Martha Stewart Bakes 12 Cookie Recipes: 3 Episode Supercut | Martha Bakes Classic Episodes

chewy chunky crumbly chocolatey buttery coconutty a cookie is the perfect treat for any occasion and there are so many delicious recipes to choose from on today's show i'm going to teach you how to bake a few of my favorites these amazing breakfast cookies studded on top with dried banana full of goodness one should last you an entire day and coconut macaroons three different variations of delicious macaroons that are no longer just for passover and brown butter cookies these are utterly delicious rolled in glistening sandy sugar they're made out of browned butter and graham crackers have you ever made your own graham crackers well today i'm going to show you how stay tuned for today's martha bakes now how would you like to make a cookie that looks like this this giant cookie that is actually a healthy and delicious way to start your day this is called our breakfast cookie this recipe makes eight large cookies or 14 small and they have all kinds of delicious ingredients including dried mango papaya sunflower seeds pumpkin seeds raisins unsweetened coconut so start by creaming one pound of unsalted butter add three cups of dark brown sugar packed and a box of brown sugar has approximately three and a half cups of sugar so for this recipe i just take out a half a cup of sugar from the total amount now scrape down the bowl and then add four large eggs this starts off like pretty much any old cookie but then it gets more and more interesting let the egg get incorporated before you add the next egg and we have two cups of whole wheat flour i love storing my flour and my oats and my nuts in glass covered jars like this it's just a very handy way of easy storage easy access easy use two cups all-purpose flour and add a half a teaspoon of salt and one and a half teaspoons of baking soda and you can whisk these ingredients together so it's only four cups of flour but it makes so many giant cookies to your eggs and sugar and butter add one tablespoon plus one teaspoon of vanilla so i'll start spooning in the dry ingredients now you need a very strong mixer for this and this stand mixer is really really good for this kind of heavy duty cookie finish all the flour then add your oatmeal four cups of oats so speed it up you can take the bowl off and we will add all the dried fruits and nuts heavy rich very delicious this would be great for a bake sale okay so now we have to chop up the almonds finish chopping the papaya [Applause] thrown in with the rest of the papaya so all together oh approximately a quarter of a cup of papaya a half a cup of dried mango finely chopped half a cup of raisins half a cup of pumpkin seeds these are so great and a half a cup of sunflower seeds and a half a cup of unsweetened coconut and a cup of almonds just coarsely chopped make sure you get every almond chopped the whole almond would just be a little bit too large for this cookie there okay so this can go right into the bowl also and stir this up such fun now this is really too much for the machine to handle so i suggest doing just what i'm doing stirring everything in by hand but get way down to the bottom i see some coconut down there and then to form the cookies we'll clean up and get our pans out so i'm using this is a half cup measure this is a perfect measuring cup for the small version still makes a very sizable cookie and i think i can get maybe four on a tray notice i'm forming these on parchment and you could use a big ice cream scoop too if you so choose so these can be formed right on the parchment paper sort of like hamburger patties think of it that way you want them about the same thickness and about the same diameter and then stud the top with banana chips these are available also at the health food store wherever you bought your dried fruits looks good don't try to put more than three three really is plenty have your oven preheated at 350 degrees bake until golden and firm and that takes about 20 to 25 minutes so i still have a few more cookies to form i will do some large also and while i'm doing this you just take one of those cookies we already baked and taste it you'll love it don't tell anybody but this is a great breakfast a homemade cappuccino and a breakfast cookie like this really good now this is a cookie that i really love it's a traditional holiday treat macaroons you make them for passover they are gluten free they have a dense moist inside and they're crunchy on the outside and they are simply irresistible now i'm adding three and a half egg whites for two and a half cups of unsweetened coconut these are small eggs so i'm going to use a little tiny egg to just moisten the coconut you'll use anywhere from three to four eggs depending on the size and a pinch of salt so once the eggs are broken up add all the egg whites you don't want them too wet but you don't want them to dry one teaspoon of vanilla be prepared to use your hands be prepared to get your fingers full of macaroon have a bowl of water for your hands and you want to make these uniform size so i find the best way to do that with cookie dough is to use an ice cream scoop take your scoop this is a two tablespoon scoop and then just put it on the piece of parchment paper i think i will form these in my hands so you can make this dough yesterday it becomes a little bit more easy to use or you can just make them fresh like this and they're an unusual shape a little bit pyramidal and pinched but you don't want them