BLOGLOVIN
­

Why Did You Eat That: Luxury Cookies

By |December 8th, 2011|Recipes, Why Did You Eat That?|
Share
Email, RSS Follow

You know what goes really well with wine?  Cookies.  Okay, maybe not (but kind of).  Ever since I was little, my favorite cookies were the delicious cookies my mom made from a much fabled recipe.  The Neiman Marcus cookies.  You see, there’s quite a bit of urban legendry behind the recipe.  Stories say that a woman and her daughter were duped into paying $250 for the recipe and when Neiman’s wouldn’t budge on the bill, she sent out the recipe to anyone who could read.  Whether fact or fiction, this is a pretty perfect cookie recipe and a bit more traditional than hamantaschen.  So grab a glass of wine and head to the kitchen to start baking.

Ingredients:

  • 2 cups butter
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 5 cups blended oatmeal
  • 24 ounces chocolate chips
  • 2 cups packed brown sugar
  • 1 teaspoon salt
  • 1 (8 ounce) Hershey Bars (grated)
  • 4 large eggs
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 3 cups chopped nuts walnuts
Directions:
  1. Measure oatmeal and blend in a blender to a fine powder.
  2. Cream the butter and both sugars. 
  3. Add eggs and vanilla.
  4. Mix together with flour, oatmeal, salt, baking powder and soda. 
  5. Add chocolate chips, grated Hershey Bar and nuts.
  6. Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
  7. Bake for 10 minutes at 375° or until golden.

Couple things: This recipe yields 96 cookies.  I cut it in half, but if you feel like you wanna house 96 cookies, more power to ya.  Also, depending how big you make the cookies, you may have to adjust the baking time.  Mine were kinda giant and baked for 15 minutes.

Because your cookies should be as fabulous as you are.

xx,
WhyDid

Why Did You Eat That: Bah Hamantaschen

By |November 28th, 2011|Recipes, Why Did You Eat That?|
Share
Email, RSS Follow

With the holiday music comes the holiday baking.  While many opt for gingerbread and sugar cookies, I happen to be quite fond of hamantaschen.  I’m a little late to the game on these (or at least I never knew how to pronounce the name of these sweet treats), I’ve fallen hard and fast.  A traditional cookie made during the Jewish holiday of Purim, they are sure to delight any sweet toothed cookie lover.  While they look pretty fancy and complicated… again, I made them.  If I can do it- so can you.

Ingredients:

  • 2/3 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 1/2  cups all-purpose flour
  • 1 teaspoon baking powder
  • dash of salt
  • Fruit filling (I used apricot, raspberry, and almond)

Directions:

  1. Cream the butter with sugar. Add egg and continue creaming until smooth. 
  2. Add the vanilla.
  3. Stir in flour, baking powder, and salt until a ball of dough is formed (a food processor would have been helpful for this). 
  4. Chill for 2-3 hours, or overnight.
  5. Preheat oven to 375 degrees.
  6. Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch.
  7. Cut circles of dough with a drinking glass or round cookie-cutter. 
  8. With your finger put water around the rim of the circle. Fill with 1 teaspoon of filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.) 
  9. Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden. (I prefer for them to be a bit lighter, so stay near the oven- they cook fast).

Be sure to let these cool before boxing up or trying to serve/eat.  It takes a little bit of time before the fruit filling goes from molten lava back to solid again.  I may or may not know this because I splattered it down the front of my face and shirt.  Patience is a virtue, my friends.  You also might notice I rolled out the dough on tin foil (DOH!).  Wax paper would be a more prudent choice- but beggars can’t be choosers and it all worked out in the end.  So, be sure to add these delicious (and impressive) cookies to your holiday baking repertoire.

xx,
WhyDid

© COPYRIGHT WHYDID.COM 2015

BLOGLOVIN