Cookies – Page 4 – Kristen's Recipes

Chocolate Malt Shortbread Cookies

January 11, 2006 Kristen

Chocolate Malt Shortbread Cookies

113 g Unsalted butter ½ cup, room temperature

60 g Powdered sugar ½ cup, sifted

½ tsp Sea salt

½ tsp Vanilla

28 g Malted milk powder 4 tbsp

125 g AP Flour 1 cup

60 g Chopped milk chocolate

Have a sheet of parchment or plastic wrap about 12×12 laid out on your counter. In a medium bowl and hand mixer or the bowl of your stand mixer with paddle attached, beat your butter and powdered sugar together until creamy and smooth. Add in your salt, vanilla and malted milk powder and mix thoroughly. Add in your flour. If using a mixer, mix on low until flour is incorporated and crumbly. Add your chopped chocolate and mix into the dough with a rubber spatula until evenly dispersed. The dough will still look pretty crumbly but if you press it together it should stick. Using your hands, push the dough together with your hands until it becomes a a large ball or mass. Move the dough to your parchment or plastic wrap. Shape the dough into a log shape (round or square). There are no hard and fast rules on what size it needs to be but I generally end up with something about 6 inches long and 2 inches wide on both the other sides. Wrap in your plastic wrap or parchment after shaping. Place your cookie dough into the refrigerator for about 1 hour, but up to 24 hours is fine. Preheat your oven to 350°F and line a baking sheet with parchment. After your dough has chilled at least one hour, remove it from the refrigerator and wrapping then slice into slices that are about ¼” thick. Place your slices onto your cookie sheet giving them about 2-2½ inches space and place directly into the oven. Bake your cookies for 10-12 minutes. For softer cookies right around the 10 minute mark the cookies should be set and ready to come out. If you want crisper cookies, wait a few more minutes until the edges have started to brown. After the cookies have come out of the oven, I often use my spatula to fix any uneven spreading and reshape the cookies. Let sit on the baking sheet for about 5 minutes before transferring to a wire cooling tray. Store cookies in an airtight container for up to a week. Enjoy!

Lemon Crinkle Cookies

October 24, 2005 Kristen

1⁄2 cup butter, softened

1 cup granulated sugar

1⁄2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1⁄4 teaspoon salt

1⁄4 teaspoon baking powder

1⁄8 teaspoon baking soda

1 1⁄2 cups all-purpose flour

1⁄2 cup powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tsp. of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.

The Best Perfectly Buttery Shortbread

October 27, 2003 Kristen

The Best Perfectly Buttery Shortbread

1 C. (2 sticks/225 g) salted butter, cut into tablespoons, at room temperature

¾ C. (150 g) granulated sugar (reserve a spoonful for sprinkling)

1 tsp. Diamond Crystal kosher salt

1¾ C. (255 g) all-purpose flour (if you aren’t using a scale, sift the flour, then scoop it into the measuring cups; go for 2 scant cups)

Optional 6 ounces semisweet chocolate chips or bars, roughly chopped

2 T. unsalted butter at room temperature, cut into ½-inch cubes

Flaky salt

1. Line an 8 × 8-inch pan with two wide strips of parchment paper, crossing over one another, for easy lift-out later. (You can use a 9 × 9-inch pan, or a 9-inch cake pan, and so on; just start checking the cookies earlier for doneness using the visual cues in step 4.) 2. In a large bowl, use a wooden spoon to combine the butter, sugar, and salt until mostly uniform but still dense; it will look like the store-bought almond paste you’d use to make rainbow cookies. Add the flour. Integrate into the butter mixture with the wooden spoon, or your hands, or a fork, or some combination—the resulting mixture will look like crumbles of streusel, and if you pinch one, the insides should be uniform (not just a clump of butter coated in flour). Press the crumbles evenly into the pan. 3. Cover tightly and chill in the refrigerator for 1 hour, or up to 24 hours. 4. Heat the oven to 300°F. Sprinkle the reserved sugar evenly over the dough. Use a fork to “dock” the surface, i.e. make holes all over that go about halfway down. Bake for 40 to 45 minutes, until barely golden around the edges and just set and dry to the touch in the center. 5. Let cool for about 10 minutes, then lift out of the pan using the parchment overhangs. Carefully cut into 8 square bars, or 16 long rectangular bars. 6. If topping with chocolate, melt two-thirds (about 4 ounces) of the chocolate in 10-second bursts in the micro wave, stirring between each one. When melted, add the rest of the chocolate and the butter and stir until melted. Return to the microwave for 10 seconds. Stir. (Repeat if not silky smooth. Chocolate is fickle.) 7. Dip each shortbread cookie into the chocolate to cover it partially. Sprinkle with flaky salt. Set on a rimmed rack in the fridge to let the chocolate harden. Store loosely covered at room temperature or tightly covered in the refrigerator. These also freeze very well, tightly covered, for weeks.

Milk Powder Shortbread

Swap in 1/3 C. (48 g) whole milk powder for 48 g (roughly a heaping 1/3 cup) of the all-purpose flour; the best way to do this is to measure out the 48 g whole milk powder in a bowl on the scale, and then add all-purpose flour until you reach the full 255 g. These will finish baking about 5 minutes earlier than the standard recipe; start checking at 3 5 minutes.

Vanilla Bean-Citrus Sugar Shortbread

Just before you make the shortbread, rub 2 T. citrus zest into the sugar. Scrape the insides of 2 vanilla beans or add 1 T. vanilla bean paste into the butter mixture before you mix in the flour.

Salty Chocolate Buckwheat Shortbread

Swap in 40 g (scant 1/3 cup) buckwheat flour for 40 g (heaping 1/4 cup) of the all-purpose flour. Add 40 g (scant 1/2 cup) cocoa powder. Before making the dough, toast both flours and cocoa powder on a parchment-lined sheet pan at 300°F for 12 to 15 minutes. Let cool, get rid of any lumps with a whisk or fork, and add to the recipe in place of the plain flour.

Tahini Date Shortbread

Swap in 3 T. tahini for 3 T. of the butter. Before baking, drizzle the shortbread with tahini, pinches of the reserved sugar, and several pitted, finely diced dates.

Toasted Rice Flour and Jam Shortbread

Swap in 70 g (scant 1/2 cup) rice flour for 70 g (scant ¥2 cup) of the total flour. Toast both flours on a parchment-lined sheet pan at 3 00°F for 12 to 15 minutes. Let cool, then use in the recipe in place of the all-purpose flour. Before baking the dough, dollop a few tsp. of raspberry jam on the surface and use a martini pick, toothpick, or knife to swirl it, without integrating it too much (leave the swirls distinct). You could also swirl some peanut butter into the surface. Bake as directed.

Browned Butter Shortbread

Brown half of the butter in a small saucepan; when it foams, add 2 T. milk powder and whisk. Let the mixture come back to a soft room temperature, then add the rest of the room-temperature butter and proceed with the recipe.

Grape-Nuts Shortbread

Sprinkle 1/4 C. Grape-Nuts plus 1 T. additional sugar evenly over the parchment in the pan. Press the dough into it as if the sugary Grape-Nuts are a roughly hewn bottom crust. Before chilling the dough, sprinkle an additional ¼ C. Grape-Nuts and 1 more T. sugar over the dough. Press hard so some of the cereal wedges into the top of the dough. Bake as directed.

Low Fat Peanut Butter Cookies

May 19, 2003 Kristen

1 C. Creamy peanut butter
1 C. Frozen concentrated Apple Juice, thawed
1 tsp. Vanilla extract
1 C. Whole wheat flour
1/2 tsp. Salt
1 1/2 tsp. Baking soda

Combine peanut butter, apple juice, and vanilla in a mixing bowl; mix well. Combine the flour, salt, and baking soda (dough will be sticky). Drop by rounded T. onto a nonstick cookie sheet. Dip a glass in flour and use it to press down the cookies; dip a fork in flour and make the traditional peanut-butter marks on the cookies using the fork. Bake cookies at 350 degrees for 10-15 minutes or until lightly browned.

Ginger Oatmeal Crisps

May 3, 2003 Kristen

2 eggs
3/4 C. sugar
1/4 tsp. ground ginger
1/2 tsp. vanilla
1/4 tsp. salt
1 T. butter, melted
2 tsp. baking powder
1 3/4 C quick cooking oats

Heat oven to 350. In large bowl beat eggs until frothy. Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer. Blend in butter and baking powder, then fold in the oats. Cover a large cookie sheet with ungreased foil. Drop the batter onto sheet in rounded tsp.fuls spaced 2″ apart. Bake in center of oven until the edges are golden brown, 10 to 12 minutes. Remove from pan while hot and cool on a rack. Repeat with remaining batter.

Lemon Pistachio Biscotti

June 10, 2002 Kristen

2 1/2 C. flour
1 C. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly ground black pepper
1 pinch salt
3 fresh lemons
3 large eggs
1 C. crushed pistachio nuts
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper and salt. Finely grate 1 T. of zest from the lemons and set aside. Squeeze 4 T. of juice through a strainer and reserve. In a separate bowl, whisk the eggs, lemon zest and juice together. Add this to the flour mixture along with the pistachios and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Yield: 72 Biscotti
Serving Size: 3 biscotti

Calories: 120
Fat: 3g
Fiber: 0g

Lemon Verbena and Toasted Rice Shortbread

February 29, 2000 Kristen

Lemon Verbena and Toasted Rice Shortbread

3/4 C. jasmine rice (see note)

2 sticks (1/2 cup) unsalted butter, room temperature

3/4 C. (85g) confectioners’ sugar

1 T. ground lemon verbena or chamomile

1 1/2 C. (188g) all-purpose flour

1/2 tsp kosher salt

Add the rice to a frying pan over medium heat, stirring frequently, until all of the rice is an even, deep golden brown color (about 7 minutes). Remove from the pan and let cool to room temperature. Grind the rice to a fine powder using a spice grinder, coffee grinder, or high-powdered food processor. Measure out 1/2 C. of rice flour to use in the recipe. Make the shortbread. Preheat the oven to 300F. Before proceeding, make sure that your butter is at room temperature. The butter should have some give to it when pressed with your index finger but should not feel very soft and greasy. With an electric mixer, cream together the butter and confectioners’ sugar just until creamy and smooth. In a coffee/spice grinder or small food processor, chop the dried lemon verbena leaves into small pieces. Alternatively, you can use ground leaves from a tea bag. Measure out 1 T. of ground leaves and add to the butter mixture. Mix to combine. Stir in 1/2 C. of rice flour, salt, and half of the all-purpose flour. Once combined, mix in the remaining flour and stir just until combined. Press the dough together a few times with your hands until it comes together easily. Butter a 9″ x 13″ baking dish and line with parchment paper. Press the dough into the pan in an even layer. Bake for 20 minutes, until the shortbread is a pale gold. Remove from the oven and cut into rectangles (size of your choosing). Prick cookies with a fork. Then return to the oven for about 8 minutes, until the shortbreads are golden. The shortbreads should still be light in color. Turn off the oven and leave the door cracked open for at least one hour. Then remove cookies from the oven and let cool completely. Notes: If you don’t have a grinder, you can try buying rice flour and toasting it in a pan until deeply golden brown.

Chorus Girls Cookies

September 12, 1999 Kristen

The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!

1 roll (16.5 oz) PillsburyÂ® Create ‘n BakeÂ® refrigerated sugar cookies

1/4 roll (16.5 oz size) PillsburyÂ® Create ‘n BakeÂ® refrigerated gingerbread cookies

Round or flower-shaped candy sprinkles

40 miniature candy-coated chocolate baking bits

Drinking straw

Red sugar

Yellow and green decorating icing (or other colors as desired)

Heat oven to 350Â°F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (1/4 inch) slices. Leave 10 slices whole to resemble chorus girls’ heads. On ungreased large cookie sheet, place 2 inches apart. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point. Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired.Â Place candy sprinkles on faces for noses and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.

Yield:

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Honey Cookies

August 8, 1999 Kristen

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

Lemon Poppy Seed Cookies

June 13, 1999 Kristen

2 C. Flour

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

Preheat oven to 300 degrees. In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds. Mix well with wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl then add egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add flour mixture and mix at low speed until just combined. Do not overmix. Drop by rounded T. onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Light and Crunchy Cookie.

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Chocolate Crinkle Cookies

June 1, 1999 Kristen

1/2 C. Vegetable oil

4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

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Rosemary Shortbread Rounds

January 12, 1999 Kristen

1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat untilÂ thoroughlyÂ combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8â€³ diameter that is 1â€³ thick.Â Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4â€³ thick. A trick I use is buying 1/4â€³ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2â€³ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Oatmeal Cranberry White Chocolate Chunk Cookies

June 4, 1998 Kristen

2/3 C. butter or margarine, softened

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINSâ„¢ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.Â Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINSâ„¢ sweetened, dried cranberries and white chocolate chunks.Â Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

Yield:

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Cake Mix Cookies

January 31, 1994 Kristen

1 pkg Betty Crocker SuperMoist Cake Mix (any flavor except fudge marble or carrot)
1/2 C. shortening
1/3 C. margarine or butter, softened
1/2 tsp. vanilla
1 egg

Preheat oven to 375. Mix about half of cake mix with shortening, margarine, vanilla, and egg in large bowl until well mixed. Stir in remaining dry cake mix. Drop dough by rounded tsp.fuls about 2″ apart onto ungreased cookie sheet. Bake 9-11 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet.

Scrabble Letter Tile Cookies

November 21, 1993 Kristen

1/2 pound (2 sticks) butter, softened
3/4 C. superfine sugar
1 egg yolk, lightly beaten
2 tsp. fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
Finely grated rind of 1 Meyer Lemon
Salt

Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more. Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour. Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes. Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool. To frost the cookies, I used royal icing thinned with a little water. Letters were written using edible markers.

Cranberry Orange Cookies

February 18, 1992 Kristen

1/3 C. sugar
1 tsp. freshly grated orange peel

2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 C. sugar
3/4 C. unsalted butter, at room temperature
1 egg
1/2 C. dried cranberries, chopped
1 T. freshly grated orange peel

Preheat oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside. In a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed. Shape dough into 1″ balls and roll in the balls in the sugar mixture. Place 2″ apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2″ circles. Bake for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven).

Matcha Tea Leaf Shortbreads Recipe

February 5, 1992 Kristen

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature, cut into pieces
1 to 2 tablespoons matcha (powdered green tea), to taste
1/2 cup sugar
1 tablespoon coarse sanding sugar, optional

Line 2 jelly-roll pans with parchment paper; set aside. Whisk the flour and salt together in a small bowl to aerate and combine; set aside. In the bowl of a stand mixer, beat the butter on medium-high speed with the flat paddle attachment until creamy, about 3 minutes. Add the matcha and beat until the mixture is a uniform green color and very creamy. Add the sugar gradually and continue beating on high speed until very light and fluffy. Turn the machine off, add about one third of the flour, then turn the machine on to low speed. Gradually add the remaining flour, mixing just until blended, scraping down the bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl. Roll out the shortbread dough to a 1/4-inch thickness between two pieces of lightly floured parchment. Peel off the top parchment and cut the dough in half. Sprinkle the sanding sugar evenly over one half of the shortbread dough and gently, with hardly any pressure, roll over it with a rolling pin to help it adhere. Using a 2 x 1-inch leaf-shaped cookie cutter, cut out as many cookies as possible from both doughs and place on the prepared pans 1 inch apart. Use the back of a sharp paring knife to make vein patterns on each shortbread (see photo above). Refrigerate for 1 hour or up to overnight, if desired. Position racks in the upper and lower third of the oven. Preheat the oven to 325Â°F (160Â°C) . Bake the shortbreads for 17 to 22 minutes, or until the cookies are dry and firm to the touch; their color will not change. The shortbreads should retain their shape if you try to pick one up, and there should also be a fragrant butter and matcha scent emanating from the oven. Cool on the pans set on racks for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container. Tip: I used a â€œrose leafâ€ cookie cutter that is just shy of 2 inches long and 1 inch wide, which you can find at Berylâ€™s. You can certainly use a larger cookie cutter, or even a different shape, but the yield and baking times might change.

Shortbread Cut Outs

January 30, 1992 Kristen

1 1/2 C. all-purpose flour
1 T. baking powder
1/2 tsp. salt
3/4 margarine, softened
1 (14oz) can sweetened condensed milk
2 eggs
2 tsp. lemon extract

Mix flour, baking powder and salt; set aside. Cream margarine in large bowl. Gradually add condensed milk; beating well after each addition. Beat in eggs and lemon extract. Stir in flour mixture; mix well but do not beat. Divide dough into 3 balls. wrap in plastic wrap. Place in freezer 10 minutes or until firm enough to roll. Preheat oven to 350. Grease baking sheets. Roll one portion of dough at a time to 1/8″ thickness on lightly floured surface. Cut dough with cookie cutter. Place on prepared baking sheets, 1 inch apart. Bake until edges are light brown, about 7 minutes. Cool on baking sheets 1 minute. Remove to wire rack to cool completely.

Pine Nut Cookies with Rosemary

October 23, 1990 Kristen

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.

Rainbow Cookies

January 6, 1990 Kristen

2 large egg
2/3 cup plus 2 tablespoon granulated sugar (5-1/2 ounces)
2 teaspoons lemon zest, from 1 lemon, freshly grated
2-1/2 sticks (10 ounces) unsalted butter, softened
1/2 teaspoon table salt
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
1 teaspoon large egg white , lightly beaten
Food coloring: red, orange, yellow, green, blue, purple

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer eggs to ice water and let stand 5 minutes. Crack eggs and peel shell. Separate yolks from white; discard white. Press yolks through fine-mesh strainer into small bowl.

Add sugar and lemon zest to a bowl. Use finger tips and rub the mixture until in resemble pale yellow wet sand.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula. Turn mixer to low, add vanilla, and mix until incorporated, about 30 seconds. Stop mixer; add flour and mix on low speed until just combined, about 1 minute. Using rubber spatula, press dough into cohesive mass.

Divide dough in six equal portions; add food coloring to each piece and mix to achieve desire color. Roll each portion, on a piece of plastic wrap, into a long strip about 3 x 11 inches, 1/4 inch thick. Wrap each strip with the plastic wrap and chill until firm, about an hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Place purple dough on a cutting board and brush with egg white. Place blue dough on top of purple and brush with egg white. Repeat with remaining dough in the order of green, yellow, orange and red (see photos). Using chefâ€™s knife, trim edges and slice dough into 1/4-inch-thick rectangles. Place cookies 1 inch apart on baking sheets. (If dough is too soft when slicing, chill it for an additional 20-30 minutes.)

Bake cookies for 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.

S’mores Cookies

April 19, 1989 Kristen

Gooey S’mores Cookies

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs (7 full graham cracker sheets)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Mini Hersheyâ€™s Kisses (or chocolate chips/chunks)

1 cup Jet Puffed Mallow Bits

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. Makes 2 dozen cookies.

Sâ€™mores Cookies

11 T. unsalted butter, softened

1 C. brown sugar, packed

Â½ C. granulated sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking soda

Â½ tsp. sea salt

1 tsp. cinnamon

2 Â½ C. flour

1/2 C. semi-sweet chocolate chips

1 C. mini marshmallows

3 regular sized Hersheyâ€™s bars, broken into pieces

1-2 packages graham crackers, broken into squares

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.) Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. .Place T. of dough on graham crackers about 1 â€“ 1 Â½ inches apart. I averaged about 1 1/2 T. of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hersheyâ€™s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for an additional 5 â€“ 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp

Reeses Peanut Butter Chip Chocolate Cookies

April 11, 1988 Kristen

1 C. Butter
1 Â½ C. Sugar
2 Eggs
2 tsp. Vanilla
2 C. Flour
2/3 C. Cocoa
Â¾ tsp. Baking Soda
Â½ tsp. Salt
2 C. Peanut Butter Chips

Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.

Sweet & Savoury Dandelion Rosemary Shortbread

March 31, 1988 Kristen

2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1/2 cup organic sugar of your choice
1/4 cup emmental cheese (Swiss cheese â€“ You can substitute sharper hard cheeses, but watch the salt! If you go for parmesan or asiago, then skip the sea salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely-chopped rosemary
black pepper to taste
sea salt to sprinkle on top

In a large bowl, beat butter with sugar and honey until light & fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals. I just pinch them until petals pop out. Mix in just until combined. Stir the rice flour into butter mixture in 2 additions. After the first addition, stir in the emmental cheese, rosemary and a bit of fresh ground black pepper (to taste). Stir in the 2nd addition of flour to make smooth dough. Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm, about 1 hour. Preheat oven to 325Â°F (160Â°C) Slice your cylinder of gorgeous, dandelion/rosemary/pepper-flecked dough into 1 inch thick rounds (*note* in the photo the cookies are thinner â€“ I was running short on dough and needed A LOT of cookies for an event, so I cut them thinner and reduced the time) using a sharp knife and place a good 2 inches apart. Sprinkle with a little sea salt. Bake for 20 minutesâ€”rotating your pan half-way through. Keep a keen eyeball on them during the last few minutes. You want them just golden. The cookies will be very delicate when they first come out of the oven. Spare yourself some heartache and let them cool on the cookie sheet. When cool, transfer them toâ€¦your mouth.

Aunt Velma’s Shortbread

March 20, 1988 Kristen

1 C. Butter
1/2 C. Icing Sugar
2 1/2 C. all purpose Flour, sifted

Preheat oven to 350FÃ¸. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2″ thickness. Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350FÃ¸ till brown on edges.

Aunt Velma’s Crunch Jumbo Cookies

March 19, 1988 Kristen

1 C. Sugar
1/2 C. Oleo
1 1/4 C. sifted Flour
2 C. Rice Crispie Cereal
1 C. Chocolate Chips
1/4 tsp. Salt
1/2 tsp. Baking Soda
1 Egg
1 tsp. Vanilla

??? Bake at 350 degrees. Flatten. ??? I assume mix all together. Bake how? Drop like batter in X amount???

Oatmeal Raisin Cookies

March 7, 1988 Kristen

Gram: â€œGood Lolaâ€

Cream 1 C. shortening, 1 C. sugar, and 3 eggs. Add 1 C. cooked raisins, squeezed dry, 1 C. quick oats, 1 C. nuts, 7 T. raisins juice, 3 C. flour, Â½ tsp. baking soda, Â½ tsp. cinnamon, Â½ tsp. nutmeg and Â½ tsp. salt. Bake at 350 for 12-15 minutes.

Mom’s No Bake Cookies

March 6, 1988 Kristen

2 C. Sugar
3 T. Cocoa
1/2 C. Milk
1 stick Margarine
1/2 tsp. Salt
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Over medium heat, melt margarine, sugar, milk, salt and cocoa. Heat to a rolling boil and cook over medium/medium high burner exactly one minute (under or over cooking will affect the texture of the final cookie, causing it to be chalky or to fail to set up). Remove from heat; add vanilla and peanut butter, stirring until melted. Stir in oats until well mixed. Drop by tablespoonfuls onto waxed paper.

Jam Tarts from Finland (Joulutortuttu)

March 3, 1988 Kristen

1 cup butter, soft
1/2 teaspoon salt
1 egg yolk
8 oz. cream cheese
2 cups all-purpose flour
2 tablespoons heavy cream
1 cup apricot jam
powdered sugar

Place first 6 ingredients in a large bowl and use your hands to mix together. Wrap in plastic and chill for 2â€“3 hours. Preheat oven to 350Â°F. Roll the dough out in flour until thin, and cut into 3â€ squares. Place 1 teaspoon of jam in every square. Cut 1 slit in every corner. Pull down alternate corners of the square. Place on a baking tray covered with parchment paper.Â Bake until golden, about 12â€“13 minutes. Cool on a wire rack. Dust with powdered sugar.

Doris’ Chocolate Oatmeal Cookies

February 11, 1988 Kristen

1 C. Flour, measured after sifting
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Rolled Oats
1/2 C. Shortening
1 C. light Brown Sugar
1 Egg, well beaten
2 ounces unsweetened Chocolate, melted
1 tsp. Vanilla
1 C. moist Shredded Coconut

Add baking soda, baking powder and salt to sifted flour and sift again. Stir in rolled oats. In separate bowl, cream together shortening and sugar. Add egg and melted chocolate; mix until smooth. Stir in dry ingredients. Add vanilla and coconut, mix well. Drop by tablespoonfuls onto a greased baking sheet. Press down in grid pattern with back of fork. Bake at 325 degrees 12-15 minutes.

Cathy Tyner’s Unusual Sugar Cookies

February 10, 1988 Kristen

1/2 C. Powdered Sugar
1 C. Butter
1 Egg
1 tsp. Vanilla
1/2 tsp. Almond Extract
2 1/2 C. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Cream of Tartar
Granulated Sugar

Sift together all dry ingredients except granulated sugar. Mix all wet ingredients together, then add to flour mixture, stirring until well combined to form dough. Refrigerate at least 2 hours. When dough is chilled, heat oven to 350 degrees. Divide dough and roll portions into 3/16th inch thickness on lightly floured board. Cut into shapes and place on cookie sheet. Sprinkle with granulated sugar, or leave plain for decorating. Bake 7-8 minutes.

Gram’s Peanut Butter Cookies

February 1, 1988 Kristen

Cream 3/4 C. shortening, 1 C. Peanut Butter, 2 C. sugar, and 3 eggs. Add 2 C. Flour, 1/2 tsp. baking powder. Bake at 375 degrees for 8-12 minutes.

Pumpkin Cookies

January 25, 1988 Kristen

1 C. Shortening
1 C. Sugar
1 C. Pumpkin
1 tsp. Vanilla
2 C. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Cream together shortening, sugar and pumpkin. Sift together remaining ingredients and then add them to pumpkin mixture and stir until combined. Drop from teaspoon onto baking sheet and bake at 350 degrees for 15 minutes.

Frosting:
3 T. Butter
4 T. Milk
Â½ C. Brown Sugar
1 C. Powdered Sugar

Stir together butter, milk and brown sugar in a saucepan and bring to a boil. Cook at boil for 2 minutes; remove from heat and allow to cool. Stir in the powdered sugar and spread on cookies.

Gram’s Pecan Balls

January 3, 1988 Kristen

1/2 lb. Margarine
2 tsp. Vanilla
4 T. Sugar
2 C. Flour
2 C. Nuts

Cream margarine, sugar and vanilla; add flour and finely diced nuts. Roll into small balls. (Roll dough into a long rope about the diameter of a dime and slice into 1â€ pieces to easily make balls all the same size.) Place on cookie sheet and bake in middle of oven at 350 degrees about 15 minutes, until lightly browned. After cooling, place into paper bag with powdered sugar, shake to coat. Repeat.

Pink Peppermint Cookies

December 26, 1987 Kristen

1 C. butter
1/2 C. sugar
1 egg
12 drops red food coloring
3/4 tsp. peppermint extract
2 C. flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1 T. chocolate syrup

Cream 3/4 C. butter and sugar. Beat in egg with food coloring and peppermint extract. Combine 1 3/4 C. flour, baking soda, cream of tartar and salt. Stir into creamed mixture. Chill 2 hours. Meanwhile, combine remaining butter, flour and syrup. Spoon into pastry bag with small round tip. Shape pink dough into 3/4″ balls; place on baking sheets; flatten to 1-1/2″ dia.; pipe chocolate mixture on cookies in simple holiday designs like stars, snowflakes or trees. Bake at 375Âº for 5-7 minutes. For variety, garnish some of the cookies with crushed peppermint candy.