too compressed because you want them to kind of melt in your mouth preheat your oven to 325 degrees and bake 16 to 17 minutes this will make anywhere from 9 to 12 macaroons now if you want to make kind of chocolaty ones you just add a half a cup of semi-sweet chocolate just stir it into the coconut that will make a mildly chocolate macaroon and then this one will be a very chocolatey macaroon four ounces of semi-sweet chocolate melted and oh cocoa powder a quarter of a cup of beautiful dark cocoa powder so this is the chocolate version you have to up the coconut to two and two-thirds cups of unsweetened coconut and use four large egg whites and that's a really rich macaroon so to show you what that looks like i'll show you i'll just make one of each better start with a light one it sticks together very nicely so that'll be a chocolate studded macaroon and this will be a chocolate macaroon now you can use sweetened coconut but if you're going to use the sweetened coconut then reduce the sugar from three quarters of a cup to one tablespoon i'll show you what they look like when they come out of the oven so this is what the macaroon looks like when it comes out of the oven this has cooled a bit but if you break into it you can see that it is moist and flaky and delicious and chewy it's what a coconut macaroon should be now i like to dip the point about halfway in melted semi-sweet chocolate and let that harden that is a wonderful dessert cookie now displayed on cake stands like this macaroons are fabulous look at the variety the chocolate chip the chocolate the plain and the chocolate dipped macaroons not just for passover anymore they're for every day just the name of the cookie brown butter cookies makes you want to make this cookie this kind of icebox cookie dates way back to the 1930s when electric refrigerators were gaining in popularity but what makes these cookies so special is the brown butter which gives them a subtle nutty flavor and i am making the brown butter right now it's 15 tablespoons of butter unsalted and you just cook it over a kind of a medium-low flame until the butter turns brown a bur noisette in french or hazelnut butter the brownness comes from the milk solids in the butter as it melts turning brown there is a fine line between brown and black burnt so be very very careful not to burn those little bits it takes oh maybe 10 or 12 minutes to do and we have one that's already brown and already cooled do you see the color it is perfect so now pour your butter into a large bowl and make sure you scrape out all of the brown bits this is the kind of butter that my mom would always put on top of her potato pierogies on top of her cauliflower steamed cauliflower it's just a delicious butter now in another bowl the dry ingredients a half a cup of granulated sugar and two cups of all-purpose flour it's nice to scrape the top like this just level it off so two cups and one teaspoon of fresh baking powder and a half a teaspoon of salt and just use your wire whisk to get this all mixed evenly now into the butter put two teaspoons of best vanilla extract and now you can just dump your flour right into the butter and stir it'll make a simple butter cookie now generally butter cookies are creamed butter and sugar and eggs and this has no eggs it really could be done all in one bowl too so this could be called the one bowl cookie it smells fantastic so this looks like a good consistency if you find that it is a little bit wet just add a touch more flour so here we have our beautiful moist dough and it has to be rolled into a cylinder that's 14 inches long and we've cut the parchment paper exactly 14 inches so you can make it a little bit flat to start and then we're going to roll it round we have a little trick we save all our paper towel cardboards and that will help keep this rigid and round while you're chilling it in the refrigerator and if you're proficient with one of these wonderful this is the bamboo that forms the sushi rolls this will help you really put a little bit of even pressure on your dough it works very nicely i watch all my favorite sushi chefs form their beautiful hand rolls and this really does work well oh it's perfect this way so now put this right inside your paper towel however if you have another piece of this bamboo you could wrap it in that and leave that in the refrigerator but you see this is just the right size and we can use a piece of tape to tape it and you won't have a cylinder of dough flopping around your refrigerator and this really has to chill for at least two hours and preferably longer until it gets nice and cold i like wrapping it in a piece of plastic wrap just so that the ends are covered and get that right into the fridge to chill so here's our chilled roll of cookie dough release this from the tube be very careful because it is dry and uh it can crack let's see how it looks oh it looks very good perfect so now with egg white just brush the whole surface make sure you cover the whole surface because you want the sanding sugar the sparkly sugar to stick to the outside of this roll and what i would do is just sprinkle the sugar right here on the same paper and roll the cylinder in this sparkly sugar you see how nicely it sticks so you'll have a nice sparkly edge to your cookies and then cut the cookies into a little less than a half inch i would say about 3 8 of an inch thick oh these are cutting perfectly if they're the right consistency they will cut just like this make sure your oven is preheated to 350 degrees and bake them until they are just slightly golden brown that's going to take anywhere from 15 to 17 minutes so this has to get right into the oven now you can roll the cylinder in colored sugar for holidays or finely chop nuts or even finely chopped dry candied fruit and the cookies can be stored in an airtight container at room temperature for at least three days but they're not going to last that long now these cookies will disappear immediately so you don't even have to think about how to pack them for storage they are really a beautiful delectable melt-in-your-mouth cookie and i just like to put them on a pedestal like this and see what happens they won't stay there very long i'm keeping a ready supply of this deeply nutty beautifully flavored dough on hand for instant sweet gratification keep a roll in your freezer take it out thaw it a little bit slice it bake it everybody will be happy [Music] enjoy now here's yet another fantastic cookie to make at home flat crisp and made with graham flour graham crackers can be used to make s'mores a crumb base for your favorite cream pie or they can be enjoyed simply on their own graham flower this is what it looks like it's kind of a grayish brownish color it's named after the american presbyterian minister reverend sylvester graham he was an early advocate for dietary reform and he had high hopes of diverting people away from the less healthy refined white flour so in honor of reverend graham we're going to show you how to make your own graham crackers and graham flour is whole wheat flour that is more coarsely ground so for the crackers themselves six tablespoons of unsalted butter a third of a cup of light brown sugar one tablespoon of best honey so good one egg cream that all together you can add a quarter of a teaspoon of salt and your dry ingredients three quarters of a cup of all-purpose flour if you try to make these crackers out of all graham they would just be too strong tasting and pretty dry so that's three quarters of a cup of graham flour don't forget the baking powder a quarter of a teaspoon and a half a teaspoon of baking soda these work very well i make them every summer up in maine because i have an outdoor fire and we make s'mores and tell ghost stories and you need a half a teaspoon of cinnamon whisk that all together and add your dry ingredients this is a roll cookie you're going to roll the dough but we're going to do it between two pieces of parchment paper for very easy technique and now you can release the beater now i'll show you how to roll it out now have you ever wondered why graham crackers have holes in them well i have but it's really because when they're baking they need to release steam otherwise they would get bubbles in them and you want crackers to be nice and flat so here's the dough it's come together very nicely and we want to roll this out in a nice flat rectangle and rolling it out between these sheets of parchment really helps get it nice and flat and you're going to chill this until it's rigid and like pie dough you should really roll in one direction and then in another direction there that's nice put it on a cookie sheet you can put this right in the freezer and get it nice and rigid so now here is the stiff dough just peel away the top parchment and using a straight edge we are going to cut this into nice squares but dock it first this is a docking tool to make holes evenly spaced and this will keep the crackers nice and flat during baking and we're going to use for the edges this little pie cutter and pull away the little crumbs if you want to make some really pretty unusual desserts you can make star graham crackers you can do christmas trees for maine of course we're in the woods with spruce trees and here we have a nice cookie cutter but i am in the process here of making crackers and now we're ready to cut into squares so always start by dividing your dough in half and then in half again they are so beautiful and i think i can only get three out of it this way i will cut this into thirds that's pretty good so now get this right back into the freezer and get it rigid again and you're going to then bake them so here we have a batch that's very nicely chilled so what you want is just re-space these and get them right back on a cookie sheet and bake them on parchment in a preheated 350 degree oven for approximately 12 to 14 minutes and you can rotate the crackers halfway through the 12 minutes now if your cracker is sticking and these are sticking a little bit just take the offset spatula and run right under the cracker they come up nicely they release perfectly from the parchment and there just make sure you get these into the cookie sheet and into your preheated oven so here are the graham crackers and once you taste one of these crackers you'll never go back to the store-bought variety again and remember these are great for s'mores they're great for ice cream sandwiches they are great for dipping in milk and cut into animal shapes they would be the perfect animal crackers thanks so much for watching and i'll see you on the next episode of martha bakes set your timer [Music] looks really good tastes even better enjoy today's episode of martha bakes is all about bar cookies not only are these one pound wonders rich and delicious they're guaranteed to be best sellers at your big sale peanut butter and jelly bars a new take on an old favorite dark chocolate spilled brownies incorporating spelt flour and pecan bars these are my favorite pecan bars ever and dried