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Archive for the ‘Cookies’ Category

You guys know of our dear friends, Paul & T, they summer in Wisconsin and winter in Arizona. This year, they decided to sell their Wisconsin home and move permanently to Arizona. They were kind enough to invite us to the Lake House one last time. Because they are imminently selling their home in Wisconsin, we were not able to bring lasting gifts because their trip home to Arizona will be packed solid with whatever they move from their home in Wisconsin. Food is always a good bet with them, so I’ve been experimenting with recipes and this one, I must say is a winner. Don’t skip the drizzle, it just makes it OTT lemony. You have to love lemons to make this tasty treat, or at least, have someone that does. It probably works with lime too, although I haven’t tried it.

I used this recipe as my starting point, I just loved how they looked, with the drizzle and all. Plus, it sounded like they were really lemony, but I wanted to up the ante so I also added a splash of lemon extract as well as lemon zest to the cookie dough. BANG!

Buttery, melt in your mouth lemon shortbread that has balanced sweetness.

Lemony Shortbread Cookies

Makes 54 cookies, about 3 cm x 3 cm

For the original recipe, kindly click here.

To print this recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 86 g powdered sugar
  • 5 mL vanilla extract
  • 5 mL lemon extract
  • 5 g lemon zest
  • 240 g AP unbleached flour
  • 56 g cornstarch
  • 2.5 mL salt

Ingredients for the drizzle:

  • 80 g confectioner’s sugar
  • 15 mL fresh lemon juice
  • 5 mL lemon zest
  • water (to thin, if needed)

Directions:

  1. Combine the butter and confectioner’s sugar and beat until light and fluffy. Beat in the vanilla, lemon extracts and lemon zest.
  2. Sift the flour, cornstarch and salt into the butter and mix until a smooth dough is formed. It will take about 1.5-2 minutes.
  3. Between two pieces of parchment, roll out the dough to a 33 cm x 23 cm rectangle and cut into little squares (I did 3 cm x 3 cm), refrigerate cookies on the cookie sheet for 30 minutes. They don’t spread much, so you needn’t leave more than 1 cm between each cookie.
  4. Preheat the oven to 325° F. Bake for 15-20 minutes, you don’t want them too golden because these are pretty if pale white.
  5. For the drizzle, mix the confectioner’s sugar, lemon juice and zest in a food processor and process until smooth and drizzle-able. If necessary, add water.
  6. Allow the cookies to cool completely before drizzling with the lemony mixture.
  7. Allow the drizzle to set at room temperature before stacking the cookies.

Notes:

  • I baked these on a super hot day, not sure why my version took so much longer than the original recipe.
  • I found the original drizzle recipe made way too much drizzle, it has a good lemon flavour and is intended to enhance the shortbread, not overwhelm it so I reduced the quantities by half.

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In mid-March JT and I went to the large National Home Show at the Enercare Centre. I found discounted tickets on Groupon AND I also found a Groupon discount code, which made the two tickets $17.80; that was an awesome deal because the regular price of the tickets are $20 each! These shows are getting more and more expensive and I really don’t understand why, the vendors pay through the nose to exhibit, AND the public pays a hefty entrance fee. The kicker was parking at $21! The Enercare Centre is not located downtown, it is slightly west but still within the city, but there is not much else around it — total money grab! And that completes my rant.

While at the show, there are always a few food vendors exhibiting and one of my favourites is a shortbread company who generously hands out samples. JT and I sampled one of their savoury shortbread cookies and I knew I had to make a batch. On the drive home, we brain-stormed the possible flavours and I knew the moment JT said caramelized onion that it had to be the one. We bought a very special sharp cheddar to accompany the sweet flavour of the caramelized onion, they were absolutely perfect!

Caramelized Onion and Cheddar Shortbread Cookies

A KitchenInspirations Original Recipe

Makes about 75 cookies that are about 3 cm in diameter.

To print recipe, please click here.

