minutes. Then remove to a rack and cool to room temperature.

Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona
Day 7: Alfajores
Day 8: Orange Cranberry Pistachio Biscotti
Day 9: Brown Sugar Cookie



I will be submitting these to Susan for her Eat Christmas Cookies Event. This recipe is another one of my favorites! So head on over for even more Christmas Cookies!