Cookies, bars, shortcakes and shortbread
Walnut cookies are just the beginning...
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Dear SOS: Just back from some choice New York City restaurants and hoping to replicate in L.A.: Any chance you could get the recipe for the compost cookie from Momofuku?
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Dear SOS: No kidding — these are the most amazing!
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Dear SOS: On a recent trip to London, I was quite taken with the chocolate chip cookies I ate at Gail’s restaurant and bakery [341 Fulham Road in Chelsea].
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Dear SOS: I am from North Carolina and recently visited Los Angeles.
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Dear SOS: Milk has the best molasses cookies I’ve ever had.
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Total time: 1 hour, 20 minutes, plus cooling time Servings: 16 bars Note: You can substitute ½ cup chocolate chips for the chocolate chunks.
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This recipe leads to treats that are rich but not too sweet.
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Total time: 40 minutes, plus chilling time Servings: About 4 dozen cookies Note: To make cinnamon sugar, mix 1 tablespoon ground cinnamon (or to taste) with a quarter cup of granulated sugar. 1 cup shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt Cinnamon sugar 1.
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Total time: 1 hour Servings: About 3 dozen cookies 1 pound blanched almonds, either whole or slivered 2 cups sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 3 egg whites 1.
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Hamantaschen with poppyseed filling Total time: 6 1/2 hours; much of it is chilling time Servings: This makes about 3 dozen hamantaschen Note: You can buy poppyseeds in bulk at kosher, Eastern European and Middle Eastern markets.
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Keeflees Submitted by Michele Yockey of Arroyo Grande “This recipe has been in the family for at least 115 years.
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Peppermint pinwheels Submitted by Shauna Cruz of Vallejo, Calif., originally published in Taste of Home magazine ‘Four years ago, my roommates and I started the “Annual Christmas Cookie Sweatshop” party for our friends and family, and I make over 1,000 cookies for them to eat and decorate (hence the “sweatshop”).
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Banbury tarts Submitted by Jacqueline Shubitowski of Sherman Oaks “My mother-in-law, Ruth Shubitowski, makes wonderful baked goods, but her Christmas cookies are the best....
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Amanda’s amazing sugar cookies Submitted by Amanda Rettke of Shafer, Minn.
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Bourbon balls Submited by Kate Wheeler of Pasadena “Something about the flavor of liquor in desserts just screams “holiday” to me.
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The ultimate wedding cookie Submitted by Bonnie Zanardi of Whittier “Years ago, I saw the recipe printed on a bag of C&H sugar.
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Sour cherry rugelach Submitted by Leah Koch of Los Angeles “In 2005, my mother died of ovarian cancer the day after Christmas.
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Silver bells Submitted by Holly Hall of Glendale “Our family has been rolling out and decorating silver bells for 40 years.”
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Grandma Chandler’s Christmas cookies Submitted by Christy Cowell of Pasadena “These cookies will never win a beauty contest — they look kind of like potatoes!
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Nana’s Russian tea cookies Submitted by Jody Truitt of Los Angeles ‘My Nana Ida was born in Russia in 1899 and immigrated to the U.S. in 1904.
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Polvorones (Mexican wedding cookies) Total time: 1 hour, 45 minutes Servings: Makes 1 1/2 to 2 dozen cookies Note: Adapted from “My Sweet Mexico” by Fany Gerson Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1 1/2 cups (3 sticks) butter 1 cup superfine sugar 2 cups flour 1 cup almond flour 1/2 teaspoon vanilla extract Sifted powdered sugar, for dusting 1.
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Mom’s chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies.
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Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1.
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Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner’s sugar, for dusting the finished cookies Black pepper, to garnish (optional) 1.
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Rosemary marshmallow squares Total time: 20 minutes, plus cooling time Servings: 12 1/2 cup (1 stick) butter 1 tablespoon finely chopped fresh rosemary 1 (16-ounce) bag plain marshmallows 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 (12-ounce) box crisped rice cereal 1.
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Curry shortbread Total time: 1 hour, plus chilling times Servings: Makes about 2 dozen (2-inch) shortbread cookies 1 1/2 teaspoons curry powder 1 cup (2 sticks) butter, at room temperature 1 cup confectioner’s sugar 1 teaspoon vanilla extract 2 cups (8.5 ounces) flour 1/4 teaspoon kosher salt 1.
