Sour Cream Jam Cookies

You see those ugly things on the right? The ones that aren't even stuck together properly, oozing jam and plain as anything? They're fantastic.

Their not-so-attractive exterior belies their deliciousness, meaning that there's a reward for those who don't judge a book by its cover and get all the deliciousness to themselves. Mind you, they can be very pretty if you make them that way- You can roll up the dough with the filling inside to make swirls, or make sandwiches with two pieces of dough and a pretty cut-out design. You can use powder sugar or raw sugar as a garnish, an egg glaze, whatever. But the bottom line is, they're delicious no matter what.

I like the taste of the sour cream dough with fruity jams, but it also goes very well with some other combinations I've tried, such as:

• 1/4 C. Nougat plus  TBSP ground poppyseed, well mixed and spread on before rolling the dough from either end to the centre and slicing to create poppy-nougat palmiers

• 1/4 C. Grated bittersweet chocolate, 1 TBSP cocoa, 2 TBSP sugar and 1 Tsp. cinnamon, sprinkled onto the rolled-out dough and rolled up into a log, then sliced thinly to form chocolate-cinnamon spirals

• Your favourite marmalade, plus powdered sugar on folded-over half-moon pastries

And so on. The dough isn't hard to make, though the folding and chilling takes some time, but is well worth the flakiness of the final product. Make sure you preheat the oven! You'll lose layers of flakiness if you let the cookies in when it's not hot enough (as I did in the above batch- their sequels made from leftover dough at the proper temperature were much prettier, I'll have you know). 

Sour Cream Jam Cookies
Adapted from about.com

3 C. All purpose flour
1 C. Butter, cold
1/4 C. Vanilla sugar, or regular sugar plus 2 Tsp. Vanilla extract
Pinch of salt
1 C. Sour cream, preferably 18%
About 1 C. Jam, any kind, or another filling (I used strawberry jam)
Powdered sugar

Preheat the oven to 210℃.

Mix the flour, sugar and salt. In a food processor or with a dough cutter, incorporate the butter until the mixture is crumbly and gravel-like. Add the sour cream and mix until a homogenous mass forms. Wrap and refrigerate for at least 30 minutes.

Roll out the dough and fold in half. Press down flat, rotate 90 degrees and fold in half again. Refrigerate for another 30 minutes. 

Repeat the dough folding above one more time. Roll out the dough again on a floured surface and cut into circles. Add a teaspoon of jam or other filling to the centre of each and press together the edges of the circle to form a small "package". Refrigerate for about 15 minutes once all are finished.

Bake for 10-15 minutes, or until slightly brown.  Let cool completely, then dust with powder sugar if desired, or leave plain. 

Vanilla Ice Cream

If there's one thing that you always want to have on hand in the freezer, it's a classic vanilla ice cream. It's great on its own, easy to dress up with sauces or other toppings, can be added to all manner of drinks, goes well on many a cake and pie, and can even be melted down to make a quick creme anglaise should you ever not have time to make a custard to go with a dessert. 

There are many types of ice cream recipe, but this is a very straightforward one that uses the French custard method- which is only tricky in that you have to watch your custard carefully and stir a lot. The most important things to watch out for are:

• Make sure you stir the whole thing through, not leaving the bottom layer to burn.
• Heat the milk mixture only until steaming or lightly bubbling- don't let it bubble over! 
• Strain well to get rid of any curdling both when mixing the tempered egg yolks back in, and when adding the custard to the remaining cream. A little graininess won't be noticed in the final frozen product, but still should be avoided.

I use two vanilla beans as well as extract because I really like vanilla, but you can just use one bean or 2 Tsp. extract total for a more subtle flavour. I wouldn't recommend messing with the fat content of the dairy, number of yolks or amount of sugar, since all of these things will contribute to how smooth the ice cream will be- and a small scoop of very good ice cream is infinitely superior to a whole tub of less rich but less tasty generic store-bought ice cream. 

Some of the mix-ins that I can recommend are chocolate slivers, caramel sauce, jam, lemon curd, biscuit pieces- anything, really. The best part of homemade ice cream is that you can make absolutely any flavour that strikes your fancy.

Vanilla Ice Cream
From The Perfect Scoop, by David Lebovitz

1 C. Whole milk, 3.8%
2 C. Whipping cream, 30-35%
6 Egg yolks
3/4 C. Sugar
2 Vanilla beans, sliced in half lengthwise
1 Tsp. Vanilla extract or rum
Large pinch of salt

In a large bowl, mix 1 C. of the cream and vanilla extract or rum. Cover with a strainer or sieve.

In a medium saucepan, mix the sugar, remaining cream, milk and salt. Scrape the seeds from the vanilla beans into the pot with a knife and put the empty pods in as well.

Bring to a slight boil, then remove from heat and let steep, covered, for at least 30 minutes.

In a separate, heatproof bowl, whisk together the egg yolks. Heat the milk mixture until it begins to steam, then pour 1 C. of it, one third at a time, into the egg yolks, whisking constantly. When the yolks and liquid have been completely mixed, strain them back into the liquid remaining in the pot.

