Black Dog Ginger Cookies

Written by Tad. Posted in Cookies

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I got this recipe from my daughter-in-law, Elizabeth. My favorite ginger cookie, without a doubt, is the Taku Ginger Cookie. Takus are chewy whereas these are very dense and firm.  I twisted this recipe, as I so often do, by adding chocolate chips. That causes a complication in that the dough is already stiff and doesn’t flatten out very well. Filling it full of chocolate chips only makes them less likely to flatten out. They are really good! (But not at good as Taku Ginger Cookies.)

Recipe By:



½ cup coarsely chopped fresh ginger
1½ cups canola oil, divided
4 cups granulated sugar, divided
¾ cups molasses
3 eggs
1½ teaspoons salt
1 tablespoon cinnamon
5¼ teaspoons baking soda
¾ teaspoon ground cloves
7 cups flour
3 cups semi-sweet chocolate chips


1. Heat oven to 350°.

2. Mix fresh ginger with ½ cup of the oil in a food processor until well-minced. Strain out the fiber and throw it away. Set aside the ginger-infused oil.

3. In a large mixing bowl blend 3 cups of sugar, molasses and eggs.

4. Add ginger oil plus the remaining 1 cup of oil to the egg mixture and blend until smooth.

5. In a separate bowl, mix together the salt, cinnamon, baking soda, cloves and flour.

6. Add the dry mix to the wet mix and blend well.

7. Stir in chocolate chips.

7. Line  cookie sheets with parchment paper.

8. Scoop the cookie dough into 2 tablespoon balls and roll in the reserved 1 cup of granulated sugar.

9. Place on prepared cookie sheets and bake for about 8-12 minutes. About half way through, remove them quickly from the oven and flatten each ball with the buttered bottom of a drinking glass, dipping it into sugar between each flattening, the return quickly to the oven to finish baking. Bake just until the tops crack and the cookies are flat. They will look raw even after 10 minutes even though they are golden brown. They will stiffen up. The original recipe calls for you to drop the baking sheet onto the counter three times as you take them out of the oven, so they flatten even more.

10. Cool completely on wire racks.

Lemon Poppy Seed Sandwich Cookies

Written by Tad. Posted in Cookies


You better like lemon poppy seed if you are going to make these. And be ready with your ingredients. I made a quadruple batch for the emergency department and it took THREE bottles of lemon extract! As is usually the case with good sandwich cookies, the filling really makes them.

Recipe Adapted From:




For the cookies:

½  cup butter, at room temperature
¾ cup sugar
1 egg, at room temperature
1 tablespoon lemon extract
2 teaspoons vanilla extract
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon poppy seeds
1¼ cups flour
½ cup cornmeal

For the lemon butter cream frosting:

½ cup butter, at room temperature
½ teaspoon salt
1 tablespoon lemon juice
zest of 1 lemon
1 teaspoon lemon extract
Yellow food coloring, optional
1½ cups powdered sugar,  * SEE NOTE


1. Heat oven to 350°F. Line 2 large cookie sheets with parchment paper or silicon baking mats. Set aside.

2. In a standing mixer, cream the butter and sugar until light and fluffy, about 2 minutes.

3. Add egg and extracts. Beat on medium speed until combined.

4. Combine baking powder, salt, poppy seeds flour and cornmeal.

5. Stir into butter mixture, just until combined.

6. Scoop tablespoons of dough into balls and place on cookie sheets at least 1.5″ apart. Flatted with the bottom of a drinking glass that has been buttered and dipped into sugar, redipping the glass bottom back into the sugar before flattening the next ball.

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7. Bake for 8 to 10 minutes. Transfer to a rack to cool completely.


8. While the cookies are cooling, make the frosting.

9. Beat the butter until light and fluffy.

10. Add salt, lemon juice, lemon zest, lemon extract and food coloring. Beat until combined.

11. Slowly mix in the powdered sugar.

12. Frost the bottoms of half of the cookies. Cover the frosting by pressing with the bottoms of the other cookies, forming sandwiches.DSC03955



I like to sift the powdered sugar when I make frosting.

Peanut Butter Spice Cookies

Written by Tad. Posted in Cookies

Our daughter and son-in-law live in Jacksonville, Florida. He sent me this recipe, which he found in a local food magazine. What caught his attention was that it calls for NO flour. Flourless chocolate cake I have made but, other than macaroons, I think these are the first cookies I have made with no flour. They are dense and the spice is quite subtle. Dr. Alvarez said these were his favorites, so far, after the ube cookies I made at his recommendation.

