TWD Rewind, World Peace Cookies

This weeks Tuesdays with Dorie is a rewind which means that we get to chose  a recipe that the group has already made.  When we get this opportunity I usually try to make one of the recipes that I have missed but I decided to make a family favorite, World Peace Cookies.

These are great for lots of reasons.  First they combine sweet, salty, and chocolate.  Second they are so easy to make.  And third, you can bake then right out of the freezer.  This is a win, win, win. 

I must tell you that it was not love at first bite for me with these cookies.  I only made them a second time because my family requested them.  I think that I like them better each time I make them. There are some in my freezer right now just waiting for a New Year's party.

I wish each of you a very Peaceful New Year and as always, Happy Baking.  Just in case you haven't tried these cookies yet I have included the recipe.

World Peace Cookies

page 138-139

Baking From my home to yours

1 1/4 cups all-purpose flout

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons unsalted butter, at room temperature

2/3 cup packed  light brown sugar

1/4 cup sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup mini chocolate chips

Sift the flour, cocoa and baking soda together.

     Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.  Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

     Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 minutes, a second or two each time.  Take a peek-if there is still a lot of flour on the surface of the dough, pulse a couple of times mor; if not, remove the towel.  Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly.  Toss in the chocolate pieces and mix only to incorporate.

     turn the dough out onto a work surface, gather it together and divide it in half.  Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for a least 3 hours.  (the dough can be refrigerated for up to 3 days or frozen for up to 2 months.  If you've frozen the dough, you needn't defrost it before baking-just slice the logs into cookies and bake the cookies 1 minute loner.)

 Center a rack in the oven and preheat the oven to 325.  Line two baking sheets with parchment or silicone mats.   

     Using a sharp thin knife, slice the logs into rounds, that are 1/2 inch thick.  (The round are likely to crack as you're cutting them-don't be concerned, just squeeze the bits back onto each cookie.)  Arrange the rounds on the baking sheets, leaving about 1 inch between them.

     Baking the cookies on sheet at a time for 12 minutes-they won't look done, nor will they be firm, but that's just the way they should be.  Transfer the baking sheet to a cooking rack and let the cookies rest until they are only just warm, at which point you can serve or let them reach room temperature.

TWD Cardamom Crumb Cake

This weeks selection for Tuesdays with Dorie is Cardamon Crumb Cake and it was chosen by Jill of Jill's Blog.  This is a really nice coffee cake that definitely doesn't skimp on the crumb topping.  Unfortunately I had to substitute cinnamon for the cardamon because I didn't check my spice cabinet.  The flavors were still very nice with the orange zest and coffee.  This would be great for Christmas morning.  I hope that everyone has a very Merry Christmas.

Translucent Maple Tuiles TWD

This weeks selection for Tuesdays with Dorie is Translucent Maple Tuiles. Tulies are thin, delicate cookies that are shaped over a rolling pin while they are hot out of the oven. These cookies defiantly call for practice and patience   My first tray didn't look so great but the second tray went a little better.  I loved the maple flavor.  Thanks to Hindy of Bubie’s Little Baker for picking a recipe that is great for the holidays.

TWD Devilish Shortcakes

I hope that eveyone had a wonderful Thanksgiving with lots of great food and time spent with family.  My family said that the food was the best ever. I admit that it was a little hard to get back in the kitchen after all that cooking but this weeks recipe for Tuesdays with Dorie was an easy one.  Devilish Shortcake was the choice of Tania of Love Big, Bake Often.  I served mine with fresh rasphberries and whipped cream.  I think that they would be great with vanilla ice cream and a hot fudge sauce.

TWD Rewind

This week to make things a little easier for the holidays, Tuesdays with Dorie is a rewind.  This is where you get to pick a recipe that has already been made by the group.  I have been a part of the group for two years but I still have several recipes to catch up on.  I decided to go back to the recipe that started it all, Brown Sugar-Pecan Shortbread Cookies. These cookies were a great choice for a busy Thanksgiving week.  They are easy to make and delicious to eat. If you would like to try these great cookies you can find the recipe on page 127 of Baking From My Home to Yours.  I hope that everyone has a great Thanksgiving.

TWD Cranberry Lime Galette

This weeks recipe for Tuesdays with Dorie is Cranberry Lime Galette and it was chosen by Whitney, April, and Elizabeth of Celestial Confections.  I'm not all that fond of cranberries so I almost skipped this recipe but I'm very glad that I decided on making it.  Cranberry, apple and lime make a very interesting flavor combination.  Surround it all with Dorie's wonderful pie crust and you have a winner.

Peanuttiest Blondies for TWD

This weeks recipe choice for Tuesdays with Dorie is Peanuttiest Blondies and it was the pick of Nicole of Bakeologie. This is a quick and easy recipe for a bar cookie that has peanut butter, chopped peanuts and chocolate chips added in. These are very much like a favorite cookie that was served in our high school cafeteria.  They simply called them peanut butter bars, and we all loved them.  Years later when I went back to work at that same school, the lunch ladies would send us some warm from the oven. Yum.  It pays to be nice to the lunch ladies.