Geneva Cookies

12 Days of Cookies
– Day 12 –

I’m in love with Pepperidge Farm cookies. It takes a lot of restraint for me not to pick up a bag of Milano cookies or a tin of Pirouettes. Another favorite is their Geneva cookie, so when my friend pointed me in the direction of a DIY version on Izy’s site, Top With Cinnamon, I knew these were a must make!

Plus.. today is Day 12 of the 12 Days of Cookies!! Yay!! While I’m a bit sad to be done with this series (mainly because I have SOO many other cookie recipes I want to make), I must admit I’m relieved as it was awfully time-consuming and, frankly, I’m tired of washing dishes!! ;-)

With that being said, I’m going to be taking a break from here until the New Year. While I have things I want to share with you all, I just don’t have the time to post during the holidays. I’d rather take that time to work on some new things to share with you all starting in January. So, enough about that… time to focus on this last batch of cookies!

Geneva Cookies

Mmm… cookies.

These are super easy to make, although a little time-consuming with the rolling process. Izy suggests you can simply press them into circles, but I really didn’t find the process all that hard. Plus, while one batch is baking you can simply work on the next batch, and so on and so forth.

The dough is thrown together using the basic creaming method. Yes, that’s a lot of vanilla and yes, it calls for that much lemon juice. Trust me, it’s necessary and makes them taste soo good! The basic process after that is scooping, rolling (2x) and then pressing. I’ve included a picture below with the 4 steps.

Geneva Cookies

Geneva Cookies

I started out real nice and fancy with my pressing method, as can be seen above. However, by the 2nd and 3rd batch I found myself simply pressing them flat with 3 fingers in about 2-3 motions. I mean, they’re going to get covered in chocolate and a topping of your choice, so does the shape/size really matter that much? The main thing you need to focus on is trying to press them evenly to about 1/4″. Otherwise, it’s a free-for-all. :)

After the cookies are baked, the chocolate of your choice (I used bittersweet!) is spread on top and then the topping(s) of your choice are sprinkled on top. I didn’t have a lot of time to grab stuff, so I used what I had on hand which was crushed candy canes and toasted coconut. Mmm…

Geneva Cookies

Geneva Cookies

Geneva Cookies
Adapted from Top With Cinnamon
Yield: Approx. 40 cookies (#70 scoop)

Cookies:
7 ounces (14 Tablespoons) butter, softened
3/4 cup granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon lemon juice or white vinegar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate Glaze:
8 – 10 ounces chocolate (I used bittersweet)
1/2 teaspoon coconut oil

1. Preheat oven to 300 degrees F (150 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. Using an electric mixer, cream the butter and sugar. Add the vanilla and lemon juice/vinegar.

3. Combine the flour, baking powder, baking soda and salt in a separate bowl and whisk to combine. Add to the butter mixture and mix until just combined.

4. Using a #70 scoop (1 Tablespoon), scoop the dough and roll into balls. Roll each ball until it’s approximately 2″ long and place on the cookie sheet. Using your fingers, flatten the dough until it forms an oval shape, approximately 1/4 inch thick. Space the cookies about 1/2″ apart. I turned them to an angle and was able to fit 12 cookies (3×4) on my 1/4 sheet.

5. Bake cookies for 18-20 minutes, rotating halfway through baking, until they are lightly golden brown. Cool completely on a wire rack.

6. Melt 8 ounces of chocolate with the coconut oil in a double boiler or in the microwave at 50% heat. Spread approximately 1/2 teaspoon onto each cookie and then sprinkle your desired toppings on top. Cool completely at room temperature. Store in an airtight container up to 4 days.

Variations: Feel free to use your imagination with these and put any number of ingredients on top, but some suggestions I have are:
– spread different chocolate on top (white, milk, semisweet, dark)
– nuts (almonds, pecans, peanuts, walnuts)
– crushed candy canes
– coconut (toasted or un-toasted)
– seeds (sesame, sunflower)
– crushed pretzel pieces
– chopped dried fruit (blueberries, cranberries, cherries, apricots)

Glazed Lemon-Rosemary Butter Cookies

12 Days of Cookies
– Day 11 –

I’ve been craving lemon lately, and despite our beliefs that summer is the time for citrus, fall/winter is actually when citrus is at its peak. I have this wonderful book The Good Cookie, by Tish Boyle, that I purchased way back in 2002. It’s dirty, has sticky notes in it and lots of dog-eared pages. Let’s just say I’ve used it quite a bit. :) I knew she’d provide me with a good lemon idea, and I definitely wasn’t disappointed when I ran across this recipe.

Glazed Lemon-Rosemary Butter Cookies

While I will admit that rosemary can be an annoying herb due to its strength of flavor, something of which can often be described as “perfumey” or “soapy,” I liked the idea of this not being a straight forward lemon cookie and think the rosemary is a nice touch. I did cut the rosemary in half because I didn’t want it to be an overly strong flavor. I’m actually wishing I’d left it as the recipe is written because the lemon really overpowers it and masks the rosemary. Either way, feel free to adjust it if you’re not the biggest fan of rosemary. I’ll also include a variation at the end per Tish’s suggestion.

These cookies are very similar to the Cinnamon Roll Cakes I posted a few days ago. The batter is rolled into two logs, refrigerated and then the cookies are sliced and baked. After the cookies have cooled a few minutes, a quick powdered sugar glaze is smeared on top and eventually will set up with a nice crust.

Glazed Lemon-Rosemary Butter Cookies

Glazed Lemon-Rosemary Butter Cookies
Adapted from The Good Cookie
Yield: Approx. 40 cookies (sliced 1/3″ thick)

Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
2 Tablespoons finely grated lemon zest (see note)
1 1/4 teaspoons finely chopped fresh rosemary (see note)

Glaze:
1 cup powdered sugar, sifted
1 Tablespoon butter, softened
3 Tablespoons heavy cream
1 teaspoon finely grated lemon zest
pinch of salt

1. Sift the flour, baking powder and salt in a medium bowl; set aside.

2. Using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat for 1 minute. Add the yolks, vanilla, lemon zest and rosemary and beat until blended. Scrape the sides of the bowl and beat another 30 seconds. On low speed, add the dry ingredients and mix just until a smooth dough forms.

3. Divide the dough into 2 pieces and roll each into a 11 x 1 1/2″ log. I rolled it in my hands at first, and then I rolled it the rest of the way on waxed paper, pulling the ends of the paper back and forth to assist with the shaping/rolling. Roll up in the waxed paper and chill in the fridge at least 1 hour, or overnight.

4. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.

5. Working with 1 log at a time, slice the log into 1/4 – 1/3″ slices. Place on the cookie sheet, spacing them 2 inches apart. Cookies will spread a bit, so don’t space them too close together. Bake for 9-12 minutes, rotating halfway through baking, or until the edges are very light brown.

6. While cookies are baking, whisk together the ingredients for the glaze and set aside. Be sure to sift the powdered sugar or else you’ll have lumps!

7. Once the cookies are done baking, place the sheet on a cooling rack for 2-3 minutes. After the cookie have cooled slightly, spread about 1/2 teaspoon of glaze on top of each cookie. Transfer the cookies to a cooling rack and allow to cool completely. Store in an airtight container for up to a week.

Variation:

Lemon Blueberry – Replace the rosemary with 1/2 cup (3 ounces) dried blueberries.


Cook’s Notes

1. 4 small lemons yields enough zest for the cookies.

2. Do not substitute dried rosemary. It really must be fresh!

Gluten-Free Chocolate Cookies

12 Days of Cookies
– Day 10 –

I will fully admit that I’m bad about finding healthy alternatives to baking, or rather, alternative ingredients for my baking. I don’t pay much attention to sugar-free, gluten-free, etc. as it’s admittedly not my forte. I found this recipe on Food52, though, and was curious because not many cookies can claim to be “gluten-free” unless they use a non-wheat flour. Much to my surprise, these don’t contain any flour at all!

These whip together in seconds and are held together by egg whites. I found the recipe fun and easy to alter as well, some variations of which I’ll include at the end of the recipe. They bake up quickly in 15 minutes flat, and they stay crunchy and chewy for days.