Ingredients:

  • 114 g unsalted butter, room temperature
  • 80 mL caramelized onions, slightly dried out, see notes
  • 120 g sharp cheddar, grated
  • 5 g sea salt
  • 120 g “00” flour
  • 90 g cornstarch

Directions:

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. Cream the butter, caramelized onions and grated cheddar until light and fluffy (about 5-8 minutes).
  3. Sift the salt, flour and cornstarch into the creamed butter mixture and mix until well combined but do not overmix.
  4. Create two disks and wrap in plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
  5. Turn out to a lightly floured surface and roll about 4 mm thick.
  6. Cut with 3 cm round cookie cutter. Continue until the dough has been used up. Bake for 14-16 minutes or until lightly golden. Cool on a wire rack.
  7. Serve with wine or your favourite cocktail.

Notes:

  • We used the KitchenAid Flex Edge Beater, it creams the cheese, butter and onion beautifully.
  • We always keep caramelized onions in the freezer in ziplock baggies for such uses. I use this recipe.
  • Spread the caramelized onion on a piece of parchment and allow it to sit for 10 minutes, this allows some of the moisture to wick out and will allow the shortbread its melt-in-the-mouthfeel.
  • The cheddar we used today was a Welsh cheddar.
  • The “00” flour we used was an imported Italian flour.
  • The rolling pin we used was this one. To be honest, I don’t love it, it’s a pain to unscrew the disks that are not required but it does roll the dough out evenly.

The flavour of the caramelized onion shines in this delicate little savoury cookie.

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We had just completed a gorgeous hike one weekend in February at Kortright Centre for Conservation. It was a warmer day and the sun was beaming beautifully throughout the hike. There were some muddy spots and some icy spots but it was totally manageable. This park is not manned this time of year, but, fortunately they leave the gate open for visitors like us. The park is not maintained during the winter but a good pair of hiking boots and you’re good to go. Click down to the end to see a few pictures of our hike.

Unfortunately all of the service buildings are closed this time of year, and after an hour-long hike and ingesting 500 mL of water, one might need facilities, so we decided to stop at a Starbucks on our way home. I usually like to purchase something when I use the facilities in a place but it was well into the afternoon and I really didn’t want a cup of regular coffee and ordering a decaf at Starbucks is about the most painful experience I have ever endured so I avoid it at all costs. Instead, we ordered an oatmeal cookie which they had unfortunately sold out of so, we shared one of their Ginger Molasses cookies. It was so delicious that I wanted to replicate the recipe and bake some at home. JT and I are HUGE ginger fans and I prefer to use fresh ginger whenever I can, so in this lovely recipe, I quadrupled the ginger and used fresh and I added a small amount of candied ginger chopped roughly. These definitely satisfied my ginger craving! Do you ever feel obligated to purchase something if you use a restaurant’s facilities?

Chewy Ginger Molasses Cookies

Makes about 72 x 20 g cookies.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 284 g unsalted butter at room temperature
  • 450 g white sugar
  • 2 eggs
  • 125 mL molasses
  • 20 g fresh ginger, finely minced
  • 570 g all-purpose unbleached flour
  • 3 g salt
  • 23 g baking soda
  • 6 g ground cinnamon
  • 1 g ground cloves
  • 50 g candied ginger, chopped
  • 50 g white sugar for rolling

Directions:

  1. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  2. Add the molasses and fresh ginger and beat well.
  3. In a separate bowl, combine the flour, salt, baking soda, cinnamon and cloves and whisk to combine well.
  4. Add to the butter mixture and beat until well combined.
  5. Refrigerate the batter for 1 hour.
  6. Pre-heat the oven to 350° F.
  7. Make 20 g balls and roll in the sugar and position on the parchment lined baking sheet leaving about 5 cm between each cookie (don’t be tempted to flatten, it will flatten out on its own in the heat of the oven). Bake for 10-11 minutes, remove from the oven but leave them on the baking sheet because they will finish baking on the sheet. Remove cookies from the baking sheet once they have all but cooled completely.
  8. Enjoy with coffee or tea or a glass of bubbly!