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Adapted from


1¼ cups white sugar
2¼ cups brown sugar
4 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
3½ cups peanut butter
4 eggs
4 teaspoons vanilla


1. In a bowl, mix together sugars, baking powder, cinnamon, ginger and clove. Set aside.

2. In a standing mixer, beat peanut butter and sugar mixture on low speed until just combined.

3. Combine eggs and vanilla. Mix into peanut butter mixture until just combined, about 15 seconds. Do not over mix. If oils start to leak from the peanut butter, the cookies will not bake properly.

4. Using a 2-tablespoon scoop, form dough into balls. Flatten balls to ½-inch-thick and place 2 inches apart on parchment-lined baking sheets. Freeze the cookies for at least 45 minutes before baking.* SEE NOTES

5. Bake at 325° for about 16–20 minutes, until golden brown but still slightly shiny in middle.** SEE NOTES


* I baked them frozen and not frozen and I don’t understand why they said you need to freeze them. I thought they were good both ways.

** I baked them for at least 20 minutes, especially if they were frozen.


Almost Cherry Garcia Cookies

Written by Tad. Posted in Cookies

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Using a name like “Cherry Garcia” will always catch your attention and I am sure raises expectations. Obviously, these cookies are not anything like the famous ice cream (which is my favorite,) but they are good. I had to look all over for cherry brandy. I finally found “cherry-flavored brandy,” at BevMo. I am not sure but I am suspicious this is like imitation cherry brandy. Since I know nothing about booze, I am not sure. If you are not up to looking all over town, I am sure they would be good with just regular cherries. I would probably skip the softening in boiling water, as well, to give the cherries more character in the cookies. I like chewy dried cherries in my cookies.

Recipe By:




1 cup dried sour cherries
1/3 cup cherry brandy
1/2 cup unsalted butter, at room temperature
1/2 cup white sugar
1/2 cup light brown sugar, firmly packed
1 large egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
¾ cup coarsely chopped white chocolate
¾ cup coarsely chopped semisweet chocolate
1/2 cup coarsely chopped macadamia nuts (optional)


1. Line two baking sheets with parchment paper.

2. Plump dried cherries by soaking them in boiling water to cover for a couple of minutes. Drain well and toss with cherry brandy.

3. Let cherries sit in brandy for a couple of hours, or even overnight for the best flavor. Drain before using.

4. Cream butter with both sugars.

5. Blend in egg, vanilla and almond extracts.

6. Fold in salt, baking soda and flour.

7. Fold in cherries, chocolates and nuts.

8. Drop in 2-tablespoon balls onto baking sheets.

9. Bake until lightly browned around the edges, 12-14 minutes.

10. Cool on racks.

Mango-Macadamia Nut Cookies

Written by Tad. Posted in Cookies

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My daughter-in-law, Elizabeth forwarded this recipe to me. It is not a cheap recipe to make. I used two bottles or macadamia nuts and a big, Costco-sized bag of mangos to make a triple batch for the emergency department. So, they are not for just any cookie craving but they are wonderful for a special event.

Recipe By:

Earthbound Farms via Elizabeth




½ cup unsalted butter, softened
½ cup packed light brown sugar
¼ cup sugar
1 egg
1 teaspoon pure vanilla extract
1 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup white chips
1 cup dried mangos, diced
¾ cup salted macadamia nuts, chopped


1. Position rack in the middle of the oven. Heat oven to 350 degrees F. Line 2 baking sheets with parchment and set aside.

2. In a small bowl, combine flour, baking soda, and salt. Whisk to blend. Set aside.

3.  In the bowl of an electric mixer, beat butter, brown and white sugars until light and fluffy, about 2 minutes.

4.  Beat in egg and vanilla.

5.  Add flour mixture to the egg-sugar mixture, mixing on low speed just until combined.

6.  Stir in chips, mango, and nuts.

7.  Form dough into 2-tablespoon balls. Arrange 12 on each baking sheet with at least 1-1/2 inches between them. Bake until just golden, about 14 minutes. Let cool completely on the baking sheets.


Cajeta Thumb Print Cookies

Written by Tad. Posted in Cookies


When I lived in Mexico, I learned to like cajeta. It is basically caramelized goat’s milk. It comes in various flavors in bottles and can be used like our caramel sauce. Dulce de leche (sweet of milk) is all the rage in flavors now, so no big surprise, I came across a Dulce de Leche Cookie recipe. Rather than make my own dulce de leche, I bought some cajeta from our local Mexican market.

The cookie is just a basic shortbread cookie and super simple to make. The work is in the steps of thumb printing, putting in the cajeta and piping the chocolate.

