My daughter wanted to make cookies for all of her teachers (her 2 primary teachers as well as art, music, P.E. and science teachers).  A daunting task, but I wanted to foster her giving spirit, so last night that’s just what we did.   I was going to share this recipe next week, during the week of Christmas, but I made the mistake of posting this photo on my personal Facebook page last night:

All my friends made the same comment: “Share the recipe!”

I don’t blame them; I took that photo with my iPhone and the cookies still look incredible.    And let me tell you, the cookies taste as incredible as they look.  Crunchy on the outside, chewy on the inside and full of flavor, dare I say this is one of the best cookies that I have EVER tasted.   It only revivals the Key Lime cookie over at The Cookie Studio in Atlanta.

So, if I want my friends to speak to me again, I figured that I had better post the recipe sooner rather than later.

I found this recipe in the December issue of O, The Oprah Magazine and wanted to make these cookies because they looked unusual and gift-worthy.   The magazine recipe didn’t have large-batch instructions like this online version (I wish it did, but it was a good math lesson for my daughter), so we just doubled the recipe.    I was able to make 41 fairly large sandwiches and had just enough filling, spreading it not too thin or thick.    I could have made a few more sandwiches if I had shaped the log better; there were cookie casualties that didn’t make it as sandwiches, but made it into our mouth.   I was nervous about the shape of the cookies because my log of dough was a misshapen mess, but the shape evened out while baking and as you see in the photo above, the cookies look beautiful.

We made the dough–the hardest part of the recipe–the night before, so slicing, sugaring and baking the cookies was easy and fun.  The frosting filling was easy to make (except zesting-oh, how I hate to zest); just be sure to beat the ingredients until it’s nice and thick.   Read through the recipe first and see that the butter is divided; some of it is used for the dough and some of it is used for the frosting.   Don’t soften it all at once if you are making the dough on another day (I made that mistake).  I used about 3 drops of yellow food coloring, just enough to give the frosting a very soft lemon tint.

Gingerbread and Lemon Sandwich Cookies

from O, The Oprah Magazine

Servings: Makes about 30 (large batch: 90)

Ingredients

• 2 cups and 2 Tbsp. all-purpose flour (large batch: 6 cups plus 6 Tbsp.)
• 2 tsp. baking soda (large batch: 6 tsp.)
• 2 tsp. ground cinnamon (large batch: 6 tsp.)
• 2 tsp. ground ginger (large batch: 6 tsp.)
• 1 tsp. ground allspice (large batch: 3 tsp.)
• 1 tsp. ground cloves (large batch: 3 tsp.)
• 1/2 tsp. fine salt (large batch: 1 1/2 tsp.)
• 18 Tbsp. (2 1/4 sticks) butter , divided, at room temperature (large batch: 54 Tbsp. or 6 sticks plus 6 Tbsp.)
• 1 cup granulated sugar , divided (large batch: 3 cups)
• 1 egg (large batch: 3 eggs)
• 1 Tbsp. vanilla extract (large batch: 3 Tbsp.)
• 1/4 cup unsulphured molasses (large batch: 3/4 cup)
• 2 cups confectioners’ sugar , sifted (large batch: 6 cups)
• 2 Tbsp. lemon juice (large batch: 6 Tbsp.)
• 2 tsp. zest from 1 lemon (use same lemon as for juice; large batch: use two lemons to extract 6 tsp. of zest)
• 6 to 8 drops yellow food coloring (optional; large batch: 18 to 24 drops)

Directions

Active time: 1 hour

Total time: 3 hours

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt; set aside. In a second large bowl, beat 12 tablespoons butter and 3/4 cup granulated sugar with an electric mixer on low speed until pale and fluffy, 1 to 2 minutes. Add egg, vanilla, and molasses, beating well after each addition. Add flour mixture and beat until smooth. Divide dough between 2 large sheets of parchment paper and roll up snugly, twisting the ends like a candy wrapper, to make two 8-inch logs. Refrigerate until firm, about 2 hours.

Preheat oven to 350°. Line 2 large baking sheets with parchment paper; set aside. Place remaining 1/4 cup granulated sugar in a shallow dish. Cut dough logs into 1/4-inch-thick slices. Dip the top of each in sugar and transfer to prepared baking sheets, spacing about 1 inch apart. Bake until just firm around the edges, about 10 minutes; let cool completely on a rack.

In a large bowl, beat remaining 6 tablespoons butter, confectioners’ sugar, lemon juice and zest, and food coloring (if using) with an electric mixer until fluffy, about 2 minutes. To assemble sandwiches, spread frosting onto half the cookies, then top with remaining cookies.

Note: Make the dough a day or two ahead when it suits your schedule, then cut and bake the cookies later when you have a free moment.

slicing the dough

Girly sugars the cookies before baking

they were delicious even without the lemon filling

Girly spreading the lemon frosting

In the Oprah magazine, the cookies were tied up with parchment paper and string.  I wanted something a bit more sturdy since my daughter would be distributing the cookies herself.   The Container Store was a treasure trove of cookie containers.    I bought small blue boxes (non-holiday specific and also my daughter’s favorite color), some decorative waxed paper and snowball trim.  My daughter made personalized cards for all the teachers.  We were able to fit about 4 cookies in each box, which left us with a few for ourselves and a friend’s birthday present.    Already the kids are asking if we are going to make more this holiday season.

