What a whirlwind it’s been in the OtherWorldly Kitchen. Flour, flour everywhere–along with nuts, sprinkles, chocolate, cookie cutters, baking sheets, and cooling racks. And of course the ever ready digital camera. I’m not quite ready to end the madness, so I’ve actually started developing cookies for next year. Two down, ten to go
To my palate, coconut and lime are a pairing made in heaven. Coconut on its own is subtle and seductive, like a lazy summer afternoon. Add lime, and it’s party time.
I admit I may be biased on this, as I love lime with almost everything. It is definitely my favorite citrus fruit and our frig is always well stocked. Not a panic if I run out of lemon, but let the lime stash dwindle to almost zero, and it’s Costco-run time. (Thank God for Costco, by the way, as limes are often super expensive elsewhere.)
Have you ever been in a kitchenware store and upon spying a new piece of equipment, baking pan, or whatever, think, “Ohhh, I really NEED that?” But then if the person with you asks what you need it FOR, you mumble something incomprehensible under your breath. Because the truth is you have no idea what you need it for, but you need it nonetheless.
This cookie started out innocently enough. I have never put peanut butter in a Christmas cookie and the thought occurred, “Why not?’ But I definitely didn’t want a chewy peanut butter cookie, even though I love them to distraction. To my way of thinking, Christmas cookies must keep for weeks, and that means they need to be nearly moisture-free after baking. Chewy cookies are almost always best on the day they are baked.
The flavor of these intensely buttery cookies is definitely exotic. It conjures up scenes of ancient ruins, mysterious night, and distant moon. With a generous dose of fragrant spices—sweet paprika, black pepper, cumin, coriander, cinnamon, cardamom, cloves, and nutmeg—these cookies are likely to be like none you have ever experienced.
The idea for this cookie popped into my head after seeing a picture of that classic combination, gingerbread with lemon icing. Could I get those flavors into a cookie?
On the first attempt, I under baked the shortbread and put too much molasses in the caramel. It wasn’t that the caramel was bad per se, but it definitely overwhelmed the more delicate flavor of the shortbread. So I cut the molasses by half, but then for some ungodly reason decided to double the ginger. Wrong move; way too much ginger.
Just as no Christmas cookie collection is complete without at least one ginger spice cookie, there must also be at least one chocolate cookie in the mix. For this year’s Twelve Days of Christmas Cookies: Silver Bells collection, there are two chocolate cookies. They are similar in construction (at least for the shortbread component) but the spicing and shaping is different for each. For the Chocolate Toasted Coconut Bars, the shortbread dough is spread into a baking pan and the depth is close to ½-inch. For these cookies, you want to roll the dough very thinly and cut with a simple cookie cutter of your choice.
Long ago, in a far away world called the University of Washington School of Art, there was a lone fiber artist who unapologetically extolled the power and deep meaning of color to her comrades who believed with all their hearts that any color other than gray was an indication of naiveté and gross pandering to the unenlightened masses, for whom beauty was—GASP—a virtue.
Just because a cookie contains what I call Gingerbread Spice, a blend of ground ginger, cinnamon, allspice, nutmeg, and cloves, with perhaps a little cardamom thrown in for good measure, that doesn’t mean it has to taste like every other gingerbread cookie you’ve ever eaten. There’s a long history behind this the gingerbread cookie, but there is also a lot of latitude and surely many new approaches that have yet to be tried.
You know the cookie-confection called a Nanaimo Bar? Well, that’s where this exploration began. But somewhere along the way, it lost the middle layer of custard icing, moved the chocolate topping to the middle layer, and picked up a topping of toasted coconut instead.
A twist of lemon peel with espresso is a classic pairing, but for supreme indulgence, I prefer orange peel and a spot of chocolate with a tiny pot of French press coffee.
And that combo, folks, is the inspiration for this very adult cookie. I simply couldn’t resist putting three of my favorite flavors together in one delicious morsel. I’m actually surprised that I didn’t think of it years ago. Nevertheless, better late than never, as the saying goes.
I have always loved bells, both looking at them and listening to them. Whenever I’m at the New Renaissance Bookstore in Portland Oregon, I rush over to the wonderful bells selection and play them all, slowly, first one, then another. I’m sure the staff loves to see me coming through their door.
In certain meditation CDs, a single bell is sometimes used to signify the beginning or ending of a section. It has the effect of both grounding and silencing the mind. For a brief second, or maybe it’s a split second, the mind is empty and the most exquisite silence takes the place of the usual dirge. It’s like a reminder to come home to oneself.
Welcome to LunaCafe’s 3rd annual Twelve Days of Christmas Cookies celebration. I’m so excited to share this year’s Silver Bells collection with you. The song by the same name puts me in a festive mood, especially when sung by this crooner.
The symbol of the bell is rich is meaning across almost all cultures. Ringing of bells is said to bring good fortune and bliss, and I hope these fragrant, buttery, spicy, crisp, and hopefully surprising cookies will bring the same to you and yours this holiday season.