Cook the custard on medium heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon or spatula- about the thickness of a gravy. Remove from heat and strain into the bowl with the remaining cream. Mix well and refrigerate overnight.

The next day, churn according to the instructions of your ice cream machine. Freeze for at least 2 hours before serving.

White Chocolate Macadamia Nut Cookies II

These cookies are surprisingly close to the "ideal" white chocolate macadamia cookie that I've been searching for... especially considering that the recipe hardly resembles any American one. In the place of brown sugar, a mixture of granulated sugar and maple syrup is used, and natron (NaHCO3) is used as a leavener... which is the same as baking soda, as it turns out. I suspect that the unique texture provided by using just soda versus baking powder occurs because the soda requires acidity to react, and since there isn't very much acidity in this recipe, you only get a little bit of a lift, so the cookies are neither flat nor puffy and tall. Which is, as far as I'm concerned, how a WCMN cookie should be. 

What these cookies have about them that makes them ideal to me is their texture (soft and chewy!) flavour (the dough is simple and vanillaey, and doesn't cover up the delicate tastes of white chocolate and macadamia nuts) and simpleness to make. The maple syrup doesn't really impart any taste, being more for the texture of the dough, and can be replaced with golden syrup. Like any chip cookie, these go best with a glass of cold milk.

White Chocolate Macadamia Nut Cookies II
From Chefkoch.de

140 g. Sugar
1 TBSP Maple syrup, substitute golden syrup or light corn syrup
100 g. Butter, softened
1 Egg
1 Tsp. Vanilla extract
200 g. All purpose flour
1/2 Tsp. Natron/baking soda
Scant 1/2 Tsp. Salt
130 g. White chocolate chunks or chips
80 g. Macadamia nuts, coarsely chopped

Preheat oven to 160℃.

Combine sugar and maple syrup until homogenous. Add butter, egg and vanilla and beat together well.

Sift together the flour, natron and salt. Add to the sugar mixture until well-combined.

Stir in the white chocolate and macadamias. On sheets lined with baking parchment, scoop teaspoons of dough.

Bake for 15 minutes and let cool before removing from the pan.

Spekulatius Biscuits

It's good to have spekulatius biscuits on hand, not only because they're delicious on their own, but also because they're the type of crisp, crumbly biscuit that makes ideal crumb crusts and crunchy garnishes when crushed. You can easily buy them in most big supermarkets, but I find that they almost always lack the spicy element, tasting more like regular digestive biscuits than spice cookies. So, I made some of my own as an experiment, and was pleased to find that they were both delicious as tea biscuits and as a crumb base for tarts. They also go well with ice cream, as a substitute for graham crackers in s'mores, and anywhere else you want a spicy, snappy cookie. 

Spekulatius Biscuits
Adapted from Moje Wypieki

250 g. Flour, all purpose
1/8 Tsp. Baking powder
140 g. Muscovado (light brown) sugar, or 2/3 dark brown and 1/3 white sugar
150 g. Butter, cold (substituting half of this with vegetable oil makes a less flavourful but crisper biscuit more similar to the store-bought ones)
1 1/2 Tsp. Spekulatius spices (1/2 Tsp. cinnamon, 1/4 Tsp. ginger, 1/4 Tsp. cloves, 1/8 Tsp. nutmeg, 1/8 Tsp. mace, 1/8 Tsp. cardamom, pinch each of white pepper, coriander and anise)
60 ml. Milk, cold
1/2 Tsp. Vanilla extract, optional
Pinch of salt
Demerara sugar or almond slivers to sprinkle (optional)

Mix flour, baking powder, sugar, spices and salt. In a food processor or mixer, add butter/oil and milk and mix until cohesive.

Wrap tightly and refrigerate for 4 hours, or overnight.

Preheat oven to 170℃.

Roll out thinly (about 4 mm) between two sheets of baking parchment and stamp with cookie cutters in preferred shapes. Add any sugar or almonds onto the top if desired.

Bake for 15-20 minutes. Cool well and store in an airtight container.

Classic Apple Pie

The expression "easy as pie" has been somewhat misleading to me. I've only tried making apple pie once before this one- it didn't go so well (the apples inside were partially raw, as was the bottom crust...) and I swore off of fruit pies for a long time, sticking to the banana and coconut cream pies that kind of became a signature of mine. Nonetheless, I wanted to go back and set right what had gone wrong in my more inexperienced baking days, and restore my honour as a baker.

So, I took precautions to ensure no more abysmal failures. I precooked the apples a tiny bit in the microwave, softening them and also causing them to release some of their juice, which I could mix with the thickening agent (cornstarch), sugar and spices to create a paste that's easier to coat the apples with. The precooked apples are also shrunk down, so you can pack up the pie more fully.

The finished product is just as I'd hoped- a flaky, buttery crust stuffed to the brim with slightly gooey, spiced appley goodness. A mixture of tart and sweet apples ensures the right mix of flavours in the pie, and the extra sugar sprinkled on top both adds visual appeal and texture. I like to use brown sugar as a sweetener versus white, because I feel like it's an important part of the classic "apple pie" flavour, but white will also work.

