Cookie 'Day' Schedule - tentatively

Cookie 'Day' Schedule - tentatively

Hello all -
Here is a tentative schedule for Cookie Day - based on past episodes....

Friday December 14:
~4pm - Jump in vehicle & head south to the CDC (Cookie Day Central)
~4:30pm - get frustrated by lots of traffic, and sing bad songs loudly along the way
~7pm - rally up the troops at CDC - head out for some dinner - Mexican food 8:30pm - Organize ingredients in boxes/bins at CDC
9pm - start making refrigerated doughs
9:01pm - partake of adult beverages - ONLY a tablespoon!
11pm to midnite - head to bed.

Saturday December 15th: (C-Day)

Feel Free to drop in and out all day long - go away, be enticed back ....

8am-ish - breakfast
9-10am Heat the Viking
start putting the doughs from last nite on sheets & baking them - 
Start making the old traditional recipes, new recipes, all the fun ones -
Bake!

12-1-ish - Lunch - Homemade Turkey Soup and sandwiches

Back to work -
General Jobs:
-Making doughs
-Dish Duty - wash up bowls, mixers, beaters as needed
-Oven Duty - watch the cookies & pull out as ready. REMINDER - do NOT use on bottom rack
-Cooling rack Duty - move cookies from Cooling racks into holding pans (usually Oven person can cover this
-Camera Duty - grab cameras and get photos of going on's

6pm-ish - grab some real food to eat - group consensus - more soup/sandwich or order Chinese??

Continue baking until we run out of steam - typically 11pm-ish

Sunday December 16th:
9am-ish - breakfast - out to eat at a restaurant (we've cooked enough!)
Finish any last minute baking - if necessary
Do final cookie distribution - sort into containers, divvy out

11am-ish head on home, trunks full of goodies, new recipes, and fun!

Rules - 2012 - Read First

 1. Make Cookies Small!! Everyone wants a taste of each, but not a meal of each.
If you get bored making so many cookies - ask someone for help

2. Use Parchment Paper under EVERYTHING (even pan cookies) Non-Stick sticks. If you don't want to scrub pans - use parchment

3. Don't get stressed out - try different jobs, washing dishes, watching the oven (it does tricks), moving cooled cookies to holding pans.
3a. We do need a designated Oven watcher. Cuts Waaaay down on burnt cookies... and next year, we'll put a cushion on your stool.

4. The cookies don't have to be PERFECT. It gives them a homemade look and they still taste great

5. Pay attention to 'Hot Pan!!'

6. Someone has to clean the house later, please do your best to keep flour (and the rest of the ingredients) in the mixing bowl.

7. If you see a camera sitting around - take pictures with it


8. Write two index cards with the recipe.
- one with the name, one with name, time, temp. Give these to the 'Oven Princess'

9. Dishes are washed to the 'Alice' Standard (our mom who was a Nurse). don't be offended if we send them back to be re-washed. Speaking of which, wash your hands. This is your first defense against germs (or a punch in the trach)

10. We want a copy of all recipes made to add to the blog. (This means YOU Debbie!)

Don't forget to 'DING!'

Chocolate Puddle Cookies

325F - 12 to 15 min

I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. I prefer to use non-alkalized cocoa powder (Scharrfen Berger or Dagoba) but also tested with Droste, which is a Dutch-process cocoa powder. All with success. On the nut front, be mindful of how you toast your walnuts - it's the single factor that impacts the personality of these cookies most. Using deeply toasted walnuts makes for a much more intense, nutty cookie. Lightly toasted walnuts can sometimes be mistaken for chocolate chips, and make for a much more mild cookie. Both good! Also, cooking time - you don't want to over or under bake here - over bake, and your cookies will cool too a crisp, under bake, and they are too floppy and crumbly. Also, underbaking makes it more difficult to remove the cookies from the parchment paper after baking - you get the swing of it after a batch or two. Use large eggs, I suspect if you use extra-large, the batter will run, and you'll have to compensate with more powdered sugar.

3 cups / 11 oz / 310 g walnut halves, toasted & cooled
4 cups / 1 lb / 453 g confectioner's (powdered) sugar
1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract

Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks - they really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Have faith, they look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front.
Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days.
Makes 18 large cookies.

101 Cookbooks http://www.101cookbooks.com/

Joules Here:

I would say, we need to cut it down to about 1/2 tablespoon per cookies to get more quantity out of this recipe. The cookies are very large and very yummy!

Toasted Coconut Wafers

375F oven - Bake 10 to 12 Minutes - REFRIGERATE

Ingredients:
1 cup butter, softened
1 1/4 cups sifted powdered sugar
1/2 tsp almond extract (or vanilla)
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup shredded coconut, toasted
1 beaten egg white
1 1/2 cups shredded coconut

Directions:
1. in a large mixing bowl beat softened butter - about 2 to 4 minutes
Add powdered sugar, almond extract and salt.
Beat until combined, scrape down sides of bowl occasionally.
Beat in egg yolk.
Beat in as much flour as you can with mixer, switch to wooden spoon if it becomes too stiff.
Stir in remaining flour and the 1 cup toasted coconut.

2. Divide dough in half. Shape each half into log about 1 1/2" wide.
Brush in egg white and roll in the 1 1/2 cups coconut.
Wrap each roll in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.

3. Using sharp knife, cut dough into 1/4 inch thick slices. Place about 1/2 " apart on parchment covered cookie sheet.

4. Bake in 375F oven for 10 to 12 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute. Transfer cookies to wire rack. cool.

Mor Mors Coconut Cookies

350F - 10 minutes

Preparation time: 10 minutes
Baking time: 10 minutes
Yield: 15

Jan Schippits earned an honorable mention for this delicate, macaroon-like cookie with a hint of almond flavoring.
1/2 cup sugar
1 egg
2 cups sweetened, shredded coconut
2 tablespoons flour (could sub almond flour for gluten free)
1/2 teaspoon almond extract
1. Heat oven to 350 degrees. Whisk together sugar and egg until smooth; stir in coconut, flour and almond extract. Mix well.
2. Drop dough by teaspoon on a Parchment covered baking sheet. Bake until edges are lightly browned, about 10 minutes. Transfer to wire racks; cool.

Nutrition information per cookie:
97 calories, 42% of calories from fat, 5 g fat, 4 g saturated fat, 14 mg cholesterol, 13 g carbohydrates, 0.8 g protein, 37 mg sodium, 0.6 g fiber

This was cut out of Chicago Tribune - found it at this link http://articles.chicagotribune.com/2003-12-03/entertainment/0312030118_1_cookie-dough-chocolate-chip-original-recipes/3