Food + Design: Coming to a Kitchen Near You
Last semester, students in PDES 3701 were asked to reinvent the cookie using applied creative thinking. They were encouraged to experiment with non-obvious flavor combinations, preparation methods, form, cooking methods, ingredients, texture, and presentation. In his class notes, instructor Barry Kudrowitz offered this advice: “Keep in mind: creative is perhaps more than just originality…Creativity must also have value or in this case, people would actually want to eat the cookies.”
Here are three (of our many) favorites . . .
Norwegian Coconut Chai Mocha Banana Lid Cookie
- 1/2 C. sugar
- 1/2 C. shortening
- 1 egg
- 2 tbsp. skim milk
- 2 tsp. chai tea concentrate
- 1 tsp. ground cardamom spice
- 2 tbsp. + 1 tsp. espresso
- 2 oz. melted unsweetened chocolate
- 1/2 of a small banana
- 2 C. flour
- 1/4 tsp. salt
- 1 + 1/4 c. organic powdered sugar
- 3 tbsp. highly concentrated coconut chai black tea (2 tea bags in a small amount of water)
- 1/2 tsp. coconut extract
- 2 oz. melted white chocolate baking bar
Mix shortening and sugar with electric mixer. Add egg and mix with wooden spoon. Add milk, espresso, chai concentrate and flour and cardamom. Add banana half. Add salt. Add unsweetened chocolate. Spoon golf ball size amount of dough into pan, smooth with wooden spoon. Press Solo lid top into dough to form shape, remove lid and trim excess dough. Bake for 6 minutes at 400º F.
Beat glaze ingredients with a whisk. Dip cookie face into glaze and use culinary brush to sweep off excess.
Ingredients and Proportions
- 1/2 bottle of your favorite red wine
- 3 tbsp. cane sugar
- 1 c. cheese (coarsely shredded)
- 4 tbsp. unsalted butter (melted)
- ¾ c. all purpose flour
- 1 tsp. baking powder
- pinch of salt
- wax paper (optional)
Shred cheese coarsely. With an electric mixer beat together cheese, melted butter, milk, baking powder, salt, and flour (should be weird and grainy only sticking together when you press it).
On a sheet of wax paper, mold dough mixture into a long thin log. Roll and flatten each side until you get a compressed squared log with 1 ½ inch sides. Refrigerate dough (still rolled in wax paper) for 1 hour
Pre-heat oven to 375° and grease a cookie sheet. Take dough out of the refrigerator and slice into ½ inch pieces.
Place cheese squares on the cookie sheet and bake at 375° for 13 minutes or until tops are golden and spotted.
Right out of the oven use the back end of your cheese knife to make the filling indentations in the cheese squares. You MUST do this while the cookie is still hot or else they will crumble. Let cookies cool completely.
In a large skillet, mix ½ bottle of wine with the 3 Tbsp of cane sugar. Constantly stir over high heat until it comes to a boil. Reduce the heat to medium and let simmer for about 20 minutes, stirring occasionally so it doesn’t burn. When the mixture reduces down to about 1/3rd of the volume and becomes thick and syrup-like, remove from heat and let cool off for a few minutes.
Spoon wine reduction into the filling indentations of each cheese square. Don’t over fill. Return the remaining reduction in the skillet to the warm burner on VERY LOW heat (just to keep it from solidifying). Let the filling in the cheese squares “gel” and once it is tacky, top off the cookies with the remaining reduction mixture. Let them cool again.
- 2 1/2 sticks of butter
- 1/2 c. sugar
- 2 eggs
- 1 tbsp. dark coffee
- 3 1/2 c. flour
- 2 tbsp. pepper
- 1 tbsp. cloves
- 1 tsp. baking soda
- 2 c. chocolate chips
- 1 tbsp. maple syrup
For the topping, melt chocolate chips and then add maple syrup. Stir until chocolate solidifies and takes on a fudge-like consistency. Create small balls of this mixture and flatten onto the tops of cookies. If the mixture gets crumby, put it in the microwave for 10 seconds to soften it.