Beta Testers (Lemon Poppy Seed Shortbread, Mexican Hot Chocolate Shortbread, Pistachio Shortbread Cookies)

With the reprint of Claudia Fleming’s “The Last Course”, I reached into the archives for a post on a trio of shortbread I “tested” on friends and family.  A delectable triple play of cookies that would be lovely in a holiday cookie tin or a festive platter for the annual swap.  Fleming’s Lemon Poppy Seed cookies are buttery, tender, lemony with a crunch from the poppy seeds while Back in the Day’s  Mexican Hot Chocolate Shortbread are rich, chocolatey, and spicy.  Bake em’ TODAY.  I love pistachios for their color and flavor, both shine in Macrina Bakery’s Pistachio Shortbread.

Without further ado, a trio of tasty cookie bites from “back in the day” that you should bake today!

Human nature always prevails and I am no exception.  Every New Year’s Day I make a couple of resolutions…lose weight, get more sleep, test more cookie recipes for next year’s holiday box, one out of three ain’t bad!  If I were a major leaguer with a 333 batting average I’d be batting clean up.

So from my collection of cookbooks, I pulled out Back in the Day Bakery Book and made the Mexican Hot Chocolate Shortbread,  Lemon Poppyseed Shortbread from Claudia Fleming’s The Last Course (re-issued!) and Pistachio Shortbread from More From Macrina Bakery.  I don’t like to rely on my taste buds only, so my trusty crew friends, nieces, & family were my “beta testers”.  Consensus was there was no consensus!  Although I might have to give the edge to the Mexican Hot Chocolate shortbread, me and Joe Biden..here to cast the final vote.

A successful beta test since these three recipes would all make the cut for the holiday cookie basket.

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Mexican Hot Chocolate Shortbread

These cookies taste like a mug of rich hot chocolate. The deep mocha-flavor is followed by a kick of cayenne pepper. Don't let the heat put you off; it only enhances the flavor.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Author Back In the Day Bakery

Ingredients

Dry Ingredients #1

• 1 3/4 cups unbleached all-purpose flour
• 1/2 cup almond flour

Creamed Mixture

• 1/2 pound 2 sticks unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

Dry Ingredients #2

• 1 cup packed light brown sugar
• 1/2 cup Dutch-processed cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon espresso powder or finely ground coffee
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper

The Finishers

• 1/2 cup mini semisweet chocolate chips
• 1/4 cup granulated sugar for dusting

Instructions

• Line two cookie sheets with parchment.
• Whisk the flours together in a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, vanilla, and almond extract until the mixture is pale in color, 1 to 2 minutes. Turn the speed down to low, add the brown sugar, cocoa, cinnamon, espresso, salt, and cayenne pepper, and continue to mix until the mixture is smooth, 2 to 3 minutes. Add the flour mixture in thirds until just combined. With the mixer running, sprinkle in the chocolate chips, mixing until just combined.
• Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed.
• Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
• Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. They will have little cracks in the top. Refrigerate the cookies for at least 1 hour, or up to 5 hours. Position a rack in the lower third of the oven and preheat the oven to 350°F. Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness (see Tip). Cool the cookies completely on wire racks. Store the cookies in an airtight container for up to 3 days at room temperature.
• Tip: It is really difficult to tell when dark chocolate cookies are done. Pull them out when they are firm to the touch on the edges and the sweet smell of chocolate has begun to fill your kitchen.

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Lemon-Poppy Seed Shortbread (Claudia Fleming, The Last Course)

Ingredients

• 1 cup 2 sticks unsalted butter, softened
• 3/4 cup confectioners’ sugar
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour sifted
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon salt

Instructions

• Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the lemon juice, zest and vanilla and beat well.
• In a bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until combined. Form the dough into a disk and, wrap in plastic wrap and chill for at least 3 hours and up to 3 days or freeze for up to 2 months.
• Preheat oven to 300° F. Roll the dough between two sheets of wax paper to a 1/4-inch-thick rectangle. return dough to refrigerator for an additional 30 minutes. Cut the shortbread into shapes with a two-inch cookie cutter, or use a knife, and place 1 inch apart on parchment-lined baking sheets. Do not reroll scraps, if using cookie cutter. Prick shortbread with a fork and bake until pale golden all over, 23 to 25 minutes. Cool on a wire rack.

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PISTACHIO SHORTBREAD COOKIES

Ingredients

• 1 cup unbleached all-purpose flour plus more for the work surface
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup shelled raw or roasted pistachios
• 1/2 teaspoon vanilla extract
• 1 stick 4 ounces unsalted butter, cold, cut into 1/4-inch pieces
• 1 to 2 tablespoons granulated sugar sanding sugar, or raw sugar, for garnish

Instructions

• Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if you’re not careful it will quickly turn into a paste.)
• Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Dampening your hands ever so slightly with cold water also helps.) Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for at least 2 hours or up to 5 days. (This dough also freezes well for up to 3 weeks if wrapped tightly in plastic.)
• Position 2 racks in the center of the oven and preheat to 325ºF (163ºC). Line 2 rimmed baking sheets with parchment paper and set aside.
• Cut the chilled cookie dough into 1⁄2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.