poppy seed dream cookies

My love of shortbread is not be underestimated. It was one of the first recipes that I made that  really hooked me into cooking and baking- that I could create with my own paws in my own kitchen a cookie that I adore so much? Then there are no limitations in life.

I am, a bit of a shortbread purist and find myself eyeing skeptically any recipe that claims "shortbread" but includes too many additions like chopped toffee, etc. To me, shortbread cookies are best left unmussed and if one should add to them, it really needs to be justified. Enter poppy seed dream cookies.

These little cookies are from the shortbread cookie section of a wonderful Greg Atkinson cookbook, West Coast Cooking. I actually stumbled into the cookbook while in Vegas. My husband and I had a reunion with Alaskan friends in Vegas and all went to dinner at Jose Andres restaurant Jaleo in the Cosmopolitan. I adore Jose Andres' food (that lucky Gwyneth Paltrow got to cook with him at her house!) and the Sangria is particularly lovely. Anyway, after dinner we all marched around the Cosmopolitan and stopped in at a little specialty cooking store. It was there that I first saw the West Coast Cooking cookbook. Because we were walking around, I did not purchase it (backstory: I was ready to swear on my Sangria-buzzed life that I could walk all over Vegas and still carry this cookbook, but my husband in his wisdom prevailed). However, the next day when I went to Amazon-it, I found that it was no longer in print (Thankfully, that is no longer the case. Paperback copies are available now here). Oh, the heartbreak. A few weeks later my husband was going to be out of town for an international trip and surprised me by setting up a present-a-day for me to open while he was gone (don't worry, I realize that I am completely spoiled). I believe around day 3, this book made it's appearance. So, that very long story is to say that anytime I make anything from this cookbook, I think of the lovely time in Vegas catching up with friends, Jose Andres Sangria, and my sweet husbands gifts.

After all that build-up of anticipation around this cookbook, I should say that I adore it. Being a west coast girl my whole life, I love seeing the voice and style of the food captured in one tome, which Atkinson does so well.

Normally, when I make cookies, I eat one or two the evening I make them and take the rest into work to share or give them to my husband to take into his office. When I tasted these cookies I knew I was in trouble - they are that wonderful buttery shortbread thing where they are not too sweet and with the tenderest crumble. I kept them at home and did not share. The poppy seeds give a nice textural nuttiness. Also, they are a bit saltier than I am used to for shortbread, but I found that I liked it.

As we head into baby shower and bridal shower and graduation parties and mother's day and spring tea  party season, I think these cookies would be most welcome at any of those events. Just a little bit different, but still all the refinement of a shortbread cookie.

poppy seed dream cookies

1 cup (2 sticks) unsalted butter, cold
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 3/4 cups unbleached white flour
1/4 cup cornstarch
2 tablespoons poppy seeds
1 teaspoon kosher salt

1) Here is where you do something rather interesting with the butter: melt half the butter (1 stick) in the microwave. Put the other half (1 stick) in the bowl of an electric mixer fitted with the paddle attachment. Then pour the melted butter over the cold butter and mix on medium speed until all the butter is smooth and creamy.

2) Add the powdered sugar and almond extract to the butter and mix until light and fluffy.

3) All at once, add the flour, cornstarch, poppy seeds and salt and mix on low speed until it all starts to come together and form a dough.

4) Dump the dough onto a piece of plastic wrap and shape into a log about 3 inches in diameter. Wrap the cookie dough log well in the plastic wrap and chill for at least 1 hour or until it is quite firm. I found I needed a bit longer than an hour.

5) Preheat the oven to 350 degrees. Line 2 sheets with parchment paper. Cut the log of dough into 16 rounds and evenly space the cookie slices over the baking sheet.

6) Bake until golden, about 20 minutes. Remove from oven and cool on cookie racks. Store extra cookies in an airtight container at room temperature. I found mine kept for about 5 days. Enjoy!

triple peanut butter cookies

Even though we're roasting away here in Southern California, I still have fall back-to-school in my heart. And although now it seems that most schools have on-campus hot lunch programs, I have great affinity for the packed lunch tradition. I feel a couple of cookies should be standard with each lunch box.

On impulse the other day I snagged a bag of peanut butter chips at the grocery store. It is just ridiculous how much I love them. I initially considered adding the chips to a standard chocolate chip cookie recipe in replacement of the chocolate chips, but then I thought, what if I could take a peanut butter cookie and really, to steal an Ina Garten phrase, 'turn up the volume': enhancing a classic peanut butter cookie dough recipe with peanut butter chips and chopped salted roasted peanuts. As soon as I started thinking about it, I could not wait to get in the kitchen.

The result is a lot of peanut buttery goodness punctuated by sweet creamy chips and salty roasted peanuts. I just really love them.

The cookie recipe is based on Ina Garten's recipe from the cookbook, Barefoot Contessa Parties.

triple peanut butter cookies

1/2 pound unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
3/4 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons vanilla extract
1 cup good smooth peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 10 oz. bag peanut butter chips
1/2 cup roasted salted peanuts, roughly chopped

1) Preheat the oven to 350 F.

2) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy.

3) Add the eggs, one at a time. Add the vanilla and peanut butter and mix. Sift together the flour, baking powder, and salt and add it to the batter, mixing only until combined. Fold in the peanut butter chips and the rough-chopped peanuts. (I'm pretty committed to this "rough-chop" idea on this recipe. The idea is that you want the peanuts to be big enough to really get the crunchy bite.)

4) Refrigerate the dough for about 30 minutes. Meanwhile, line your baking sheets with parchment paper.

5) Dop the dough on to the baking sheet with a rounded tablespoon or a 1 3/4-inch ice cream scoop (my preference). You should be able to get 12 cookies per sheet, as these cookies do not spread too much. Once one sheet is filled, put the dough back into the fridge.

