Orange and Pistachio Sable

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Sables are one of my favorite types of cookies. This is a great flavor combination thanks to Pamela’s Products. 

INGREDIENTS

215 g flour
1/2 teaspoon salt
227 g unsalted butter
95 g powdered sugar
1 egg white
1 tsp vanilla
zest of one orange
65 g chopped and roasted pistachios

DIRECTIONS

Whisk together flour and salt and put aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

Add vanilla and orange zest and mix well.  At low speed, mix in egg white.  Add dry ingredients in three portions mixing on low speed scraping down sides in between additions. Add nuts and mix into dough.

Scrape out dough onto a piece of plastic wrap sprayed with non-stick spray. Shape into a log approximately 12″x12″x2″. Refrigerate for approximately 1-2 hours.  Smoothsides and clean up the shape.  Warp again and leave overnight.

In the morning, unwrap and roll in decorative sugar gently pressing it into the dough. Wrap again and chill for another hour or so.

Preheat oven to 325 F.  Slice dough into 1/4″ slices and place on to cookie sheet lined with parchment or silpat. Bake for 15-17 minutes. Let cool before moving to wire rack.

Fig Marie Bars

My neighbor has an awesome fig tree.  There will be a few batches of these. I used the dough from this recipe.

INGREDIENTS

Filling
450 g figs
150 g sugar
1/4 cup water
2 tsp fresh lemon juice

Dough
140 g unsalted butter
110 g light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon
1/4 teaspoon cinnamon
30 g honey
1 teaspoon lemon zest
1 tablespoon lemon juice
3 egg yolks
295 g flour

DIRECTIONS

For the Jam: Cut the stems and peel some of the skin away ( you don’t need to remove all of it). Place them in the bowl of a food processor until mostly smooth. Transfer the figs to a medium sized heavy pot.  Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium. Keep stirring until it is a jam-ice consistency.  It will turn brown and begin to fall off the spoon in bigger clumps.  Refrigerate until ready to use.

For the dough: In the bowl of a stand mixer with paddle attachment add butter, brown sugar, baking soda, salt, cinnamon, honey, lemon juice, and lemon zest. Mix until light and fluffy.

Add egg yolks one at a time and continue to beat until smooth. Sprinkle in the flour and mix until is is just combined.  Form in a ball, flatten into a disc and wrap in plastic.  Refrigerate for at least one hour or overnight.

Fill piping bag with fig jam. Preheat oven to 350F.

Take out dough and split in half.  On well floured parchment roll out to a 12″ x 12″ square.  Cut into 3″ strips.  Pipe a line of fig jam down the middle of each strip leaving a 1″ border all around.  Refrigerate on baking sheet as you roll out the 2nd sheet on well floured parchment to the same size cut in 3″ strips.  Place one of the 4 strips over the top of the strips with the jam. Press down to seal the sides.

Bake for approximately 10-12 minutes.  Immediately cut each strip into 1″ pieces with a sharp knife.  Transfer then to an covered container.  The cookies with become soft from the steam. Leave for at least 6 hours or overnight to age.

Whiskey & Rye Chocolate Chip Cookies

My friend over at Ritzy Mom blog made a version of these so I decided to make my own. Thanks for the inspiration!

INGREDIENTS

240g flour
220g  rye flour
260g butter, room temperature
250g brown sugar
150g sugar
1 ½ teaspoon coarse salt
1 ½ teaspoon baking powder
1 ¼ teaspoon baking soda
2 eggs, room temperature
1 tsp vanilla
1 tablespoon whiskey
200g chopped bittersweet chocolate
125g chopped walnuts
flaked salt for sprinkling

DIRECTIONS

Add rye flour to a pan and toast it slightly.  Make sure you move it around as it will burn quickly.  Put into a bowl and add the rest of the dry ingredients.

In stand mixer, cream butter and sugars until well combined.  Add eggs one at a time and then vanilla and whiskey.

Add the flour until just combined.  Fold in the chopped chocolate chunks and nuts by hand. Refrigerate overnight or for a few hours.

When ready to bake preheat oven to 350 F. Line cookie sheets with silpat or parchment.

Using a small ice cream scoop place the cookies about two inches apart on cookie sheet. Sprinkle with a bit of flaked salt.  Cook for about 15-18 minutes.

Chocolate & Coffee Sandwich Cookies

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They are kinda like grown-up Oreos.

Cookies
190 g flour
75 g cocoa, extra dark
2 tablespoons powdered espresso
1 teaspoon baking soda
¼ teaspoon baking powder
315 g sugar
142 g unsalted butter
1 large egg, room temperature

Filling
113 g unsalted butter, room temperature
95 g shortening
350 g powdered sugar
50 g cocoa powder, extra dark
1 tablespoon powdered espresso
1 tablespoon vanilla extract

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Measure out 15 g size drops of dough and roll them into a ball.   Place them about 2 inches apart. Flatten them with a glass to about 1/8 inch thick.  Be gentle as you peel it off the glass.

Bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through.  I also like to drop the cookie sheet on the counter so that they deflate and crack. Transfer baking sheets to wire racks to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the powdered sugar, and cocoa. Continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside in a pastry bag at room temperature until ready to use. Pipe about a teaspoon on each and flatten with cookie on top to make a sandwich.

 

 

 

Digestive Biscuits

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I’m missing my friends from England so I made these.

INGREDIENTS

75g cold butter

100g wholewheat flour

65g oatmeal

1/4 teaspoon baking soda

35g brown sugar

1 to 2 tablespoons milk

melted chocolate for decoration

DIRECTIONS

In a large bowl, mix together butter, flour and until with your fingers until it looks like breadcrumbs.

