If You're Going to San Francisco, Be Sure to Pack Cookies in Your Carry-On Bag

Vacation...woohoo!  We're heading off to San Francisco early tomorrow morning.  (I hope this isn't the in-flight movie...) 

There won't be cookies for the office on Monday, so I'm posting my recipe for the "Eleven Madison."  This cookie was inspired by the restaurant of the same name because, after every meal, you get an individual orange-and-cherry brioche that's studded with sugary, crystally bits.  So good...and a perfect breakfast (or late night) snack.

This is one of those citrus-based cookies I mentioned before that includes a triple shot of the fruit:  1) extract, 2) zest, and 3) juice.  The orange is the perfect complement to the cherries, and the grenadine adds a great fruitiness to the background.  Makes four dozen cookies.

Maceratables	2 cups dried cherries 1/2 cup orange juice 3 tablespoons grenadine
Creamables	2 sticks butter 3/4 cup brown sugar 3/4 cup white sugar
Wet Ingredients	2 eggs 1 1/2 teaspoons vanilla 1 1/2 teaspoons orange extract 1 tablespoon orange zest
Dry Ingredients	1 2/3 cups flour 3 cups oatmeal 1 teaspoon baking soda 1/2 teaspoon salt 1/2 tablespoon cinnamon
Topping	1/2 cup turbinado or raw sugar

1. In a medium bowl, combine the maceratables: the dried cherries, orange juice, and grenadine. Set aside and let macerate 20-30 minutes or until the cherries soak up all the liquid.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables: the butter and brown and white sugar.
3. In a small bowl, combine the wet ingredients. Whisk together the wet ingredients.
4. Add combined wet ingredients to the creamables. Mix together until smooth.
5. Add the maceratables to the combined creamables and wet ingredients and mix until combined.
6. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the combined creamables, maceratables, and wet ingredients. Mix until evenly combined.
7. Preheat oven to 350º.
8. Shape dough into balls--about 2 tablespoons each.
9. Roll each dough ball in turbinado or raw sugar.
10. Place sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
11. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Comments

[Jonnazz]

We will try to send some new recipes/ideas inspired by our SF trip (Rice-a-Roni cookies, maybe?)

[Lorraine]

Have a great time you guys!! Can't wait to see what you come up with after your trip. Maybe you'll post some pictures of SF with the newly inspired recipes.

[Oatmeal Cookie Guy]

I intended to do some posts on some local SF bakeries and their cookies. But, honestly, the cookies we did have couldn't hold a candle to mine. I know...so conceited!!