This month we decided to present you the georgeous iPhone cooking app “COOKIES” from Martha Stewart! In this app you can find several basic recipes but also some special treats and gifts for different occasions. Here we’ll share some of the recipes we have tried:
Chocolate-and-Cream Sandwich Cookies:
These chocolate cookies filled with a vanilla buttercream are really delicious. They taste so crunchy and chocolaty but still are very soft and vanilla flavoured as well, just yummy! Be careful: not to bake the cookies for too long, otherwise they won´t be that mellow!
Active time: 25 min
Total time: 1 h 35min
- 1 ¼ cups (150g) all-purpose flour
- ¾ cup (85g) Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, melted
- 2/3 cup (150g) packed light-brown sugar
- 1 large egg
- 4 tablespoons unsalted butter, softened
- 1 ½ cup (180g) confectioners’ sugar
- ¼ cup (55g) granulated sugar
- 2 teaspoons pure vanilla extract
Step 1: In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.
Step 2: Divide dough in half; roll out between 2 sheets of parchment paper to a ¼ -inch (0,6cm) thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
Step 3: Preheat oven to 350°F (175°C), with racks in upper and lower thirds. Line 2 baking sheets with parchment. Using a 2-inch (5cm) cookie cutter, cut dough into rounds. Place on sheets, 1 inch (2,5cm) apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks to cool.
Step 4: Spread half the cookies with 1 tablespoon cream filling; top with remaining cookies. (To store, refrigerate in an airtight container up to 5 days.)
Step 1: In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners’ sugar and granulated sugar, beating until combined. Beat in vanilla.
The apricot jam in these cookies tastes so good with the lemon zest in the dough, just perfect!
Makes: 2 ½ dozen
Active time: 1h 10m
Total time: 4 hours
- ¾ cup (90g) slivered almonds
- ¾ cup (170g) sugar
- 2 cups (240g) all-purpose flour, plus more for work surface
- ½ cup (115g) plus 7 tablespoons cold unsalted butter, cut into pieces
- 3 large egg yolks
- 1 ½ teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 8 ounces (224g) bittersweet chocolate, coarsely chopped
- ¾ cup (180ml) heavy cream
- ¾ cup (105g) apricot jam
Step 1: Pulse almonds and sugar in a food processor until almonds are coarsely ground. Transfer to a bowl. Pulse flour and butter in food processor until mixture resembles coarse meal. Add yolks and lemon juice; pulse just to combine. Add almond mixture and lemon zest, and pulse until dough just comes together. Turn out dough, and knead once or twice to fully combine. Shape into a disk, wrap in plastic, and chill 2 hours or up to one day.
Step 2: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out dough to ¼ -inch (0,6cm) thickness. Cut out rounds with a 2-inch (5cm) cookie cutter. Place on parchment-lined baking sheets, spacing 2 inches (5cm) apart. Bake, rotating sheets halfway through, until golden brown on edges, about 18 minutes. Let cool on a wire rack.
Step 3: Place chocolate in a heatproof bowl. Bring cream to a boil and pour over chocolate. Let stand 5 minutes, then stir until smooth. Let cool, whisking occasionally, until thick enough to spread.
Step 4: Spread jam over half of cookies (about 1 teaspoon each); sandwich with remaining cookies. Spread ganache on top. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.
Chocolate-Coconut Cheesecake Squares:
For this special treat I decided to use the heart shaped pans, my friend Niki offered me for my birthday. You can set the cakes to cool in the fridge but can enjoy it warm as well! Serve them with fresh fruits like banana or berries.
Makes: 7 dozen
Active time: 30 min.
Total time: 1 day + 3 hours 15 min.
- ½ cup (115g) unsalted butter, softened, cut into 2-inch (5cm) pieces, plus more for pan
- 2 cup (180g) finely ground graham crackers
- 3 cups (240g) finely shredded unsweetened coconut
- 5 ounces (140g) semisweet chocolate, finely chopped
- 2 ounces (56g) milk chocolate, finely chopped
- 1 cup (225g) plus 3 tablespoons granulated sugar
- 3 large whole eggs plus 5 large egg yolks
- 12 ounces (336g) cream cheese, room temperature
Step 1: Preheat oven to 350°F (175°C). Butter a 9-inch (23cm) square baking pan; line with parchment, leaving a 2-inch (5cm) overhang on 2 sides. Butter parchment. Stir together graham cracker crumbs and 2 cups (160g) coconut.
Step2: Place both chocolates and 3 tablespoons sugar in a heatproof bowl set over (not in) a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 whole egg.
Step 3: Stir chocolate mixture into graham-cracker mixture. Press evenly into prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.
Step 4: Beat cream cheese and remaining cup of sugar (225g) with an electric mixer on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 whole eggs, 1 at a time, until well combined. Scrape side of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
Step 5: Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
Step 6: Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
Step 7: Run a sharp knife around edges of pan, and use parchment to lift cheesecake from pan. Run a knife under hot water, and dry well. Cut cheesecake into 1-inch (2,5cm) squares, wiping knife clean between cuts. Serve immediately, or refrigerate in a single layer in an airtight container up to 1 week.