Recipe adapted from:

Melissa’s Cuisine


1½  cups unsalted butter, softened
1 cup sugar
¼ teaspoon salt
3⅓ cups flour
1½ cups cajeta or dulce de leche, * SEE NOTE
½ cup chocolate chips
1 tablespoon butter


1. In the bowl of your stand mixer, cream together butter, sugar, and salt until smooth.

2. Slowly mix in flour until the dough pulls away from the bowl.

3. Roll dough into 2-tablespoon balls and place on a parchment-lined cookie sheet. Using your thumb,** press the center of the ball to create an indentation.

4. Bake at 325 for 20 minutes, until the edges of the cookie are golden brown. The cookies will have risen slightly, so re-press the indentations if needed. Cool the cookies completely on a wire rack.

5. Spoon some dulce de leche into each thumbprint.***  Melt the chocolate chips and butter in the microwave and stir until smooth. Scoop into a pastry bag and drizzle on top of the cookies.



* Here is a link for various ways to make dulce de leche from sweetened condensed milk.

**I used a cork that was just the right size to make my indentations.

*** Shari was helping me make these. She recommended that we put each cookie, after placing the cajeta, in the microwave for a few seconds until the cajeta flattened and smoothed out a bit. It made them look a lot better.

Sriracha Ice Cream Sandwiches

Written by Tad. Posted in Cookies


“Sweet with a bit of heat, this no-cook ice cream is a fun change from your usual ice cream sandwiches.”

When I saw this recipe in Extra, the Raley’s/Nob Hill magazine, I thought immediately of Taku Ginger Cookies, which are one of my favorites. I was a bit worried about making ice cream only from coconut milk so I replaced half of it with half and half. I gulped as I put in all that Sriracha and with good reason. I think next time I would try it with half  as much hot sauce to make them a little more subtle. Still, with the pepper kick from the ice cream and the ginger kick from the Takus, they really got right in your mouth!

Recipe By:

Nob Hill Magazine


18 sandwiches


2 cans coconut milk, 13.5 ounces each
1 cup sugar
2 tablespoons sriracha sauce
1 teaspoon vanilla


1. Whisk together coconut milk, sugar, Sriracha sauce and vanilla extract in a large bowl. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Chill until firm.

2. Spoon equal amounts between ginger cookies. Freeze until firm.



Taku Ginger Cookies

Recipe adapted from:

Taku Glacier Lodge

Serving Size:



1 cup butter, softened

1 ¾ cups sugar

¾ cup brown sugar

1 large egg

1/3 cup molasses

2 ¾ cups flour, 12.5 ounces

1 ¼ teaspoons soda

1 tablespoon cinnamon

1 tablespoon fresh ginger, peeled and grated

1 teaspoon cloves

2 teaspoons nutmeg

½ teaspoon salt

raw sugar


1. Heat oven to 350 degrees.

2. Cream butter and sugars.

3. Add egg, ginger and molasses.

4. Mix well.

5. Combine dry ingredients except raw sugar.

6. Add flour mixture to butter mixture.

7. Mix until just combined.

8. Shape with small ice cream scoop.

9. Roll tops of balls in raw sugar.

10. Bake for about 13 minutes.


Magic In the Middle Cookies

Written by Tad. Posted in Cookies


Here is the last of the Six Sisters’ Stuff recipes I got from my mother in law. This is pretty much right off their website. I found it a bit tricky to roll the chocolate dough around the filling. I was working on a warm day and found it  easier when I refrigerated the dough and filling for a while.

As far as chunky vs. creamy peanut butter, I can’t imagine it makes any difference. When Shari and I got married, she came from a crunchy family and I came from a creamy family. I was not interested in converting and recommended that we just have both kinds. Rather than do that, Shari converted and we raised our kids in a creamy family so all is well with the world.

Recipe By:

Six Sister’s Stuff




1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½  teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar,  plus extra for dredging
½ cup brown sugar
½ cup butter, softened
¼ cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
¾ cup peanut butter, crunchy or smooth, your choice
¾ cup confectioners’ sugar



1. Heat oven to 375°F.

2. Lightly grease (or line with parchment) two baking sheets.

3. In a medium-sized bowl, whisk together flour, cocoa, baking soda and salt. Set aside.

4. In another medium-sized mixing bowl, beat together sugars, butter, and ¼ cup peanut butter until light and fluffy.

5. Add vanilla, egg and egg yolk. Beat to combine.

6. Stir in dry ingredients, blending well. Set aside.

7. Make the filling in a small bowl by stirring together ¾ cup peanut butter and confectioners sugar until smooth.

8. With floured hands or a small cookie scoop, form the filling into 26 one-inch balls.

9. Scoop 2 tablespoons of dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together to cover the center. Roll the dough ball in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

10. Roll each rounded cookie in granulated sugar. Place on prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½ -inch thick.


