Let’s be real here. I have so many things I’ve made from before the Chiplet was born, as well as right after. Some were were hits and some were not. None were awful, but some were just okay. Instead of dragging out memories from months and months ago, I’m trying to move through a bit and show you some stuff without taking the time to write all of the recipes out. The major hit I am breezing past I will link to, which is a brownie recipe…
When I saw this recipe I was intrigued and excited to find another use for tahini (I often use some of a jar and am left with a random amount). And then I tried to do a little research to find other recipes like this one. I didn’t have much luck. I actually started by trying to find this on the Food Network’s website to see if people reviewed it or talked about it, but nothing. No tips/tricks/warnings. So, I went into it not knowing what to expect.
I’ve been doing a new thing where if possible, I try to make a half batch of a recipe. It doesn’t always work if a recipe calls for one egg, or the like, but if I can, then it makes it so that we can get through the treats in a reasonable time without stuffing our faces constantly. I’ve been less hungry, but still wanting to bake a lot. So, this lets me satisfy my baking itches and my belly needs. The recipe today is an example. You can make a double batch of what I wrote (which is half of the original) or you can make it as is. This will make between 24-30 cookies, which is perfect for our small family to enjoy. It leaves you wanting more…without them getting stale first.
These were some treats we made for the week surrounding Valentine’s Day. Most were shared with friends, and a few were saved for us to enjoy. I wasn’t really pleased with either cookie recipe, so I won’t be sharing them but the brownie recipe was one I’ve already shared here and enjoy.
A few things for this post…one, I had wanted to make these cookies but it seemed silly since I’ve already made Oreos before. But, it’s less silly when your husband loves Oreos. And all things involving Oreos. I’ve been to the Flour Bakeries (several times) but did not try this cookie there because, again, it seemed silly when I could eat so many other special treats there. I wish my stomach had been bigger…but the baby Fudgelet had taken up residence there. Soooo, then let’s move forward to the end of September when I made these cookies.
For my birthday, I had asked for the book from blogger Cookies and Cups. I have liked reading through it, and have even made some of the recipes. I didn’t really alter the recipes much to feel it warranted a whole post for each…I also am still trying to figure out how I feel about the recipes. So far, they are a bit sweeter than I like (shocking!) so I will definitely cut out some sugar with future recipes right from the start. I also don’t use salted butter, and she uses it in most of the recipes. So, I’ve tried adding a bit more salt into the recipes while using unsalted butter. But, I have found them to maybe be a little too salty then. Anyway, still figuring it out. These bars and cookies were good, but probably not ones I would make again.
Alas, I am still on the search. These cookies looked like they would be identical to ones I have (so far) only found back home. The cookies back home are simply called “chocolate tops” and are amazing. The cookies are thicker and closer to shortbread, and the frosting is the kind that is almost crunchy and super firm when set. I will need to experiment, but in the meantime, I will share these cookies. Not the same, but still yummy, and still worth sharing.
In fact, I did share them. You can see some “unique-ly decorated” cookies below.
I took some to a friend who had just moved. Moved houses with a toddler. And a newborn. Craaaaazy. But, it’s their forever home, so she isn’t so nuts to move for that reason. The Fudgelet and I visit often since he loves all three girls, as do I. The whole family have names that start with A. The first daughter was because they liked the name, but then with the second…it would be odd if her name didn’t share an A, since she would be the outsider. But then it also makes them the family of all A’s, which can seem odd to some people. We promised her it was fine and we wouldn’t think less of her, haha.
Anyway, these cookies were great because I could make the dough in advance and then when I knew we would be getting together, I baked and frosted them during nap time.
See the baby monitor?
So, these may not be proper “chocolate tops” but they are still yummy and maybe you would also like to try them. Or maybe you have a recipe I can try that is closer to my dream cookie?
Directions for Chocolate Frosting Topped Vanilla Cookies
Adapted from Chocolate Chocolate
For the cookies
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 1 cup vegetable (canola) oil
- 1 cup superfine sugar (or finely ground granulated sugar)
- 1 cup confectioner’s sugar
- 4 egg yolks
- 1 Tablespoon vanilla extract
Whisk together the flour, baking soda, cream of tartar, and salt. Beat the butter on medium speed for 2-3 minutes to make it a bit fluffy. Then, on the same speed (lower if necessary, higher if you can manage without making a mess), beat in the oil in a steady stream.
The mixture will be liquidy. On low speed, or begin stirring by hand then switching to the mixer, stir in the superfine sugar. Beat for 2 minutes on medium speed, then do the same with the confectioner’s sugar for another 2 minutes.
Beat in the egg yolks and vanilla for a minute until the mixture is well-combined.
Again on low speed, or by hand, stir in half of the flour mixture. Add half again, then the remaining amount, scraping down the sides of the bowl and making sure the flour is just barely combined. The dough will be very soft and a bit crumbly.
Press it into a ball and wrap in plastic wrap. Refrigerate for at least 5 hours or freeze for 1 hour until the dough is firm and not too sticky. You can make the dough up to 3 days prior to baking.
Preheat the oven to 375 degrees F when ready to bake. Prepare baking sheets with baking spray/parchment/liners. Take 2-Tablespoon-sized balls of dough and roll them into balls. Flatten them lightly, but not all the way because they will spread.
You just want the top to be flat. Bake for about 15 minutes, until set and golden on the edges. Rotate the pans halfway through baking.
Let the cookies cool on the pans for a few minutes before transferring them to wire racks.
While the cookies cool completely, make the frosting.