Who doesn’t like cookies? They’re the perfect snack – compact, sweet and just the thing with a cold glass of milk. We all have our favourites – chocolate chip, coconut macaroons, sugar cookies with pink icing… The possibilities are really only as endless as your imagination.
A few weeks ago, I received a review copy of Stacy Adimando‘s new cookbook, The Cookiepedia. Inside are 50 recipes for classic cookies, divided into six easy-to-navigate categories: buttery, chocolaty, fancy, fruity, spicy and nutty. The book has a funky, retro vibe, with bright, cheerful graphics and big colour pictures of each of the cookies. The recipes are easy to follow, perfect for the beginner baker, but adaptable enough for the creative cook.
In the interest of giving the book a proper review, I shared the cookbook with my mom and we set to baking on the weekend. First up were the “Everything-but-the-Kitchen-Sink” cookies, picture above. They’re basically a chocolate chip cookie, but with the addition of extra sweet and salty add-ins. Mom’s version featured corn chips, pretzel chunks, chocolate chips, unsalted peanuts and a super special ingredient – chunk of leftover Christmas toffee-almond squares, discovered in the bottom of the deep freeze. These cookies were amazing – chewy and cruncy, salty and sweet, all in each mouthful. The recipe is on page 23 of the cookbook – buy a copy or visit your library to check it out.
The weekend’s second batch of cookies were something a little different – buttery green tea cookies made with matcha powder. The recipe suggests dipping each cookie in a sugar/ginger mix before baking. I decided to go with a gingery drizzled glaze, instead. These are a great cookie for a mid-afternoon break from work. They give you a little boost that gets you through the rest of the work day, and you can’t help but smile when you see the brilliant emerald green colour of the biscuits.
Green Tea Cookies (adapted from Stacy Adimando’s The Cookiepedia)
3/4 cup icing sugar
4 teaspoons matcha powder (medium grind)
1/2 cup + 2 tbsp softened butter
3 egg yolks
1 3/4 cups flour
pinch of salt
3/4 cup icing sugar
1 tsp ground ginger
1 tbsp cold water
With an electric mixer, cream together the icing sugar, matcha powder and butter until smooth, scraping the sides of the bowl with a spatula to ensure even blending.
Add the egg yolks and blend again.
Add the flour and salt 1/2 a cup at a time at low speed. Depending on the heat of the day, the dough may be crumbly, or come together in a nice ball.
Remove the dough from the bowl. With the heat from your hands, shape it into a round, flat disc. Wrap the disc in plastic wrap and refridgerate for 30 minutes.
Once the dough has chilled, roll it out to 1/2 an inch thick. Cut it into shapes using cookie or biscuit cutters and place on a cookie sheet.
Bake the cookies for 10-12 minutes, or until the bottoms are just starting to turn golden. Cool on wire racks.
For the glaze, mix together the icing sugar, ginger and water with a whisk until smooth. It should be thick enough to drizzle slowly – if it’s too thin, it won’t set solidly on the cookies. To thicken, add a bit more sugar; to thin, add a few drops of water.
Once the glaze is the right consistency, drizzle with the whisk over the cooled cookies and allow to set.