I do want to make note that people with a severe gluten intolerance need to be careful as powdered sugar does contain cornstarch, and to varying degrees, so if your body is super sensitive to gluten these still might affect your stomach. If you’re just trying to eat gluten-free, though, these will be a perfect cookie to try!

Gluten-Free Chocolate Cookies

Gluten-Free Chocolate Cookies
Adapted from Food52
Yield: 1 1/2 dozen cookies (slightly heaping #50 scoop)

2 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 egg whites
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips (see note)

1. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. Using an electric mixer, mix the powdered sugar, cocoa powder, cinnamon and salt on low until combined. Add the egg whites and vanilla, and mix on low for a few minutes until the batter comes together. Fold in the chocolate chips.

3. Scoop dough onto prepared cookie sheets, spacing 2 inches apart. If batter doesn’t flatten, press down with fingers to flatten a bit. Bake in preheated oven for 15 minutes, or until the surfaces are cracked.

4. Allow cookies to cool for 10 minutes on tray before removing to a cooling rack. Store in an airtight container for up to 4 days.


Variations:

1. Chocolate Peanut Butter – Add 2 Tablespoons peanut butter to the batter before folding in the chips.

2. Orange Chocolate – Fold in 1/8 teaspoon Boyajian Orange Oil to the batter before folding in chips.

3. Chocolate Almond – Remove 1/2 cup chocolate chips and replace it with slivered or sliced almonds. For extra almond flavor, also fold in 1/4 teaspoon almond extract.

4. Chocolate Coconut – Remove 1/2 cup chocolate chips and replace it with shredded coconut.

5. Spiced Chocolate – Replace the cinnamon with 1/8 teaspoon cayenne.


Cook’s Notes

The original recipe calls for semisweet chocolate chips, but I found this to be very sweet since the batter is mainly composed of powdered sugar. I used half 60% chips and half semisweet chips and enjoyed that flavor balance. Feel free to play around with different chocolates until you have your desired taste!

Toasted Coconut Chocolate Chunk Cookies

12 Days of Cookies
– Day 9-

These cookies are super tasty! As previously noted, I’m a major chocoholic. I’m also a huge coconut fan and have been craving it as of late, so this recipe kind of satisfied all my cravings. :)

They’re super easy to whip up, and the recipe can easily be halved or doubled if you want more/less. The original recipe was actually half of this and only yielded 15 cookies which seemed a bit small, so I doubled it for a normal 2 1/2 dozen cookies.

The batter will be very soft and so I did two different bakings – one with soft, warm dough and another with stiff, chilled dough. They produced the exact same result, so feel free to do either! This would be a prime candidate for a cookie dough that you make the night before and bake the day of, plus they bake quickly in 10 minutes flat.

Try to stick with using baking bars instead of opting for chips. Also, try to stick with bittersweet as the cookie itself is pretty sweet enough. I just buy the Ghirardelli baking bars and used the 60% cocoa bars for this recipe.

Please note that I increased the flour a little as my cookies turned out a bit flat. The original recipe calls for 2 cups and I increased to 2 1/4. They taste just fine the way they baked, but 1/4 cup should help them a tad to bring in the shape a bit more. Either way, these cookies have an awesome flavor and nice texture, so they’re sure to please. Happy Baking!

Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies
Adapted from Cooking Light
Yield: 2 1/2 dozen (#50 slightly rounded scoop)

2 cups flaked sweetened coconut
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
2 large eggs
4-6 ounces bittersweet chocolate, chopped (see note)

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Spread coconut on cookie sheet and bake for 7-10 minutes, or until lightly toasted. Stir coconut halfway through to ensure even color. Set aside to cool.

3. Using an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, beating well in between additions. Add the vanilla.

4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to the butter/sugar mixture and mix on low just until combined. Fold in the chopped chocolate and toasted coconut.

5. Drop dough by tablespoons or a slightly rounded #50 scoop on the cookie sheet, spacing them 2 inches apart. Bake in preheated oven for 10 minutes, rotating halfway through, or until lightly brown on the edges. Allow to cool on the cookie sheet for 5 minutes before removing to a cooling rack. Store in an airtight container for up to 4 days.


