3. Sift together the flour, baking soda, and salt. Gently stir into the butter mixture until you can see no more flour. Stir in the nuts, cherries, and chocolate chips. Chill the dough, tightly covered with plastic wrap, for at least 1 hour and up to overnight.
4. Preheat the oven to 375˚F. Line a baking sheet with a silicone baking mat.
5. I have found that these cookies are easier to scoop if the dough is not brought to room temperature. Using a ½-tablespoon scoop, measure out 12 cookies and place them 2 inches apart on the first baking sheet. Using the heel of your hand, gently push on each cookie to flatten slightly. Bake for 8 to 11 minutes, or until you can touch them lightly and leave almost no imprint. While the first dozen is baking, measure out the second dozen.
6. Allow the cookies to cool 1 minute on the baking sheet, then transfer to a rack to cool completely. You can either bake all 8 dozen in this way, or bake the number you want, then rewrap the dough and chill it until you are ready to finish the baking. The batter keeps, well-wrapped, in the refrigerator for a week.
7. Store the cookies at room temperature in an airtight container.
Makes 8 dozen cookies
Babsie’s Tarts
—THE GRILLING SEASON—
I am a linzertorte fanatic. But they can be messy to slice and serve. If you’ve ever catered an event that involves pieces of pie, cake, torte, or tart for dessert, you will notice that a subtle (or sometimes not so subtle) competition goes on between the guests. They eye the other slices at the table: Was her slice bigger than mine? Did he get a (smaller) end piece from the pound cake, or a bigger one from the middle?
You can also be told: “I only want half a slice.” So you serve half a slice. Then you hear a grumbled, “Well, I wanted more than that.”
This is all by way of saying that for Babsie’s Tarts, my aim was to develop individual linzertortes, of equal size. My problem then became one of stability. Every time I picked up a tart, the filling would fall through the middle and land on the floor. That is why I finally wrote that one should indent the center of the crust only slightly. Any more than a very slight concavity, and your tarts will not hold up. You may serve them plain, or sprinkle with powdered sugar, and serve with a scoop of best-quality vanilla ice cream.
2 sticks (½ pound) unsalted butter, at room temperature
¾ cup sugar
2 egg yolks, from large eggs
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (see Note)
1½ cups all-purpose flour (high altitude: add 1 tablespoon)
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
1¼ cups blanched slivered almonds, ground (see Note)
Cooking spray
1 to 1¼ cups best-quality seedless red raspberry jam
Powdered sugar, optional
1. In a large bowl, beat the butter until creamy. Add the sugar and beat until thoroughly incorporated. In a separate bowl, beat the egg yolks slightly with the vanilla and lemon zest. Add to the butter mixture, stirring thoroughly. Sift the flour, baking powder, cinnamon, cloves, and salt together. Stir the flour mixture into the creamed mixture. Stir in the almonds.
2. Preheat the oven to 350˚F. Coat the cups of 2 nonstick muffin tins with cooking spray. Using a 2-tablespoon scoop (or measuring out in two 1-tablespoon increments), press one scoop of dough gently to cover the bottom of each muffin cup. Only slightly indent the dough to form a “tart shell.” Any more than a slight indentation will mean that the jam that is to be cooked in the center will leak through. Place 2 teaspoons of jam in the center of each tart.
3. Bake for about 15 minutes, or until the dough has risen and turned golden brown around the jam. After the pans have been removed from the oven, use a sharp knife to loosen the edges of each tart. Allow the tarts to cool in the pan until cool to the touch, at least 1 hour. Using a butter knife, gently lever the tarts out onto racks to cool completely.
Makes 24 tarts
Note: Citrus zests and nuts are easily ground in a coffee grinder used only for that purpose.
Goldy’s Nuthouse Cookies
—DOUBLE SHOT—
When my sisters and I were little, we used to answer the phone, “Motts’ Candy Shop, which nut do you want?” Needless to say, we found this hilarious. Our parents did not.
The great thing about these cookies is that you can roll the dough into logs and freeze them, then slice and bake whenever you want fresh cookies.
1½ cups slivered almonds
½ teaspoon baking soda
½ teaspoon salt
1¼ cups cake flour
1 cup all-purpose flour
2 sticks (½ pound) unsalted butter, at room temperature
2⅔ cups sifted powdered sugar
1 large egg
1 teaspoon vanilla extract
1. In a wide skillet, toast the almonds over low heat, stirring frequently, until they turn slightly brown and give off a nutty scent, about 10 minutes. Turn out onto paper towels and allow to cool completely.
2. In a bowl, mix together the almonds, baking soda, salt, and flours. Set aside.
3. In a large bowl, with an electric mixer, beat the butter until creamy, about 5 minutes. Add the powdered sugar and beat on medium-low speed until very creamy, about 5 minutes. Reduce the speed to low and beat in the egg and vanilla. Continue to beat until well blended. Stir in the flour mixture just until well combined. Do not overbeat.
4. Divide the dough into 3 equal pieces and place them in the bottom of 3 zippered plastic freezer bags. Roll each section of the dough into logs. Zip the bags closed and place them in the freezer overnight.
