Giant Lemon Shortbread Cookie

December 21, 2021

I’ve said it before that shortbread are my favorite holiday cookie. It’s classic and simple, but this pan makes them just a bit more special. I love the intricate design and how the result is one GIANT cookie. There is a recipe booklet included and the recipes are very simple, all 4-5 ingredients. I’ve adapted one here and added more details about how I prepared the cookies.

Giant Lemon Shortbread Cookie/Wedges
Recipe adapted from the shortbread pan packaging

Ingredients:
1/2 cup butter at room temperature
1/4 cup confectioners’ sugar, unsifted
2 teaspoons grated lemon zest
1 cup all-purpose flour, unsifted
1/4 teaspoon kosher salt
2-3 teaspoons lemon juice (optional)

Directions:

Preheat the oven to 325 F.

In a stand mixer, cream the butter on medium speed until it is light, about 1-2 minutes. Cream in the confectioners’ sugar and lemon peel, until fully incorporated. Add the flour and salt all at once and mix on low until all mixed in. If it looks a little dry, add a bit of lemon juice to bind it. It also adds extra citrus flavor.

Knead the dough on an unfloured board until nice and smooth. (I did this very minimally because I didn’t want to overwork the dough.)

Spray the shortbread pan lightly with a non-stick baking spray. Use a pastry brush to make sure the spray gets into all the design details. Firmly press the dough evenly into the pan. Prick the entire surface with a fork.

Bake for about 30-35 minutes, or until lightly browned. I placed my shortbread pan on a sheet pan which gave it a more even color because the sheet pan absorbed some of the heat. You can place the shortbread pan directly on the oven rack and that will yield crisper edges but could have a less even coloring. It tastes delicious, though!

Let the shortbread cool in the pan for about 10 minutes before loosening the edges with a knife. Flip the pan over onto a wooden cutting board. If the shortbread does not come right out, gently tap one edge of the pan to loosen it. While still warm, cut the shortbread into wedges. Place on a baking rack to cool completely. Serves 8.

Let the shortbread pan cool before washing.


Cookbook Picks: Fall & Holiday 2021

November 3, 2021
Caramel-Crunch Chocolate Chunklet Cookies
made from Dorie Greenspan’s Sweet, Salty & Simple

When the weather gets cooler, I like nothing more than warming up by turning on the oven and trying a new recipe. I’ve compiled a list of cookbooks out this fall and holiday season that I’m most excited about. Hope this inspires you to add to your collection or gift to a fellow cook or baker. Note: I’ve tried to link to the author’s personal page if possible so you can get a bit more info about the book.

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How to Make Flour + Water’s Pesto

February 25, 2021

flour + water’s Pesto Recipe
Recipe by Chef Thomas McNaughton

Ingredients:

2 cups loosely packed fresh basil leaves
1/2 cup (118ml) extra-virgin olive oil
1/4 clove garlic, sliced
1/2 teaspoon kosher salt
3 tablespoons finely grated Parmigiano-Reggiano cheese

Directions:

Bring a pot of salted water to a boil over medium-high heat. Have ready a bowl of ice water.

Blanch the basil leaves in the boiling salted water for 30 seconds. Remove the leaves with a spider (or other handheld strainer) and quickly shock them in the ice water bath to stop the cooking (this sets the chlorophyll and helps keep the vibrant green color).

When the leaves are completely cool, remove them from the ice water and gently squeeze them to remove excess moisture. Be careful not to squeeze too hard, as you don’t want to remove the delicate and flavorful essential oils. Let dry on paper towels.

Put the basil leaves, olive oil, and garlic in a blender and puree until completely smooth, about 90 seconds. The blending step will also warm the puree to nearly 120F, which will bring ou the bright green color. Transfer the puree to a mixing bowl and fold in the salt and Parmigiano-Reggiano. Fresh pesto should be served within a day or two after it’s made. Store refrigerated.

Makes about 1/2 cup.

Recipe re-printed with permission from Thomas McNaughton’s Flour + Water Cookbook, (Ten Speed Press, 2014).

Cherry and Cream Cheese Turnovers

February 14, 2021

These puff pastry turnovers were inspired by Lara Jean’s baking scene in To All the Boys 2. I’m so sad the series is over! There is baking in every movie but the turnovers is my favorite. Canned cherry pie filling is shown by I opted for frozen cherries, though sour cherries would be great, too. I added cream cheese for an extra element. I like having something to balance the bright tangy fruit flavor of the cherries. A homemade pie crust was used for the dough but for turnovers or pop tarts, I prefer something less heavy, that let’s the filling shine, so I chose puff pastry. Feel free to substitute for other frozen fruit. If using strawberries, since they’re really juicy, I’d add another teaspoon of cornstarch. Happy baking!

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Pierre Herme’s Viennese Shortbreads

December 30, 2020

Ingredients:
190g unsalted butter, room temperature
75g confectioners’ sugar, sifted
1 pinch fleur de sel or other flake salt
1 pinch vanilla powder*
1 large egg white, room temperature
225g all purpose flour
200g dark chocolate

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