fruit and nut health bars great for hiking all of this on today's martha bakes [Music] [Music] this recipe takes everyone's favorite childhood combination of peanut butter and jelly and transforms that combination into a sweet treat for all ages a peanut butter and jelly bar it's very easy to make we're using a 9 by 13 inch metal rectangular pan i'm buttering just the corners and a little bit of the bottom just so the parchment liner sticks and here's a way that we've always used parchment if you use two pieces of parchment cut it a little narrower than the length of the pan and put it like that let it hang over the sides and then this piece is a little narrower than the width of the pan whichever way you're looking at it and i've already buttered the corners so nothing's going to stick in the corners and just go to your desk and get a few binder clips to hold the parchment securely in place these work really really well so now you can butter the parchment with your soft butter and a brush it goes very quickly and the little pastry brush works very very well do the sides now we can start with the batter three cups of all-purpose unbleached flour and you can just put this flour right into a large mixing bowl and we'll sift it with your wire whisk i like sifting this way because it works very well one and a half teaspoons of salt this is a half teaspoon measure so i'll do it three times and one teaspoon of fresh baking powder mix these together and we're ready with the dry ingredients now the moist ingredients butter two sticks of butter one cup cream the butter and notice it's at room temperature so it creams quickly if you put ice cold sticks of butter in your machine it's going to take a long time to cream with the sugar one and a half cups of granulated sugar i'm adding it in half cup increments and add two large eggs now to this mixture add your two and a half cups of peanut butter and we are sliding the peanut butter into the bowl now the reason this is sliding out of the bowl is because i prepared the bowl a little bit with a little vegetable spray that helps these kinds of heavy mixtures like corn syrup molasses even peanut butter to slide out of the bowl and it's a good tip and now one teaspoon of good vanilla just add the dry ingredients on low it will all incorporate sprinkle a little bit of flour in the pan this will help the bar release make sure you coat the whole pan with the flour by doing this that works well two-thirds of this mixture goes right in the bottom and spread it out as best you can into a even layer so i like to use an offset spatula like this now getting it even makes a pretty bar so i advise you to do this carefully so see that's nice and flat now add one and a half cups of strawberry jam you could use strawberry you can use grape uh and you could use apricot those are my three favorites for this particular bar but i think strawberry is everybody's real favorite so get this atop the entire layer so now here i'm getting my hands dusted with flour because now i'm going to just drop pieces of the remaining batter all over the top and we're making our top layer which will be then sprinkled with chopped peanuts looks good don't you think so make sure your oven's preheated now at 350 degrees that's pretty much the layers and now the peanuts themselves sprinkled evenly all over the top try to cover up every little bit of jam there right into the 350 degree oven for about 45 minutes these have been well cooled remove the clips and see how nicely they come out of the pan this is such a good recipe and a good technique so utilize it when making something like this because otherwise this could be a sticky mess and how big would you like your square this is very very rich so i suggest uh small little rectangles so i always start in the middle serrated knife cuts beautifully and let's see i think i'll do this and third that'll give me six i better do this in fourths having a long serrated knife like this also helps a lot and there you have peanut butter and jelly delectable bars looks really good tastes even better enjoy now to chocolate the addition of spilt flour creates a real chocolatey depth of flavor in these crackly topped brownies made with bittersweet chocolate and we call them chocolate spelt brownies they're not only enticing but they are good for you as good as chocolate brownies can be so here's our chocolate six ounces of bittersweet chocolate when cut with a serrated knife it just breaks up into beautiful small pieces and these go right into a ban maria bowl over simmering water and with the chocolate add a half a cup one stick of unsalted butter keep this over kind of a low flame now add three quarters of a cup of light brown sugar packed and three quarters of a cup of white granulated sugar and a half a teaspoon of salt and stir this until it is nicely mixed okay so this comes off the heat and now we're going to add some cocoa and this is dutch processed cocoa and we need a quarter of a cup you want it rich and dark and preferably the dutch process where most of the butter fat is removed and now into this mixture we're going to stir three eggs three make sure that the eggs are completely incorporated and that there are no pieces of white or yolk visible it takes a little while for the eggs to become part of the mixture but they do doesn't that look rich and chocolatey now add your spelt flour spelt is a wheat flour you can buy spelt flour in fine to coarse grind and you can keep your spelt flour fresh by storing it in the