Thursday, March 12, 2015

#14 ~ Pecan Lace Cookies Do-Over

More than a month has passed since my last post and what have I baked from my book? The same thing I made last time - Pecan Lace Cookies! Although I wasn't terribly impressed with these sweet, crunchy wafers, both Matthew and Jen assured me that they were pretty good. I decided to give them another go with the aim of doing it right this time, hoping for better results.

I watched my portioning of the dough very carefully, measuring level teaspoons onto the baking tray as the book had advised. I really should have heeded that advice first time around because it made a huge difference in the appearance of the cookies. And since I was happy with them I figured they were worthy of a chocolate drizzle this time around...

...and a "cookies on a plate" photo!

Next Up: Orange Meltaways

Monday, February 2, 2015

#14 ~ Pecan Lace Cookies ~ United States (page 52)

I'm trying to figure out what to say about these "cookies" and all I can come up with so far is that they are the weirdest cookie I have ever made in my life. The recipe book refers to them as "rich with the taste of brown sugar, butter, and pecans", "fragile, brittle-crisp wafers", and "so lacy and thin you can see right through them". They are indeed all that, which I suppose means that I made them correctly, but these don't qualify as cookies in my opinion. More like some sort of candy - very sugary, and as you eat them the sugar tends to become sticky and I worry that I might lose a filling in the process. Anyway, here's how the whole adventure went down this morning...

Boil butter, add corn syrup, brown sugar and salt. Remove from heat and stir in oatmeal, flour, vanilla and toasted pecans. Very simple really, and within minutes you have little globs of rather wet, gooey "dough" on your baking sheet, spaced very far apart since they will spread with abandon all over the place, which means you can only bake nine cookies at a time.

At this point I'll mention that I followed the given instructions to grease the sheet even though a little voice in my head was saying, "You know, parchment paper really seems like a better idea for this sort of thing." But I ignored the voice because I tend to do what people tell me and if the book said grease, then grease it was. Which led me to a pan of cookies that wanted to stay there instead of making the journey to my cooling racks. 

I tried warming the cookies in the oven for a minute or two as the book suggested but this didn't help in any way. As I tried to lift them the edges folded in (you can see the evidence above) and the centers sort of disappeared so that there was a hole in middle of each cookie. By this point I was feeling quite discouraged and didn't even think to take a photo of that mess.  I persevered and baked yet another batch on a greased pan with much the same result and finally that little voice in my head yelled at me, "Hey you! Forget what the recipe book says and use some parchment paper!", which I did and this time I ended up with a sheet of cookies that I could just peel from the paper once they'd cooled. Genius. Although the evidence here clearly shows why you're instructed to "spoon dough by very small teaspoonfuls". I was a bit over-zealous with my portioning here but I was getting tired of these cookies by now and just wanted to have the whole experience behind me as quickly as possible.

I was also supposed to make a chocolate glaze to drizzle over the cooled wafers but somehow I just didn't feel that these cookies were deserving of that chocolate. It seemed like a waste even though I generally live by the motto that chocolate makes everything better. These cookies didn't even deserve my usual "cookies on a plate" photo! LOL

Next Up: Orange Meltaways

Monday, January 5, 2015

#13 ~ Peanut Butter Kiss Cookies ~ United States (page 54)

Wow, it's been a long time since I baked from the International Cookie Cookbook but that doesn't mean there hasn't been any baking going on around here lately. There was Shortbread, Ginger Pfeffernusse and Walnut Crescent cookies for Christmas and then a Chocolate Yule Log cake with chocolate whipped cream for New Year's Day. There's been no shortage of sweets around here that's for sure, but now it's time to get back to my goal of trying every recipe in this cookie book.

This week I chose an American recipe, Peanut Butter Kiss cookies, with a simple dough that's mixed up and wrapped around Hershey Chocolate Kisses.  There's not a whole lot to say about these other than they are peanutty goodness hiding delicious milk chocolate inside...and that's a pretty good combination!

Next Up: Pecan Lace Cookies