#buttery Archives

Heartfelt Thumbprint Cookies

By threejamigos | February 26, 2023 | Comments 0 Comment

Just in time for Valentine’s Day…2024!

Thumbprint cookies with a heart-shaped center. Do I hear a collective “Awwwww, how cute”? Yes! I came across these delectable morsels on a fab blog I follow by Catherine Zhang, Desserts with a Hint of Asian Inspiration. After watching her on Netflix’s Zumbo, an Australian Baking Contest/Show, I went hunting for her blog. Cute as a button (I can say that I’m a MOM), she looks like a teenybopper but can razzle-dazzle us with her mad “baking skillz” on both her blog and her cookbook, “Mochi, Cakes and Bakes”. Her skills are beyond her years. Her book is available at all my favorite places.

Thumbs Up Thumbprints

These thumbprints are buttery, tender, and delicious. She adds powdered sugar which sweetens and tenderizes the cookie and cornstarch which further lowers the protein content of the flour and ensures a tender and slightly crumbly cookie. I added a touch of salt to bring out the flavor. For a hint of citrus, try adding lemon or orange zest to the dough. Cream the butter and powdered sugar until light and fluffy, add the egg yolk and vanilla (be generous), and finally, the flour and cornstarch. Stir just until combined. Don’t overmix. Scrape the sides of the bowl after adding each ingredient.

Cookie Hacks

Kudos to the cookie baker, chef, or whomever who had that 💡 moment while scooping out cookie dough, THIS would be so much easier if I used an ice cream scoop. My cookies will be round and all the same size! For these thumbprints I used a #50 ice cream scoop (~0.68 ounce or 1.25 tablespoon) which made approximately 12-14 cookies about 2.5 inches in diameter. Each scoop of dough weighed about 25-27 grams.

Catherine’s thumbprints call for making a cherry jam for the cookie centers. I opted to use one of the many jams I have, a luscious strawberry jam from my favorite farmer’s market vendor, Live Earth Farm. Depending on the consistency of your jam, you might have to heat and reduce the jam to thicken it. This is what I did with their strawberry jam, worked like a charm.

To fill each cookie, use a squeeze bottle. Put the jam in a squeeze bottle topped with a large bore cap. I save the honey caps from Trader Joe’s, they work like a charm.

View these hacks on my IG reel under 3jamigos bakes.

Modern Old Inventions to Make it Simple

So, the tweak to this thumbprint cookie is using your thumb and pressing the center of your cookie dough TWICE, in the shape of a V to make the heart. Two things, it’s a little cumbersome and she must have tiny thumbs, I had to use my pointer finger.

So there I was in my kitchen…

Enter Wes from the garage, his mancave, into the kitchen.

Wes: Whatcha doing?

Me: Making thumbprints with a heart in the middle, it’s a bit more work, but hey, it’s Valentine’s Day.

Wes: Hmmm, I could make a heart shape stamp, would that make it easier?

Me: YES…back to the garage for you!

A few hours later…

Ooh, I LOVE my ❤️ shaped cookie stamp! It does make it easier, but you can totally make these with your own little digits! And, the cookies will be so cute.

Heart Thumbprints

Customizing thumbprint cookies for Valentine’s Day! Use strawberry or raspberry jam and 2 thumbprints in the shape of a V. A delicious, very cute cookie !

Course cookies, desserts

Cuisine cookies

Keyword cookies, strawberry jam, thumbprints, valentine, valentine's day

Prep Time 20

Cook Time 12

Ingredients

CHERRY JAM: But feel free to substitute your favorite red jam, like strawberry or raspberry!

