Category: 12 Days of Cookies

My annual 12 days of Cookies for the Holidays!
Strawberry Vanilla Shortbread Day 4 Holiday Cookies

Strawberry Vanilla Shortbread Day 4 Holiday Cookies

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Day 4 of the 12 Days of Cookies is a keeper.

I LOVE shortbread, it is hands down my all-time favorite cookie.  During the holidays I usually bake a batch of classic Scottish Shortbread.  This year, I am adding Strawberry Vanilla Shortbread Cookies from Use Real Butter to the rotation. Sweet strawberries and a hefty dose of vanilla add a one-two punch to a buttery, tender cookie. I made a batch and the fam scarfed them down in no time flat.

I almost didn’t try this recipe. The first part of Jen’s post is a how-to on drying strawberries.  It’s winter, where am I going to find fresh sweet strawberries to dry?  Not happening in my house, even if it’s the height of strawberry season, I’m way too lazy.  Luckily, at the very end of the instructions, she adds “If this is too much of a pain…you can always grab a bag of freeze-dried strawberries at Trader Joe’s.  Bingo, I am all over that idea.

I should have cut the strawberry pieces smaller for better distribution.  I used vanilla paste in place of the pods and part of the extract.  Once the dough is made, place it in a gallon-sized Ziploc bag and roll the dough flat using the Ziploc border to create a square.  You can also shape the dough into a log for slice and bake cookies.

I used a fluted cookie cutter, chilled the dough to help keep its shape.  It was a little tough cutting through the bits of strawberries but still doable.

This is an absolutely delicious cookie.  If you like buttery, sweet-tart strawberry, and vanilla, bake this cookie.

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Strawberry Vanilla Shortbread Cookies

Ingredients

  • 8 oz. unsalted butter room temperature
  • 1 cup 3.5 oz. or 100g powdered sugar
  • 2 vanilla beans split and seeds scraped
  • 1 tbsp vanilla extract 2 tbsp of vanilla paste can be subbed for the pods and reduce extract to 1/2 tbsp
  • 1 tbsp Grand Marnier or orange liqueur
  • 2 cups 9 oz. or 260g all-purpose flour
  • 1/4 tsp sea salt
  • 1 cup 4 oz. or 115g chopped dried strawberries (recipe below) or 1 cup freeze-dried strawberries

Instructions

  • Beat the butter with a paddle attachment until smooth.
  • Add the powdered sugar to butter and beat on medium speed until blended.
  • Add the vanilla bean seeds (use the pods for something else) or vanilla paste, vanilla extract, and Grand Marnier to the butter mixture and beat until incorporated.
  • Mix the flour and salt into the butter mixture until the flour is absorbed and no dry flour remains.
  • Stir the chopped strawberries into the dough. Scrape the dough into a gallon-size ziploc bag and roll flat with a rolling pin until the dough fills the bag in an even layer.
  • Seal the bag and refrigerate for at least an hour.
  • Preheat oven to 325°F and line your baking sheet(s) with parchment paper. When the dough is chilled, peel off the plastic and slice the dough into desired shapes or use a cookie cutter (circles show the least deformation) and re-roll scraps to use again.
  • Arrange your raw cookies 1.5 inches from each other on the baking sheet and dock them (prick them) with a fork three times across each cookie.
  • Bake 16-20 minutes (18 minutes worked well for me) until the bottoms are golden. Remove from oven and let cool on a cooling rack.

Notes

Makes about 36 2-inch round cookies or 42 1.5-inch square cookies.

 

 

 
Shortbread with Grapefruit & Thyme Day 3 Holiday Cookies

Shortbread with Grapefruit & Thyme Day 3 Holiday Cookies

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Day 3 and once again I reached into the 2018 vault.  I went straight to a shortbread riff I posted in March, Grapefruit Thyme Shortbread.  I absolutely love these cookies.  The recipe is from my classmate, JJ, also known as KidDoc JJ.  She has a wonderful site, KIDDOCJJ that not only has delicious recipes but, healthy living tips (she is a pediatrician turned chef), guest celebrity interviews, cooking classes for those of you who live in LA, and so much more.  I want to be JJ when I grow up!