For my next pie, I think I'll try a different blend of apples, and of spices- I'm thinking that allspice would make a good addition to the mix. I'd also try making a larger quantity of dough so it's easier to work with, and therefore to create a decorative crust with, like the edges of the pie. In any case, I think I've successfully redeemed myself as a maker of pie, if the quick disappearance rate is anything to go by. I made some vanilla ice cream to go with it to complete the piexperience, but it's plenty good on it's own.

Classic Apple Pie
Adapted from The Candid Appetite

1 Pie crust dough of choice, enough for a double crust (such as the All-Star Pie Crust)

8 large baking apples, peeled and thinly sliced, preferably half tart and half sweet (e.g. Granny Smiths and Russets)
2/3 - 3/4 C. Light brown sugar, depending on sweetness of apples (or a mix of equal parts dark brown and white sugar)
1/4 C. Cornstarch
1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/4 Tsp. Ginger
1/4 Tsp. Cardamom
1/4 Tsp. Cloves (Note: 1 1/2 Tsp. of apple pie spice mix may be substituted for this mix.)
Pinch of salt
Zest of 1/2 a lemon
1 TBSP Lemon juice
2 TBSP butter

1 Egg white, to brush
Raw/Demerara sugar, to sprinkle

Preheat the oven to 180℃.

Roll out about 2/3rds of the pie crust dough and line a 9" pie pan. Set aside the remaining dough.

In a large heatproof bowl, microwave apples on low power for 15-20 minutes (mixing after 5 and 10 minutes), until apples are slightly tender. This will also shrink the apples down a bit so they pack together better in the pie. Stir well to help release the juices and strain off the liquid. Alternatively, use a large skillet over low heat, stirring constantly.

Combine cornstarch, sugar, spices and lemon zest. Add the liquid from the apples and lemon juice, and mix until smooth. Add the mixture back to the apples and stir to coat.

Fill the dough-lined pie pan with the apples. Cut the butter into small pieces and scatter over the top of the apples. Take the remaining dough and roll out until it forms a circle large enough to cover the top of the pie. Drape over the apples and trim the edges. Use a fork or knife to help press the dough from the sides and top together.

Brush the pie with the egg white and sprinkle on the Demerara sugar. Cut a few slits in the pie to help release steam during baking. 

Bake for about 45-55 minutes in the bottom half of the oven, covering with aluminium foil once the desired brownness of the crust is achieved.

Let cool about half an hour to help the pie set before serving. Best served warm with vanilla ice cream on the side!

Butterplätzchen- Rolled Butter Cookies

Cookies designated for decorating often sacrifice taste in exchange for physical durability and ability to hold shape, but these ones manage to be extremely attractive and delicious. They're high in butter and lightly flavoured with vanilla and lemon, and the dough is easy to work with and cut. They last a long time, and go well with a variety of toppings- I used dark and white chocolate, along with sprinkles, nonpareils, candied cherries and nuts. 

I would consider these christmas cookies, but they can also be used for any other occasion where you want decorative cookies, like Easter or Halloween... or for no holiday whatsoever. After all, they're universally fantastic.

Butterplätzchen/Rolled Butter Cookies
From chefkoch.de

500 g. Flour
200 g. Sugar
350 g. Butter
1 Egg plus 1 yolk
Zest of 1/2 a lemon
1 Packet vanilla sugar, or 1 TBSP homemade
Pinch of Salt

Mix dry ingredients. In a food processor or stand mixer with a paddle attachment, add the remaining ingredients and mix until homogenous. Refrigerate for at least 2 hours.

Roll out dough between sheets of baking parchment and cut into desired shapes. Bake for 12-15 minutes at 180℃.

Spitzbuben/Jam Sandwich Cookies

This is the ideal jam sandwich cookie. The almond and lemon flavours go perfectly with slightly tart raspberry jam, the texture is soft and just crumbly enough, they hold their shape well so that they look pretty, and are easy to make. A jam cookie runs the risk of being too sweet or getting soggy over time, but these are perfectly balanced. And you can have fun with the shape of the cut-outs, too...

Spitzbuben
From chefkoch.de

300 g. Flour
100 g. Ground almonds
150 g. Powder sugar
1/4 Tsp. Salt
1 Packet vanilla sugar, or 1 TBSP homemade
200 g. Butter
1 Egg
1/2 Tsp. Almond extract
Zest of one lemon

200 g. Raspberry or red currant jam
Powdered sugar

Mix dry ingredients. In a food processor or stand mixer, add the butter in small pieces, along with the egg, lemon zest, vanilla sugar and almond extract. Wrap and refrigerate for at least 2 hours.

Divide dough into 2 pieces and roll out on a floured surface. Cut into circles, and for half of the circles, make a smaller cut-out window. 

Bake at 180℃ for 10-12 minutes, or until just beginning to brown on the bottoms. Let cool on the sheet.

On the whole halves, add about a teaspoon of jam to each cookie. Place a cut-out cookie on top. When finished with all the cookies, sprinkle some powder sugar on top.