Sunday, May 13, 2007

Mother's Day Cookies


These are the chocolate cookies that my mom used to make when I was growing up. She recently sent me the recipe, and in honor of her on this Mother's Day, I tried my hand at making them myself (she's off in the UK at the moment, so she won't get to sample the results). I'm not sure what these are called, but I imagine any pastry chefs out there will recognize them immediately. Here's the recipe:

Ingredients:
3 C all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 C butter
1 C sugar
1 egg
3/8 C milk
3/4 C cocoa

Combine the flour, baking powder and salt. In a stand mixer with paddle attachment, add sugar to butter gradually and cream until fluffy. Add egg and beat well. Add flour mixture alternately with milk (flour first and last). Add cocoa and blend well. Roll into a tube in waxed paper or aluminum foil and chill. Cut in one quarter inch slices and bake for approximately 8-10 minutes in a pre-heated 375 degree oven.

They came out about like I remember them, but a little dry. I may have baked them a little too long (the original recipe called for only five minutes, but they seemed underdone so I gave them another five), or I may need to add a little more butter and/or milk (again, any pastry chefs out there, feel free to chime in on this). Or, maybe Mom just sandbagged me. But all in all, they were pretty good for a first attempt.

Happy Mother's Day, Mom. Hope you're having fun in Wales!

5 comments:

The Pastry Pirate said...

The funny thing about cookies, especially smaller ones (actually, "normal" sized, not the monstrosities we've come to think of as "normal"), is that you should always take them out of the oven before you think they're done. That was the hardest lesson for me to learn in cookies class. They're small enough and the pan is hot enough that they will continue to bake just a bit longer out of the oven, similar to carryover cooking in a piece of meat. If you wait until they're "done" to take them out of the oven, you've gone too far. Of course, this means you get to eat them all instead of allowing your mistakes to be seen and eaten by others... always look on the bright side, eh?

tommy said...

Carryover... of course! I'll file that one away. Thanks!

Anonymous said...

Tommy, sorry I missed the cookies. I wish you could have been with me when I had a wonderful meal at the Conwy Bistro in Wales. Ribeye covered with Welsh Rarebit on a sort of potato pancake, mixed vegetables, not underdone like so many places do vegetables, and in lieu of dessert, because we were too full, a thimble-sized glass of honey mead and a piece of chocolate. The Welsh have an affinity for bacon (like our Canadian bacon), Brie and cranberry sauce sandwiches which are surprisingly good, especially if the Brie is melted on top of the sandwich. Yes, I had a traditional English breakfast, but once was enough for the grilled mushrooms and tomatoes. Maybe in a couple of years you'd like to eat your way through Ireland and Scotland with me. I'd like to see what you'd do with haggis! Mom

Trisha said...

Yay, cookies! I made some molasses cookies for Pete earlier this week. Do you use a Silpat? They're dEEvine!

tommy said...

Mom-
You had mead? My goodness, I don't know what to say! Good thing it was only a thimble full. And don't even put the idea of haggis in my head...

Trisha-
I ain't got no silpat yet, but I don't imagine it'll be long. I understand it's pretty good stuff. I mean, hey, anything that's silicone impregnated can't be all bad!