Funfetti or Confetti Cookies

Funfetti / Confetti Cookies

Funfetti is FUN - I mean, it's in the name! My Bonus Kids Alison, Rosie, and Emily came to Los Angeles to celebrate their grandmother's 100th birthday recently. Pastry Chef Rosie came to my house to bake the desserts, and she made these fun and delicious cookies. Lucky for me (and you), she left her recipe and I made a batch for work.

   

First, here is Rosie's beautiful grandma and the cookies she made at my house for the party. (If you are in Western Massachusetts, visit Hunt + Hart Cafe + Bakery in Huntington, MA and eat a delicious lunch or dinner made by my friends Helen, Alison, and Rosie!)


Here are the ingredients. In order to soften the butter quickly, chop and lay on a piece of parchment.

 
After making the dough, scoop cookies. My scoops were a bit wonky on this batch so I took a few minutes to round them in my hands before squashing them a bit. (see photo below)


Freeze the squished (yes, I'm sure that is a baking term) cookies for at least 2 hours before baking. I got 47 cookies from one batch of dough.


The cookies spread a bit and have slight cracking on top. These are small cookies. Rosie makes them about double the size.


Spread a thin layer of melted Candy Melts (we bought ours at Michael's) with an off-set spatula. Have sprinkles ready. You need to work fast because the Candy Melts harden quickly (if it does, just re-melt in the microwave).

 
You don't need to cover the bottom of the cookie. Coat half the cookie with reserved sprinkles.


You can adjust the sprinkle colors for baby showers, team sports, holidays, and more. I look forward to making UCLA cookies for a big game!


You can skip the top coating altogether and let the colored sprinkles shine through.

Thanks Rosie for a great recipe! Thanks Alison, Emily, and Rosie for being the best bonus kids ever! Love, your bonus mom!


Funfetti or Confetti Cookies Recipe

Ingredients:
2 sticks (8 ounces) unsalted butter, softened
1 1/2 cup (300 grams) granulated sugar
2 large eggs
1 Tablespoon lemon extract
1 Tablespoon almond extract
3 cups (420 grams) all-purpose flour
1 Tablespoon plus 1 teaspoon cornstarch (that worked out to 10 grams for me)
1 1/2 teaspoons baking soda
1 cup rainbow sprinkles plus more for decoration

Candy Melts ("white" - I think that's vanilla)

Instructions
Prep: In a medium bowl, measure and whisk together flour, cornstarch, and baking soda.
1. In a stand mixer fitted with a paddle, cream butter and sugar.
2. Add egg and extracts until light and fluffy.
3. Scrape down the sides of the bowl.
4. On low speed add in flour, cornstarch, baking soda mixture until just combined, a minute or less.
5. Add sprinkles and beat until just mixed in - or you can do this part my hand.
6. Scoop dough rounds onto parchment paper. Flatten a bit with the palm of your hand.
7. Freeze dough until no longer soft, at least 2 hours. (I froze them overnight).

Baking
8. Preheat oven to 350 degrees F. (I have also baked at 325 F on Convection Bake setting).
9. Place cookies on parchment lined cookie sheets, 2 inches apart as they will spread. Bake straight from the freezer.
10. Bake times depends on size of cookie and frozen state - from 8 minutes to 15 minutes. It's a good idea to bake just one or two to determine the best baking time. Mine took about 13 minutes from frozen solid. The cookie will crack on top and the edges should not be brown - they may look underbaked.
11. Let cook completely before frosting.

Decorating
12. Melt candy melts as directed on package.
13. With an off-set spatula, spread a thin layer of candy melt on half the cookie and sides. Leave the bottom of the cookie bare.
14. Spread sprinkles on the cookie.

Options: You can skip the palm oil in the candy melts and use white chocolate to coat. You can also skip the topping of sprinkles altogether.
Options: Replace almond extract with vanilla extract.

Disclosure: Links to Amazon products are affiliate links. I'll get a few cents if you buy something - there is no cost to you. 