5. Preheat the oven to 350˚F. Line 2 baking sheets with silicone baking mats.
6. Remove one log at a time from the freezer. Take it out of the bag. While each log is still frozen, place it on a cutting board and use a large, sharp knife to divide it in half. Put the rest of the log back in the freezer. Divide the half roll into 12 equal slices. Place them on one of the baking sheets. Flatten each cold cookie slightly with the palm of your hand. When the first dozen cookies is baked and cooling, you may remove the rest of the roll from the freezer and start on it. (The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while they are still frozen.)
7. Bake one sheet at a time for about 10 minutes, or until the cookies have turned golden brown at the edges. Rotate the baking sheets from front to back after 5 minutes. Cool completely on racks.
Makes 6 dozen cookies
Crunch Time Cookies
—CRUNCH TIME—
If you like toffee and chocolate the way Goldy fans do, you’re going to love this recipe. This is the cookie I took out on the road when I visited bookstores for Crunch Time.
1 cup pecan halves
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 sticks (½ pound) unsalted butter, at room temperature
2 ounces (¼ cup) cream cheese, at room temperature
1 cup packed dark brown sugar
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2½ cups old-fashioned rolled oats
1½ cups (8 ounces) semisweet chocolate chips
⅔ cup (4 ounces) toffee chips (aka almond brickle chips)
1, In a large skillet, toast the pecans over low heat, stirring frequently, or until the nuts begin to change color and give off a nutty scent, about 10 minutes. Turn the nuts out onto paper towels and allow them to cool, then chop them roughly and set aside.
2. Sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, with an electric mixer, beat the butter and cream cheese on medium speed until the mix
ture is very creamy. Add the brown sugar and beat very well, until the mixture is creamy and uniform. Add the granulated sugar and again beat very well, until you have a uniform, creamy mixture. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla.
4. Using a large wooden spoon, stir in the flour mixture just until combined. Then stir in the cooled pecans, oats, chocolate chips, and toffee bits, blending only until thoroughly mixed.
5. Cover the bowl with plastic wrap and put it in the refrigerator until thoroughly chilled, 3 hours or overnight. When you are ready to make the cookies, take the bowl out of the refrigerator and allow the dough to warm slightly while the oven is preheating.
6. Preheat the oven to 375˚F. Line 2 baking sheets with silicone baking mats.
7. Measure out the dough by tablespoons and place the cookies 2 inches apart on the baking sheets. Place no more than a dozen cookies on each sheet. Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are very browned and the centers are no longer soft.
8. Let the cookies set up for 2 minutes on the baking sheet. Then transfer the cookies to racks to cool completely. Store in airtight containers or in zippered freezer bags. These cookies freeze well.
Makes 4 dozen cookies
Dungeon Bars
—CATERING TO NOBODY—
This was the first recipe I ever developed. I took it to my writers’ critique group, and they said I had to put the recipe into whatever book I ended up writing.
1 cup all-purpose flour (high altitude: add 2 tablespoons)
½ teaspoon salt
¼ teaspoon baking soda
2 sticks (½ pound) unsalted butter
½ cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup raisins
Vanilla or cinnamon ice cream, for serving
1. Preheat the oven to 350˚F. Butter a 9 x 13-inch baking pan.
2. Sift together the flour, salt, and baking soda.
3. In a large bowl, with an electric mixer, cream the butter with the sugars until the mixture is light and fluffy. Turn the mixer to low and beat in the eggs and vanilla until well combined. Carefully stir in the flour mixture, oats, and raisins until well combined.
4. Spread in the baking pan. (The batter will be thick.) Smooth the top. Bake for 20 to 30 minutes, or until the batter has puffed and flattened, is browned around the edges, no longer appears wet in the center, and a toothpick inserted in the center comes out clean. Cool slightly, but while still warm, cut into 32 bars. Allow to cool completely in the pan on a rack.
5. Serve with best-quality vanilla or cinnamon ice cream.
Makes 32 bars
Lethal Layers
—DYING FOR CHOCOLATE—
These easy-to-make chocolate-chip bars feature a crust. I was playing around with cookies with crusts, and came up with this recipe, which proved to be not only easy, but an instant hit with the kids.
Crust:
8 tablespoons (1 stick) unsalted butter
½ cup packed dark brown sugar
1 cup all-purpose flour
Filling:
1 cup pecan halves
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder
About ¼ cup all-purpose flour
1 cup semisweet chocolate chips
For the crust:
1. Preheat the oven to 375˚F. Butter a 9 x 13-inch baking pan.
2. In the bowl of a food processor fitted with the metal blade, combine the crust ingredients and process until crumbly. This can also be done with 2 knives or a pastry cutter. Pat the mixture into the baking pan. Bake for 10 minutes. Let cool.
For the filling:
1. When the crust is cool, preheat the oven to 375˚F. Spread the pecans evenly over the surface of the crust. In a bowl, beat the eggs with the brown sugar until thick. Add the vanilla. Put the salt and baking powder in the bottom of a ¼-cup measure; fill the rest of the measure with flour. Stir the flour mixture into the egg mixture. Pour this mixture over the crust. Sprinkle the chocolate chips evenly over the top.