This is a lovely cookie flavored with grapefruit zest and fresh thyme and finished with an icing made with grapefruit juice.  So GOOD-tart, sweet, herby, buttery… I am in shortbread heaven just thinking about them.  After she posted this absolutely yummy cookie recipe. I baked a batch, went bonkers over them, and then baked a second batch. The first time I made cut-out cookies. The second time, I shaped the dough into a round (like traditional shortbread), baked it in a pie pan and cut it into wedges. Both ways were equally delicious.  Add this recipe to your holiday baking list, really.  Go jot it down, bookmark it, or print out the recipe right now…I’ll wait, they’re that yummy.

Merry Baking!

Love at the Bellagio
Day 2 Holiday: I Heart Bravetart Honey Roasted Peanut Butter Cookie

Day 2 Holiday: I Heart Bravetart Honey Roasted Peanut Butter Cookie

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Dratz! I missed National Cookie Day yesterday!  I spent my time not baking cookies, but going thru my posts to find which cookie post was the most popular one on 3Jamigos.  I am so going to have to figure out how to use Google analytics efficiently.  So after a time consuming search of all my posts, I found the cookie post with the most hits.

So without further adieu because I really do need to start baking-
drum roll please, I present…

Honey Roasted Peanut Butter Cookies! 

It wasn’t even close.

The recipe is from the book Bravetart by Stella Parks (Serious Eats).  An absolutely wonderful book that pays homage to classic American desserts. Stella manages to reinvent and update many iconic desserts while staying true to the essence of the original treat.  This is her take on the classic peanut butter cookie, it is delicious.  The book is chock full of fun stuff-the history behind the recipes and fun facts like the Girl Scouts, leveraging National Cookie Day, outsourced their “casual bake sale” into a legitimate vehicle for world domination”…gosh I love that description.  Oh and Ah-mazing recipes too.

Of course, I made the trek up to the City when Stella and Irving Lin were at Omnivore Books.  Both were engaging, friendly and more than happy to recount their funny baking stories and pearls of wisdom to all of us.

Me and Stellio down by the bookstore!

For Day 2 of the 12 Days of Cookies, I give you the most popular cookie post on 3Jamigos. Here is the original post, which contains tips for making them, Honey Roasted Peanut Butter Cookie from Bravetart.

Enjoy!

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2 from 1 vote

Honey Roasted Peanut Butter Cookies from BraveTart

Stella Park's Honey Roasted Peanut Butter Cookies, just make them, you'll thank me
Course cookies, Dessert
Cuisine American
Keyword Honey Roasted Peanut Butter Cookies, stella parks
Prep Time 20 minutes
Cook Time 16 minutes

Ingredients

Dry Stuff (Flour Mixture)

  • 1 cup AP flour 4.5 ounces USE Gold Medal flour
  • 1-1/4 cups honey roasted peanuts 6 ounces

Next Step: Butters + Leavening Agents

  • 1-1/4 cups creamy peanut butter 10 ounces
  • 1 stick unsalted butter 4 ounces,soft rt cool (65 degrees use an instant thermometer)
  • 1.5 cups granulated sugar 10 ounces
  • 3/4 tsp kosher salt or half that amount if using regular table salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder

Wet Stuff

  • 2 tsp vanilla extract
  • 1 large egg straight from fridge, well beaten
  • 3 Tbsp milk 1.5 ounces