150 g Whole cherries approx. 1 cup
50 g 1/4 cup Sugar
1 tsp Lemon juice

COOKIE

Creamed Mixture

115 g Unsalted butter (1/2 cup) room temperature 68 degrees, shuld not be soft and melty
60 g powdered sugar (1/2 cup)
1 Egg yolk
1/2 tsp Vanilla extract

The Dry Stuff

140 g All purpose flour (3/4 cup + 2 tbsp)
15 g Cornstarch (2 tbsp)
1/4 tsp salt
1/2 Tsp lemon or orange zest, OPTIONAL finely grated

Instructions

Preheat the oven to 350F

CHERRY JAM

Finely chop cherries
Combine cherries, sugar and lemon juice in a small saucepan
Heat over medium heat for 8-10 minutes until thickened. Cool

COOKIE

Combine flour and cornstarch in a bowl. Set aside.
Cream butter and powdered sugar until light and fluffy
Add egg yolk and vanilla extract, beat until well mixed.
Add flour mixture and stir until combined.
Use a #50 scoop to form 12-14 balls. If dough is sticky, chill for 10 minutes before scooping. Remove from fridge and roll into smooth balls. This is essential, a smooth surface, or you will have cracks in your finsihed cookie. Create a heart shape in the center of each ball using two thumbprints (I used my pointer finger) pressed in a V shape. Chill for 10-15 minutes.
Fill the thumbprint with cooled cherry jam or jam of your choice*
Bake for 10-12 minutes, or until lightly golden brown.

Notes

Weigh dough and divide by 12. Use this as your guide. Each dough ball will weigh approximately 25 grams. Each baked cookie will be approximately 2 inches in diameter.

*Use jam of choice. I like raspberry or strawberry for Valentine's Day. The jam should be fairly thick so it doesn't run too much. If need be, heat jam and reduce to thicken it.

The recipe can be doubled

Ritz Cookies (Crackers in Your Cookies?)

By threejamigos | November 15, 2022 | Comments 2 comments

Cracker for crackers like me? I love crackers, the perfect vehicle for dips, spreads, and cheese…it is the ultimate edible utensil. Taking its place as the number one cracker in my book is Ritz Crackers. Buttery, golden, flaky rounds that go with everything.

When I find a recipe that uses crackers…I’m all there, Babee. I know it’s gonna be good, especially if it calls for Ritz Crackers. One of my favorite desserts is the Atlantic Beach Pie, a delicious, easy, Lemon Pie with a whipped cream top instead of meringue and a Ritz Cracker crust, a play on salty and sweet.

On the main dish front, I love Eric Kim’s Ritzy Cheddar Chicken Breasts, chicken breasts coated in a sour cream-mustard mixture, and rolled in crushed Ritz Crackers and cheddar cheese, think Shake and Bake but WAY better.

DUH

So, when I came across a recipe from Christina Tosi of Milk Bar fame, for a Ritz Cookie, little alarms went off in my head. GOTTA MAKE THESE ASAP. Tosi is known for her delicious, quirky desserts like Crack Pie, Compost Cookies, and my personal favorite, Corn Cookies. I immediately headed to the kitchen to make a batch.

These cookies are pretty darn easy to make. It calls for butter, granulated sugar, flour, egg, milk powder, and Ritz Crackers. The recipe is on Christina Tosi’s website and as such is pretty casually written, I’ve added some details to hopefully clarify some of the steps. Let’s get started.

Puttin In the Ritz

I use King Arthur’s AP flour in this recipe. Doing a deep dive, ok, a Google search, Christina Tosi uses bread flour for cookies. Bread flour has a higher protein content which probably slows down cookie spread. Combine dry ingredients in a bowl and set aside. Break up Ritz Crackers into pieces, not too small.

Though the type of butter is not specified, I used unsalted butter which worked fine. If you want a pronounced sweet-salty vibe, start with salted butter instead, or sprinkle Fleur de Sel or your choice of finishing salt on the cookies as soon as they come out of the oven. Beat butter and sugar until combined and smooth not fluffy.

Add the egg (I might add a touch of vanilla next time too-1 tsp), and beat well. Add dry mix and blend on low speed just until combined. Once the flour is added, don’t beat too much. You don’t want tough cookies.

Add the Ritz Crackers! Note how big the pieces are.

On low speed, stir until the crackers are mixed into the dough. This breaks the larger pieces into smaller ones which is what you want. You don’t want cracker dust. Refrigerate dough for 30 minutes, this helps a bit with excessive spread.