11. Bake 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove from the oven and cool on a rack.


Compost Macaroons

Written by Tad. Posted in Cookies

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After making some ice cream, I had five egg whites left over so decided to use them to make macaroons. The Macaroon Bible uses sweetened condensed milk as a base for macaroons. One of the macaroon recipes in the book is for Stupid Macaroons. I decided to make them but, rather than throw in the potato chips called for, I used left-over Momofuku cornflake crunch. This made for a very unusual macaroon, indeed. In honor of one of my favorite Momofuku cookies, I named these Compost Macaroons.

Recipe By:

Adapted from The Macaroon Bible, with some inspiration from Momofuku


10½ ounces sweetened condensed milk, by weight  *SEE NOTES
1 teaspoon vanilla
10 ounces sweetened shreaded coconut
2 ounces chopped pretzel sticks
2 ounces Momofuku Cornflake Crunch **SEE NOTES
½ Butterfinger Bar, chopped
2 large egg whites
¼  teaspoon kosher salt


1. Heat oven to 350 degrees.

2. In large bowl, combine milk and vanilla. Stir in coconut, pretzels, Cornflake Crunch and Butterfinger Bar.

3. Add egg whites and salt to bowl of stand mixer. Beat until very stiff.

4. Using a rubber spatula, fold egg whites into coconut mixture.

5. Using a cookie scoup, form into 2 tablespoon balls and place on parchment-covered baking sheets.

6. Bake about 20 minutes. Watch them closely and take them out when they are the shade of brown you prefer.

7. When they have cooled for a couple of minutes, remove to a cooling rack to finish cooling completely.


*If you don’t have a scale, use about one cup of sweetened condensed milk.

** Cornflake Crunch

Recipe By:



4 cups


5 cups cornflakes
1/2 cup instant milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons butter, melted


1. Heat oven to 275 degrees.

2. Pour cornflakes into a large bowl and crush them with your hands to a quarter of their original size.

3. Add milk powder, sugar and salt. Toss to mix.

4. Add butter and toss to coat. The butter will act as glue, binding dry ingredients to cereal and creating clusters.

5. Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes, or until they look toasted, smell buttery and crunch gently when cooled slightly. Cool the cornflake crunch completely before using.

Root Beer Float Cookies

Written by Tad. Posted in Cookies

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 Last week, I shared a recipe I got from Six Sisters’ Stuff. Here is one that I also got from them. I adapted it a bit to come up with the recipe below. Made both as originally presented on their website and as adapted, below, they went fast in the Emergency Department. As with all cookies made with water-based liquid like buttermilk, they are soft and cake-like. The marshmallows and root beer barrels melt so they are not uniform and are a bit of a mess to eat but I think they make the cookies are more interesting. How could anything be bad with cream cheese icing?

No one at work guessed they were flavored with root beer. I guess it is nonspecific enough and not all that many people drink root beer so I was not surprised. What did surprise me was that I looked in eight stores for root beer barrel candy and no one had it. I guess is not very popular around here. I finally found them at a specialty candy store.

Recipe By:

Adapted from Six Sister’s Stuff




1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1½ teaspoon root beer extract or concentrate *SEE NOTES
1½ teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
4 cups miniature marshmallows
6 ounces root beer barrels, cracked **SEE NOTES

4 cups powdered sugar (I like it sifted)
½ cup butter, softened
½ cup cream cheese, softened
3 tablespoons milk
1 teaspoon vanilla


1. Heat oven to 375º.

2. In a mixing bowl, cream butter and brown sugar. Beat in eggs. Beat in buttermilk, root beer extract and vanilla. The liquids will not combine well with the butter mixture and it will look curdled. Don’t worry.

3. Combine dry ingredients. Gradually stir into creamed mixture.

4. Stir in candy and marshmallows.

5. Drop 2-tablespoonful balls onto ungreased baking sheets (I always use baking parchment papers.) Bake at 375º for 10-12 minutes or until set. Remove to wire racks to cool.


1. In a mixing bowl, combine all frosting ingredients. Beat until smooth.

2. Frost cooled cookies.


*I used Cook’s root beer extract, which I bought online. I am sure that McCormick’s, which they have in our local grocery store, would be just as good.

** I put them in a quart-sized zip-lock bag. I close the bag and put it on something hard. (I have an small anvil in the garage that I use.) I gently hit each candy once with a hammer to crack it into smaller pieces.

Copyright © 2014 Bad Tad, MD