freezer for up to six months it is a very very good substitute for all-purpose flour and it has a sweet and mild taste reminiscent to some people including me of toasted walnuts and it produces a very fine and delicate crumb in the cake we've added one quarter of a cup now we add another and all together three quarters of a cup of flour now a lot of people think that spelt flour is gluten free it is not gluten free but it is very low glycemic and that's a very different thing so there it is really beautiful batter so now fill your baking pan with mixture and this is the kind of brownie i prefer no nuts just brownie batter and it will get that nice shiny crust which is what i look for in a well-made brownie try to get it all in an even layer and put this right into a 350 degree oven when it's done about 35 minutes just check it with a cake tester and the tester will come out nice and moist with maybe a little tiny bit of a moist crumb on it set your timer so i'm just taking off the little clips and lifting out our gorgeous brownies now here's that crust i was talking about this is what you look for in a well-made brownie now how big would you like your square i keep asking that question i think maybe thirds so cut it in one direction oh boy these look so mouth-wateringly good now people are very fussy about which brownie they get that's mine right in the middle very important so good you see a very fine wet crumb dense that's a well-made brownie and you'll be very surprised as will your guests that this was made with spelt flour enjoy now my favorite of all bars pecan bars layers of texture to find these indulgent pecan bars with their crumbly brown sugar shortbread base and a chewy toffee like topping and of course beautiful fresh pecans prepare as i've shown you with the parchment paper and butter a nine by 13 inch rectangular baking pan now in a stand mixer cream two sticks of butter that's one cup of butter with three quarters of a cup [Music] of light brown sugar packed and a half a teaspoon of salt get that nice and creamy and add three cups of all-purpose unbleached flour this is going to be pressed into the baking pan it's basically a short bread and we're going to press this mixture into our baking pan good shortbread like this will look crumbly but be able to be compacted into an even layer okay so this is pretty even and now you can take a offset spatula like this and really press down now dock it docking is making little air holes in a surface just allow steam to escape there are such things as docking tools which you could also employ in this task but this works very well so now before you put this in the oven put this right into the freezer or the refrigerator and chill until it is firm so here's our beautiful crust it was baked in a 375 degree oven for about 20 to 22 minutes and it is a lovely dense beautiful base for our pecan bars and now i'm melting a half a cup one stick of unsalted butter with two tablespoons of granulated sugar a quarter of a cup plus two tablespoons of honey this goes right in there this is all the topping i'm sure many of you have made pecan bars in the past this just happens to be a really really good recipe which you will love and a half a cup of brown sugar i've been keeping it under wraps with a moist cloth so it doesn't get too hard a quarter of a teaspoon of salt and there is one more ingredient two tablespoons of heavy cream so get all these ingredients incorporated gets nice and smooth and caramelly and as soon as all of that is mixed together two cups of the best pecans that you can find fresh fresh fresh very important nuts get rancid really quickly and it is a shame to ruin a dessert salad anything with a rancid nut be very careful taste the nuts if you possibly can before you buy them and a half a teaspoon of vanilla and turn the heat off stir the nuts well to coat and this mixture goes right on top of your beautiful crust make sure you smooth this out so that the pecans are well distributed pecans if you don't know it are the edible fruit of a giant tree originating in the mississippi river valley in the united states and they are turned into pecan pie pecan tassies all kinds of candies garnishes for salads and most importantly right now for pecan bars when choosing pecans in their shell look for nuts that are really heavy for their size and make sure that the nuts do not rattle when you shake them they shouldn't have any holes or any cracks in them and if you're going to shell your own pecans look for a pecan cracker very different than the walnut cracker that you use in your hands or the lobster cracker this is a cracker that puts pressure on both ends of the pecan splitting the shell so that you get the perfect whole halves now get this into your 325 degree oven and bake until the filling is bubbling that takes only 15 to 20 minutes set your timer so i'm just loosening with a knife underneath so i know it comes apart from the parchment cut this into the bar size that you like this is again a rich rich bar i'm using a serrated knife so that it neatly goes through the pecans and you don't have to cut it all you can cut half and save half for tomorrow now that is a really pretty bar and arrange it on a serving napkin a serving platter buttery caramelly crunchy it's actually really pretty so they're beautifully arranged ready to serve these bars can be stored in an airtight container at room temperature for up to one week i don't think they're gonna last that long they're sure to become your new favorite pecan