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Total time: 20 minutes Servings: 3 dozen cookie cups 1 (18-ounce) package peanut butter chocolate chip cookie dough 36 miniature peanut butter cups 1.
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Dear SOS: There is a wonderful little bakery in St. Helena, Calif., called the Model Bakery.
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Baking doesn’t get much easier than shortbread. It has just a few ingredients, and variations are a cinch.
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Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1.
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Festive mandelbrodt Total time: 1 hour, 20 minutes plus chilling and cooling times Servings: Makes 3 to 3 1/2 dozen pieces Note: Less sweet than tishpishti, this dry cookie is almost like a once-baked biscotti, only thicker.
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Tishpishti Total time: 1 1/2 hours Servings: Makes about 20 pieces Note: Although it originates in the Balkans, this delicious sweet reminiscent of baklava is popular among North African Jews as well, both on Yom Kippur and throughout the High Holidays.
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Dear SOS: San Diego’s best bakery, Bread & Cie, makes a fab bar called a paradise bar.
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A recipe adapted from Mountain Restaurant in Idyllwild
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Basic Parisian macarons Total time: 1 hour, plus cooling and assembly times Servings: 2 to 2 1/2 dozen sandwich cookies Note: Based on a recipe from “Macaron” by Pierre Hermé.
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Chocolate macarons Total time: About 1 hour, plus cooling and assembly times Servings: 24 to 30 sandwich cookies Note: Adapted from “Chocolate Desserts by Pierre Hermé,” by Pierre Hermé and Dorie Greenspan.
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Danish wreath cookies Total time: 1 1/2 hours Servings: Makes about 8 dozen cookies (yield will vary depending on piping tip used and size of cookies) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.
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Cantucci — Biscotti di Prato Total time: About 1 hour, plus cooling times Servings: Makes about 5 dozen cookies Note: Adapted from “Flavors of Tuscany” by Nancy Harmon Jenkins.
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Recipe: Emily’s chocolate mandel bread
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Recipe: Paximathakia Portokaliou
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American-style biscotti Total time: About 1 hour, plus cooling times Servings: Makes about 2 1/2 dozen cookies Note: Adapted from “The King Arthur Flour Cookie Companion” 6 tablespoons unsalted butter at room temperature 2/3 cup sugar pinch of salt 1 teaspoon vanilla 1 1/2 teaspoons baking powder 2 large eggs 2 cups (8 1/2 ounces) unbleached all-purpose flour 1.
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Almond biscotti Total time: 1 hour Servings: Makes 3 1/2 dozen cookies Note: Adapted from “A Platter of Figs and Other Recipes,” by David Tanis.
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Mother’s Biscotti 1 1/3 cups sugar 1/2 teaspoon salt 1/3 cup olive oil, plus extra for work surface and baking pan 1 teaspoon vanilla extract 1 teaspoon almond extract 3 eggs 3 cups matzo cake meal, about 1 cup whole almonds Beat sugar, salt, oil and vanilla and almond extracts with electric mixer fitted with paddle or by hand until creamy.
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Hazelnut Biscotti Active Work Time: 30 minutes * Total Preparation Time: 1 hour 20 minutes Note: Some gourmet markets sell peeled hazelnuts.
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Apricot Biscotti Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes Nonstick cooking spray 1/4 cup (1/2 stick) butter, softened 1 1/2 cups sugar 3 egg whites, divided 1/4 cup nonfat egg substitute (equivalent to 1 egg) 2 teaspoons vanilla extract 1/4 teaspoon almond extract 2 tablespoons minced fresh sage, or to taste 1 cup chopped dried apricots 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt * Heat the oven to 350 degrees.
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Chewy Ginger-Sour Cherry Biscotti Active Work Time: 25 minutes * Total Preparation Time: 55 minutes From Michaela Rosenthal, Woodland Hills. 1/3 cup oil 1/4 cup dark molasses 1 cup sugar, plus more for rolling 1 egg 2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup chopped macadamia nuts or peeled hazelnuts 1 cup dried sour cherries 1/2 cup minced crystallized ginger Heat the oven to 350 degrees.
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They’re generously sized, but you may want more than one.
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Strawberry-rhubarb stained-glass cookies Total time: 3 hours Servings: About 20 cookies Note: From Mary Ellen Rae in the Times Test Kitchen.
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My mother’s hamantaschen, but filled with Nutella Total time: 1 hour, 20 minutes, plus chilling time Servings: About 3 dozen cookies Note: Three-cornered hamantaschen, the quintessential Purim cookie representing Haman’s pocket, his hat or his ear (depending on whom you ask), is traditionally stuffed with poppy seed or dried fruit fillings.
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Total time: About 1 hour, 15 minutes, plus chilling and cooling times Servings: Makes about 6 dozen (3- to 4-inch) cookies Cookie 1 cup (2 sticks) butter 1/2 cup sugar 1 egg 1 tablespoon vanilla extract 1/2 teaspoon baking powder 3 cups (12 ounces) sifted flour 1.
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Total time: About 1 hour, plus chilling time Servings: Makes about 6 dozen cookies Note: Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets. 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 egg, divided 1/2 teaspoon almond extract 1/2 teaspoon salt 1 1/2 cups (5.25 ounces) sifted cake flour 1 cup ground almonds, divided 1/2 cup coarse decorating sugar 1.
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Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1.
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Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1.
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Total time: 1 hour, 15 minutes plus cooling and chilling times Servings: Makes about 3 dozen cookies 1/2 cup honey 1/2 cup molasses 3/4 cup brown sugar 1 egg 1 tablespoon lemon juice 1 teaspoon grated lemon zest 2 3/4 cups (11.7 ounces) flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon nutmeg 1/3 cup chopped candied orange or lemon peel 1/2 cup chopped almonds plus blanched half almonds (whole almonds halved lengthwise) for garnish, divided 1 cup sugar 1/2 cup water 1/2 teaspoon corn syrup 1/4 cup powdered sugar 1.
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Total time: About 1 hour, plus freezing time for the dough Servings: About 9 dozen cookies 1 cup (2 sticks) butter, at room temperature 1 cup sifted powdered sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon cream of tartar 2 1/2 cups (10 ounces) sifted flour 1/2 cup chopped pecans 1/2 cup candied whole red cherries 1/2 cup candied whole green cherries 1/2 cup candied orange peel 1.
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Total time: 45 minutes Servings: Makes about 75 cookies 1 cup (2 sticks) butter 1 cup sugar 1 egg, divided 1/2 teaspoon cinnamon 2 cups (8 ounces) sifted flour 1 tablespoon water 1/2 cup chopped walnuts 1.
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Total time: 30 minutes, plus 30 minutes chilling Servings: About 36 Note: To toast nuts, spread them on a baking sheet and toast at 350 degrees until lightly browned, about 10 minutes.
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Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills.
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Dear SOS: Many lemon bars are either too sweet or much too tangy.
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From “There’s never too much” by Regina Schrambling Total time: 45 minutes Servings: Makes 36 madeleines Note: This is best made with small, slender zucchini, which are not as watery.
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Total time: 1 hour, plus chilling and assembly time Servings: Makes about 18 medium ice cream sandwiches (or 36 cookies) Note: The sea salt can be omitted, but it balances the sweetness of the ice cream.
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Total time: About 2 hours, plus chilling and assembly time Servings: Makes about 35 medium ice cream sandwiches (or 70 cookies) Note: Sandwiches are best assembled one day ahead to allow the cookies to soften slightly. 3/4 cup (1 1/2 sticks) butter, at room temperature, plus extra for rolling 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup for rolling, divided 2 eggs 2 teaspoons vanilla 2 cups loosely packed sweetened shredded coconut 2 cups (8 1/2 ounces) flour 3/4 teaspoon salt 1/4 teaspoon baking soda About 3 quarts premium ice cream such as vanilla, coconut or lemon 1.
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Total time: 1 hour, 20 minutes, plus chilling and assembly time Servings: Makes about 18 large ice cream sandwiches (or 36 cookies) Note: Adapted from “Sunday Suppers at Lucques” by Suzanne Goin.