6) Get your hands a little bit damp and press down on the cookies just slightly to flatten them out a bit. Then, use the tines of a fork to press into the dough for the classic peanut butter cookie crosshatch.

7) If you prefer your peanut butter cookies on the soft side, bake for 17 minutes exactly. Like them a little more crispy? 19 minutes should do it. Either way, take great care to not over bake. Remove from the oven and let the cookies sit for a couple of minutes in the pan. Then, transfer to a wire rack to cool completely.

peanut butter cookies

Really, is there anything to match the perfection of a peanut butter cookie? I have been longing for them lately and mixed up a batch on a weeknight. It is such an unfussy thing that they come together pretty quickly. When the first batch exited the oven, I offered up one to my husband. He took a few bites and looked at me in silence. His response? "You put these together in like 20 minutes. Do you mean to tell me all this time I've only been about 20 minutes away from having these?! What do we not make them all the time!" And in fact, that Friday night, we made a second batch.

This recipe is from The Fiddlehead Cookbook. (Other Fiddlehead favorites- here and here).

peanut butter cookies

1/4 pound plus 4 tablespoons butter
3/4 cup granulated sugar
3/4 well-packed brown sugar
1 egg
3/4 teaspoon vanilla extract
3/4 cup crunchy peanut butter
2 1/4 cups unbleached white flour
1 teaspoon baking soda
3/4 teaspoon salt

1) Preheat oven to 350 and arrange racks so they are evenly spaced in oven.

2) In a large mixing bowl, cream butter until soft. Add white and brown sugars and beat until fluffy.

3) Add egg and beat until smooth, then add vanilla and peanut butter. Beat well.

4) Sift together flour, baking soda, and salt and add to butter mixture. Stir until completely combined.

5) Spooned walnut-size balls onto an ungreased cookie sheet and flatten slightly with lightly floured tines of a fork.

6) Bake for 12 minutes, until lightly golden brown. Remove from oven and transfer to racks. When cooled, store tightly wrapped at room temperature for up to 2 days.

sunflower cookies

(My apologies for dropping off for the past few weeks. Daily life ramped up a bit and the truth is, I missed sharing my little stories and pictures. I keep up this space because blogging is a nice reflective exercise for me. I very much look forward to hearing from friends and readers. Thank you for sticking with me.)

This is a cookie recipe from my mother. In the recesses of childhood memory I can see her pull a roll of this dough from the bottom drawer of our freezer. My older sister re-introduced me to the cookies a few years back and everyone I share them with genuinely loves them. It is a beautiful brown sugar oatmeal chewy cookie with amped up nutty flavor from the sunflower seeds. It is such a basic, simple cookie but the combination of oats and seeds is kind of addicting.

The pictured batch was baked up after one heck of day- the kind of day that leaves you stumbling exhausted and graceless through the front door, just relieved for the quiet of home. When days are rough like that, I long for the methodical rhythm of kitchen tasks, the comfort of familiar smells and tastes. Sometimes the kindest thing you can do for yourself is make some cookies.

sunflower cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cups quick oats
1 cup unsalted sunflower seeds

1) Preheat oven to 350 degrees.

2) In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, brown sugar, granulated sugar, eggs and vanilla.

3) Add flour, salt, baking soda, and oats. Add 1 cup unsalted sunflower seeds. (I stir the seeds in by hand. Helps avoid overworking the dough.)

4) Form into long rolls (1 1/2" thick) and wrap in plastic and chill for at least 1 hour. (plastic wrap or parchment paper works).

5) Slice into 3/4" thick pieces and place on ungreased cookie sheet.

6) Bake on parchment paper lined cookie sheets and bake for 10 minutes or until golden brown. After removing from oven, allow cookies to cool briefly on sheet before transferring to cooling racks.

7) Enjoy! These cookies are so very good served warm with an icy cold glass of milk but will also keep   for several days, stored in an air tight container.

pumpkin chocolate chip cookies

This recipe is from my Grandma Irene. She is a fantastic cook, collector of recipes and the classiest woman I know. As a kid, I saw a picture of Jackie O and thought it was my Grandmother. She is that classy.
I love how a particular recipe can make me feel connected to people. For example, this recipe came to me via my sister but it is originally my grandmother's. My family and I are spread out around the country, but anytime I make these cookies, I feel what it is like when we are together. Today, when I was talking to my mom, I told her I was making these cookies. I could hear that collective nostalgic sigh- for comfort and love and how that is all wrapped up in this spice laced cookie.
These cookies are fun because they are just a little bit different than the standard pumpkin treat. They also keep beautifully. The chocolate chips are my addition. I love the combination of chocolate and pumpkin, but if you don't, feel free to leave the chips out.

Chocolate Chip Pumpkin Cookies

1 1/2 cups butter, room temperature
2 cups light brown sugar
1 cup granulated sugar
1 15 oz. can pumpkin
1 egg
1 tsp vanilla
4 cups flour
2 cups quick oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

1) Preheat the oven to 350.

2) Cream together the butter and sugars until fluffy.

3) Mix in pumpkin, egg and vanilla.

4) In a separate bowl, wisk the dry ingredients together. (I usually sift my flour before adding because I am paranoid about lumps, but please don't feel it's a requirement.)

5) Add the dry ingredients to the wet ingredients until blended. (Yes, it is a huge batch of cookie dough. Good luck stirring. At this point, even my stand up mixer is complaining.)

6) Stir in the chocolate chips by hand.

7) Drop by tablespoons on to an ungreased cookie sheet and bake for 10-15 minutes until golden. Let the cookie sit for a couple of minutes on the cookie sheet before transferring them to cool on cookie racks.

I do not technically know how many cookies this recipe is supposed to yield. But I almost always get about 4 dozen.