Instructions

  • Adjust oven rack to middle position. Preheat oven to 350 degrees
  • Sift flour into bowl of a food processor (scoop and sweep method if not using a scale)
  • Add peanuts and pulse until fine (approximately 1 minute) almost like flour
  • Combine peanut butter, butter, sugar, salt, baking soda, baking powder and vanilla* in bowl of a stand mixer fitted with paddle attachment. I'm lazy, I add the vanilla to the milk and add it later.
  • Mix on low speed to moisten then increase to medium and beat until soft and light ab out 3 minutes
  • With mixer running add the egg in 2 additions, mixing untile ach is incorporated
  • Reduce speed to low and add peanut flour, followed by milk, mixing to form a very soft dough
  • Divide into 34-2 T (1.125 ounce) portions
  • Arrange on parchment lined baking sheet, 2 inches apart
  • Bake until the edges are firm and just beginning to brown but cookies are still puffy and steamy in the middle about 16 minutes
  • Cool on baking sheet until cookie is set about 10 minutes
  • Store in airtight container for up to 1 week at room temperature.
Nut-in but the Best (Candied Cocktail Nuts)

Nut-in but the Best (Candied Cocktail Nuts)

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This would not be the first post I have written on nuts.  I’m nutty bout’ nuts.  What shrimp was to Bubba in Forrest Gump is what nuts are to me.  Roast them, toast them, caramelize them, boil em’-put em’ in salads, cookies, cakes, granola, gosh, just about anything.

There are “nibble nuts” (that sounds weird), which I love, found at bars, ballgames, and cocktail parties.  Every Christmas I look forward to my cousin Bonnie’s jar of addictively delicious Candied Spiced Pecans.  Another one of my favorites is Union Square Cafe Bar Nuts, a wonderful combination of spices and rosemary.  Nibble Nuts make great gifts.  I will package them in cellophane bags tied with a cute little ribbon or fill canning jars and slap a festive tag on, perfect. Nothing like a gift of nuts to say I’m nuts about you, lol.

Right after the midterm election, I went up to The City for another cookbook signing. Once again, Dorie Greenspan was going to be at Omnivore Books, this time talking about her latest book, Everyday with Dorie (in the 3jamigos shop). Did I mention she is one of my favorites? The last time I saw her was right after the 2016 elections (if there was ever a time I needed a distraction-oy), she was making the rounds for her Cookie book. Her cookbooks are reliable, accessible, and written in an easy, warm style.

So, of course, I hopped in my car, drove up to the City with Sammy in tow, and patiently waited for her to show up.  I was early, which if you know me, you are slapping your forehead right now in disbelief.  Hey, it was Dorie, what can I say?

Dorie’s husband Micheal was there and I love talking to him as much as Dorie.  We talked about their son “The kid” and his beautiful, fairytale wedding in Paris this past year.  I mean, when Pierre Herme creates your wedding cake, it’s going to be epic (link to wedding cake on Instagram).  Must be nice, sigh.

Ah, but I digress, I flipped through Dorie’s new book, which includes a smattering of everything, not just desserts.  “Stuff” she likes to make and eat, and whaddya know, in the very first section, there is a recipe for Candied Cocktail Nuts.  A girl can never have too many recipes for nuts.  Nope, never, and this one looked super-user friendly.

The recipe starts with 1/2 pound of mixed whole nuts, I doubled it right off the bat.  President Obama has the willpower to eat only 7 almonds a day?  That’s fake news, come on.  I buy unsalted roasted nuts at Costco.  It’s a good deal and perfect for this and the Spiced Nut recipe.

Her original recipe calls for thyme, but I could easily see using rosemary or another herb.  Next time I might add a bit of smoked paprika. Yums.

So keep Dorie’s Candied Cocktail Nuts in mind for those stocking stuffers, hostess gifts, or when you are sitting at your desk or kitchen counter working, these nuts are the perfect companion.