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Total time: 2 hours, 15 minutes, plus cooling time Servings: Makes about 80 cookies Note: From pastry chef Brian Kim of La Terza in West Hollywood 8 tablespoons (1 stick) butter 1/2 cup sugar 2/3 cup brown sugar, packed 1 egg 2 2/3 cup pastry flour 1 teaspoon baking powder 1 teaspoon cinnamon Pinch salt 3/4 cup dried cranberries 3/4 cup raw whole pistachios 1.
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Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter.
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Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1.
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Total time: About 1 hour Servings: 5 dozen cookies 1 cup (2 sticks) butter, at room temperature 1 1/2 cups sugar plus 3 tablespoons sugar, divided 2 large eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon kosher salt 3 tablespoons five-spice powder 1.
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Total time: 1 1/2 hours, plus freezing time for the gelato and macerating time for the strawberries Servings: 8 Note: Adapted from a recipe by Craft pastry chef Catherine Schimenti.
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Total time: 40 min. 4 pints strawberries, rinsed and hulled 1/4 cup sugar 10 shortcakes 2 cups whipping cream, whipped Cut strawberries in half and toss with sugar.
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Total time: 40 minutes Servings: 6 Note: Coarse sugar can be found at baking and cooking supply stores as well as well-stocked markets. 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon grated orange zest (about 1 large orange) 6 tablespoons cold butter, cut into cubes 2 hard-boiled egg yolks 3/4 cup heavy cream, plus extra for brushing Coarse sugar for dusting (granulated sugar can be substituted) 1.
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Dear SOS: Julienne’s bakery in San Marino has delicious graham cracker chewy bars dusted with powdered sugar.
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Total time: 35 minutes, plus chilling and cooling time Servings: Makes 2 dozen cookies 1/2 cup (1 stick) butter, softened 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup chopped walnuts 1/2 cup buckwheat flour 1/2 cup flour 1.
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Dear SOS: Years ago there was a recipe for (pistachio) madeleines in the newspaper.
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Total time: 40 minutes Servings: Makes about 1 1/2 dozen cookies Note: Adapted from Eric Lechasseur of Seed Kitchen.
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Total time: 1 hour, plus overnight chilling Servings: Makes about 5 1/2 dozen Note: From test kitchen director Donna Deane 1/2 cup pine nuts 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter 1 1/4 cups confectioners sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons finely chopped thyme 1 cup finely chopped dried apricots 1.
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Total time: 1 hour, plus overnight chilling time Servings: Makes 5 1/2 dozen cookies Note: From Donna Deane 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) cold butter 1/2 cup chunky peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 cup finely chopped peanuts 1 cup finely chopped bittersweet chocolate 1.
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Total time: 1 hour, plus overnight chilling time Servings: Makes about 5 1/2 dozen cookies Note: Adapted from “Pure Dessert” by Alice Medrich 2 cups flour 1 cup walnuts 3/4 cup sugar 1/4 teaspoon salt 2 teaspoons fresh, finely ground medium-roast (not espresso-roast) coffee beans, plus about 70 whole beans for garnish 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter 1 tablespoon plus 1 teaspoon brandy 1 1/2 teaspoons vanilla extract 1.
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Total time: 50 minutes, plus chilling and cooling time Servings: 25 bars Note: Creamy wildflower honey is whipped with air, giving it a thick texture.
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Total time: 40 minutes, plus chilling and cooling time Servings: About 5 dozen cookies 1 1/2 cups old-fashioned rolled oats (not quick cooking or instant) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 1 teaspoon vanilla extract 3/4 teaspoon salt 1 1/2 cups flour 1.
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Total time: 50 minutes, plus chilling and cooling time Servings: 4 dozen bars or 2 dozen wedge cookies Note: This recipe makes enough dough for 2 pans of cookies, so you can try a pan of each variety if you’d like.
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Lemon-myrtle, lavender-Earl Grey, hazelnut-orange -- the selection of tea cakes from Valerie Confections screams spring.
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Dear SOS: I was at Auntie Em’s Kitchen in Eagle Rock today for the first time.
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Because the right balance of tart and sweet isn’t so easy to come by.
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Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from “Desserts by the Yard.”
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Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane.
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Lavender cookies at Akasha invite cravings.
