Sent: Tuesday, December 29, 2015 4:26 PM
Subject: Chocolate Leaf Cookies
Hi and happy New Year to you.
The folks at KAF suggested I contact you since you are the finder of lost recipes.
I am looking for a recipe for Chocolate Leaf Cookies, originally made famous by Bauer' Bake Shop in NYC in the 50s.
Unfortunately they no longer exist. I called the new owners who are now in the location and their bakery is called
Framboise Patisserie. The owner/baker is AJ. I asked if they still sell the Chocolate leaf cookies that Bauers used
to sell. They asked if it was a flat cookie covered in chocolate with an almond flavor... I happily said, "Yes" only
to find out that they make the cookie only for Christmas and are all sold out. I was told the name of the cookie is
" s p e a u l a i u s" they spelled it for me. I did find that cookie listed on your website but the recipes you
showed all contained spices (cinnamon, ginger and nutmeg.) and the cookie I am seeking has none of those ingredients.
The Chocolate Leaf Cookie I know is flat in the shape of an oak leaf, which has been coated in dark chocolate.
The flavor is mild, a hint of almond flavor, very similar to the taste of a 7 layer rainbow cookie... meaning almond.
The cookie itself is more of a biscuit, like a social tea; it does have a snap to it. It is not as thin as a tuile
cookie nor as delicate. It more like a biscuit as it does have a snap to it when you break it. More like a social tea.
I found this recipe but the cookie is definitely not as delicate as a tuile. The ingredients sound like it could be correct.
Good Housekeeping Almond Leaves
I hope you can find the recipe... the cookie is sorely missed by hundreds of people if not thousands ;)
Please ask away if you have any questions.
Please give your first name. I like to know people’s first names, not just their email.
Bauer's Bake Shop was a German bakery at : 64-59 Dry Harbor Road, Middle Village, Queens, NY . As you say, that location
is now occupied by Framboise Patisserie.
I did searches for any leaf cookie connected with either Bauer’s or Framboise Patisserie, but I had no success.
The only mention that I could find of these was another request on a message board, Serious Eats,
which gave this description:
...these were an almond paste or marzipan(i know i'm being redundant) cookie base in the shape of a oak leaf with a
knockout bitter sweet chocolate covering.
I looked for a German cookie in the shape of an oak leaf, also with no success. I don’t have anything on my site with that
spelling of “s p e a u l a i u s", nor could I find any cookie with that name anywhere. I’m going to speculate that you are
referring to the “speculaas” or “spekulatius” cookies on my site here: 12-21-03,
However, as you can see from those and these recipes, those cookies do contain spices, traditionally, and as far as I know, always:
It does not sound to me as though you have actually tried the Framboise Patisserie cookies. They might not be the same as the Bauer’s cookies.
Without more info, I am stymied. I will post this on the site.
Sent: Saturday, March 05, 2016 5:55 AM
Subject: Possible Answer for mystery cookie
On this page of your site:
Someone has requested this recipe:
Bauer's Bake Shop Chocolate Oak Leaf Cookies
I think the mystery cookie is one of the traditional German beloved Christmas ones. It's a shortbread,
and many times is flavored with marzipan. It is sometimes dipped in chocolate.
There is also the famous browned butter version "Heidesand" In Germany the leaves aren't done but
other shapes are used such as stars or Angels.
So the bakery was most likely just using what was on hand. Such as the leaf cutters being left over
from making maple cookies other times of the year.
Any of the shortbread doughs can be pressed or stamped or rolled or cut. So, the bakery was just doing
a traditional style with modern creative license.
Do you think that might be it?
The word that was not real on the post may be a French redo of the German shortbread. With a bad phone connection.
In any case.
Hope this helps.
Thanks for writing. You may be right, but there’s a lot of speculation there. There’s no way to really solve
this without a photo for “k” to identify as the cookie or without input from former Bauer Bake Shop personnel
or from knowledgeable customers of the Bakeshop.
Sent: Thursday, June 21, 2018 6:50 AM
Subject: Oak Leaf Cookies from Bauer’s Bakery in New York
I was doing a search and found the request for this recipe on your site. I believe that I have an answer.
Bauer’s and other ‘German’ bakeries made these cookies. (Bauer’s also had a store in Flushing, Queens, NY.)
They were also made by Stork’s bakery in Whitestone, NY. They were not made with marzipan or almond paste
but with a ground almond ‘flour’, very thin and crisp.
