Recipes for International Cookie Day

Black Forest Cookie

Ingredients

White Chocolate Spruce Ganache

· 1 cup whipping/ heavy cream

· ½ cup dried spruce tips

· 24oz white chocolate, chopped into small pieces (or use callets)

Cookie

· 1¼ cup All Purpose Flour

· ¼ cup cocoa

· 1 teaspoon baking powder

· ¼ teaspoon Kosher salt

· 8 oz semi-sweet chocolate, broken into pieces

· ½ cup salted butter

· 1 teaspoons coffee extract

· 2/3 cup brown sugar, packed

· ½ cup fine sugar

· 2 eggs, large

To Finish

· Amarena cherries (depending on taste, I use 3 cherries per cookie)

· Cupcake pipettes (optional)

· Cherry liqueur, or Amarena cherry juice (optional)

Directions

White Chocolate Spruce Ganache

1. Place your white chocolate into a heat-proof bowl and set aside until needed. In a pan combine the whipping cream and spruce tips. Heat over a medium heat until jut simmering, stirring occasionally. Leave to rest and infuse for 20 minutes.
2. After this time strain the infused cream back into the pan, removing the spruce tips. Return to the heat and bring to a gentle simmer (until you can see small bubbles at the edge of the mixture)
3. Remove the spruce cream from heat and pour onto your white chocolate, making sure all the chocolate is covered. Leave for 5-10 minutes. After this time gently stir the mixture to emulsify it. Continue to stir until smooth and uniform in color. Transfer to ganache to a shallow 9” x 13” pan*.  Cover the surface with cling wrap, making sure it touches the surface of the ganache, to avoid a film filming. Allow to cool fully- the mixture will thicken as it cools. You’ll want the ganache to have the consistency of peanut butter. Set side until needed
4. *You can leave the ganache in the bowl to set but it will take longer

Cookie

1. Heat oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder and Kosher salt until combined.  Set aside until needed later
2. Combine the butter and chocolate pieces in a bowl over a pan of water. Gently heat over medium-low heat until melted, stirring occasionally to combine. When fully melted remove the bowl from the hot water/ heat, add in the coffee extract and give one final stir to combine. Set aside until needed
3. While the butter/chocolate mixture is melting, combine the eggs, brown sugar and granulated sugar together in the bowl of a stand mixer. Beat on medium-high speed until pale and increased in volume
4. Slow and steadily add the melted chocolate mixture into the egg mixture and fold them together until uniform in color and it is just combined
5. Sift in the dry mixture ingredients, again fold it in until just combined
6. Set aside for 5 minutes and the mixture will thicken
7. Using a cookie scoop drop (I use a 2 tablespoon size) batter balls onto your prepared baking sheet, spaced at least two inches apart.  The batter will be runny and will spread as the cookies bake
8. Bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. Remove cookies from the oven and leave the cookies to cool completely on the pans before removing. The cookies will flatten and crinkle even further as they firm up and cool down.

To finish

1. Spread a Tablespoon of thickened ganache on top of each cookie, swirling as you do. Try to create an indent in the middle
2. Place 2-3 cherries on top of the ganache, into the indent
3. If using, fill a pipette with either cherry liqueur or Amarena cherry juice and stick into the ganache for serving.
4. Serve and enjoy!

Orange, Cranberry & Prosecco Sandwich Cookie

Ingredients

Cookie

• 1 cup butter, softened
• 2/3 cup sugar
• 1 Tablespoon orange zest
• 1 Tablespoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup almond flour
• 1 teaspoon salt
• 1 teaspoon ground star anise

Cranberry Prosecco Buttercream

• ½ cup butter, softened
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar
• 2 Tablespoons prosecco
• 1 Tablespoon cranberry sauce (smooth)

Cookie glaze

• ¾ cup powdered sugar
• 6 teaspoons cranberry juice

Directions

Cookie

1. In the bowl of a stand mixer combine the sugar and orange zest. Rub together for a few minutes until the sugar turns orange. Add in the butter and, using the paddle attachment, beat together until creamy. Scrpa bowl sides as needed. Add in the vanilla extract, beating until incorporated
2. In a separate medium bowl, whisk together the flours, salt and star anise
3. With the mixer on low speed, add the flour mixture to the creamed butter, beating until just combined
4. Divide the dough in half, shaping each half in to disc about 1 inch thick. Wrap in cling wrap and refrigerate for at least 1 hour
5. Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper
6. On a lightly floured surface roll dough to a thickness ¼ inch thick, using a 2-inch round or fluted cookie cutter punch out cookies, placing them onto prepared baking sheets
7. Bake until light golden brown, 12- 15 minutes. Remove from pans and let cool on wire racks

Cranberry Prosecco Buttercream

1. While the cookies cool, prepare the butter cream filling
2. In the bowl of a stand mixer, with paddle attachment, beat butter, salt and vanilla extract at medium speed until combined, stopping to scrape bowl sides as needed
3. Add in powdered sugar, prosecco and cranberry sauce. Beat on low speed for about 1 minute to combine, then increase speed gradually to high and whip for 1-2 minutes until combined

To finish

1. Once the cookies have fully cooled, pipe buttercream onto flat side half the cookies. Sandwich together with remaining cookies, flat side to buttercream. Place on a parchment lined counter surface
2. In a small bowl combine the powdered sugar and cranberry juice, stirring until uniform. Drizzle on top of the fille cookies. Top with sprinkles if using
3. Serve and enjoy!

