Tag Archives: cookie

Lemon Zest Shortbread

Lemon+Zest+Shortbread

 

When my friends invited us over for a summer BBQ in their backyard I knew this was the recipe to make.  Light buttery shortbread with a hint of lemony summerness.
Cut into thin wedges, it was the perfect handheld dessert to munch on while watching the little ones chase each other around the yard with the wild abandon only the young can truly embrace.  I left the last few pieces at the party when we left and got the evil eye from Steve when I got home and he found out that it didn’t come home with us.
I don’t remember which cookbook I copied it from but it seems like it was Martha Stuart or Williams Sonoma.  Either way, it’s quick, easy and totally delicious.

You can also add a little pink gel food coloring and wala, pink lemonade shortbread. Perfect for a little girls tea party.

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Lemon Zest Shortbread
2 cups all purpose flour
1/3 cup granulated sugar, plus 1 tbs for sprinkling
1/3 cup confectioner’s sugar
2 tsp grated lemon zest
1/4 tsp salt
1 cup unsalted butter, cut into pieces, at room temp
1.  Preheat oven to 325 degF.
2.  In a food processor, combine the flour, 1/3 cup of granulated sugar, confectioner’s sugar, lemon zest and salt.  Pulse briefly to combine.  Add the butter and process just until the mixture resembles coarse meal.  Turn the dough out onto a floured work surface and gather it into a rough ball.
3.  Pat the dough evenly over the bottom of an ungreased 10 inch springform pan.  Press the tines of a fork around the edge to form a decorative border, and then pierce the surface every 2 inches with the fork. 
4.  Sprinkle the surface with the 1 Tbs of granulated sugar.
5.  Bake until lightly golden at the edges and the center is firm to the touch, 45-50 minutes.  Transfer to a wire rack and let cool in pan for 10 minutes.
6.  Remove the sides of the pan.  Using a long sharp knife, score the shortbread into thin wedges, and then let cool completely before cutting and serving.

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Strawberry Banana Cookies

Even though Rose is only 2, and her hand eye coordination leaves a little to be desired, baking with her is a fun Mommy/Daughter pass time.  These Strawberry Banana Cookies came about after I wanted to try a recipe from one of my favorite bloggers, Pink Parsley.  They were originally strawberry only cookies but since Rose and I shared too many before I started baking I substituted some bananas to make up the difference.  A fabulous idea if I do say so myself as the strawberry/banana combo, much like mother/daughter, is a classic that never goes out of style.

Combine strawberries, banana, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.

“One for the bowl, one for Rose, one for the bowl, one for Rose.”
Strawberry+Banana+6

 

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.

Strawberry+Banana+5

Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.
Rose suggests using your fingers.
Strawberry+Banana+4

Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries and bananas.  Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.

While they are cooking, clean up the mess and hope that the large amount of flour that didn’t make it into the dough due to toddler enthusiasm didn’t adversely affect the cookies.

Strawberry+Banana+3

Transfer to a wire rack to cool.

Strawberry+Banana+2

Enjoy.
Strawberry+Banana+1

Strawberry Banana Cookies
adapted from Pink Parsley

  • 6 ounces strawberries, hulled and diced into 1/4-inch pieces (about 1 cups)
  • 1 cup diced banana
  • 1-2 teaspoons freshly squeezed lemon juice
  • 1/2 cup plus 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
  • 2/3 cup heavy cream

Preheat the oven to 375.  Line 2 baking sheets with parchment paper.

Combine strawberries, banana, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.  Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.  Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries and bananas.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.  Transfer to a wire rack to cool completely.

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Chocolate Covered Cherry Cookies

Chocolate+covered+cherry+cookies
How cute are these?!  Yes, yes I know it’s past the Christmas season but with the crazy of the holidays I never got around posting them.  I just love the colors in these cookies with the deep brown of the chocolate to the stark white of frosting with that lovely deep red of the cherry.  It doesn’t hurt that they taste fabulous.
Chocolate Covered Cherry Cookies
from Pillsbury.com
Cookies
1/2 cup sugar
3/4 cup butter, softened
1 tsp vanilla
1 egg yolk
1 1/2 cups flour
1 1/2 cup unsweetened baking cocoa
Filling
1/4 cup butter, softened
1 tbs brandy
1 cup powdered sugar
Topping
36 maraschino cherries with stems, drained
1/2 cup semisweet chocolate chips
1 tsp oil
1.  Heat oven to 375 degrees F.  In large bowl, beat sugar, butter, vanilla and egg yolk until light and fluffy.  Add flour and cocoa, beat until well combined.
2.  Shape dough into 1 inch balls and place on cookie sheet lined with parchment paper.  With index finger, make indentation in center of each cookie.
3.  Bake 7 to 9 minutes or until set.  Immediately remove from cookie sheets.  Cool completely.
4.  Meanwhile, in medium bowl, beat the filling ingredients until smooth.  Spoon 1/2 tsp of filling into center of each cookie.  Press cherry into filling.
5.  In a small saucepan, melt the chocolate chips with oil over low heat, stirring constantly.  Spoon or drizzle melted chocolate over the cherry on each cookie.  Let stand until the chocolate is set.

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