Several years ago I discovered a cookie ‘stencil” made by Ateco. It is shaped like a spatula with an oak
leaf shaped cutout. (There are 2 ‘styles’ for one cookie or for two smaller cookies). It includes the recipe!
The dough is very sticky and you have to spread it over the stencil onto a cookie sheet and then baked for
a very short time.
It is not Spekulatsis or Speculoos. That is a different thin cookie with almonds formed in a mold.
Unfortunately I lost the recipe. The manufacturer is Ateco their website is www.atecousa.com ! I have
emailed them looking for a retail source for the stencils. The store where I originally bought them no
longer sells them.
I hope this helps.
I had no success finding anything about these cookies from either Bauer's or Stork's bakeries.
I did find some leaf-shaped cookie stencils that include a recipe, but the site has no description of the
cookies that the recipe makes, so I have no way to verify whether it matches the description of the Bauer's
cookies that were requested (in the shape of an oak leaf, which has been coated in dark chocolate. )
The website for the stencils is: Candyland Crafts
Thanks for the additional information. If you purchase these stencils, please send me the recipe that is included.
Sent: Sunday, December 27, 2015 3:14 PM
Subject: Chocolate meringue cake
Years ago (early to mid 80’s, I believe) I made a recipe from Bon Appetit
that was a wonderful chocolate meringue cake. I believe it was submitted by
a reader. The cake was named by a female first name (Mary Jane, Mary Lou
etc). It was a double layer cake using chocolate chips, then a meringue
layer on each cake prior to baking. I also recall that the frosting was a
simple whipped cream. I’d really like to make this cake again as I remember
it to taste very chocolatey and everyone enjoyed it so much. I’ve searched
Bon Appetit but I cannot remember the female name.
Hope you can help.
Sorry, I can't find anything that matches your description. I'll post this
for reader input.
Subject: A recipe you are searching for
Date: Saturday, March 05, 2016 3:29 AM
On this page of your site
You had a request for a recipe for:
Bon Appetit Chocolate Meringue Cake
The recipe for the cake, including a large picture of the completed recipe which is exactly as requested by the person on your site is here:
Joy of Baking
Hope this helps you. I love your site. Thank you for your tons of research. I'm a researcher too, so I know what you go through.
I promise I'm I real person and the links are real and safe.
Sent: Tuesday, December 29, 2015 10:49 PM
Subject: Boiled Fudge Frosting
I have been looking for a boiled fudge frosting that my Mother would whip up for cakes that would set up
on the surface like almost like a ganache, but with a softer texture. My husband's Grandmother made it
and as he described it would come off in little sheets as you took bites of the cake and was SO good.
I found something on your archive that was kind of like it by the description, but used melted chocolate
and not the cocoa powder hers did. And there was more butter perhaps due to using cocoa powder rather
than the chocolate. I do remember Mom didn't beat it very much.
Thanks for your help!
1 c. sugar
1/2 c. milk
1 tsp. butter
1 tsp. vanilla
2 sqs. unsweetened chocolate
Add sugar and milk, butter. Stir until boils HARD! Boil HARD 6
minutes. Don't stir while boiling. Remove from heat. Add vanilla
and chocolate. Stir until chocolate melted. Pour over cake. Will
be a hard, shiny frosting. Tastes like fudge. Frosting sets up
Well, below are some boiled fudge frosting recipes with cocoa. There are dozens of them.
I’m afraid things like “almost like a ganache, but with a softer texture”, and “it would
come off in little sheets as you took bites of the cake “, are not helpful in locating a
recipe, because those are things that would not be actually said in a recipe. If the below
recipes don’t suit, keep checking, as I will post this for reader input.
Never Fail Fudge Frosting
1/3 c. cocoa
2 c. sugar
1/2 c. milk
1/4 lb. butter
1 tsp. vanilla
Mix cocoa, sugar and milk; add butter. Bring to boil; boil 1 1/2 minutes. Take off heat.
Add vanilla and cool. Beat until spreading consistency.
1/4 c. butter
1/4 c. milk
1/4 c. cocoa
1 c. sugar
1 tsp. vanilla (after pan is removed
Bring to and boil 1 minute. Add vanilla and beat. If too thick, add a little milk.
If too thin, add a little powdered sugar.
Chocolate Fudge Frosting
2 c. sugar
1/2 c. cocoa
1/2 c. butter
1/4 c. milk
1 tsp. vanilla
Mix all ingredients except vanilla. Bring to a full rolling boil. Boil for 1 minute and
add vanilla, then beat until creamy.