Fancy Cookies: Cocoa Nut Swirls

I'm always on the hunt for a new cookie recipe. Especially a fancy cookie that offers more interest than a drop cookie. These nut swirls have a unique shape and a surprising flavor combination of nuts, spice and cocoa...and other good stuff.

While these cookies pair well with a cup of coffee or tea, they stand out on a cookie tray. They're more understated that their sugary counterpart - rather a gown up treat with a hint of chocolate, spice and essence of liqueur. And they're much easier to make than their shape suggests.

I included Nocino in the filling. It's a liqueur made from walnuts, orange peels and spices (and a local distillery just started making it). The Nocino compliments the nuts and spices in the filling. If you prefer, you can substitute coffee or hazelnut liqueur.

Feel free to roll the cookies as you like to form the design. I rolled each half of the recipe differently to make traditional palmier and circular shapes.

Make dough. Cover and refrigerate for 30 minutes until easy to handle.

I like the flavor of Nocino for this cookie. If you
prefer, use a coffee or hazelnut liqueur.

Roll each dough portion to a 12x8 inch rectangle. Spread
the filling to within 1/2 inch of the long edge.

Roll the long edges inward until the dough meets for a palmier
shape. Refrigerate dough log for 4-24 hours. Slice and bake.

Or roll up beginning with the long edge for a circular shape.

I made both shapes.

These cookies add an interesting design
(and unique flavor) to your cookie trays. 

Cocoa Nut Swirls

Adapted from Better Homes & Gardens

Yield: 72 cookies

8 ounces cream cheese, softened
1/2 cup sifted powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
2 tablespoons Nocino, coffee liqueur or hazelnut liqueur
1/2 cup finely chopped pecans or hazelnuts, toasted
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3 tablespoons milk
1/2 teaspoon vanilla
2 3/4 cups all-purpose flour

Make filling: combine cream cheese, powdered sugar, cocoa powder, 2 tablespoons flour, and the liqueur with an electric mixer on low to medium speed until smooth. If desired, stir in nuts. Cover; set aside.

Make dough: beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the 2-3/4 cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.

Assemble: On a lightly floured surface, roll dough, one portion at a time, into a 12x8-inch rectangle. Spread each rectangle with half of the filling, spreading to within 1/2 inch of the long edges. For palmier shape roll up the two long edges to meet in the center. For circular shape, roll beginning with long edge. Brush the dough seam with water and lightly press together. Wrap each roll in plastic wrap. Place on a tray or cookie sheet. Chill for 4 to 24 hours.

Bake: Preheat oven to 375 degrees. Grease cookie sheets; set aside. Using a thin-blade knife, cut rolls into 1/4-inch slices. Place slices, cut sides down, 1 inch apart on the prepared cookie sheets. Bake about 8 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire racks; cool.

Fancy Cookies: Peanut Butter Sandwich

I have a few holiday cookies that I make each year (like cream horns and decorated cut-outs) but I also like adding a few new varieties to the mix. This year I'm adding this tasty peanut butter sandwich cookie.

I'm a big peanut butter fan and these cookies don't disappoint. Tender peanut butter cookies are filled with peanut butter and marshmallow creme - similar to fluffernutters.  If you prefer less peanut butter, consider using a chocolate or hazelnut filling.

Sandwich cookies are as easy as drop cookies but seem much fancier. These come together fast and hold well in the freezer. 

Combine butter or margarine and peanut butter. 

Add sugars, baking soda and powder.

Add eggs, vanilla and flour.

Using a small dasher, place batter on a cookie sheet.
Bake for 7-8 minutes at 375 degrees.

Combine filling ingredients, beating until well combined.

Place filling between cookies. Enjoy!

Peanut Butter Cookies

adapted from Better Homes and Gardens

makes about two dozen sandwich cookies

1/2 cup butter or margarine

1/2 cup chunky or smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla

1 1/4 cups all-purpose flour

Preheat oven to 375 degrees. Combine butter/margarine and peanut butter. Beat on medium high speed for 30 seconds. Add sugars, baking soda and baking powder. Beat in egg and vanilla until combined. Stir in flour.

Scoop dough using a 1-inch dasher. Roll in granulated sugar if desired. Place on baking sheet 1 inch apart. Bake in preheated oven for 7-8 minutes. Cool. 

Peanut Butter Cream Filling
3/4 cup chunky or smooth peanut butter
3/4 cup marshmallow creme
3 Tbsp milk
1/2 tsp ground cinnamon
3 Tbsp powdered sugar

In a medium bowl whisk together peanut butter, marshmallow creme, milk and cinnamon. Gradually whisk in powdered sugar.

Assemble: Turn half of baked cookies so bottom side is up and top each with about a teaspoon of filling. Top each with a second cookie. Serve.