2. Bake for 20 minutes, or until checking with a toothpick reveals the center is cooked through. Cool in the pan, then cut into 32 pieces.
Makes 32 bars
Bleak House Bars
—SWEET REVENGE—
Raspberry and chocolate: That’s a marriage made in heaven. Add some cream cheese, and you’re way up there in the celestial realms. This recipe drew inspiration from a dessert made by a wonderful man who won a “dessert recipe” contest for which I, unfortunately, was the sole judge. I wish I could remember his name, so I could give him credit for the original idea. Sorry. But I was in such a sugar stupor by the time the contest was over that all I can remember is that the marvelous bookstore where the competition took place was Mysterious Galaxy in San Diego.
¾ cup pecan halves
2 sticks (½ pound) unsalted butter, at room temperature
½ cup packed dark brown sugar
2 cups all-purpose flour
¾ teaspoon salt
Contents of one 14-ounce can sweetened condensed milk (1⅓ cups)
3 cups (18 ounces) semisweet chocolate chips
8 ounces cream cheese, at room temperature
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
½ cup seedless raspberry jam
1. In a large skillet, toast the nuts, stirring, until they are slightly browned and give off a nutty scent, about 10 minutes. Remove them from the pan to cool, then coarsely chop.
2. Preheat the oven to 350˚F. Butter a 9 x 13-inch baking pan.
3. In a large bowl, with an electric mixer, beat the butter until it is very soft and creamy. Keeping the mixer on medium speed, beat in the brown sugar. Remove the beaters from the bowl and scrape it. Stir in the flour, ½ teaspoon of the salt, and the nuts until very well combined.
4. Measure out 2¼ cups of the butter-nut mixture and press into the bottom of the baking pan. (Set the rest of the butter-nut mixture aside.) Bake for about 10 minutes, or until the edges are golden brown.
5. Meanwhile, in a heavy-bottomed saucepan, combine the condensed milk and 2 cups of the chocolate chips. Cook, stirring, over low heat until the chocolate is melted.
6. Remove the crust from the oven and immediately pour the chocolate mixture over the hot crust. Set on a rack to cool slightly. Leave the oven on.
7. In a large bowl, with an electric mixer, beat the cream cheese until it is very smooth. Add the granulated sugar and beat once more until smooth. Finally, add the egg, vanilla, and remaining ¼ teaspoon salt and beat until very smooth.
8. In a small bowl, stir the jam until it is smooth.
9. Now you are ready to make the rest of the layers. Sprinkle the remaining butter-nut mixture over the chocolate. Using a soup spoon, ladle the jam evenly over the butter-nut mixture. Using another soup spoon, ladle the cream-cheese mixture over the jam layer. Finally, sprinkle the remaining 1 cup chocolate chips over the cream cheese.
10. Bake for 30 to 35 minutes, or until the cream-cheese layer is set and no longer liquid in the middle. Cool on a rack before cutting into bars.
Makes 32 bars
Got-a-Hot-Date Bars
—SWEET REVENGE—
In my unending desire to use toffee bits and chocolate chips in dessert, I came up with this recipe, which I took with me when I went to visit bookstores for Sweet Revenge.
1 cup pecan halves
½ cup chopped dates
½ cup raisins
2 tablespoons buttermilk
2 cups all-purpose flour
¾ teaspoon baking powder (high altitude: ½ teaspoon)
½ teaspoon baking soda
½ teaspoon salt
2 sticks (½ pound) unsalted butter, at room temperature
2 cups packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup toffee chips (aka almond brickle chips)
1. In a large skillet, toast the pecans over medium-low heat, stirring constantly, until they begin to turn a darker brown and give off a nutty scent, about 10 minutes. Immediately remove the pan from the heat and turn the pecans out onto paper towels. When they are just cool enough to touch, roughly chop them. Set aside.
2. In a small saucepan, combine the dates, raisins, and buttermilk. Bring to a boil over medium heat, then immediately remove the pan from the heat and scrape the date mixture into a shallow bowl to cool. Set aside.
3. Position an oven rack in the middle of the oven and preheat to 325˚F. Butter a 9 x 13-inch baking pan.
4. Sift together the flour, baking powder, baking soda, and salt. In a large bowl, with an electric mixer, beat the butter until it is very creamy. Add the brown sugar and beat well, until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Using a wooden spoon, stir in the flour mixture, date mixture, nuts, chocolate chips, and toffee chips, stirring only until combined. Turn the mixture into the prepared pan and smooth the top.
5. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack before cutting into 24 bars.
Makes 24 bars
Scout’s Brownies
—DYING FOR CHOCOLATE—
I worked on Dying for Chocolate for most of 1991. (When it was published in 1992, a bookstore owner laughingly announced that with the title Dying for Chocolate, I could put the Yellow Pages in the middle, and people would read it.) Anyway, during that year, a fellow who’d read Catering to Nobody wrote and said Goldy definitely needed a cat.
Goldy's Kitchen Cookbook Page 20