Each year, students at the International Culinary Center (ICC) compete in ICC’s 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!

Happy Holidays from FCI Catering & Eventsand the International Culinary Center

Chocolate Cardamom Buttons from IndiaRecipe by Savita Bhat, student of ICC’s 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 ¾ c. cocoa powder

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.

1ST PLACE WINNER

www.FCIEVENTS.com

1 tablespoon baking soda ½ 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

Lavender + Violet Shortbread Cookies from SpainRecipe by Julia Johnson and Elena Ubeda, students of ICC’s 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

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!

2ND PLACE WINNER

www.FCIEVENTS.com

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

Nagelkaas Cocktail Cookie from Holland Recipe by Maureen Na�, student of ICC’s 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

½ t. ground cloves, to taste

¼ 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 ½” 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.

3RD PLACE WINNER

www.FCIEVENTS.com