Baking Now Tour: Petit Fours

Welcome to the Baking Now Tour! I'm excited to be a part of a conversation of favorite holiday treats. In case you're unfamiliar with Baking Now, a new tour stop features a cherished recipe each Tuesday until Christmas. Guests also have a chance to win an ebelskiver pan! My friend Beth over at More Than Oregano organized the tour and has all the details (including how to enter the contest).

I have a love of baking that started with my grandma and mom, two fantastic bakers who eschewed store bought baked goods. Homemade dessert was a part of every meal. I didn't really eat commercial confections until I started visiting the homes of my friends. And, to my young way of thinking, I thought my friends were SO LUCKY! Oreos were the bomb!

Growing up we made a handful of Christmas cookies, most of which were offered on party buffets. Desserts at our sit-down meals were cakes and pies. The recipe below is a combination of cake, pie and cookie: white cake, filled with lemon curd all in a bit-sized package. My no-nonsense grandma would've found these Petit Fours fancy, and I know she would've loved them!

I usually begin my holiday baking in late October. In addition to seeking out cookies that are unique, I need cookies that freeze well. I like being able to pull them from the freezer, fill a box and give to clients, friends and family. Frozen cookies also make entertaining easy - I have dessert ready to go should guests drop in.

These Petit Fours are the perfect two-bite after dinner sweet. The cake has a fine, tender crumb, reminiscent of a traditional white wedding cake. If you don't like white cake, substitute your favorite cake flavor (any 9-inch, two layer recipe will work).

I filled the cakes with lemon curd which is best made a day in advance. If you don't want to make curd, feel free to use commercially prepared or your favorite cake filling, jam, fondant, etc. This method can yield a variety of flavor combinations (I especially like chocolate cakes with peanut butter filling for Ohio State tailgates).

Happy Holidays y'all! Wishing you a bountiful table surrounded by people you love.

Make the lemon filling. I use a makeshift double boiler: place
a pot on the stove. Fill with 2-3 inches of water.

Place a bowl on top of the pot. Make sure the pot doesn't sit in the water.

Combine filing ingredients in the bowl. Cook
and stir over medium heat for 15 minutes.

The curd is ready when it coats a spoon. Resist the urge to
continue cooking as the curd will continue to thicken as it cools.

Cover and chill in refrigerator overnight. The filling will become very thick.

Make the cake. Begin by greasing a 12"x17" baking sheet. Line with
parchment paper, leaving an overhang. Grease paper.

Cream together butter, shortening, baking powder, sugar, salt and extracts until fluffy.

Add egg whites, flour and milk. Batter will be creamy and light.

Spread batter evenly in prepared pan. Bake & cool.

Using paper overhang, lift cooled cake from pan.

Slice in half, making two 12" x 8.5" halves. Spread lemon filling on one half.

Stack other half of cake on top of filling.Trim cake to 
even edges. I usually remove 1/2 inch from each side.

Cut cake into 1.5" x 1.5" squares.

Make fondant: Melt chocolate. Combine with
powdered sugar, corn syrup, hot water and vanilla.

To coat, place cake on fork. Use a spoon to drizzle fondant over cake. 
Set covered cake on cooling rack to dry. If fondant becomes 
thick, place bowl over a pot of simmering water to warm.

If desired, decorate dipped cakes with colored sugar or piping icing.

Allow fondant to dry. Serve or place in freezer and consume within three months.

Lemon Filling
Makes 1 1/2 cups
This tangy filling pairs well with white cakes, but is also great served with fresh berries. Resist the urge to cook more than 15 minutes. While the curd will seem loose, it thickens as it cools. It's finished when it coats the back of a spoon.

4 large egg yolks
1/2 cup lemon juice
zest of 3 lemons
1/8 tsp salt
1 1/2 cups sugar
6 Tbsp butter, cut into pieces
Combine all the ingredients in a double boiler. Cook and stir for 15 minutes. Remove from heat, place in a bowl and place plastic wrap coated with cooking spray directly on curd to prevent a skin from forming. Refrigerate overnight.

Cake

Makes 26-30 finished petit fours

8 Tbsp butter, softened

1/2 cup vegetable shortening

1 Tbsp baking powder

1 3/4 cups superfine sugar

3/4 tsp salt

2 tsp vanilla extract

1 tsp almond extract

5 large egg whites

2 3/4 cups cake flour

1 cup milk

Preheat oven to 350 degrees. Grease a 12"x17" rimmed baking sheet. Fit with parchment paper leaving overhang on sides. Grease the parchment paper. 

In a large mixing bowl cream together butter, shortening, baking powder, sugar, salt and extracts until fluffy, about 5 minutes. Add egg whites, one at a time, beating after each addition. Stir one-third of the flour into mixture, then half the milk, another third of the flour, remaining milk and remaining flour. Scrape the bottom and sides of bowl occasionally.

Pour batter into prepared pan. Bake at 350 degrees for 23-25 minutes. Cool completely. Lift cake out of pan using parchment paper. Set aside.