bar enjoy i'm chopping one last ingredient of many for what we call the dried fruit and nut health bars these are delicious and i love going hiking and in maine i hike a lot with friends and i always like to bring along a healthy snack and these homemade energy bars are a better alternative to many of the packaged ones that you can find in the stores they're filled with nuts and dried fruits but the best part there's no added sugar it all comes from the natural dried fruits that are uh incorporated into the recipe now we have dates and we need one cup of dates pits have been removed very easy to remove a pit just spread the date in half and take out the pit we want to soften these and puree them so just cover with water and bring to a simmer the date is a fruit of a palm tree phoenix dakdelifera i love dates so much we have dried cherries a third of a cup of dried cherries these are dark black cherries and they are so delicious when they're dried like this we have blueberries papaya macadamia nuts pecans and all kinds of grains in this bowl one and a half cups of dried oats this is just regular oatmeal ground very fine in the food processor to that we add three tablespoons of ground flax seed everything in here is very very healthy found in the health food stores two tablespoons of oat bran in addition to the oatmeal two tablespoons of wheat germ i love wheat germ reminds me of my father every single morning he had a half a cup of wheat germ with non-fat milk cinnamon a half a teaspoon goes right in a half a teaspoon of salt the black cherries a half a cup of chopped toasted pecans a half a cup of ground toasted pecans just grind these in the food processor a quarter cup of finely ground macadamia nuts which are also lightly toasted and a quarter of a cup of just coarsely chopped macadamia nuts so you're getting macadamia nuts pecans and you have different textures coarse and fine third of a cup of papaya coarsely chopped a third of a cup of dried blueberries these are the little main blueberries so you don't have to chop those so this is basically it it's a very simple mixture of a lot of things so you have to do a lot of shopping but if you have it make sure you keep your oat bran and your flax seed in tight container tightly covered containers in the freezer to keep them absolutely fresh so now let's say the dates are plumped up you can drain them remember no sugars in these bars just the natural sugars from all these delicious sweet fruits so you can put this right into the food processor with the honey and you might have to use a little bit of that liquid and add a quarter of a cup of liquid from the dates that should be enough yes so what you're really doing is breaking up the fiber of the dates and making it into a nice paste if you looked hard enough you probably could find date paste but so easy to make your own there so so this is actually pretty dry i'm going to add a little bit more of the date liquid just to make this moist enough so that i can press it into a prepared baking pan press this nicely into your parchment lined baking pan looks so good and this will bake in a preheated 350 degree oven until the center is firm and the edges are golden about 20 to 25 minutes press firmly and get it right into the oven set your timer so who knew that something this healthy could taste so good i hope you've enjoyed today's show and don't forget to tune into the next episode of martha bakes bake these for your next hike i think it's my favorite cookie of the moment absolutely superb [Music] it's just the perfect cookie [Music] today on martha bakes i have four great cookie recipes for your cookie repertoire alexis's famous brown sugar chocolate chips really big really thin and really crispy and lots of chocolate chips and these are sadly cookies made out of potsoblay they are crispy and delicate and perfect for tea time and these big cookies well these are called old-fashioned sugar cookies very easy to make and these have a flavoring of lemon juice and lemon zest and in our cookie jar these are chewy chocolate ginger molasses cookies i think it's my favorite cookie of the moment absolutely superb these four recipes are my gift to you from martha bakes [Music] and now i'm going to make my favorite chocolate chip cookie it's alexis's brown sugar chocolate chips crispy and large and full of chocolate chips typical cookie ingredients sugar butter four sticks of butter one pound room temperature is good because then it really cuts down on the mixing time we're going to have put in one cup of granulated sugar and three cups of packed light brown sugar here we have our brown sugar make sure that the brown sugar is soft malleable so that can really be packed in and every now and then scrape down your bowl we're using that new blade that has the rubber edge which is very good for cookie batters and two teaspoons of vanilla best vanilla and that's nicely creamed we're going to add four eggs make sure you don't get any eggshells into your cookies very nice and creamy a little bit crunchy and now sift the dry ingredients we're going to do one and a half teaspoons of salt and the baking soda two teaspoons and we need three and a half cups of all-purpose flour one two three and i really like these cookies because they don't seem like they have a lot of flour in them they're very very thin mix this all up and two cups of best chocolate chips and we're using calibo which is made in belgium so add your flour on low speed now this dough once it's made goes into the