Category Archives: cookies


The oft mentioned Beth has once again come up with an amazing addition to the blog. Alfajores are cookies that are usually traced back to Moorish origin, however, they were made famous in the country of Argentina. Beth entered into a long-term relationship with these cookies which has endured the years. They’re very happy together.

1/2 cup butter (room temp)
1/2 cup sugar
4 egg yolks
1 tsp vanilla
2 TBS brandy
1 teaspoon lemon zest
2 cups flour
1 cup corn starch
1/8 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 cup grated coconut
1 can condensed milk made into dulce de leche

The first thing you have to do it make the dough. If you don’t you’ll find yourself in the unfortunate situation we did, wherein we were forced to sit on the deck in the sun and drink cocktails for 2 hours. You have been warned, do not fall prey to the same fate as these depraved souls!

To make the dough, cream the butter and the sugar. This really means to mix up, preferably in a mixer. I used the trusty Kitchen-Aid but if you don’t have one, make sure that your butter is room temp. If it isn’t at room temp, break it up with forks and squish/mix the sugar into it. I would put on some mixin’ music, something like “You Sexy Thing” by Hot Chocolate.

Once the butter is creamed add the egg yolks, vanilla, brandy, and lemon zest. In another bowl mix up the flour, salt, cornstarch and baking powder. Now combine the wet with the dry!

Those should all be rolled all up into this amazing ball. Once you have a nice ball, fridge that saucy sweater monster for about 2 hours. The next thing is easy. Get out a pie pan and open the condensed milk. Pour it into the pie pan and cover with foil. Place that whole thing in a deep tray and fill half way up the pie pan with boiling water. Take that tray and put it in the oven for about 45 minutes. We’re making the gooey middle of the cookie here, just bear with me.


Now assuming that the your dough has been chilling for about 2 hours, take it out, flour a surface and roll it out baby! You want your dough about 1/4 -1/2 inch thick. Then cut cookies out of it. I used a wine glass. I later used it for another purpose.

Bake the cookies for about 10 minutes in a 400 F (205 C) degree oven. Once they are done, let em cool a bit. Take the condensed milk out of oven. If it is thick and gooey, you’re done. If still kind of watery keep cookin’. So many things in like are like that! Then set up your alfajores cookie-makin-station. A pile of coconut, dulce de leche (your baked condensed milk) and the cooked cookies.

Take a spatula and cover the cookie with the dulce. Smash another cookie on top of it. Like this:

Then take it for a proverbial naughty “roll in the coconut.”

And now, you are done done done. Try desperately not to eat them all in one sitting.

Orange Chocolate Chip Cookies

So I’ve been getting some complaints of late that there is just too much good stuff on the blog, specifically in the “baked goods” category. Well, I guess it can’t be helped because I do so love them. As the summer approaches with agonizing lethargy, however, I am inclined to eat things that are better for me, like salads, or as my good friend Eric says, “Eating what food eats.”I’ll start posting healthier recipes…next week. So, much like the folk down in New Orleans celebrate before lent, we shall sin a bit before the healthy summer with this recipe.


1 cup (2 sticks) (225 gr) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Grated peel of 1 orange
2 cups (12-oz. pkg.) (100 gr) chocolate chips or chunksPreheat the over to 190 C (375 F)

With cookies there are only a couple of cardinal rules. The first of which is that unless you have an expensive mixer, you must always do what is known as “creaming the butter.” If this sounds naughty to you, then you have a dirty mind. Incidentally this is the RIGHT blog for you and, well, creaming the butter is naughty.

In a bowl toss in your softened butter and sugar, both brown and regular. (A tip for those who like chewier cookies: use brown sugar for ALL of the sugar. That’s right 1 and 1/2 cups of brown sugar) Mix those together until they have formed a creamy, frothy yellowy mixture. Add in the vanilla extract. Then add the eggs, one at a time.

In a large mixing bowl, mix the flour, soda, and salt. Now go grate the orange peel. Be careful when you grate the orange that you don’t grate too deeply. Where the peel starts to become white it is more bitter.

Combine the wet mixture and the dry mixture. Once these are well mixed toss in the grated orange peel and what ever you’re using for chocolate. I have put in chunks, chips, even cut up candy bars into these cookies and they are good regardless.

Find your favorite sous chef (mine is wearing a dress from Mango) and, armed with teaspoons, begin to scoop out the dough onto a greased cookie sheet. I usually do about 12 per sheet. They do expand so be careful not to put too many on a sheet, unless, like my friend Amador you are attempting to create a mega-cookie!
Make sure to eat lots of the dough while you are doing this. You may feel a bit sick afterward but you will have the added benefit of feeling about 10 years old.
Put these sinful drops of amazing in the oven for 9-12 minutes. I usually only cook one tray at a time. When the edges start to turn brow they are done. (I secretly kind of under cook them on purpose because I adore chewiness in all its forms.)


Thus ends our sinful run. On to healthier meadows, at least, for a while.Enjoy.

Labels: cookies