Skip to main content

Recipe Testing: Amethyst Geode Cookies

I got the idea for these from my friend Erin at The Spiffy Cookie. Look at her version! Aren't they cute?!? But I didn't want to use artificial food dyes, so I set out to try a more natural version by making the outside layer a gingerbread dough and using a vegetable-derived dye for the pink/purple.

My first attempt was described as looking like raw abalone. Hmmm...that's not appealing. So, this is my second attempt. And the comments were: 'they aren't round like a geode'; 'the outside needs to be more rough'; and 'these are a huge improvement over the first ones.' Okay. I'll take that.

Ingredients makes 3 dozen

  • 1-1/2 C (3 sticks) butter, room temperature
  • 2 C organic powdered sugar
  • 2 eggs
  • 1 t pure vanilla extract
  • 1/2 t ginger oil
  • 3-1/2 C + 2 T and more flour, as needed 
  • 2 T unsulphured molasses
  • 2 T unsweetened cocoa powder
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground cardamom
  • food dye
  • colored sprinkles
  • Also needed: parchment paper, rolling pin


Basic Dough
Cream butter and sugar together until lightened and fluffy. Beat in eggs and extracts. Then add in the 3-1/2 C flour and stir, with a wooden spoon, until it comes together in a ball. Divide the dough in half, then divide one half into half again. Place in separate bowls.

Gingerbread Dough
In one bowl, add molasses, cocoa powder, and 2 T flour. Knead together until incorporated into a brown dough. Use more flour if needed so that it's not too sticky. Set aside.

Colored Dough
Add food dye to one of the smaller balls and knead until color is evenly incorporated. Use more flour if needed so that it's not too sticky. Set aside.

To Assemble
On piece of parchment paper, roll out the gingerbread cookie dough into a rectangle, approximately 12" x 6. Roll out the basic cookie dough into the same size and place on top of the gingerbread dough. Roll lightly roll to adhere them together.

Next, roll out the colored dough into the same size. Spread 3 T of sprinkles in a center strip over the dough. Press lightly to adhere to the dough, then roll up into a log.

Place the color dough log on top of the stacked gingerbread and basic dough. Roll that around the colored dough, squeezing lightly to adhere the dough together into a large log. Roll the entire log in parchment paper, twisting the ends to seal it. Then chill in the fridge for at least an hour.

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.

Remove chilled cookie dough from fridge and slice into 1/4" thick coins. Place them on prepared baking sheet, approximately an inch apart.

Sprinkle center with additional sprinkles, in the location of where crystals might follow the rock. Bake for 12 to 14 minutes.

In the end, they still didn't really like this version, urging me to do better. I think they're a little spoiled. But, yes, if they aren't a hit, I'll try again later. Now, I'm going to retreat to the patio with a book and a glass of wine and ignore my kitchen critics.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa