We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, September 21, 2010

Cookie Recipe #262 - Cafe' Brulot Cookies

Cafe Brulot is a special drink of coffee, spices, citrus peels, and brandy found in New Orleans. You will find all of the above ingredients in this thin, tasty cookie.

Ingredients: 1 cup packed brown sugar, 1/2 cup pecan pieces, 1 teaspoon instant coffee crystals, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 cup butter, 1 tablespoon finely shredded lemon peel, 1 tablespoon finely shredded orange peel, 1 tablespoon brandy or milk, 1 egg yolk, 1 3/4 cups all-purpose flour. Icing: 1 cup sifted powdered sugar, 1 tablespoon brandy or strong coffee, 1/2 teaspoon vanilla, 2-3 teaspoons (or more)milk.

Instructions: In a food processor bowl, combine brown sugar, pecans, coffee crystals, cinnamon and cloves. Cover and process until nuts are finely chopped. Add butter, lemon peel, and orange peel; process until butter is evenly mixed. Add brandy (or milk) and egg yolk; process until combined. Add flour gradually, processing until combined.

Divide dough in half. Shape each half into a 6-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 2-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place 1 1/2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 7-8 minutes or until lightly browned. Transfer cookies to wire racks to cool completely.

Make icing: In a small bowl, combine powdered sugar, brandy or coffee, and vanilla. Add milk, 1 teaspoon at a time, to make of drizzling consistency. Drizzle over each cookie in desired design and allow to harden.

Makes 3-4 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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