Damn that Food Network is good!

They don't suck, we do~! (NAH)

Here's the first of the 12 days of Cookies, Alton Brown's Paradise Macaroons, I don't even like coconut, but I'm making these fo shizzle. what the heck did i just say, and more importantly, why? I don't care, I'm making these cookies.

http://www.foodnetwork.com/recipes/paradise-macaroons-recipe/index.html

Onward and Upwards to Paula's Linzer Torte Cookies!!!! Damn, I made Jam this year, I don't suck after all!!!!!! Wait in your response to see if I actually get a chance to make them.

The Best Chocolate Chip Cookies Ever

The shop Ruby et Violette in Manhattan isn't there any more,
but this recipe comes via Shelterrific.com, many thanks..
and Debralee, I'm putting this here so that you don't have to
divulge your secret, but it you do ever want to spill the recipe
for those famous cookies, delete this and put yours in. ! ;-)


*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until
fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one
at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the
butter mixture at low speed until just combined and add vanilla
extract. Beat on medium speed, scraping bowl down, until blended. Do
not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

*This recipe appeared in The New York Times on October 27, 2002.

Alfajores

(alpha-whore-eez) sounds like top dog at the cat house, doesnt it.

I have no idea where I found this recipe, but I tried them
in California a couple of years ago, and loved em.

Oven 350

1 can sweetened condensed milk -- (14-ounce)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup powdered sugar -- plus more to
sprinkle on cookies
1/2 cup margarine or butter -- (1 stick) softened
1/2 cup vegetable shortening
4 egg yolks
1/2 cup milk
1/2 teaspoon grated lemon zest

To make dulce de leche filling: Preheat oven to 350 degrees. Shake can of condensed milk well; pour milk into large pie plate. Bake for 1 hour or until the milk is as caramelized as you prefer. Set aside to let cool.

To prepare cookies: In a large bowl, sift together flour, baking powder, salt and 1/4 cup sugar. Add margarine and shortening; blend with a fork. Add egg yolks, milk and lemon zest. Mix until well blended.

Divide dough into 4 portions. Put one portion between 2 sheets of waxed paper; roll it out until dough is 1/4-inch to 1/2-inch thick, depending on taste. Line a cookie sheet with waxed paper. Cut dough with a 2-inch round cookie or biscuit cutter. Place each circle on lined cookie sheet. Bake at 350 degrees for about 10 minutes, until lightly browned. Repeat with remaining dough.

When the cookies have cooled, spread dulce de leche on one cookie and top it with another cookie, making a sandwich. Sprinkle tops with powdered sugar.