Brownie Crinkle Cookies (The Boy Who Bakes recipe)

Brownie Crinkle Cookies from The Boy Who Bakes recipe

Do you have one hour? Then you have time to make these cookies! Really, they are super easy and fast. I can wake up super duper early and make them before work (and I leave home at 6 am). Sometimes, I don't have time to let them cool so I just lug the half-sheet pan into work. My co-workers don't mind. And I'm sure your friends won't mind too.

This recipe is from The Boy Who Bakes. I love Edd Kimber, cookbook author and winner of the BBC2's Great British Bake Off. He has engaging videos and fun content on Instagram. Earlier this year, he brought us heaven...in the form of a brownie cookie.

Baking these cookies is so much easier than baking brownies - you don't have to wait until the brownies are cool, cut them into squares, and place into cupcake liners. This is a brownie. In the shape of a drop cookie. Oh, did I mention there is sea salt? Yes there is.

I'm excited to come back to blogging with this recipe. I've been making these cookies All. The. Time. I would think colleagues would get sick of them...but apparently they have no trouble finishing them off. Let's go. - mary


The Boy Who Bakes emphasizes this and I concur. You need GOOD ingredients for this to work. It has two types of chocolate: Dark chocolate and Dutch Cocoa. I use the Trader Joe's Belgium Dark Chocolate and Valhrona Dutch Cocoa (purchased at the new Surfas location in Los Angeles - so excited they are back!!)

The other thing that's key in this recipe is timing. You should mise en place your ingredients, preheat your oven, and have two parchment lined trays at the ready.

(The photos are from two different baking sessions in case they look slightly different.)


A few colleagues have said these are their favorite cookies and I should bring them to every meeting.


Process photos: Melt chopped chocolate and butter over double boiler.


When the chocolate is melted, start the stand mixer containing the sugars and eggs. Beat for exactly 5 minutes.


The final batter is thick and easily scooped into mounds.

Top with flaked sea salt.


I use Jacobsen Salt Co. - Hand Harvested Pure Flake Sea Salt. It's really delicious salt. I even carry some around with me in a little tin - from Amazon (affiliate links)

Recipe: Brownie Crinkle Cookies
(adapted from The Boy Who Bakes)
200 g dark chocolate (around 65-70% cocoa solids), chopped - I use Trader Joe's Dark Chocolate pound bar
125 g (1 stick) unsalted butter, diced
150 g sugar (original recipe calls for caster sugar, but I use granulated sugar)
100 g light brown sugar
2 large eggs
130 g all-purpose flour
3 Tablespoon (about 18-20 grams) Dutch-processed cocoa powder (not natural) - I use Valhorna cocoa powder
1 tsp baking powder
1/4 tsp salt - I use kosher salt

Flaked sea salt for sprinkling - I used Jacobsen's

As the Boy Who Bakes stressed, timing is important. Be sure to have a preheated oven at 350 F ready to go, parchment lined sheet trays (I use 2 half-sheets), as well as all your ingredients scaled and ready.

1. Preheat oven to 350 degrees.
2a. Sift together dry ingredients (flour, cocoa, baking powder, and salt). Set aside.
2b. Using a double boiler, melt butter and chocolate, stirring occasionally. Remove from heat when melted.
3. As soon as the chocolate is melted, beat together the sugars (granulated and brown sugar) and eggs in a stand mixer with whisk attachment for 5 minutes (set a timer...you want 5 minutes).
4. Scrape down sides of mixture and add the melted chocolate & butter mixture. Beat for 30 seconds to 1 minute until combined.
5. Add the sifted dry ingredients all at once and mix just until combined. I usually stop early and finish folding with a spatula until blended. But hurry...you gotta get this into the oven.
6. Scoop with disher (cookie or ice cream scoop) so they are uniform in size. (Note: Boy Who Bakes makes them really big. He fits 6 on a tray and I get at least 12.) They do spread so don't crowd them on the tray.
7. Sprinkle some flaked sea salt on top of each cookie. (When I started I didn't put enough salt on each cookie, so don't be afraid).
8. Place in center of oven and bake for 12 minutes. They will develop a crinkled top and puff a bit. I bake with the tray in the center rack and only bake one tray at a time.
9. Remove from oven and let rest on the tray until they are cool. Because they are soft, don't move onto a cooling rack until they are cool.
10. Enjoy!

