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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur