Tuesday, January 3, 2012

Holiday Cookie Trio- Gingersnaps, Oatmeal Rum Raisin and Salted Mudslides

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Is it strange that I am kind of glad the holidays are over? I mean don't get me wrong, they were great and I loved them but I don't usually mind January and February since it gives me some down time. I made these cookies a while ago for a little mini reunion I had with some of the girls from high school. I'm just now getting around to posting them... that's how crazy this season has been.

Let's start with the gingersnaps. Nothing says Christmas like gingersnap cookies. At least in my house. My roommate does "ginger mooshies" since she likes them chewie. I'm not much of a cookie person but I rather have chewy over crispy as well.
The molasses is what gives it that dark, rich color as well as that tasty flavor you get with gingersnaps.
Mine spread out way more than I thought they would so I recommend placing them further apart than the standard 1-2 inches. I guess I didn't take into account the molasses that causes the cookies to spread!
You can see where I had to cut them apart. Oh well, they were still delicious. Next up is the Oatmeal Rum Raisins which were absolutely divine! If I had to pick a favorite cookie, it would probably be Oatmeal Raisin. Add the rum to it and these cookies just shine! The key to this recipe is the soaking of the raisins in the rum. The longer I soak them, the better the cookies.
I froze mine for a few hours so the flavors really had time to get in there. When it was time to bake them, slicing them was easy because the alcohol made them soften quicker.
They turned out quite nicely, I will say. The batch is small so doubling it is always an option.
And last but not least, I made Salted Mudslides because... well who doesn't like chocolate cookies with Kahlua? Pre-rum addition, they still look yummy!
Post-rum addition... over the top!
When it was time to hand these out, I opted for ease over anything else. I put 4 of each in a clear bag, tied with Christmas ribbon and gave them a label.
You can see how I made the label over at the Make On Through page, my new crafts section. It won't be updated as often as my baking blog, but every once in a while I will add something that I have thrown together! That's all for now! Happy New Year!

Recipes:

Gingersnaps
Yields: 3 dozen

2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
3/4 cup (6-ounces) vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 extra large egg at room temperature
1/4 cup molasses (not blackstrap)
1/3 cup granulated sugar for rolling

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, clove, pepper, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and sugars together until light and fluffy, about 2-3 minutes.  Add the egg and molasses and beat until combined.  Scrape down the sides of the bowl and beat again.  Add the flour in three additions and mix until just combined.  

Cover the bowl with plastic wrap and refrigerate for about an hour to firm.  (Dough can be made in advance and refrigerated up to 2 days or frozen for up to 1 month).

Preheat the oven to 350ยบ F.  Place the 1/3 cup sugar in a shallow bowl.  Line a baking sheet with parchment paper; set aside.  Using a small ice cream scoop or spoon, shape the mixture into 1-inch balls and roll in the sugar.  Place the balls 2-inches apart on the prepared baking sheet.  Bake until the tops are rounded and slightly cracked, about 12-15 minutes (12 minutes for a chewier cookie, 15 minutes for a crisp cookie).

Allow the cookies to cool on the pan for 2 minutes.  Transfer to a wire rack to cool completely. 

Oatmeal Rum Raisin
Yields: 12

1/2 cup raisins
2 tablespoons dark rum
3 tablespoons unsalted butter, softened
3 tablespoons brown sugar
3 tablespoons sugar
1 egg yolk from 1 large egg
1/4 cup + 2 tablespoons flour
1/4 + 1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/4 + 1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup rolled oats

Preheat the oven to 350. In a small bowl, stir together the raisins and dark rum. Set aside and let soak.
In a medium bowl, cream together the butter and sugars for 1-2 minutes. Once thoroughly combined, add the egg yolk.

In a small bowl, whisk together the flour, baking powder and soda, cinnamon, allspice, and salt. Add half of it to the butter and sugar mixture, mixing until just combined. Add the remaining dry ingredients, and beat til combined. Do not over mix. Stir in the oats and raisins (include any rum that was not absorbed).

Divide into 12 balls and bake 13-15 minutes, or until golden brown. Don’t be afraid to let these cookies get a little color–the browned butter and rum flavor combo is delicious.

Salted Mudslides
Yields: 2 Dozen

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1/4 teaspoon sea salt
1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)
1 cup chocolate chunks
sea salt for topping

Preheat oven to 325 degrees F. Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.

Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt.

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