Notes:

  • 11 minutes was absolutely perfect in my oven, the cookies hardened up perfectly sitting on the hot cookie sheet on the counter.
  • I always test-bake 1 or 2 cookies before I decide on how big to make the entire batch, it also gives you a solid idea of how long to bake them perfectly.
  • Weighing the cookie dough will give you more evenly-sized baked cookies. I can almost eyeball them after making a few balls, but I still like to weigh them for consistency.

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gf-tejas-dulces_first

Last week I shared with you a traditional Sevillian Cookie, the Tejas Dulces and I was so smitten with it that I had to develop a gluten-free version. There are some recipes that are not worth converting to gluten free, they simply would not work, but some, like this particular recipe, shines brighter than its glutenated counterpart! I absolutely love this recipe, to the point that I’ll probably make this one my standard.

The original tuiles we brought back from Sevilla.

The original tuiles we brought back from Sevilla.

Gluten Free Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes

Ingredients:

  • 30 g (2 tbsp) unsalted butter
  • 75 g (3/4 cup) almonds, thinly sliced and toasted
  • 1 large egg, at room temperature
  • 80 g (~1/3 cup) sugar
  • 1 tsp almond flavour
  • 1 tsp pure vanilla
  • 50 g Gluten Free flour (I used this mix)
  • pinch of salt

Directions:

  1. Toast the almonds until golden. Set aside to cool.
  2. Melt the butter and set aside to cool.
  3. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  4. Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
  5. Pre-heat the oven to 265° F (130° C).
  6. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter.
  7. Bake for 45 to 50 minutes or until evenly golden, turn the pan once about halfway.
  8. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  9. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I increased the flavourings to one teaspoon each because I am not a fan of the taste of gluten-free flour mix.
  • You may use a commercially prepared gluten free flour but I tested the recipe with my mix.
  • The gluten-free baked up about 10 minutes quicker because the batter spread a little further than the glutenated one!

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tejas-dulces_first

Happy Halloween Everyone! Hope you all have a ghoulish night!!!

While in Europe this past September, we spent four extremely hot days in Sevilla. It’s no wonder they call Spain the “Frying pan of Europe”! It wasn’t as hot as it had been (near 50° C or 122° F) but it was hot enough for us! The sun was relentless and most locals only walk in the shade (you can tell who lives there because they hug the shadows directly beside the old buildings!). The city has covered some of its sunnier streets with canopy sails to shade the citizens and tourists, it’s that bad!

Many of the historic town streets have these sails in both Sevilla and Madrid.

Many of the historic town streets have installed these canopy sails to protect citizens and tourist from the unyielding sun, in both Sevilla and Madrid, though I did not see them in Granada.

During one of our last walks though the beautiful historic part of town, we stumbled into the area where the locals actually live. There were no tourist shops, a few restaurants, just butchers, bakers, children’s clothing stores, kitchen stores (yes, I did buy something), grocery stores and specialty shops. One such shop was a beautifully designed little cookie shop where they sold only one type of cookie in three flavours: La Tejas Dulces de Sevilla, in almond, pistachio and coconut. A young lady was handing out samples in front of the beautiful store and we couldn’t resist. In one taste, we were immediately hooked on the simple almond flavour and lovely crunchy texture and we had to buy some. Upon returning to Toronto, I hid the small package so that I could work on a recipe and perfect it for the blog. I told JT it was for the greater good, he wasn’t impressed.

The cookies are light, airy, crunchy and full of flavour; imagine a genoise batter spread paper-thin, topped with almonds and baked until golden. They are so GOOD! The recipe is relatively simple but follow the instructions to get the signature airy, crunchy texture. I think this could easily convert to a gluten free variety, stay tuned!

I must warn you, though, because these are not like the French Tuiles, these have a bit more body than a traditional French tuiles. They are really more cracker-like than a tuile or a cookie.