refrigerator to chill and then it's easily scooped out with an ice cream scoop onto the baking sheet and if you're really organized you could actually make a lot of this batter ahead of time and keep it in packages in the freezer and two cups of chocolate chips this is 56 dark chocolate i like the dark chocolate in these this is a nice semi-sweet chocolate chip you could use milk chocolate if you like you could use even chunkier pieces are chocolate bits but for the true look of this particular cookie i think that this works very well we're going to put this entire mixture right into the refrigerator and chill oh for at least an hour i just wanted to show you chilled unchilled it really does darken that brown sugar starts to bleed into the rest of the ingredients so that goes right into the refrigerator and if you have a bowl of chilled dough i have found over the years that these black iron cookie sheets are really good i use them for puff pastry as well as for certain cookies i like what happens if you see the finished cookie here it has these concentric rings around they only seem to happen like that on a black iron tray like this i don't use parchment i don't use silpats i just do it on the black iron and these are available at really fine baking stores i have this size sort of half sheets and i have full sheets too and i'm using a three-quarter ounce ice cream scoop and just three cookies per tray you don't want these to run into one another you want beautiful round cookies one tray and make sure your oven is preheated to 375 degrees now there's no need to flatten these out they have so much sugar and so much butter that they flatten themselves out when baking there into the oven 10 to 12 minutes in the middle of your oven set your timer 10 minutes to check uh yes they look perfect there they are let them stay on the cookie sheet just a minute or two loosen them with a big spatula and cool the cookies thoroughly on cookie racks like this see how nicely they come up see how they've spread out thinly put on your next batch and get them into the oven so now i'm going to make an old-fashioned sugar cookie that's infused with lemon zest and lemon juice and it is really good three cups of all-purpose flour and it's a drop cookie so it's real easy to make dry ingredients all together in a bowl and we have one teaspoon of baking soda quarter of a teaspoon of salt whisk this together the whisking does lighten the flour and does eliminate any lumps if there happen to be any and in the bowl of a mixer you can soften two sticks of butter and cream the sugar in the butter one and three quarters cup of granulated sugar and a quarter of a cup of packed light brown sugar gives a nice color to the dough and an additional flavor as soon as the butter and sugar is creamy and it is you can add two whole eggs large eggs if you will and i've already zested the skin of a bright lemon we need one tablespoon of zest and we want one tablespoon of fresh lemon juice which will be approximately the juice of half of this lemon these are so great these lemon presses oh i just love them [Applause] now add your flour now the beautiful thing about this dough is that once made ready to bake so have your cookie sheets ready with parchment liners and that's the dough okay so now a flat scoop three per shee because they do spread and now you can just flatten that a little bit with the palm of your hand and sprinkle the tops with sanding sugar and then a little bit of water this helps the sugar adhere to the top of the cookie and then add a little bit more sugar and get this right into a 350 degree oven for about 15 minutes set your timer well i think the cookies are done yes they are you can tell just by looking at them but a beautiful golden color so you can loosen them from the parchment put them on racks to cool they store very well they're delicious the next day and the next day and the next day they are an excellent cookie to add to your repertoire and now i'm going to show you how to make my favorite cookie of the moment it is the chewy chocolate ginger molasses cookie you need good chocolate i'm using a valrona bar we need seven ounces cut into chunks the best way to cut up chocolate is with a serrated knife i have found it really works extremely well and i'm weighing this chocolate that's going to be seven ounces that looks perfect and one tablespoon of freshly grated ginger very essential to the flavor of these cookies and into one and a half teaspoons of boiling water one teaspoon of baking soda that's all softened up and some freshly grated nutmeg just about a quarter of a teaspoon there are lots of aromatics in this cookie dough get these all ready now cream the butter one stick of butter half a cup of butter and you want a half a cup of dark brown sugar added to your butter and a quarter of a cup of white sugar get those ingredients nicely nicely mixed up and uh and now just kind of sift your dry ingredients one and a half cups of all-purpose flour plus one tablespoon of flour kind of essential and to those dry ingredients add your ground ginger one and a quarter teaspoons and a quarter of a teaspoon of cloves and the cinnamon one teaspoon and your grated nutmeg about a quarter of a teaspoon of nutmeg and one tablespoon of cocoa powder whisk this all together and into the sugar and butter you can add your freshly grated ginger and we need a half a cup of molasses now there's a little secret for getting molasses out of cut measures you can just spray with a little bit of vegetable