Poured Fondant

2 cup white chocolate chips
8 cups (2 lb.) confectioner's sugar
1/2 cup light corn syrup
1/2 cup plus 2 Tbsp hot water
2 teaspoon vanilla extract
pinch of salt

Melt the white chocolate in the microwave, stirring until smooth. Sift sugar into a large bowl. Add the corn syrup and hot water to sugar, stirring until smooth. Stir in melted chocolate and vanilla to the sugar mixture. If the mixture is too thick to pour, reheat it briefly over a pot of simmering water. The mixture pours smoothly at about 100°F.

Assemble
Cut cake in half to make two 12" x 8.5". Spread 1 1/2 cups filling evenly over one of the pieces. Place the second cake half on top. Trim edges. Cut cake into 1 1/2" strips. Cut each strip into 1 1/2" wide pieces.

Using a fork, dip bottom of each cake into warm fondant. Using a spoon, drizzle additional fondant over top and sides to encase cake. Set petit four on a cooling rack. Decorate if desired. Let fondant completely set up. Serve or place in freezer and consume within three months.

Fancy Cookies: Cream Horns

Cream horns are a special cookie I usually only bust out around the holidays, but have also made them for baby & bridal showers, birthdays and other occasions. They're not hard to make but do require a bit of patience and practice to create the shells. They're worth the effort: a crispy shell holds a sweet, fluffy filling.

If I have time, I'll make the puff pastry. However, store bought works just fine and reduces the prep time significantly. This makes about 5 dozen and the finished cookies freeze well - just wrap tightly and consume within three months.

I use two different forms. Both were purchased online but
can be found at most bakery supply stores.

Before wrapping the forms, I grease and flour. You may need to reapply
grease and flour throughout baking to prevent sticking.

I started with one sheet of puff pastry from a 1lb package. Roll pastry to
10 inches x 15 inches. Cut into thirds to produce three 10 inch x 5
inch pieces. Cut each third into ten 1 inch x 5 inch pieces. 

Wrap each piece around the form, beginning at the bottom. Overlap the dough
slightly on the edge of the previous tier. Secure both ends by wetting the dough with water
(I use a small bowl of water to dip my finger and rub into the ends).
This will keep the dough from pulling away from the form.

Place the wrapped forms on a lined baking sheet and bake at 400 degrees for 7-8 minutes.

Remove from the oven and let cool for one minute. Carefully slide the cookie off the form.

Let the cookies cool completely before filling.

Prepare filling. A piping bag makes filling quick and pretty.

Fancy! These look great displayed on cookie platters. 

Cream Horns
1 lb puff pastry, homemade or store bought
metal pastry forms
Preheat oven to 400 degrees. Grease and flour forms. Using one pastry sheet (or half if using homemade), roll to 15 inch x 10 inch rectangle. Cut dough into thirds, each measuring 5 inches x 10 inches. Cut each third into ten 5 inch x 1 inch strips. Wrap dough around forms, sealing both ends with water. Place on a silpat or parchment lined baking sheet and bake for 7-8 minutes. Remove from oven and let cool for one minute. Remove forms from cookies. Repeat with remaining dough. Makes about 5 dozen cookies.

Filling
1/2 cup milk
2 Tbsp flour
1/2 cup butter
1 cup shortening
5 cups confectioners sugar
1 cup marshmallow creme
1 tsp vanilla
In a small saucepan  heat milk and flour until boiling, stirring constantly. Chill mixture thoroughly. In a mixing bowl, cream butter, shortening and confectioners sugar. Add marshmallow creme and vanilla. Add cooled flour mixture and beat well. Use a piping bag to fill cookies.

Fancy Cookies: Cream Wafers

I'm not sure where I found the recipe for cream wafers. It's not in any of my cookbooks and my only copy exists on a faded recipe card. Old fashioned or not, these favorite melt-in-your-mouth cookies pair a creamy filling with tender wafer cookies.

I use a small 1 1/2 inch round cutter which yields about 4 dozen finished, filled cookies ( I prefer smaller cookies). Using a larger cutter will decrease yield. Feel free to use cutters of different shapes and tint the icing according to your preference.

These cookies freeze well. Just place in an airtight container and consume within three months.

I keep several varieties of cookies on hand for special occasions 
and holidays. The cream wafers are the pink filled cookies in the center.

Cream Wafers
1 cup unsalted butter, softened
1/3 cup whipping cream
2 cup flour
Place all ingredients in a large bowl. Mix until well combined. Wrap dough tightly and chill at least three hours or overnight. Roll dough to 1/8 inch thickness. Cut with 1 1/2 inch cookie cutter. Place on a cookie sheet and using a fork, prick each cookie 3-4 times. Bake at 375 degrees for 7-8 minutes. When cool, place scant tsp of filling on cookie and top with a second cookie. Makes about 4 dozen sandwich cookies.

Filling
1/4 cup butter softened
1 egg yolk
1 tsp vanilla
3/4 cup powdered sugar
Food coloring
Combine butter, yolk, vanilla and powdered sugar, mixing until well combined. Tint with food coloring. Fill cookies.