Other posts about Christmas cookies that you may enjoy reading:

The Best Christmas Cookie Cutter Recipe

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

Last night I made a tasty, healthy meal in 20 minutes: Couscous, Herbed Roasted Asparagus and Mango Teriyaki Fish with Cucumber and Fresh Herb Salsa.  Okay, I’m not including marinading the fish or pre-heating the oven, but actually making and cooking the meal only took 20 minutes, I swear.

Take some fish, whatever kind you like, and marinade it for an hour or two.  You can use your favorite marinade; I used this Mango Teriyaki flavor that I got from the seafood aisle at Whole Foods.

Assuming that your oven is pre-heated to 350, put the fish in the oven.

Next, coat the asparagus with olive oil and put in on a cookie sheet.   A little goes a long way and actually I used olive oil spray.   Sprinkle some herbs on there–whatever you’ve got, fresh or dried.  I used thyme, basil and rosemary.   Add a little salt as well.  Put the asparagus in the oven with the fish.

Cook the couscous according to the package directions.  I always keep couscous in the house because it is so easy and fast to make; tonight I had curry flavor on hand.  If you feel like it, throw in some golden raisins and peas or carrots.

Once the couscous is off the fire, start making the Cucumber and Fresh Herb Salsa.  It’s this salsa that makes an ordinary meal something special.  Combine the following ingredients in a bowl:

1 seedless cucumber (or seed it yourself) diced into small cubes

2 teaspoons each chopped cilantro, parsley, dill and chives

1 teaspoon of salt (or to taste)

the juice of 1 lime

By now it’s been about 20 minutes and the fish and asparagus should be done.  Upon servings, top each piece of fish with the salsa.

And there it is: a healthy, tasty quick meal.   No excuses, no regrets (except for stinky asparagus pee).  That was faster than a drive-thru burger joint!

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

In honor of National Pancake Day yesterday, I decided to forgo the free pancakes at IHOP and instead make pancakes for my family at home.   More specifically, I decided to make crepes.   The fact that I have never made crepes before didn’t stop me one bit; I knew that I could find a recipe online and that I probably already had the ingredients at home.   I used a basic recipe from WikiHow, but I added more milk, maybe as much as a cup more.   The batter has to be thin.   If it’s too thick, like pancake batter, add some more milk.   A YouTube video by Foodwishes.com was also very helpful in helping me learn how to work the crepe batter in the pan.   It was a little tricky at first, pouring just the right amount of batter and knowing when to flip the crepe, but by the third crepe I had it down (and I ate the first two “bad crepes”).

Now that I know that crepes are so easy, I’ll be making them all the time!

*Update April 24, 2010: I made crepes today and used organic stone ground whole wheat flour.  They were really good and more filling than they were before, and of course, healthier.

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

On the 10th day of Christmas my true love gave to me:

……churros.  Usually a treat that you only get at a fair, right?  Well, they are surprisingly easy to make at home.  A few years ago I discovered this recipe in Martha Stewart Living magazine and made it one Christmas for my family and they loved it.   No, churros aren’t a traditional holiday treat, but they are so yummy when paired with hot chocolate and a roaring fire on a cold winter night.

Most of the ingredients you probably have on hand already in your pantry, but you might not have the tools.  Be sure to get a pastry bag with a large star tip and a deep-fry thermometer before you begin.

CHURROS

(a recipe by Martha Stewart Living)

Ingredients

Makes 20

• 2 tablespoons ground cinnamon
• 3/4 cup sugar
• 1 cup milk
• 6 tablespoons unsalted butter
• 1 teaspoon coarse salt
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten
• 5 to 6 cups vegetable oil, for frying

Directions

1. Stir together cinnamon and sugar in a small bowl; set aside. Bring milk, butter, and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip (such as an Ateco #828).
2. Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 degrees on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.

Photo credit: Martha Stewart Living

Martha, of course, eats her churros with homemade hot chocolate, but I have found that both Ghirardelli Premium Hot Cocoa and Williams-Sonoma Hot Chocolate are delicious and rich.  I have the Williams-Sonoma Hot Chocolate Pot and now making hot chocolate is a breeze; you just pour the milk in the pot (no water! sacrilege!), heat it in the microwave, add the chocolate, insert the wand and “froth to perfection” as they say in the directions.  Then I top it with marshmallows and whipped cream.  A dusting of cinnamon or a cinnamon stick adds a little spice and decorative flair.  Enjoy!

*****************

The 12 Days of Christmas by Funkidivagirl

On the 1st day of Christmas my true love gave to me….the words to the song.

On the 2nd day of Christmas my true love gave to me….Christmas cards.

On the 3rd day of Christmas my true love gave to me….Chili Dawg.

On the 4th day of Christmas my true love gave to me…..a Christmas vacation.

On the 5th day of Christmas my true love gave to me…..Santa Claus.

© 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.