Espresso Martini Cookie

Ingredients

• ½ cup unsalted butter
• ½ cup granulated sugar
• ½ cup packed dark brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2/3 cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 2 ½ teaspoon espresso powder
• 2 Tablespoon milk powder
• 1/8 teaspoon salt
• 1 ½ Tablespoons milk
• ½ cup chocolate-covered espresso beans, chopped or crushed to small pieces
• 1/3 cup white chocolate chips, or chunks
• Additional chocolate-covered espresso beans to garnish

Coffee liqueur buttercream

· 6 ounces white chocolate, coarsely chopped

· 1 cup butter, softened to room temperature

· 2 cups powdered sugar

· ¼ cup whipping/ heavy cream

· 1-2 Tablespoons coffee liqueur, to taste

· 1/8 teaspoon salt

Directions

Cookies

1. In stand mixer bowl fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until light and fluffy. Add the egg and vanilla extract, and then beat on high speed until combined
2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, milk powder and salt together until combined. With the mixer running on low speed, slowly add to the creamed butter mixture. Beat on low until combined
3. Add in the milk, beating to combine on high speed
4. Remove the bowl from the mixer and fold in the white chocolate chips, and crushed chocolate-covered espresso beans . Cover dough tightly and chill in the refrigerator for at least 1 hour
5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This will make it easier to scoop
6. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
7.  Scoop the dough into balls, I use a 2 tablespoon cookie dough scoop. Arrange on a thew prepared cookie sheets allowing 2-3 inches between
8. Bake the cookies for 11-12 minutes or until the edges appear set and the centres still look soft. Remove them from the oven and lightly bang the baking sheet on the counter 2-3 times
9. Cool cookies for 5 minutes on the baking sheet. Transfer to cooling rack to cool completely
10. While the cookies cool prepare the coffee liqueur buttercream

Coffee liqueur buttercream

• Melt the white chocolate in a double boiler on the stove, or simply use the microwave: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
• In a medium bowl of a mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the powdered sugar
• Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy
• Add the cream, coffee liqueur and salt. Beat for 1 minute until combined. Taste.  *Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired
• Pipe or spread the buttercream on top of each cookie, and finish some additional chocolate-covered espresso beans
• Serve and enjoy

Pad Thai Cookie

Ingredients

Candied Chillis*

• 10-12 medium red chilli peppers
• 1 cup sugar
• ½ cup apple cider vinegar
• ½ teaspoon ground ginger

Cookie

• ¼ cup butter, room temperature
• ¼ cup bacon fat, solidified
• ½ cup white granulated sugar
• ½ cup packed brown sugar
• ½ cup smooth peanut butter
• ½ teaspoon lime zest
• 1 large egg
• ¼ teaspoon fish sauce
• 1 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 2 Tablespoon milk powder

Tamarind Frosting

• 1 cup butter softened
• 4 ½ cups powdered sugar
• ¼ cup whole milk
• 1 tablespoon tamarind sauce, to taste

Directions

Candied Chillis

1. First, slice the chilli peppers into thin round slices
2. Stir together the sugar, vinegar and ginger in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup
3. Add the chilli pepper slices and mix to evenly coat them with the syrup
4. Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars
5. Transfer the candied chilli peppers to cleaned jars, then fill the jars with the remaining syrup
6. *These quantities make more than enough for this recipe. Cover and store any remaining candied chillis in the refrigerator for up to 3 months. The flavour will develop over time

Cookies

1. Line 2 baking sheets with baking parchment and set aside until needed
2. In the bowl of a stand mixer, with the paddle attachment, beat the butter, bacon fat, brown sugar and white sugar until creamy
3. Mix in the peanut butter and lime zest, followed by the egg, fish sauce and beat until fully combined
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and milk powder. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix until fully incorporated
5. Cover the dough with cling wrap and refrigerate the dough for 1 hour at least
6. Preheat your oven to 325°F
7. Using a medium cookie scoop (2 tbsp. apx) place the balls of dough about 2 inches apart on your prepared cookie sheet
8. Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool on the baking sheets for 5 minutes. After a minute, transfer the cookies to a rack to cool completely
9. While they cook prepare the tamarind frosting

