Cappuccino Thumbprint Cookies {ModBak}

I’ve said it before, and I’ll say it again: I’m not a fan of fussy cookies. My idea of making cookies is mixing the dough, dropping the cookies onto a pan, and baking. Bar cookies are even better, as you get to skip the individual cookie dropping step. So I tend to pass over recipes with a lot of shaping, dipping, rolling, and filling. Like this one.

These cookies had it all, and then some. First, you make the dough, shape it into a square (I put it in an 8×8 pan), and chill it.

After the dough chills, you unwrap it (as you can see, I had a bit of trouble getting mine out of the pan), then cut it into squares.

The individual pieces of dough (all 40 of them) are then rounded, dipped in an egg wash, rolled in ground almonds, and placed on the pan.

Next, you make a cavity in each cookie and then bake them.

While the cookies are baking, you make a white chocolate and espresso filling. I’m not a huge fan of white chocolate, so I made two fillings, one with white and the other with bittersweet chocolate. After the cookies cooled, I piped the filling into the cookies, then sprinkled them with cinnamon.

These cookies were a lot of work, but they tasted really good. To my surprise, I even liked the white chocolate ones. I could see making these cookies again for a holiday cookie tray. Maybe by next Christmas I’ll have forgotten how much work they were.

This recipe is from The Modern Baker, by Nick Malgieri and is part of the Cookies, Bars, & Biscotti section of the Modern Baker Challenge.

Lemon & Almond Tuiles {ModBak}

The next recipe in the Cookies, Bars & Biscotti section of the Modern Baker Challenge is a classic French cookie with a bit of classic French fussiness to it. In case you’re wondering, tuile is pronounced “tweel” (rhymes with “feel”).

Or in my case, rhymes with “fail”.

I love my Roul’Pat for so many things. Nothing sticks to it. It’s reusable and prevents wasting parchment paper. It keeps pans clean and wipes right off.

Unfortunately, it also keeps tuiles from spreading when they bake.

The tuiles are supposed to spread paper-thin in the oven. Then when you take them out, you drape them over a cylindrical form so they take on a Pringle-like shape.

As you can see, my tuiles didn’t spread. At all.

So, what did I do with this colossal tuile failure?

I told my family they were lemon almond cookies. And they loved them.

I might try these again someday, this time on buttered parchment instead of Roul’Pat. Although to be honest, the thought of shaping all those cookies when they come of the oven doesn’t thrill me. And my family was right — they tasted fine the way they were.

Lemon Poppy Seed Drops {ModBak}

This week’s Modern Baker Challenge recipe is a simple, but kind of odd, little cookie. At least I’ve never made or eaten anything quite like it before. The main flavor and texture ingredients are lemon, poppy seeds, and almonds. The dough also contains eggs, sugar, butter, vanilla, flour, baking powder, and salt.

The poppy seeds were the ingredient that seemed a bit strange to me. Other than keeflees, kolache, and lemon bread or muffins, I’m not familiar with using poppy seeds in sweets. And they had a strange effect on the dough — they turned it rather gray. So much so that I was a bit skeptical about making these cookies. After all, who would want to eat a gray cookie?

But I pressed on. After all, with the dough mixed up and ready to go, it was just a matter of rolling hunks of dough in chopped slivered almonds, flattening them, and baking them. I found that the amount of almonds was almost perfect. My last few cookies didn’t have quite as many almonds on the outside, but I also didn’t have a bunch of chopped almonds left over.

I flattened the cookies with the bottom of a drinking glass.

Once they were all rolled and flattened, they were ready for the oven. I was still a bit worried about the color, but I had come this far, so I had to finish them.

I baked the cookies in a 350°F oven for about 15 minutes, until they were golden, slightly risen, and baked through. The poppy seeds were still quite evident in the cookies, but they lost their gray pallor in the oven and actually came out looking pretty nice.

Despite the appearance of the dough, these cookies were quite good. They weren’t too sweet and reminded me a bit of shortbread. The lemon gave a bright flavor to them, and the almonds and poppy seeds lent an earthiness that worked well with the other flavors. And even though they weren’t overly sweet, I found myself reaching for them again and again, as there is just something “morish” (as my mother-in-law used to say) about them.

These cookies would be great for a holiday tray, as the flavor is quite subtle and wouldn’t overpower the other cookies on the tray. Of course, they’re not bad on their own, either.

This recipe can be found in the Cookies, Bars, & Biscotti section of The Modern Baker, by Nick Malgieri. If you want to add a great baking book to your library, this one has everything — from cookies and cakes to pies, tarts, and breads. And the recipes are clear, concise, and easy to follow.