Add in baking soda and sugar and mix to combine.

Add 1 tablespoon of milk and form a dough.  Use an additional tablespoon of milk if it is not coming together. It should stick together but not all over your hands.

Shape the dough into a thick slab. Place it between two sheets of plastic wrap and use a rolling pin to roll it out to 2cm thick.  Chill for at least 30 minutes.

Roll out dough onto floured surface to about 1cm thick. Using a straight edged cookie cutter cut as many rounds as you can. Use a fork to make pricks in each cookie. Place on a cookie sheet and chill for 20 minutes while oven is preheating to 325 degrees.

Bake for 10 to 12 minutes until edges start to brown.

Once cooled, dip in melted chocolate.

I worked with this recipe.

 

Jam in a Blanket


So simple. So good.

INGREDIENTS

8 oz softened cream cheese

1 cup butter, room temperature

1/4 cup sugar

2 1/2 cups flour

1 cup jam

Powdered sugar for dusting

DIRECTIONS

Preheat oven to 350.

Cream together cream cheese, butter and sugar until fluffy and blended.

Gradually beat in flour until crumbly dough forms.

Form into a ball and transfer to floured work surface.

Roll out to about ⅛” thickness.

Cut into 2″ squares.

Place about ⅓ teaspoon of jam in middle of each square.

Pull up two diagonal corners or each square and pinch together in the middle.

Tranfer to prepared sheet leaving about an inch in between each.

Bake for 12-14 minutes or until lightly browned.

Leave on cookie sheet for 5 minutes before moving to wire rack to cool.

Dust with powdered sugar.

I got the recipe here.

Chocolate Almond Raspberry Sea Salt Thumbprints


It is kinda like a candy bar,  for grown-ups.

INGREDIENTS

1 cup flour

3/4 cup almond meal

1 stick butter at room temp + 2 tablespoons for chocolate filling

1/4 cup sugar

1 teaspoon vanilla extract

4 oz bittersweet chocolate broken into small pieces

2 teaspoons golden syrup

2 tablespoons raspberry jam

sea salt to taste

DIRECTIONS

Preheat oven to 350 degrees F. Line sheets with parchment paper.

In a small bowl, whisk together all-purpose flour and almond meal.

Combine the butter and sugar in the bowl of a stand or hand mixer. Beat them together on medium speed until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla extract and beat for a few more seconds. Reduce the mixer speed to low, then add the almond meal-flour mixture a little at a time. Beat just until just incorporated into the dough — don’t overmix.

Scoop teaspoon-sized balls of dough (melon scoop size) and roll them to form small balls. Place the balls about 2” apart on the parchment-lined baking sheets. Using your thumb, make an indentation in the center of each cookie. Make sure you don’t press through the dough. Add a tiny dollop of raspberry jam in the center of each cookie.

Bake about 15 minutes, or until the cookies are only slightly colored around the edges; be careful to not overbake. Remove the baking sheets from oven and transfer the cookies to cooling racks.

To make chocolate filling: Using a double boiler or a small heat-proof bowl set over a pot of simmering water, combine chocolate, 2 tablespoons butter, and golden syrup. Stir until melted and smooth. Cool slightly. When cookies are cool, fill the thumbprints with the chocolate, and then sprinkle with sea salt. Allow about an hour for the chocolate centers to set.

I got the recipe here.

Bawling Butter Cookies

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When I first started baking Christmas cookies these brought me to tears. I don’t typically cry, but if you don’t get the dough firm enough (but not too firm) in the refrigerator you might start to cry too. However, there is no crying in baking so take a knee, hydrate, and get to work.

INGREDIENTS

1 pound butter, softened

2 cup’s powdered sugar

5 cups flour

2 eggs

3 tsp. vanilla

DIRECTIONS

Cream butter and sugar.

Add eggs and vanilla

Mix in flour.

Refrigerate dough for an hour.

Preheat oven to 350 degrees.

Using a cookie press, make any shapes you want and decorate them with whatever you desire. I used a variety of combinations of coconut, jam, chocolate, and nuts.

2016 Christmas Cookie

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Some people make a new ornament each Christmas.  I’m going to make a new cookie recipe.

INGREDIENTS

½ lb butter

1 cup sugar

5 eggs

2 teaspoon vanilla

1 teaspoon lemon or orange zest

5 cups flour

4 teaspoons baking powder

½ cup sour cream

Icing

3 cups powdered sugar

2 tablespoons fresh orange juice

1 tablespoon water

melted chocolate

about three dozen pecans for garnish

 

DIRECTIONS

Preheat oven to 425 degrees.

Cream together butter and sugar.

Add eggs one at a time then vanilla and zest.

Slowly add flour and baking powder

Mix in sour cream.

Using a small ice cream scoop, scoop dough on to baking sheet. Bake for approximately 10-12 minutes until slightly browned. Let cool.

Prepare the icing by mixing powdered sugar, juice, and water until a desired consistency. Melt chocolate and set aside. Dip the tops of cookies in the icing, place a pecan on top and let it firm up. Drizzle with melted chocolate.

Politically Correct Gingerbread

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I didn’t want to piss off the feminists and make gingerbread men so I made a generic shape. Who am I kidding? I didn’t have a man shaped cookie cutter.

INGREDIENTS

  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup packed dark-brown sugar
  • 1/3 cup unsulfured molasses
  • 1 large egg

Decorating sugar or sprinkles (optional)

DIRECTIONS

In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.

Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.

Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.

Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

I used this recipe.