Cook’s Notes

The original recipe calls for 4 ounces of chocolate. I found that a few of my cookies didn’t have much chocolate in them, so next time I’m likely going to add another 1-2 ounces of chocolate to ensure that each cookie has enough. Feel free to adjust according to your taste.

Triple Chocolate Cookies

12 Days of Cookies
– Day 7 –

Chocolate is one of those things I can’t get enough of… unfortunately. ;-) It doesn’t matter what form it’s in – a cake, a cookie, ice cream, hot fudge sauce, etc. In my eyes, you can never have enough chocolate!

I’ve had this recipe for years and honestly can’t recall where I first got it, but what I do remember is that it makes a very rich, chocolately cookie. These are “triple” chocolate cookies, but really the recipe should be named Quintuple Chocolate Cookies because there are 5 kinds of chocolate in these puppies! Well, technically 4 because white chocolate isn’t really chocolate, but that’s a whole other discussion for another time.

So yes, 5 kinds of chocolate! You start off melting some semisweet and unsweetened chocolate. This is mixed into the creamed butter/sugar mixture, along with the eggs and vanilla. Your flour mixture (which contains cocoa powder) is then folded in, followed by milk and white chocolate chunks. Really, I wasn’t kidding when I said these were chocolately!

I have a note that these were originally slice ‘n bake cookies, but it just seems like such a hassle to me to roll these into logs, refrigerate and then slice/bake. I know you won’t want to hear this, but I do recommend chilling the dough slightly before baking them. The cookie dough is very soft and sticky, and the cookies need to be flattened before baking as they don’t flatten much on their own. Trying to flatten sticky dough is not a pretty sight, thus the recommendation to slightly chill the dough before scooping and baking.

It’s always hard determining the perfect cooking time with dark cookies since you can’t exactly gauge it based on the color, but I found that 13 minutes was perfect for these. I baked them for 7, rotated and then baked another 6 minutes.

These will no doubt satisfy any chocolate craving you have (and then some), plus your friends will love you forever if you bake these for them. *wink, wink* :) Just be sure to have a glass of milk on hand!

Triple Chocolate Cookies

Triple Chocolate Cookies
Yield: 26 cookies (#30 flattened scoop)

4 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 cup light brown sugar
4 ounces (1 stick) butter, room temp
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup white chocolate, chopped (or you can use chocolate chips)
1 cup milk chocolate, chopped

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Using an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, beating well in between additions. Add the vanilla.

3. In a separate bowl, sift together the flour, cocoa, salt and baking powder. Add to the butter/sugar mixture and mix on low just until combined. Fold in the chopped chocolate.

4. Refrigerate the dough for 30 minutes. Scoop level scoops of dough, spacing them 2 inches apart, and flatten with the palm of your hand. You want to flatten these pretty well because they won’t flatten or spread much on their own.

5. Bake in preheated oven for 13-14 minutes, rotating halfway through baking. As noted above, mine cooked perfectly at 13 minutes.

6. Allow cookies to cool for 5 minutes on the sheet before removing to a cooling rack. Store in an airtight container for up to 4 days.

Gingersnaps

12 Days of Cookies
– Day 6 –

This recipe is a game changer. I say that because I’ve never been the biggest fan of gingersnaps. I love the individual components… the molasses, the ginger and all the other tasty spices. I’ll even crush gingersnaps to use as a crust for pumpkin cheesecake, but otherwise I’m just not the biggest fan. That is, until now.

This cookie is fantastic. It’s everything a gingersnap should be – it has a strong ginger flavor, a deep molasses taste and it is perfectly crunchy. I found this on Alice’s blog and was immediately drawn to the sugar-coated, cracked texture of these cookies. I had high hopes, and I’m happy to report they do not disappoint!

Once again, this is another easy cookie! No special ingredients are needed, nor do you need any special utensils. If you have a cookie scoop it’ll make the process a bit quicker/easier, but it’s definitely not essential.

One final note: Don’t be scared by the dark color as you pull these cookies from the oven. Halfway through baking the cookies will have a perfect golden brown color, and when the time has expired they look slightly burnt. These are gingersnaps, though, and due to the molasses and spices they have a dark caramel color. Just be sure to set a timer and I promise they’ll turn out perfectly!

