Happy Holidays from FCI Catering & Events

and the International Culinary Center

Each year, students at the International Culinary Center (ICC) compete in ICCs
annual Cookie Games, where original recipes, inspired by a country of students'
choice, are critiqued by a panel of esteemed judges. This recipe booklet contains
the top three winners of the 2015 Cookie Games, our gift to you.

Enjoy!

1ST PLACE WINNER

Chocolate Cardamom Buttons from India

Recipe by Savita Bhat, student of ICCs Professional Pastry Arts program

Yield: 50 (2 inch) cookies
Ingredients:
For the Shortbread Dough:
7 oz./200 g. bittersweet chocolate, chopped
5.3 oz/150 g. butter, at room temperature
2 cups granulated sugar
2 whole eggs
5 oz./140 g. molasses
20 g white vinegar
3 c. + 1 tablespoon bread flour
c. cocoa powder

1 tablespoon baking soda

teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cardamom
Additional raw/ turbinado sugar, for dredging
For the Ganache:
7 oz/200 g. bittersweet chocolate, chopped
7 oz/200 g. heavy cream

Procedure:
Melt the chocolate in a bowl placed over a pot of simmering water. When fully melted, remove from the
heat and set aside to cool slightly.
In a stand mixer with a paddle attachment, cream the butter and sugar, scraping down the sides of the
bowl as necessary. Add the eggs, one at a time, mixing well after each addition. Slowly, pour in the molasses,
vinegar and melted chocolate.
Sift together the flour, cocoa, baking soda, salt and spices in a separate bowl. Add the dry ingredients to
the butter minute and mix until combined. Wrap the dough in plastic and chill until firm.
Preheat oven to 350 F. Scoop the chilled dough into roughly 50-2 teaspoon portions. Roll dough into rounds.
Dredge each piece of dough in raw/turbinado sugar and place onto a parchment-lined cookie sheet about
2-inches apart. Press down on each cookie to slightly flatten them (using the bottom of a glass) and create
a small, round indent in the center of each cookie with a finger.
Bake cookies in the preheated oven until sugar crust cracks on surface and cookies are firm in the middle,
about 8-10 minutes. Remove cookies from oven and let cool on the sheet pan.
For the ganache: in a small saucepan, bring the cream to a heavy boil. Place the chocolate in a bowl and
pour the cream over the chocolate. Let sit for 5 minutes and then gently whisk until combined. Let sit at room
temperature until needed.
Once the cookies are cooled, place room temperature ganache in a piping bag fitted with a #2 plain tip
and pipe small button of ganache in the center of each cookie.

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2ND PLACE WINNER

Lavender + Violet Shortbread Cookies from Spain

Recipe by Julia Johnson and Elena Ubeda, students of ICCs Culinary Arts program
Yield: 48 cookies
Ingredients:
For the Shortbread Dough:
1 1/2 cups confectioner's sugar, sifted
2 teaspoons dried lavender, crushed
2 teaspoons grapefruit zest
1 lb (4 sticks) unsalted butter, room temp
4 cups all purpose flour, sifted
1 1/2 teaspoons coarse salt

For the Grapefruit Glaze:

1 1/2 cups confectioner's sugar, sifted
1/4 cup heavy cream
2 tablespoons freshly squeezed grapefruit juice
1 teaspoon grapefruit zest
pinch of salt
dried lavender, for garnish
violet candies, crushed, for garnish

Procedure:
In a medium bowl combine the sugar, crushed dried lavender, and grapefruit zest. Using your fingers,
rub the lavender and zest into the sugar until well combined. Set aside.
In a stand mixer with a paddle attachment, beat the butter on medium high until light in color and airy,
about 2-3 minutes. With the mixer on low, gradually add the sugar, lavender, and zest mixture. Increase the
mixer's speed to medium high and beat, scraping down the sides as needed to cream the butter and sugar,
about 3-4 additional minutes. With the mixer on low, gradually add the flour, followed by the salt. Mix until
just combined. Remove dough from bowl and divide into four portions. Shape the portions into fat logs and
wrap in plastic wrap. Refrigerate until firm: at least 1 hour.
Meanwhile, prepare the glaze: In a medium bowl, whisk together the sugar, heavy cream, grapefruit juice,
and zest. Add a pinch of salt and whisk until smooth.
Preheat the oven to 350 degrees F. Line 4 half sheet pans with parchment paper. Once dough has chilled,
remove it from the refrigerator and unwrap the logs. Working quickly (so the dough stays chilled), roll the
logs until they are approximately 1 1/2 - 2 inches in diameter. Slice 1/4-inch-thick medallions and arrange
on the parchment lined sheet pans, making sure to leave a bit of room in between each cookie. Transfer to
the oven and bake just until cookies are lightly golden around the edges, 15 - 20 minutes. Transfer the
cookies to a wire rack to cool.
Once cookies are completely cool, dip the top of each one into the glaze and set back on the wire racks
to dry. While glaze is still wet, sprinkle cookies with dried lavender and crushed violet candies for garnish.
Allow to sit until glaze has completely hardened, and enjoy!

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3RD PLACE WINNER

Nagelkaas Cocktail Cookie from Holland

Recipe by Maureen Naff, student of ICCs Professional Pastry Arts program

Yield: 48 cookies
Ingredients:
200 g. almond flour
200 g. well-aged Gouda (finely grated)
50 g. unsalted butter, room temp
40 g. confectioners sugar
t. ground cloves, to taste
t. cumin, to taste
Sanding sugar infused with whole cloves
Procedure:
Paddle butter and sugar till fluffy. Add cheese and spices till well mixed.
Add the almond flour till just mixed, then turn out on surface and work by hand into a flattened round.*
Wrap and chill dough for at least 30 minutes.
Roll dough on lightly floured surface (approx. 1/4 thick) and cut to desired shapes, small rounds work well.
Prior to baking, sprinkle with clove-infused sanding sugar. As the saltiness of the cheese will vary, bake a
test cookie. If you find it needs salt, mix some Kosher salt into the sanding sugar. (A thin craquelin in place
of the sanding sugar also works well, adding the perfect sweetness.)
Bake at 350 for 8-10 minutes coloring. Do not over bake. Remove immediately from pan and cool on rack.
*Alternative: Form dough into a tight log no larger than 1 in diameter and chill. Brush chilled log very
lightly with egg wash, roll in flavored sanding sugar, slice and bake.)
Try mixing in finely-chopped dried fruit like apricots, figs or cranberries or dipping an edge of the baked cookie
into tempered dark chocolate. Serve as part of a cheese plate or simply nibble with a cold, crisp cider.

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