Campbell’s “Candy Cane” Christmas Cookies

December 18, 1987 Kristen

1/2 C. butter
1/2 C. shortening or butter
1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 C. powdered sugar
2 1/2 C. flour
1 tsp. salt
red food coloring
2 tsp. Peppermint Vanilla Bean Sugar

Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 tsp. dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.

Pistachio-Orange Cocktail Cookies

March 12, 1987 Kristen

1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
Â¾ C. (3 Â¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
Â¾ C. all-purpose flour
Â½ C. semolina flour
1 Â½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325Â° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-Â½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325Â° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about Â¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Keebler Soft Batch Cookies

March 2, 1987 Kristen

1 Pound Butter softened
2 Eggs
2 T. Molasses
2 Tsp. Vanilla extract
1/3 C. Water
1 1/2 C. Granulated sugar
1 1/2 C. Packed brown sugar
1 Tsp. Baking powder
1 1/2 Tsp. Baking soda
1 Tsp. Salt
5 C. All purpose flour
6 Ounce Semisweet Chocolate Chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.

Mexican Hot Chocolate Sables

February 13, 1987 Kristen

2 3/4 C. all-purpose flour
1/3 C. unsweetened cocoa powder (I used Scharffen Berger natural unsweetened)
1 T. espresso powder
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 C. granulated sugar
1 tsp. salt
1 tsp. vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
4 ounces bittersweet chocolate, finely chopped

Cookie Coating
1/4 C. granulated sugar
1 T. ground cinnamon
1/4 – 1/2 tsp. chili powder, to taste

Sift the flour, cocoa powder and espresso powder together in a medium bowl. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugar, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients in three additions. Mix only until the dry ingredients are incorporated. Mix in the chopped chocolate. Work the dough as little as possible for the best texture. Turn the dough out onto a smooth work surface and divide in half. Working with one half at a time, shape the dough into a log that is about 2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 3 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.) Mix together the sugar, cinnamon and chili powder coating and set aside. Center a rack in the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Working with a sharp, thin-bladed knife, slice the dough into 1/2-inch thick rounds. Gently submerge each dough round in the mixture of sugar, cinnamon and chili powder, turning over a few times until fully coated. Place cookies on prepared baking sheets, leaving an inch of space between them. Bake only one sheet at a time. Keep the second baking sheet of cookies in the refrigerator until ready to bake. Bake cookies for about 15 minutes, until slightly firm to the touch. Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, for about 5 minutes. Note: If the cookies spread a bit, and the edges look ragged, use the appropriate sized round cookie cutter to cut away the edges and even them out while still warm. Gently transfer the cookies to a cooling rack and allow to cool completely. Repeat with the second sheet of cookies. Baked cookies will stay fresh in an airtight container for 2-3 days.

Ev’s Skorpas

January 30, 1987 Kristen

These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to a strong cup of coffee or cappuccino, which is of course the only way a true Swede would eat them.

1/2 C. (1/4 lb.) butter, cut into chunks, at room temperature
1 C. plus 2 T. sugar
2 large eggs
1 tsp. almond extract
3 C. all-purpose flour
1 T. ground cardamom (see note above)
2 tsp. baking powder
1/3 C. half-and-half
1 large egg white
1/4 C. slivered almonds

In a bowl, with a mixer on medium speed, beat butter and 1 C. sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level. Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 T. sugar. Bake in a 350Â° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes. With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325Â° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.

Bien Cuit Shortbread

April 12, 1986 Kristen

Bien Cuit Shortbread

302 grams unsalted butter

93 grams confectioners’ sugar

3.5 grams kosher salt

302 grams all-purpose flour

1/8 cup regular or raw sugar, for sprinkling

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.