Gingersnaps

Gingersnaps
Adapted from Hip Foodie Mom
Yield: 3 dozen cookies (heaping #50 scoop)

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon cloves
2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup shortening
1 cup granulated sugar, plus more for rolling
1 egg
1/4 cup molasses (full flavor)

1. Preheat oven to 375 degrees F (218 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. In a medium bowl, combine the flour, cinnamon, ginger, cloves, baking soda and salt; set aside.

3. Using an electric mixer, cream the shortening and sugar until light and fluffy. Add the egg and molasses and mix well. Add the flour mixture and mix until well combined.

4. Scoop dough and roll in granulated sugar. Places cookies on sheet, spacing them 2 inches apart, and press down lightly on each cookie. Bake for 12-14 minutes, rotating halfway through baking. I baked for exactly 12 minutes and they were perfect.

5. Put cookies on a cooling rack until completely cooled. Store in an airtight container for up to 3 days.

Pistachio and Cherry Mexican Wedding Cakes

12 Days of Cookies
– Day 5 –

I love, love, love Mexican wedding cakes. The name itself is deceiving because it’s not a cake at all; it’s a cookie! I can recall going to the grocery store in my hometown as a little girl and my mom would allow me to have a cookie as we passed by the bakery. Most kids would opt for the cookie with icing and sprinkles, but no. I wanted the Mexican wedding cake. There was something about the tender crumb, the yummy nuts and the fact that it was coated in powdered sugar that appealed to me much more than the gross icing with that funky chemical taste. What exactly is in that store-bought stuff that makes it taste like one, giant chemical??

Anyway… ever since childhood, Mexican wedding cakes have been one of my favorite cookies to bake. When I ran across this recipe on Bon Appetit, I was immediately intrigued. Classically the Mexican wedding cake contains chopped pecans, but this version uses finely chopped pistachios and adds dried cherries. Yum!

I’ll be honest when I say that the pistachios don’t have an overwhelmingly strong flavor in this cookie. Instead the flavor is very subtle, but it pairs really well with the dried cherries. Do note this recipe does make a lot of cookies. I used a #50 scoop (equal to 1 Tablespoon) and it made 66 cookies. Yowzer! You could probably use a larger scoop and it would obviously yield less cookies, but I personally like these cookies to be bite-size because they contain a lot of butter and shouldn’t exactly be eaten the same way a large chocolate chip cookie would. That’s just my opinion, though. :)

I decided to sip on some hot tea while I snacked on a few of these freshly baked from the oven. It was a very nice combo and I think you’ll enjoy it as well. They’re not overwhelmingly sweet, despite being dunked in powdered sugar, and they’re melt-in-your mouth delicious. Go make them today!

Pistachio and Cherry Mexican Wedding Cakes

Pistachio and Cherry Mexican Wedding Cakes
Adapted from Bon Appetit
Yield: 66 cookies (#50 scoop)

2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar, plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped (see note)
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour (see note)
1 2/3 cups sifted all-purpose flour

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Using an electric mixer, cream the butter and powdered sugar until light and fluffy. Add the vanilla and salt, followed by the pistachios and cherries. Fold in the flour by hand just until mixed.

3. Scoop the cookies and place on prepared sheets, spacing them 1 inch apart. Bake in preheated oven for approximately 16 minutes, rotating halfway through baking, or until the bottoms just begin to color. Cool cookies on the sheet for 10 minutes before removing.

4. Pour about 2 cups of powdered sugar into a bowl. Working with a few warm cookies at a time, toss the cookies in the powdered sugar until they’re generously coated. Transfer to waxed paper to cool. Repeat with the remaining cookies. Store cooled cookies in an airtight container up to 4 days.


Cook’s Notes

1. All I was able to find were roasted, lightly salted pistachios, so I used those instead and reduced the amount of sugar to 1/2 teaspoon. I personally prefer to roast nuts when using them in cakes and cookies, so this eliminated that extra step.

2. Be sure to sift your flour first and then measure out the quantity needed.

3. Since this recipe is so large, you could easily cut it in half. The amounts of each flour are kind of hard to cut in half, though, so I’d recommend doing 1 3/4 cups cake flour and 3/4 cups all-purpose flour.