Link to original recipe:
http://www.theboywhobakes.co.uk/recipes/2018/3/29/j9cnerut0as1ec0fcdiawsc4usi7ss



Some products used and The Boy Who Bakes cookbooks (affiliate links to Amazon's program - if you buy something, I get a few cents to buy more ingredients, and it doesn't cost you anything)

        

Dorie's Cookies - Jammers with Jam and Dulce de Leche

Dorie's Cookies is out! 

Dorie's Cookies is out!

Dorie's Cookies is out!

We can make Dorie's Cookies! Let's do this!

Dorie's cookies are so good and now she has a WHOLE cookbook dedicated to cookies! You have to get it. First of all, it's heavy. If you think this is just a flimsy cookbook of cookies, you are so wrong. It's Dorie! Of course she gives us all her best cookie recipes!!

I was fortunate enough to be gifted Jammers from her former cookie store Beurre and Sel. They were sooooo delicious. I knew what I had to make first!

Jammers are shortbread dough, topped with jam and surrounded by a buttery streusel topping. Really, does it get any better?

To get 1/4" dough, I roll the dough between parchment paper and use these yard sticks as guides. The guides are really a lifesaver as I'm not a good roller. I recently purchased these Rose Levy Beranbaum guides for thinner doughs (they come in 3/32" 1/8", and 1/16"). I haven't used them yet and am looking forward to giving them a spin.

I used these Ateco 2" and 3" rings. Dorie's book explains how you can make them in a muffin tin too. Amazon sells them, but I bought a dozen each from Webstaurant Store online (Ateco 4901 3" Round and Ateco 4903 2" Round). They are super sturdy and will last a lifetime. [Update: I just bought a dozen more of the 2" rounds so I can bake 24 cookies at a time]

I used Cherry jam. I love Bonne Maman jam. The best! Dorie says you need a thick jam and their jam is super thick!


These cookies are so buttery delicious. Seriously delicious. It's like the rich jam is sitting on a cloud of butter goodness and topped with streusel. I can't even.


Filled with Dulce de Leche (Trader Joe's sells really good prepared Dulce de Leche in a glass bottle).


I can't decide what I like better - the big or small ones. I like them both!

You can find the recipe in Dorie's Cookies. It's also on Epicurious, but you really need to get this book. Great holiday gift too! 

Can you believe it'll be December this week? I better get going on my Christmas cookies - of course, they'll come from Dorie's new book! ~ mary

 
Full disclosure: I'm in the Amazon Affiliate program and if you click on the links and buy something, I get a few cents - doesn't cost you anything. 

Brown Sugar Cookies with Nordic Ware Cookie Stamps

Brown Sugar Sugar Cookies with Nordic Ware Cookie Stamps

Jazz up your cookies with these Nordic Ware Geo Cookie Stamps!

I'm not much of a decorator and don't have a passion to decorate my cookies or cakes. Hence, my love of the ultra easy Bundt cake! Well, Nordic Ware has created a great way to easily decorate cookies with these awesome Geo Cookie Stamps and they sent me a set to try!

Making these cookies is almost too easy. Make the dough, chill, roll out golf ball size balls...and press! These were made with a brown sugar, sugar cookie dough.


It's important to place these on an ungreased cookie sheet! I'm so accustomed to laying out a piece of parchment (I buy it in cases of 1,000 sheets so I have lots of parchment on hand) that I tried it with parchment. Well, believe me when I say that wasn't the best idea as I had to peel the dough off the cookie stamp. When I tried it without the parchment, it worked like a charm! The cookie stuck to the pan so I could easily peel off the cookie stamp.