Tamarind frosting

1. Mix all ingredients together until well combined

Pecan & Candy Cap Shortbread

Ingredients

Shortbread

• 3 teaspoons powdered candy cap mushrooms (about 1/3 cup dried mushrooms, finely ground in coffee grinder)
• ½ cup sugar
• 2 cups All Purpose Flour
• 1/3 cup Semolina
• 2 Tablespoons Rice Flour
• ½ teaspoon Kosher salt
• 1 cup salted butter, cold and cubed
• 1 cup+ 3 Tablespoons pecans, chopped and toasted, divided

Bourbon Buttercream

• 1 cup butter softened
• 4 ½ cups Powdered Sugar
• ¼ cup Whole Milk
• 1 tablespoon Vanilla Extract
• 1 tablespoon Bourbon
• 1/8 teaspoon Salt

Directions

1. Lightly grease the sides of and line a 9″ x 12″ traybake tin with parchment paper allowing a 2-3” overhang
2. In a large bowl, combine the powdered candy cap mushrooms, sugar, the flour, semolina, rice flour, and salt. Whisk together to further combine
3. Add in the cubed butter and rub together with your fingertips, or a pastry cutter, until the mixture is just beginning to bind together. Every so often do a quarter turn of the bowl to make sure you’re using all the dry mixture. You’ll want a texture somewhere between breadcrumbs and damp sand before you stop. Be wary of overworking the butter into the mixture – you want to avoid a dough that is feels slimy from the butter melting too much into the dry ingredients
4. Add the chopped pecans and gently fold through the butter crumb mixture
5. Tip the crumb mixture into your prepared tin and press the dough so that it forms a solid, even layer. Level the surface with the back of a spoon or measuring cup, making sure the mixture is evenly spread and level
6. Refrigerate for 30 mins minimum
7. Preheat your oven to 325°F
8. Remove the chilled dough from your fridge and using a knife, or pizza cutter, score the shortbread into 24 rectangular pieces (2 cuts by 7 cuts) taking care not to cut the full way through the dough layer
9. Bake the dough for 30- 35 minutes or until a very pale golden brown, and deeper golden brown at the edges
10. Leave rest for 5 minutes, then cut with a knife, or pizza cutter, at the score lines you previously made, cut to the bottom of the pan to complete the cut the full way through
11. Leave the full slab of shortbread to cool in the tin for 15 minutes. Carefully lift the fingers out of the tin with a palette knife or the parchment paper overhang and finish cooling on a wire rack
12. While the shortbread cools make the bourbon buttercream

Bourbon Buttercream

1. In the bowl of a stand mixer using the paddle attachment, cream the softened room temperature butter with the milk, vanilla, and bourbon. Cream on medium-high speed until the mixture becomes smooth and fluffy.
2. Begin adding in the powdered sugar and salt, 1/2 cup at a time, making sure to start the mixer at a low speed each time you add in more sugar. Continue beating for 2-3 minutes until the frosting has become light and fluffy.
3. Spoon the frosting into a large piping bag and pipe onto the cooled shortbread cookie using your preferred piping tip
4. To finish sprinkle with the additional 3 Tablespoons chopped pecans
5. Serve and enjoy       

Red Velvet Peppermint Cookie

Ingredients

• ½ cup butter, softened
• 2/3 cup sugar
• 1/3 cup light brown sugar, lightly packed
• 1 large egg
• 1 Tablespoon red food color gel*
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 1 ½ cup all-purpose flour
• ¼ cup Dutch process cocoa
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda

To finish

• 10oz white candy melts
• Crushed peppermint candy cane

Directions

1. Line a large baking sheets with parchment paper
2. In the bowl of a stand mixer, with paddle attachment, cream the butter and sugars until fluffy, about 3-4 minutes. Scrape bowl sides as needed
3. Add egg, beating well to combine. Add food coloring, vinegar and extracts and neat to combine
4. In a separate medium bowl, combine the flour, cocoa, baking powder, salt and baking soda whisking to combine
5. With the mixer on low speed, gradually add in the flour mixture beating until combined
6. Using a 1 ½ Tablespoon cookie scoop, place dough batter onto prepared lined baking sheet. Cover with cling wrap and chill in the refrigerate for at least 1 hour
7. Preheat your oven to 350F degrees. Line 2 large baking sheets with parchment paper. Place chilled dough balls on to the new prepared sheets, spacing about 2 inches apart
8. Bake until the cookies look dry and edges are set, 12- 14 minutes. Remove from oven and allow to cool on sheets for 5 minutes. Remove from sheets and transfer to wire racks to cool completely
9. Once your cookies have cooled, place the white candy melts into a heat-proof bowl and melt until smooth.
10. Dip the cooled cookies into the melted candies, covering each cookie halfway and transfer to a sheet of parchment paper. Sprinkle the coated side with crushed candy cane. Allow to set fully before serving
11. Serve and enjoy!