Everyday with Dorie

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Candied Cocktail Nuts

I call them nibble nuts, perfect with drinks, cheese boards...just about with anything.
Course Appetizer
Cuisine American
Keyword Cocktail Nuts
Prep Time 10 minutes
Cook Time 3 minutes
Baking Time 15 minutes
Total Time 13 minutes
Servings 4 servings

Ingredients

  • 1/2 pound Mixed Nuts-pecans, cashews, almonds 1.5 cups approximately, unsalted
  • 2-3 sprigs fresh thyme or rosemary
  • 1 tablespoon unsalted butter
  • 1 tablespoon maple syrup
  • 1 teaspoon brown sugar
  • 1 teaspoon fleur de sel or sub 1/2 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne

Instructions

  • Adapted from Everyday with Dorie
  • Place rack in the middle of the oven and preheat to 350 degrees.
  • Spread nuts on a sheet lined with parchment or a silicone mat.  Scatter thyme over nuts and roast for 5 minutes.
  • While nuts are roasting, place remaining ingredients in a medium saucepan and cook over medium heat stirring, until butter has melted and the mixture is smooth.  
  • Add warm nuts to pan and continue to cook and stir for 2-3 minutes until well coated by the sauce.
  • Return nuts to baking pan, making sure to spread the nuts out. No clumps, please.
  • Bake for 10 minutes, stirring the nuts midway through. If they seem a little too light, continue to bake for another couple of minutes.
  • Take pan out and let the nuts cool completely. Sprinkle with additional Fleur de Sel.

Notes

Nuts will keep about a week in an airtight container.  If they seem a little sticky, pop them back in a 350-degree oven for a couple of minutes.

 
Coco-Nuts for Washboard Cookies

Coco-Nuts for Washboard Cookies

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My grandma had a washboard she kept next to the bathtub in a round, white tin basin.  For those of you thinking “washboard?”, picture a rectangular wooden frame holding a corrugated metal sheet about the size of a full sheet pan.  As a kid, I watched my grandma rub wet soapy garments along the metal ridges to clean them.  All I can say is…THANK GOODNESS WE HAVE WASHING MACHINES NOW.

So much for nostalgic moments.  These delicious coconut cookies derive their name from that very same washboard that has gone the way of manual typewriters, record players, and cassette tapes.  Luckily this cookie hasn’t followed suit.

Cuckoo for Coconuts

I spent most of my life hating coconut. Shredded, flaked, milk, you name it, my immediate reaction was “yuck”.  But somewhere along the line, I did a 180 and now I am making up for lost time.  Coconut recipes now seem to jump out at me. I imagine those little white shreds, waving like a kindergartener with his hand up in the air telegraphing “pick me, pick me”.  As I was perusing America’s Test Kitchen’s The Perfect Cookie book-I came to a screeching halt at yep, these Coconut Washboard Cookies.

These cookies remind me of Pepperidge Farms Bordeaux Cookies. Crisp, light, buttery with the added bonus of coconut.  I might try replacing the milk in the recipe with coconut milk to see if this heightens the coconut flavor but they’re still pretty darn good without this tweak.  The dough is shaped into a rectangular roll and chilled until firm enough to cut.  Press the tines of a fork, well floured, into the dough slices to create the ridges grooved into the top of each cookie.  The perfect imitation of that old washboard.

These delectable bites are perfect with a steaming cup of coffee or tea.  Tasty and easy to make they deserve a spot on your cookie list.

This recipe is from America’s Test Kitchen’s The Perfect Cookie.  Get the Kindle edition right now!  Besides this recipe gem, the book is filled with info, tips, advice and a wonderful photos.

Coconuts

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Washboards Cookies

Coconutty, crispy, buttery cookies that look like Grandma's washboard!
Course cookies, desserts, sweets
Cuisine American
Keyword buttery, coconut, Coconut cookies, Crispy, washboard cookies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 30

Ingredients

The Dry Mix-Combine and set aside

  • 2 cups all-purpose flour 10 oz
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg

The Wet Stuff

  • 8 tablespoons 1/2 cup or 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar 7 oz
  • 1 large egg room temperature
  • 2 tablespoons milk sub coconut milk

The Add-In Star

  • 1 cup sweetened shredded coconut 3 oz
  • 1/4 cup finely diced dried pineapple optional to pump up the island factor!

Instructions

  • Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and milk and beat until well combined. Reduce speed to low, add flour mixture and coconut, and mix until just incorporated.
  • Transfer dough to a counter and, using your floured hands, roll dough into 15-inch log, then flatten top and sides to measure 3 inches by 1 inch. Wrap log tightly in plastic wrap and refrigerate until firm, at least 45 minutes or up to 3 days.
  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Slice chilled dough into 1/4-inch-thick rectangles and space them 1 inch apart on prepared sheets. Using floured fork, make crosswise indentations in dough slices. Bake until toasty brown, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cook on sheets for 10 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Snowy Topped Brownie Drops, Cookie Number 4

Snowy Topped Brownie Drops, Cookie Number 4

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Another winner from Dorie!

Though a tough call, the favorite out of this holiday trio was the Snowy Topped Brownie Drops.  A decadent, chocolatey, cookie finished with generous dusting of powdered sugar.  Have an office party coming up?  This is the cookie to make to guarantee an invitation to all of the holiday parties of the season!  But don’t reserve these just for the holidays, they are too good not to bake any time of the year!

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Snowy-topped Brownie Drops

Ingredients

  • 5 tablespoons 71 grams unsalted butter cut into small pieces
  • 8 ounces 226 grams bittersweet chocolate*
  • 3/4 cup 150 grams granulated sugar
  • 2 large eggs cold
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 3/4 cup 102 grams all-purpose flour
  • Confectioners’ sugar for rolling

Instructions

  • Coarsely chop the chocolate. Place 6 ounces of the chocolate together with the butter pieces in a heatproof, microwave safe bowl or the top of a double boiler. If using a microwave, microwave for 3-5 segments of 30 seconds on high, stirring in between to help melt. If using a double boiler, place the double boiler (or any heatproof bowl) over gently simmering water, taking care that the water doesn't touch the bottom of the pan. Stirring until the chocolate and butter are just melted, then remove the bowl from the heat.
  • Immediately whisk in the granulated sugar into the melted chocolate. The mixture will turn grainy.
  • One at a time, add in the eggs, whisking for one minute after each addition. The batter should become quite smooth, shiny, and noticeably thicker. Whisk in the vanilla and salt.
  • Using a silicone spatula, fold in the flour until it just disappears. Fold in the reserved 2 ounces of chopped chocolate. The dough will be very sticky.
  • Cover the batter with plastic wrap or in an airtight container and refrigerate for at least 3 hours.
  • Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone liner. Place about 1/3-1/2 cup of confectioner's sugar in a small bowl. Using a small cookie scoop, scoop out round portions of the dough, and roll each ball in the confectioner's sugar to create the snowy top. Once the ball is generously coated in confectioner's sugar, place it on the baking sheet. Repeat for the remaining dough, spacing cookie balls 2 inches apart.
  • Bake only one baking sheet of these cookies at a time, for a total of 12 minutes, rotating after 6 minutes. The cookies should spread and crack, with set sides, but will still appear fairly underbaked in the middle. This is how they should look.
  • Set the cookies on a metal cooling rack to cool at least 2-5 minutes, then serve warm or at room temperature.
  • Unbaked dough can be stored in the refrigerator for up to 4 days and in the freezer for 1-2 months. Once baked, these cookies will keep 3-4 days but will gradually lose their softness.

Notes

You could use semi-sweet or a high percentage dark chocolate here instead, but the cookies will be a bit sweeter.
Happy New Year! Bouchon’s Gougeres

Happy New Year! Bouchon’s Gougeres

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Happy Gougere!

What?!  Too cheesy?

I had writer’s block when I sat down to compose this post.  Staring at my screen, fingers poised on the keyboard, sipping a glass of wine and munching on these cheese puffs I had just pulled out of the oven, I was drawing a blank. Then my cell phone rang, “Happy New Year!”  blurted a voice at the other end. Ta-da! Blogger’s block gone.

Continuing with my exploration of the Bouchon Bakery book I ooh-ed and aah-ed my way through the chapter on pate a choux (aka cream puff pastry).  Dreamy cream puffs with a crackle finish, Chocolate Eclairs, Paris Brest-all looked exquisite. I wanted something simpler plus I had a wedge of Comte cheese in the fridge so I chose his recipe for the humble Gougere.  Cheese, finely shredded, is added to choux pastry to create a savory, airy, small bite, perfect with wine or champagne.  My next happy hour nibbler board will definitely include these little gems.

The recipe is straightforward. Be sure to have all your ingredients out and prepped before you begin. Water and butter are heated to which flour is added and stirred until it forms a ball that pulls away from the sides of the pot. Transfer the dough to a mixing bowl, blend briefly to release heat and moisture and add eggs a couple of tablespoons at a time. NOTE: TK uses weights for measurements in this book.  Very helpful to have a scale.

The batter will look like this after adding eggs and blending.

I cheated. I didn’t have the silicon round pan so I used my non-stick donut hole pan instead (yay, I used it for something!) It worked well though they needed to sit a couple of minutes before I could remove them easily.  I also didn’t have a pastry bag handy so I used a gallon-sized Ziploc bag and snipped off a corner.  Piping directly onto parchment or a Silpat probably works just as well.

Next time I make these I may change up the type of cheese (gruyere cheddar), add chili pepper instead of black pepper and add chopped chives or green onions, yum!  The batter freezes well so you can keep a supply of shaped ones in the freezer for impromptu get-togethers.

Stretching the boundaries, I’ve decided to make this Cookie #10 on my 12 days of holiday cookies list. They’re small and bite-size just like a cookie.  I’m tackling Bouchon’s Cream Puffs one of these days!

Bouchon’s Gougeres

 

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Happy New Year! Bouchon’s Gougeres

Ingredients

  • 1/2 cup + 1 1/2 tbsp water
  • 2.2 ounces unsalted butter 4.5 Tablespoons
  • 1/2 + 1/8 tsp kosher salt
  • 0.3 grams freshly ground pepper
  • 1/2 cup + 2 1/2 tsbp all purpose flour
  • 150 grams eggs approximately 2 eggs-crack eggs into a bowl, blend eggs and weigh out amount
  • scant 1 cup aged shredded gruyere cheese
  • options: Add chopped green onions or chives to batter 2 T, sprinkle tops with additional shredded cheese

Instructions

  • Combine the water, butter, salt, pepper in a medium saucepan, place over medium heat and stir until butter is melted. Once the butter has melted, increase heat to medium-high and then bring to a simmer, then remove pan from the heat, with a wooden spoon, stir in all the flour.
  • Continue to stir for 1 1/2 minutes until the mixture has a paste-like consistency, then place over medium-high heat and stir rapidly for 1 minute, until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but not dry.
  • Immediately transfer the dough to a mixer bowl and mix on low speed for 30 seconds to release some of the moisture. Slowly begin to add the eggs, 50 grams at a time, beating until each addition is completely absorbed before adding the next one. Continue adding the eggs, mix until the dough pulls away from the sides of the bowl pulled with the paddle but immediately grabs back on again.
  • Increase speed to medium for 15 seconds to ensure that all the eggs are incorporated. Stop the mixer. When the dough is lifted, it should form a bird's peak- it should hold it's shape and turn down on itself but not break off. Add the cheese and pulse to incorporate (I used my mixer and blended the cheese in quickly)
  • Put batter into pastry bag. Pipe into molds (I didn't have molds, I used my donut hole pan) Or pipe little free form balls, slightly less than 1 inch in diameter onto a baking sheet, spread about 1 1/2 inches apart. When finished piping, I used my finger dipped in water, to push down and get rid of the little tip that is left on top of each one from the piping.
  • Freeze the gougeres for about four hours until firm.
  • If you want to bake some right away. Preheat oven to 350F. Bake for 18-20 minutes until golden brown.
  • If you are baking from frozen: Preheat oven to 375F. Line baking sheet with frozen gougeres, leaving about 1 inch between them. Spray lightly with water. Place in the oven, immediately lower temperature to 350F and bake for 25 to 30 minutes until golden brown. Serve warm.

 

 
Bouchon’s Shortbread Cookie

Bouchon’s Shortbread Cookie

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This month’s Food52 Baking Club pick is Thomas Keller’s Bouchon Bakery Book. A gorgeous, very heavy (a workout just lugging it around) opus on all things delicious. My copy has languished on a shelf for quite some time but this gave me a reason to take it off the shelf and dive in.  Let the baking games begin.

I start with a cookie recipe. After all, I still need to complete my holiday cookie list (wow, that’s embarrassing). I open the book and what do you know, the first chapter of the book is all about cookies. Fate. I peruse the chapter and settle on, drum roll, please……..Bouchon’s SHORTBREAD cookie. Surprised? Didn’t think so.

This is a tall order as I am convinced I already make the perfect shortbread.  A recipe saved from the long out of print Cuisine magazine has become a non-negotiable tradition in our house. The recipe was accompanied by the story of the author’s father making shortbread each Christmas.  An homage to her father and to traditional Scottish shortbread.  Crisp at first bite, meltingly tender, slightly sweet, and oh so buttery.  The perfect cookie.

Yep, tall order.

The trial:

I used a European butter for it’s higher fat content after reading several comments that the dough was dry and crumbly. With a little kneading (in a Ziploc bag), it came together nicely.

The The recipe calls for shaping the dough into a 5×5 inch block and chilling it before rolling it out.  I opted to roll the dough into the final 9-inch square before chilling as the dough was easier to work with at this stage.  After chilling the dough, cut it into 2-1/4  x 1-1/2 inch pieces.

Use a pizza cutter and ruler to cut the dough, you could get fancy and use cute cookie cutters instead.  Though the recipe calls for granulated sugar, I used sanding sugar which gave the cookies a nice sparkle. Sugar bling.

The verdict:

Buttery? Yes. Crisp? Yes. Sweet? Yes. The dusting of sugar adds sweetness and a delightful crunch.  Better than the shortbread I already make? No, but I am biased.  I might try this with salted butter to see if it adds even more depth of flavor. These cookies are simple and sophisticated. Totally worth making a batch to enjoy with a cool glass of milk or a hot cup of tea depending on your mood! *The flavor improved, this was a better cookie a day later than right after baking.  

Bouchon's Shortbread

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The Path of Least Resistance TK Shortbread

Buttery, sandy texture, melt in your mouth Shortbread from Bouchon
Course cookies
Cuisine American, European
Keyword biscuits, butter, cookies

Ingredients

  • 180 grams unsalted butter, room temperature 6.3 ounces
  • 90 grams granulated sugar 1/2 Cup
  • 2 grams Kosher salt 5/8 tsp-3/4 tsp
  • 5.9 grams vanilla bean paste 1 tsp
  • 270 grams all-purpose flour 1-3/4 Cup plus 3 T
  • 2 to 3 Tbsp sanding sugar for sprinkling

Instructions

  • In the bowl of a stand mixer, cream butter with the paddle attachment on medium-low speed until smooth. Add sugar and salt and mix on medium-low for 2 minutes. Add the vanilla and mix for 30 seconds.
  • Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour.
  • Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 5 inch by 5 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days.
  • or
  • Roll dough into 9 inch square in between parchment, or in a Ziploc bag. Cover with plastic wrap and chill.
  • Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to pound it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up.
  • When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment.
  • With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar.
  • Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet.
  • Place sheet in oven and bake, using convection, for 13 to 15 minutes, or if not using convection, for 17 to 19 minutes.
  • Cool on baking sheet for about 5 minutes, and then move the cookies to a wire rack to cool completely. Store in an airtight container for up to three days.
Salted Butter & Chocolate Chunk Shortbread (New Year’s Resolution #2: Finish 12 Days of Cookies)

Salted Butter & Chocolate Chunk Shortbread (New Year’s Resolution #2: Finish 12 Days of Cookies)

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Let’s get the apology over with first. Yikes, I wasn’t able to complete my 12 days of cookies. I started early, had help from Jamie and still came up short. Shouldn’t make excuses BUT, I am going to.  A family trip to Vegas is the clear winner of excuses and reasons why I stumbled. Of course, if I included cookies sampled at Bouchon in Vegas, I would have easily made 12, but not quite within the rules.  Second, a faulty oven. When the oven takes over 45 minutes just to reach 325 degrees, Houston, we have a problem. The last time my oven went on the fritz (a few years ago), I was baking Thanksgiving pies. Now that was a disaster.

BUT, I am determined to complete the list, after all, cookies can be made and enjoyed year around. So, without further ado…
#7 of the 12 Days of Cookies: Salted Butter & Chocolate Chunk Shortbread

After seeing this cookie pop up on various sites and blogs I knew it was destined for the 12 Days of Cookies list.  The recipe comes from the book Dining In by Alison Roman (what do you know, I am not buying this book-have I turned a new leaf? Nope, it is currently out of stock). This was a no-brainer.  Butter. Chocolate. Shortbread.  Like I was going to be able to ignore this recipe.

This is a slice and bake cookie, my favorite kind of cookie.  You can make the dough in advance and bake off as few or as many cookies as you like. You can freeze some of the dough for a rainy day, which in California, might not happen for awhile.

The dough was a bit crumbly straight out of the mixer so I kneaded it a couple of times until it came together.  Shape the dough into logs using parchment paper. Form the dough roughly into a log on the parchment, fold parchment over the log, and with a straight edge (ruler) placed up against the log on top of the parchment, gently pull the bottom piece of parchment while pushing the straight edge into the dough. This creates a round log. Wrap each log in the parchment and slide into a round tube (I use 3-inch diameter PVC pipe) and chill in the fridge.

You can use raw turbinado sugar for the Demerara Sugar.  Don’t skip this step as it adds a nice crunch to the cookie. I would use semi-sweet chocolate which results in a sweeter cookie.  There is quite a bit of chocolate in this cookie which can make slicing the dough a bit tricky.  It’s okay if it crumbles when cut, just smoosh the dough back together, it will bake up fine.

An utterly delicious cookie, buttery, sandy, chocolatety (my new word), and sweet with a surprise pop of salt.  It hits every taste sensation, and if that wasn’t enough, a crispy edge from the demerara sugar.  Cookie Heaven.  The keys to this cookie are salted butter, a sprinkling of Fleur de Sel, an edge of Demerara Sugar and of course CHOCOLATE chunks.  Hmmmmmm.

I made a batch for a friend’s New Year’s Eve Party, but unfortunately, I was too tired to attend.  I ended up in my jammies, on the couch, ringing in the New Year with a glass of milk in one hand and a cookie in the other and then promptly fell asleep.  Oh well, there is always next year.

Happy New Year Everyone!

Dilemma-A bit of bubbly or milk?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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(Salted Butter & Chocolate Chunk Shortbread) New Year’s Resolution #2 Finish 12 Days of Cookies

Ingredients

  • 1 cup plus 2 tablespoons 2 1/4 sticks salted butter, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 6 ounces semi- or bittersweet dark chocolate chopped (but not too fine, you want chunks)
  • 1 large egg beaten
  • Demerara sugar for rolling
  • Flaky sea salt for sprinkling

Instructions

  • The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.
  • 1. Line a rimmed baking sheet with parchment paper.
  • 2. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
  • 3. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.
  • 4. Preheat the oven to 350°F.
  • 5. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar (this is for those really delicious crispy edges).
  • 6. Slice each log into 1/2-inch-thick rounds, place them on the prepared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.