Nordic Ware sent me this Big Sheet baking tray too. If your oven is wide, this will make baking much easier as it fits more cookies! Professional made aluminum pans are the way to go when baking cookies, and these baking sheets give you evenly browned cookies.


The cookie stamps are made with heavy cast aluminum and have wooden handles. Aren't they pretty?! You should lightly grease, oil with a brush, or spray the cookie stamp before starting to press. I gave them a quick spray with baking spray.


I can see kids having a really good time making these cookies with the family. You could make a batch of peanut butter and sugar cookie doughs and let them go to town. I put a few sprinkles on some of the cookies, and left some plain. The design on the stamps are just so pretty that leaving them plain really showed off the ridges.

These are the Geo Cookie Stamps set of three. Nordic Ware also sells the All Season Cookie Stamp set and the Holiday Cookie Stamp set. I've seen the Holiday set for sale at Target too. I imagine those make very festive cookies without having to break out to royal icing. Win!

You can decorate the cookies with sprinkles, colorful nonpareils, colored sugar, or silver dragees (dragees aren't sold in California...friends from the East Coast ship them to me).


Thanks Nordic Ware Nordic Ware for sending me these Cookie Stamps! They make decorating cookies super easy. I'm looking forward to making peanut butter cookies - forget the boring fork cross-hatch, these will look so much better!

Recipe: Brown Sugar Sugar Cookies

Ingredients:
2 sticks (1 cup) butter at room temperature
1 cup (200 grams) light brown sugar
1 egg at room temperature
2 teaspoons vanilla
2 2/3 cup (372 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Sprinkles, colored sugar, or other decorations

Directions:
1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2. Using a stand mixer with paddle attachment, cream together butter and brown sugar until light and fluffy. Add egg and vanilla, and beat until combined.
3. With the mixer on low speed, add the flour mixture and mix until incorporated.
4. Wrap dough in plastic wrap and refrigerate for 2-3 hours or overnight.
5. When you are ready to bake...
6. Preheat oven to 350 degrees F.
7. Make golf ball size balls of dough and place on ungreased cookie sheet.
8. Stamp with the Nordic Ware Cookie Stamp. Decorate with sprinkles, if desired.
9. Bake until golden brown, about 10-12 minutes. Cool on a cookie rack.

Disclosure: The family-owned Nordic Ware company, located in Minneapolis, provided me with the Cookie Stamps and Baking Sheet. Opinions about the products are my own. And, as you know by my Bundt pan obsession, I mean collection, I'm a super fan of Nordic Ware!

4th of July Jello and Cookie Treats

Happy Almost Independence Day! Here are some 4th of July worthy treats:

Recipe and Instructions: 4th of July Jello

Recipe and Instructions: Spreads Cookies

Happy Birthday America!
-mary

Pioneer Woman's Monster Cookies with M&Ms, Chocolate Chips, Oatmeal, Nuts and Rice Krispies

Monster Cookies from the Pioneer Woman

Every Sunday morning, I make breakfast for my dad. If you follow my instagram, you'll see photos. We have a routine. 8 am - watch the news (KTLA, Channel 5) until 9 am, then Pioneer Woman and Trisha Yearwood on the Food Network (unless there is baseball, then baseball always wins).

I'm always interested in what Ree is cooking up on the ranch. Last Sunday, it was Monster Cookies! I decided to take them for a spin and bring them into my meeting today.

You might be thinking, "Those cookies aren't very "monster" sized." Ree makes these MONSTER with only 6 cookies per sheet. I didn't make them as big as hers and got 48 cookies (baking 9 per sheet).

These cookies have oatmeal, mini M&Ms, chocolate chips, cashews and rice krispies! Everything you need in life, no?


I'm ready for the morning meeting!

