Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (150 page)
Forget root beer: These ginger beer floats are a fresh and tropical take on the classic soda fountain treat, enhanced with mango sorbet and spicy crystallized ginger. Ginger beer is a nonalcoholic carbonated drink that’s made from ginger, fruit juices, and spices. You can find it alongside the sodas at the supermarket or specialty foods store.
Makes 8
1 pint vanilla ice cream
4 tablespoons finely diced crystallized ginger, divided
1 pint mango sorbet
4 12-ounce bottles all-natural ginger beer (such as Reed’s), chilled
Place scoop of ice cream in each of 8 medium-size glasses. Sprinkle scant 1 teaspoon crystallized ginger over ice cream in each glass. Top each with scoop of sorbet, then second scoop ice cream. Pour ginger beer into glasses. Sprinkle remaining crystallized ginger over floats and serve immediately.
drop cookies
Classic Chocolate Chip Cookies
White Chocolate-Granola Cookies
Dark and White Chocolate Chunk Cookies with Ginger
Cherry-Chocolate Chip Oatmeal Cookies
Spice Cookies with Raisins and Walnuts
Mexican Chocolate-Cherry Rounds
Pistachio and Cranberry Mexican Wedding Cakes
Italian Hazelnut-Espresso Shortbread
Mexican Chocolate and Pepita Shortbread Stars
White Chocolate and Peppermint Cookie Brittle
biscotti
Almond, Lemon, and Anise Biscotti with Chocolate
Pistachio, Raspberry, and White Chocolate Biscotti
macaroons
Chocolate-Dipped Coconut Macaroons
Pecan Lace Sandwich Cookies with Orange Buttercream
Vanilla Crescents with Pistachio Filling
Lemon-Poppy Seed Sandwich Cookies
Chocolate-Chocolate Chip Cookies with Mocha Cream Filling
Milk Chocolate-Peanut Butter Sandwich Cookies
Cottage Cheese Rugelach with Walnuts
Glazed Raisin-Nut Spice Cookies
Classic Christmas Cutout Cookies
New England Molasses Gingerbread Cookies
Puff Pastry Pinwheel Cookies with Jam
Orange and Rosemary Butter Blossoms
Classic Chocolate Chip CookiesThe iconic American cookie, at its most gooey and delicious. The dough can be made one day ahead. Just scoop and bake the next day for a batch of freshly baked warm chocolate chip cookies.
Makes about 3 dozen
Nonstick vegetable oil spray (optional)
2½ cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet or bittersweet chocolate chips
1 cup pecans, toasted, chopped (optional)
Butter 2 large baking sheets or spray with nonstick spray. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add both sugars; beat to blend. Add eggs and vanilla; beat to blend. Add flour mixture and beat at low speed just to blend. Stir in chocolate chips and nuts, if using. Cover and chill dough at least 2 hours.
DO AHEAD
:
Can be made 1 day ahead. Keep chilled.
Preheat oven to 375°F. Drop dough by 2 level tablespoonfuls onto prepared sheets, mounding one atop the other, spacing 2 inches apart. Bake until edges are browned and tops are golden brown, 11 to 12 minutes. Transfer cookies to racks and cool completely. Repeat with remaining dough.
Chocolate Toffee CookiesThis is a chocolate cookie with crunchy almonds and rich, buttery English toffee bits. Almond Roca candy, Heath bars, or any English toffee candy will do here. Serve the cookies with English toffee ice cream for dessert.
Makes about 3 dozen
½ cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
½ cup natural unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1½ cups crushed chocolate-covered English toffee (such as Heath bars; about 7 ounces)
½ cup chopped almonds
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended. Sift flour, cocoa powder, baking soda, and salt into small bowl. Add flour mixture to butter mixture and stir until well blended. Mix in toffee and chopped almonds.
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on baking sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter.
DO AHEAD
:
Cookies can be made 2 days ahead. Store in airtight container at room temperature.
White Chocolate-Granola CookiesPacked with dried fruit, oatmeal, granola, and white chocolate, these cookies lift the classic oatmeal recipe to a whole new level. Be sure to use high-quality white chocolate, such as Lindt, Perugina, or Callebaut, for the best flavor.
Makes about 4 dozen
½ cup chopped dried apricots
½ cup chopped dried pineapple
1 cup hot water
2 cups unbleached all purpose flour
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
2¼ cups (packed) golden brown sugar
⅔ cup sugar
2 large eggs
1½ teaspoons vanilla extract
2¼ cups old-fashioned oats
2 cups coarsely chopped high-quality white chocolate (such as Lindt or Perugina)
1 cup granola, crumbled
Place apricots and pineapple in medium bowl. Add 1 cup hot water and let soak until fruit is soft, about 15 minutes. Drain.
Whisk flour, baking soda, and cinnamon in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in eggs and vanilla. Add flour mixture; mix on low speed just until blended. Using wooden spoon, stir in apricot-pineapple mixture, oats, chocolate, and granola.
Using 2 heaping tablespoons dough for each cookie, drop batter onto 3 heavy large rimmed baking sheets, spacing 1 inch apart. Chill 30 minutes.
DO AHEAD
:
Can be made 1 day ahead. Cover and keep chilled.