Using a 2-tablespoon scoop, form dough balls, and place on a parchment-lined sheet. Word of caution, they spread quite a bit so space at 2-3 inches apart. I also tried a 3-tablespoon scoop, interestingly enough it didn’t spread that much more than the 2-tablespoon scoop and formed a thicker cookie.

To create round cookies, as soon as you remove the cookies from the oven, quickly shape each cookie with a spatula or cover each with a glass cup and swirl the cookie around. Voila’ round cookie. Cookies on the left were made with a 3-tablespoon scoop while the ones on the right were with a 2-tablespoon scoop. Thinner cookies were a bit chewier.

Bake Time

The original recipe calls for 1/4 cup or 4-tablespoon scoop, 10-12 minutes. These still took about 11 minutes despite less dough. The bottoms were definitely a toasty brown, the edges crispy, and the center chewy and sturdy. Start checking early, as they color quickly. Remove when there is still a hint of sheen on the top of the cookie. The cookies will continue to cook out of the oven.

Enjoy!

5 from 1 vote

Ritz Cracker Cookie by Christina Tosi

A buttery, crispy-edged, sweet-salty, chewy-centered cookie, thanks to Ritz Crackers!

Course cookies, Dessert, Snack

Cuisine American

Keyword Chewy Toasted Sesame Cookies, christina tosi, cookies, Crispy, Ritz Crackers, sweet-salty

Prep Time 15

Ingredients

Creamed Mixture

2 sticks unsalted butter (1 cup) at room temperature
1-3/4 cups granulated sugar
1 large egg

Dry Ingredients

1-1/4 cups all-purpose flour
1/4 cup nonfat milk powder
1-1/2 teaspoons kosher salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda

The Star

2-1/2 cups or 1 sleeve + 5 Ritz crackers Break crackers into big pieces, once added to batter they will breakdown a bit more. Do not crush.

Instructions

Preheat oven to 375°F.
Combine flour, milk powder, salt, baking powder, and baking soda in a small bowl. Set aside.
Combine the butter and sugar in the bowl, on medium speed, mixing until smooth about 1 -2 minutes. Add the egg, beat again until well combined.
Add flour mixture and beat on low speed just until it is blended. Do not overbeat.
Add the crackers and mix until fully incorporated. You want your crackers to break down into smaller pieces as you mix, but not to cracker dust stage. There should be small pieces of crackers in the dough.
Scoop dough on a greased baking sheet (or use parchment paper) 2 to 3 inches apart. The recipe calls for a 1/4 inch scoop which makes HUGE cookies and about 18 cookies. Use a 2-tablespoon or 4-tablespoon scoop which yields 24-36 cookies. You should have twice the number of cookies.
Bake for 10-12 minutes until the edges are a deep golden brown and the center a paler golden brown. The dough spreads quite a bit. Chilling the dough helps a bit, but my quick fix to rounding the cookies-as soon as the cookies come out of the oven. Use a spatula to push the edges to shape the cookies into circles. Conversely, use a glass slightly larger than the cookie, place over the cookie and swirl the cookie to round out the shape.
Remove cookies from oven and allow to cool. Enjoy!

Belly Up to the Snickerdoodle Bar Day 6 Holiday Cookies

By threejamigos | December 20, 2018 | Comments 2 comments

A riff on quite possibly my favorite cookie, the Snickerdoodle. The Snickerdoodle is the quintessential cookie. Buttery, chewy, slightly cakey center, crispy edges, a nice hit of cinnamon, my mouth is watering as I write this. This year’s Washington Post’s favorite cookies of 2018 include a Snickerdoodle Blondie. We all know the quick and dirty route to a batch of cookies is a bar cookie. Snickerdoodles, baked in a square pan instead of individual cookies, texturally a bar cookie but taste-wise just like a snickerdoodle. Ah, two worlds collide beautifully.