Recipe:
Monster Cookies
Adapted from The Pioneer Woman

2 sticks (1/2 pound) unsalted butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 whole large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons kosher salt (I used 1 teaspoon kosher salt because I was using salted cashews)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup oats (either quick or regular, I used regular)
1 cup chocolate coated candies, such as M&M's (I used mini M&Ms)
3/4 cup chocolate chips (milk or semisweet) (I used Nestle semi sweet chips)
1/2 cup pecans, chopped (I used salted and roasted cashews (I had a sleeve from a Costco variety pack of nuts!)
2 1/4 cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. (Pioneer Woman used 375 degrees but I liked the batch I made at 350 degrees).
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda to combine.
3. Using a mixer with paddle attachment, ream butter with white and brown sugars in a mixing bowl until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla and beat to combine.
6. On low speed, add the dry ingredients to the batter and mix until just combined (don't worry if you have some flour, you'll be continuing to mix it.)
7. Add in the oatmeal, M&Ms, chocolate chips and nuts and mix at low speed. Then, add the cereal and mix until just combined.
8. Use a cookie scoop or disher to scoop balls of dough onto a cookie sheet.
9. Depending on the size of your cookies, it could take 12-25 minutes to bake so remove them when they are golden brown.
10. Cool on a cookie rack and enjoy!

Chocolate Chip Cookies from WD-50

Chocolate Chip Cookies from WD-50

I usually make the Jacque Torres New York Times Chocolate Chip Cookies but they take 2 days to prep (gotta let the batter rest in the refrig). I didn't have that time so I went looking for an alternate. These Chocolate Chip Cookies were on the New York Times Cooking website and are from WD-50 restaurant in NY.

These cookies have an interesting prep. It starts melted butter whipped together with sugars for 3 minutes (top two photos). It's pretty unusual to use the whisk attachment for cookies! Then you whip in eggs and let that go for 6 minutes (bottom two photos).

After adding the flour mixture (using bread and AP flour) and chocolate chips with a paddle attachment, the dough is very soft and wet. You need to refrigerate it until scoopable (I let mine rest overnight).

According to the recipe, the yield was supposed to be three dozen but I was three short of that.

These cookies are thin & flat with slightly crispy edges, but retain a soft middle. I would add more chocolate chips than the recipe to give it more chocolate flavor. I really enjoyed the taste of the "non-chocolate" cookie part - very nice!

Chocolate Chip Cookies from WD-50

Adapted from Malcolm Livingston II, WD-50, New York Times Cooking website

11 tablespoons/150 grams unsalted butter, melted
1/2 cup/100 grams packed dark brown sugar
1/2 cup/88 grams granulated sugar
1 egg plus 1 yolk
1 cup/150 grams bread flour
1/3 cup/50 grams all­-purpose flour
1 teaspoon/4 grams salt (I used kosher salt)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup/125 grams chocolate chips (I used Nestle semi-sweet. Next time, I would use a full cup of chips)
(Note: There is no vanilla in this recipe)

1. In a standing mixer with the WHISK attachment, whip the butter, brown sugar and granulated sugar for 3 minutes.

2. Add the whole egg and one yolk to the mixture, and whip it for another 6 minutes. The batter will be light in color.

3. Sift together the flours, salt, baking soda and baking powder.

4. Using a PADDLE attachment, slowly add the dry ingredients until almost fulling incorporated. Then add the chocolate chips and mix until the batter is completely mixed together. The dough will be soft. 

5. Chill dough until you can scoop it. (I rested mine overnight). The original recipe says you can also put the dough on parchment paper, roll up, twist ends and chill for 1 hour and then slice the cookie pieces. 

6. After dough has chilled, preheat oven to 375 degrees. 

7. Scoop (or cut if you did the log method) a dozen cookies on a parchment lined baking sheet. You should get close to 3 dozen cookies. Bake for 12-15 minutes, until the edges are golden brown but the center is still soft. 

8. After baking, let sit on baking sheet for a couple minutes and then remove with a spatula to a cooling rack. Enjoy!