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

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

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