Scroll down to the end of this post to see pictures from this part of our trip.

tejas-dulces_2

Delicately sweet, these crispy, flavourful cookies hit the spot for an afternoon craving!


original

These are the originals we brought back from Sevilla, sadly only three left and a mess of crumbs but I’ve finessed the recipe so I can make more!

Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes

Ingredients:

  • 30 g (2 tbsp) unsalted butter
  • 75 g (3/4 cup) almonds, thinly sliced and toasted
  • 1 large egg, at room temperature
  • 80 g (~1/3 cup) sugar
  • 1/2 tsp almond flavour
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • pinch of salt

Directions:

  1. Toast the almonds until golden. Set aside to cool.
  2. Melt* the butter and set aside to cool.
  3. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  4. Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
  5. Pre-heat the oven to 265° F (130° C).
  6. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 30 cm x 30 cm (12″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter**.
  7. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  8. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  9. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)


tejas-dulces_3

I made another batch but spread the batter out much thinner. They probably could have baked a little longer to get a little richer colour, but the flavour and texture is spot on.

Notes:

  • *for additional flavour, brown the butter in a frying pan until hazelnut in colour.
    ** to insure that all of the almonds are ‘stuck’ to the batter, I did a little toss of the pan quickly and that way I was able to move ‘unstuck’ almonds to a better place.
  • Add a teaspoon of lemon zest because lemon and almond go so wonderfully together!
  • Drizzle melted chocolate over the cookies once they are cool, refrigerate until set then store in an airtight container for about a week, but be warned, these won’t even last as long as the originals!

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AmarettiCookies_1

Ever since we recently had our Jura Espresso Machine serviced, we have been indulging in an espresso after lunch. We stock our coffee maker with decaffeinated espresso coffee beans so we’re not worried about being kept up at night with caffeine. Every time I have an espresso in the afternoon, I always feel like a little something to have with it, a biscotti (like this, this or this) or in most recent times, an amaretti cookie. Having just the right amount of ground almonds on hand, I decided to whip up these traditional but super easy cookies for our afternoon espresso.

Did you know that the first amaretti were made with crushed apricot kernels and almonds? You can read the story here.

They are deliciously almondy.

They are deliciously almondy.

Amaretti Cookies

Original recipe may be found here, I had to modify it because the cookies were flattening too much with the original proportions.

Makes about 44 cookies

Ingredients

  • 410 g ground almonds
  • 410 g granulated sugar
  • 4 egg whites
  • 1 tsp almond flavouring
  • 1 tsp lemon zest
  • 44 whole almonds, skin on

Directions:

  1. Pre-heat the oven to 325° F  (163° C).
  2. In small portions, add the ground almonds, granulated sugar and lemon zest to the small container of your NutriBullet and using your milling blade, grind to a fine consistency. Run through a coarse sieve to avoid the almond bits sticking together.
  3. Beat the egg whites until stiff but not dry, add the almond flavouring and mix well.
  4. Add the sugar and almond mixture to the beaten egg whites and gently combine. It should have the consistency of a thick paste.
  5. Spoon by generous teaspoons onto a parchment-lined baking sheet about 5 cm (2 inches) apart and top each cookie with a whole almond, pressed gently into it. Bake for 15-18 minutes or until golden. Allow to cool slightly on the sheet and gently remove to a wire cooling rack. Store in an air-tight container separating rows with parchment paper. Or freeze.

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LemonyCookies_First

Recently we travelled to Arizona to visit our very dear friends Paul and T at their new home where they plan to spend the winter every year. I always like to arrive with a little thoughtful, but useful gift. Of course, folks our age have everything we could ever want, and if we don’t, we simply go out and get it. So buying a gift for their new home is becoming increasingly more difficult so I usually default to baking. After all, who doesn’t love home baked goods?

Our national grocery chain Loblaws’ private label brand PC (President’s Choice) has many great products in their lineup (you may be familiar with PC Chocolate Chip Cookies — I know that particular product was distributed nationwide in the U.S. Did they capture the market in the UK, Europe and Australia too?) and one particularly wonderful product was a Lemon Sandwich Cookie. Sadly this cookie has not been available for some time now (years, really) and our dear friend Paul LOVES them. Like, he really, really LOVES them. What set this cookie apart was its strong lemony flavour, in both the sugar biscuit and the creamy butter icing, sandwiched in the middle.

My usual MO is to make a couple of baked goods that are favourites below the 49th, but just like my Christmas baking, this list can get out of control over time. Cue JT to roll his eyes.

Now this one came about quite innocently, at least, to me it did (but then again, I can justify virtually anything!). You see, I was at Dollarama, picking up a few little things (never food) and I spotted the Wilton Sandwich Cookie Pan. Oh dear.

  • I did not go over and touch it.
  • I did not stop to look at it.
  • I did not even spend more than a split second thinking about it.
  • I simply passed by it and went on my merry way.

Of course, the memory of this specialty cookie pan tucked itself into a far corner of my brain, only to exert itself in the wee hours of the night as I was desperately trying to sleep. By the morning, I had already decided to go back and purchase one. They were only $3 so I got two and that way I could bake in tandem, my logic is that it uses less electricity if I could have a tray ready to go in the oven when the other comes out. You see? That’s justification! Cue JT to roll his eyes, again. But in all honesty, $3 is really quite reasonable for a quality Wilton product, particularly when it’s on their website for $8.99!
I used the Wilton recipe for the cookie that is on the packaging because I figured it must be tried and true and, for the most part, it worked out well. The only thing I would suggest is to add a bit of lemon zest to the cookie dough and not spray the pan with non-stick spray because the pan is already non-stick and I had no issues with the cookies releasing easily.

 

Lemony Sandwich Cookies

Makes 24 sandwich cookies.

Lemon Sandwich Sugar biscuit ingredients:

  • 1/2 cup vegetable oil
  • 1 egg
  • 1 tsp natural lemon extract
  • 1/2 tsp almond extract
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 1/3 cup unbleached, all-purpose flour
  • a very small bit of yellow gel food colouring (optional)

Lemon Butter Cream Ingredients:

  • 94 g butter, room temperature
  • 360 g icing sugar
  • 2 tsp natural lemon extract
  • 3 tsp fresh lemon juice
  • 2 lemons, freshly grated zest
  • a very small bit of yellow gel food colouring (optional)

Lemon Cookie Batter Directions:

  1. In the bowl of a stand mixer, combine the oil and egg and beat until combined.
  2. Add the extracts, sugar and salt and beat for 1 minute.
  3. Add the flour a bit at a time, beating well to incorporate.
  4. Add the colouring a bit at a time until the desired colour is achieved.
  5. Create little round balls about 8 grams or 1/2 teaspoon each and put into the centre of each form (no need to spray with non-stick spray), press down evenly (I used a press like this cookie stamp without the silicon bit, make sure you press the bottom into flour first! You could also use an espresso tamper).
  6. Bake for 9 minutes or until no longer soft in the centre but not beginning to brown. Allow cookies to cool in the pan for a few minutes then gently coax out. Cool cookies completely before filling.

Lemon Butter Cream Filling Directions:

  1. Beat the butter until fluffy. Add the icing sugar a little each time, beating well.
  2. About half-way through the sugar, add the flavouring and lemon zest.
  3. Continue to add the sugar and beat until a desired consistency is achieved.
  4. Freeze unused buttercream in an airtight container. To use, defrost in the refrigerator. When ready to use, whip for a few minutes to ensure it is consistent.

Assembly:

  1. Using a Wilton #12 tip, fill a piping bag with the creamy filling and pipe onto one cookie at a time about half-way to the edge. Place a similarly sized cookie on top and gently squeeze. Repeat until you have 24 sandwiched cookies. In the unlikely occurrence that they are not consumed in one sitting, store in an airtight container for a day or two, or freeze for longer periods of storage. Frozen cookies have been known to be consumed quite happily, we’re not picky!!!

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