Print Pin

Snickerdoodle Blondies

Quick and easy bar cookie. The texture of a blondie/brownie but the taste of a Snickerdoodle. All that buttery cinnamony goodness in a bar.

Servings 16 Servings

Calories 220kcal

Author Adapted from WAPO

Ingredients

12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
1 cup granulated sugar plus 2 tablespoons for the topping
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon ground cinnamon plus more for the topping
3/4 teaspoon baking powder
1/2 teaspoon kosher salt

DIRECTIONS

Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with cooking oil spray then line the bottom with parchment paper.

Instructions

Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl.
Add the eggs and vanilla extract; beat on medium speed until well incorporated.
Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft.
Transfer to the baking pan, then spread the dough evenly all the way into the corners. Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 teaspoon. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center.
Cool completely (in the pan) before serving or storing. It's best to lift out the slab and slice on a cutting board; discard the parchment before cutting.

Notes

I used only 1/2 teaspoon of cinnamon in the topping which seemed like plenty

Going to a holiday party? Make a batch, leave it in the pan and give the whole kit-& Kaboodle of s-doodles to the host.

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

By threejamigos | January 2, 2018 | Comments 1 comment

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!

(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.

Italian Jam Crostata

By threejamigos | April 30, 2016 | Comments 3 comments

I almost skipped this recipe but I’m glad I didn’t. The fancy name, Italian Jam Crostata, and its veil of preserves and almonds threw me off. Behind the name and hidden under the jam lies a buttery, crumbly cookie crust that melts in your mouth. A clever play on my absolute FAVORITE cookie, shortbread. So good and so easy to make! I found the recipe on the blog site Bake or Break. Great site, worth a visit.

The shortbread base screams of buttery goodness (did I mention that already?) not too sweet with just a hint of almond. The dough is soft much like cookie dough and easily pressed into a tart pan (use one with a removable bottom) or a springform pan. My tart pan has a dark finished which probably contributed to the shorter baking time than posted. Next time I’ll lower the baking temperature and check it before the suggested baking time elapses.

The original recipe calls for 1/3 cup of jam. I used a bit more, almost 1/2 cup which covered the crust to within 3/4 of an inch from the edge. The crostata is finished off with sliced almonds and a crumble topping made from a portion of the dough. Pick your favorite jam . I used raspberry jam this time, next time I will try pineapple preserves with macadamia nuts and flaked coconut. Sounds intriguing right?

This is really a great dessert. Your friends will be oohing and aahing, only you will know how easy it was to put together.

Italian Jam Crostata

Tender buttery shortbread crust topped with your favorite preserves and almonds. It’s easy to make and yummy to eat!

Course cookies, Dessert

Cuisine American, Italian

Keyword crostata, strawberries

Prep Time 20

Cook Time 40

Equipment

1 10 inch fluted tart pan or springform pan

Ingredients

3/4 cup unsalted butter, softened (12 tablespoons)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/3 to 1/2 cup jam use your favorite!
1/3 cup sliced almonds

Variations:

Pineapple preserves and flaked coconut

Instructions

Preheat oven to 350 degrees.
In a mixer, beat butter and sugar until light and fluffy on medium speed. Add vanilla & almond extracts and salt to mixture. Mix until combined.
On low speed, add flour to butter mixture, blending just until mixture comes together. Do not overbeat, the dough should be crumbly.
Remove 1/2 cup of dough and press onto a plate or pan (~1/4 inch thick). Cover with Saran Wrap and place it in the freezer.
Press remaining dough into a 10-inch tart pan or springform pan. You can press the dough in with a glass, covered with saran wrap or with your fingers. Flour your fingertips to prevent sticking. If using a fluted tart pan, press dough to fill to fluted edge but not up the sides! I made that mistake without thinking that I wasn't making a tart!
Spread jam over the dough leaving approximately a 3/4 - 1-inch border.
Sprinkle almonds and reserved dough (crumble it with your fingers or a fork) evenly over crust.
Bake approximately 40 minutes or until the edge is golden brown. Cool completely before taking it out of pan.
Cut into wedges.