Tag Archives: cookies

Murbteig Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoMurbteig cookies  were one of my favorite Christmas cookies made by my mother. The basic pastry is German or Viennese depending upon what book you are reading.  It is extremely easy to put together. Mother made this in a mixer but I find it easier in the food processor. Both versions are included.

In addition to these cookies, Murbteig has many applications in the pastry world.  In my book, “The New Pastry Cook”, I devoted a chapter and many more recipes to this marvelous pastry.

I still remember my mother rolling out gobs of these cookies every year. We also had Murbteig cookies at Easter which I suppose explains the chicken. The basic cookie was always made with a set of cutters in the shape of the four suits of cards. I still have the small cutters that came from Penny’s for twenty nine cents. Box of cuttersShe also included a small little chicken. I have no idea why the chicken or the card cutters but they are a dainty cookie and look just beautiful on a cookie tray. Continue reading

Snickers Brownies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Snickers BrowniesAlthough really easy, these fudgy Snickers Brownies, are sure to become a favorite. They are great for getting kids into the kitchen. When my grandson was five he made these and still does. After all a whisk, a bowl, a few measuring utensils yields a bonanza of brownies. If you don’t have a food processor, don’t freeze the candy, just chop the snicker bars by hand.  Make these Snickers Brownies once and see if they don’t become an instant favorite.

(This recipe appeared on KMOV’s Great Day St. Louis and as such has no how-to photos)

Brownies
1/2 cup butter (1 stick or 114 grams or 4 ounces)
4 ounces semi-sweet chocolate (114 grams)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1/2 cup all purpose flour (70 grams or 2 1/3 ounces)

Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Line an 8×8 inch pan with parchment paper and spray the paper and the pan.

Melt butter and chocolate over hot water or microwave about 2 minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.

Glaze
10 to 12 fun size snicker bars
1/2 cup 40% cream
4 ounces semisweet chocolate

Cut each snickers into 6 to 8 pieces and freeze until hard. Place in a food processor and process until chopped. You want big and little pieces. Set aside.

Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.

Pour the glaze over the brownies and spread to the edges. Sprinkle with snickers pieces. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.

S’Mores Revisited

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoReinterpreting S’Mores is one of the fun things about being a pastry chef.  This version of S’mores is a perfect example as it keeps the classic components but changes them up a bit.

Homemade graham crackers are topped with homemade marshmallow crème then topped off with hot fudge. Like I said, all the components of a really good S’more.

When my boys were little I made graham crackers for them. They are quite simple. The dough is a bit sticky but rolling it between sheets of waxed paper solves that problem. Both honey and brown sugar sweeten the whole wheat flour. Equal parts of whole wheat and all purpose flour are used in this recipe. Using a pizza cutter facilitates the cutting and the traditional holes are made with the back end of a wooden skewer for best results. It makes the perfect size hole when baked. Continue reading

Oatmeal Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Oatmeal CookiesOatmeal cookies have always been my favorite.  It’s something about the spices and texture of this oatmeal cookie.  It’s particularly  difficult to describe.  It’s crispy on the outside with a center that is loaded with the add ins of your choice.  It almost has a lacey quality to it.  I wish I had a nickel for every time someone told me how much they loved this oatmeal cookie.  It is not your usual oatmeal cookie which probably explains the response.  This is a chocolate chip version that is not shy on spices.

I have not included how to pics with this as it is a really basic cookie and I don’t think anyone will have a problem with it.

One thing you will notice is the enormous amount of add ins.  You can use chocolate chips, dried fruit, nuts – whatever you want to make these yours.  I think the large amount of add ins gives this oatmeal cookie its lacy quality since there is just enough dough to hold the add ins together. Continue reading

Tropical Shortbread Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoThese delightful, thin, chocolate coated Tropical Shortbread cookies are of the European variety and couldn’t be easier to make.  The method of putting them together is a bit unconvential and the ingredients, or lack of them, is interesting.  The cookie uses no egg, depending instead on butter to hold them together – a true shortbread cookie.  Powdered sugar is used as opposed to granulated and not much of that.  European cookies are generally, much less sweet than their American cousins which lets the flavors really come through.  These particular cookies are actually best eaten the day or days after baking and coating. Continue reading