spray and measure your molasses half a cup it should slide right out of the cup and i think we're ready to add the dry ingredients [Applause] [Music] with your water with the baking soda you can slide your molasses in slides out nicely that vegetable spray really does a good job scrape down the bowl and then stir in the chocolate and that's basically it now this dough has to chill before you form the cookies because it is very very moist but when you make it you'll see why i love it so much the smell the aroma the scent of all those spices and the fresh ginger and the cocoa and the molasses really really good and it's even better when it's baked into cookies so scrape it down this can be left in the refrigerator overnight and baked the next day you can scoop out the cookies onto cookie sheets and chill those too if you like but it is very easy and we have some cookie dough in the refrigerator i'll go get it and show you how to make the cookies using a one ounce ice cream scoop form these into rounds that makes 24 cookies so you're gonna need four cookie sheets if you're gonna do them all at once and these get put into the refrigerator and chilled until they're hard we have some chilled ones right here the oven by the way is preheated to 325 degrees for these cookies and we have some granulated sugar just roll the cookies in the sugar and put them right back on the parchment parchment is great if you haven't used parchment before it's a very nice addition to your kitchen these cookies would make kind of a mess on a cookie sheet this way this very little cleanup and get those right into the oven 325 degrees and they will flatten out i promise and here are the cookies you can see the chocolate's melted all around and they're all a uniform size which is really nice when you're trying to pack them up for gifts or store them it's nice to have that uniformity let these cool on the cookie sheets and then loosen them and put them on a rack and these chewy chocolate ginger molasses cookies are sure to become a family favorite try them i first published this recipe for sabzi cookies in 1982 in my entertaining book and i've been making them ever since and so have many many other people this is a french cookie made out of pat sable which is a sugary eggy dough that's used for tarts generally but it also makes really good small fluted cookies and the dough is made in the food processor you start with sugar two-thirds of a cup and just put that right into the food processor and one and a half sticks of butter pretty much room temperature but not real real soft and you can process this add two egg yolks to the mixture saving your egg white i always say save it for a meringue or a angel food cake these eggs are extraordinary and they will make very very yellow sably cookies now add a pinch of salt one teaspoon of vanilla and we're going to now also add some flour the missing ingredient [Applause] first one cup then another and it's all-purpose flour and now you can wrap the dough in a piece of plastic wrap and a nice rectangle this dough has to be chilled before you roll it out so here we have our dough just gather up the edges and flatten as you would pastry dough this will all come together nicely after it is chilled and here we have a square that's ready to roll out and we want to work with a third of the dough at a time so cover this with plastic wrap and roll very gently until it's about an eighth of an inch thick you can see how nicely it rolls now you can roll this out anywhere from a quarter of an inch thick down to about an eighth of an inch thick now this must chill so we're going to put this into the refrigerator and i have another piece that's already rolled out and chilled so that i can cut it with our cookie cutter space them apart the dough can be rolled again it's not as pretty or pristine as the first rolling but it works there once cut put them back in the refrigerator just so they're well chilled again oh even a half an hour is perfect and when you take them out brush the tops carefully with a little bit of egg yolk mixed with some water this egg yolk gives additional flavor to the cookie and helps the sanding sugar adhere to the surface you can bake these with or without additional sugar on top i just like how they look with the crunchy sugar love these cookies and this is a fine sanding sugar just lightly lightly sprinkle the tops and these go right into a 325 degree oven for 12 to 15 minutes and this is what the sabla looks like when it comes out of the oven it's glistening it's tender it's just the perfect cookie and i'm just finishing stacking the four cookies that we have just showed you how to make different sizes different flavors served at a party you're gonna be a hero and i am going to cover it with my 19th century dome and keep them fresh until the guests arrive now that a pile of cookies enjoy for martha bakes

Channel: Martha Stewart

Views: 424,815

Rating: 4.9041767 out of 5

Keywords: Martha Bakes Holiday Watch Party With Sarah Carey, martha stewart bakes, martha stewart cookie, martha stewart cookies, martha cookie recipe, martha stewart cookie recipe, martha bakes, martha bakes episode, martha bakes classic episode, martha stewart, cookie, recipe, holiday, christmas, christmas cookie, sarah carey, live, baking, Breakfast Cookies, Coconut Macaroons, Brown Butter Cookies, Graham Crackers, Bar Cookies, Peanut Butter and Jelly Bars, Dark-Chocolate Spelt Brownies

Id: sp-_3HDZay8

Length: 68min 59sec (4139 seconds)

Published: Fri Dec 18 2020