Tag Archives: cookies

Scottish Shortbread cookies

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Makes 15 cookies approximately 2×3″ (45x75mm).

Ingredients

Shortbread fingers
  • 8oz unsalted butter, preferably Kerrygold (277g)
  • 2½ cups all-purpose flour (282g)
  • ½ cup sugar (100g)
  • 1 teaspoon sea salt (3g)

Directions

Preheat oven to 350°F

Combin flour and salt in a bowl, whisking to incorporate and remove lumps.

Cream butter and sugar in a stand mixer until light colored and airy, scraping down the sides. 3 to 4 minutes.

Using a dough hook, add half of the flour mixture and mix on medium until.just combined. Scrape down sides.and add remaining flour. Stir on medium until the flour is incorporated, scraping down once. The dough will be rough and crumble, but should form a form ball.

Cross two pieces of parchment paper in a 9×9 pan. Transfer dough to the pan and press the dough flat into the corners of the pan. Use the flat bottom of a glass or another pan to pack the dough firmly and smooth the top. Dough should be no more than ½ inch (13mm) thick.

Using a fork, dock the surface of the dough sheet a bought halfway through. Using a sharp knife, gentle score the surface of the dough, dividing the sheet into 15 pieces approximately 2×3 inches (45x75mm).

Transfer the pan to the oven and bake 15 minutes. Remove the pan from the oven and, using a sharp knife, slice the sheet about halfway through using the score lines as a guide. Turn the pan and return to the oven another 15 minutes.

At the end of 15 minutes, remove the pan from the oven and turn off the heat. Retrace the score lines again with a sharp knife, slicing all the way through. Return the pan to the oven leaving the door ajar and allow the pan to cool to room temperature, approximately 20 minutes.

Using the parchment sheds as a sling, gently transfer the cookies to a cooling rack and separate. Allow to cool completely.

Store cookies in a sealed container 4 days, or frozen up to 6 weeks. If freezing, allow cookies to return to room temperature before serving.

Adapted from:

  • https://www.biggerbolderbaking.com/homemade-walkers-scottish-shortbread-recipe/
  • https://www.yummymummykitchen.com/2021/11/scottish-shortbread-cookie-recipe-walkers.html

Ricciarelli Cookies

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Ricciarelli on silpat

Ingredients

  • 2 egg whites
  • 1 dash lemon juice
  • 2 1/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 1 pinch salt
  • 1/4 tsp baking powder
  • 1 tbsp lemon zest about one medium lemon
  • 1 tsp orange extract
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar, reserved

Directions

Prepare lemon zest and juice, setting aside. Sift together sugar, almond flour, salt and baking powder, and set aside. Whip egg whites into stiff peaks. Gently fold in dry ingredients. Add lemon zest, lemon juice, orange extract, almond extract and vanilla extract, folding to combine.

Line a baking sheet with silpat or parchment.

Roll dough into 1″ balls and arrange on the sheet, wetting hands with cool water occasionally to minimize the dough sticking while handling. Toss dough balls individually or in small groups coating generously in the reserved sugar, and return to the sheet.

Rest sugar-coated dough balls at room temperature for 1 hour, allowing a crust to form. Gently press the balls flat with the pad of thumb, or a clean, dry teaspoon, optionally forming cookies into ovals.

Bake 20 minutes in a preheated, 300°F oven. Allow cookies to cool and set cometely before handling.

Makes 20-30 cookies.

Adapted from https://www.pinchmeimeating.com/ricciarelli/

Chocolate Chip Cookies (Sourdough discard)

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Ingredients

  • 2 sticks unsalted butter: melted, browned and cooled
  • 75g granulated sugar
  • 125g brown sugar
  • 1 large egg, room temperature
  • 1 cup sourdough starter, unfed
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) large chocolate chips
  • ¼ tsp ground black cardamom
  • ⅛ tsp ground clove
  • ⅛ tsp grated nutmeg

Directions

In a small saucepan, melt and brown butter. Transfer to a cool, heatproof container and allow to cool.

In a large bowl, combine the browned butter and sugars. Mix until well combined and slightly airy.

Add the egg to the mixture, stirring until incorporated.

Stir in the sourdough starter and vanilla extract.

Add the flour, salt, and baking soda, careful to not overmix.

Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to 3 days.

When ready to bake the cookies, preheat the oven to 400°F. Allow the dough to warm to room temp, bit remain workable.

Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)

Bake 6-8 minutes for a chewier cookie. Cookie may be slightly gooey, but will set up as it carries over and cools.

Adapted and rehosted from https://iambaker.net/sourdough-chocolate-chip-cookies/

Cookies-n-Cream Icebox Cake

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An easy, no-bake cake recipe oozing with rich cookies-n-cream flavors. Made from whipped cream and chocolate wafers and then refrigerated, the cookies absorb liquid from the cream to become soft and cake-like while the cream thickens.

Ingredients

  • 2 boxes Nabisco Famous Chocolate Wafers (9oz ea.)
  • 1 pint heavy cream
  • 1½ tablespoon confectionary sugar
  • 1½ teaspoon vanilla extract

Directions

Try to source two boxes of unbroken wafers. Broken wafers can still be used in to center of the cake.

Combine cream, sugar and vanilla in the bowl of a stand mixer. With a whipping attachment, start mixer on medium-low speed until cream begins to thicken, to prevent splashing. Increase speed and whip cream until soft peaks form. Reserve up to ⅓ of the whipped cream for frosting cake,

Assemble the cake. Place a generous tablespoon sized dollop of cream on the flat underside of each cookie. Press the cookies down on top of the cream, working in layers to your desired pattern (6 point star with a center stack, pictured.) When all of the cookies are used, frost the cake with the reserved whipped cream.

Refrigerate 8 hours, or overnight until the cookies take on a cake-like softness.

Serve chilled. Keep tightly covered up to 1 week.