Foodie Friday - Uncle Jim's Shortbread

Growing up, I spent a lot of time with my Aunt, Uncle, and cousins. (I have mentioned my cousins in earlier posts. They create beautiful sweaters and more; "Cherry Belle Designs." Check out their latest creations.) It wasn't until recently that I learned Uncle Jim's favorite cookie is shortbread. Wonder why I never knew that ... probably we were busy being "kids" and not paying much attention to what the "grown-ups" liked. I now call this recipe "Uncle Jim's Shortbread." I wish we didn't live over 900 miles apart, so I could share these cookies with him more often. 

Classic Shortbread*

1/2 C butter; at room temperature

1/3 C powdered sugar

1/4 t vanilla

1 C flour

Use the back of a wooden spoon to cream the butter until it's light and fluffy. Blend in sugar and then add vanilla. Work in the flour and knead, just a bit, until the dough is smooth. 

Press, firmly, into a well greased "Brown Bag" shortbread mold or an 8 1/2 inch pie plate. Using a fork dot the top of shortbread with tiny holes.  

 Bake at 325 degrees for 27 - 30 minutes or until lightly browned. (Original recipe calls for baking 30 -35 minutes ... so other ovens may require that longer baking time. Cookie should be browned all the way to the center or the center will not be done and it will stick to the pan.) 

 Cool on a rack for about 10 minutes before loosening the edges with a knife. Then I lay a cutting board on top of the pan and invert it. (Test the pan first to see if it is still hot. You may need to use potholders.) Hopefully your cookie will come out with ease. If not, set the board on the counter and gently tap the bottom of the pan. Cut the shortbread while it's still warm. 

I usually double this recipe, because it gets nibbled up pretty fast in our house. Also, it freezes well. 

*recipe from: "Brown Bag Cookie Art Shortbread Book"

Happy Baking

~Michele

Macro Monday

Any idea what this might be?

Here is another hint.

One more.

Yep, it is a plate of chocolate cookies! 

Or, more accurately, a plate of chocolate shortbread and they're wonderful! We very much recommend this recipe shared below (we usually double it, however). One suggestion based on our chocolate snob-ness. I am NOT a fan of dutch process cocoa (cocoa processed with alkali). Use real/whole cocoa and the taste is far superior!

Enjoy,
Andy

• 3/4 cup butter
• 3/4 cup sugar (I like caster in these)
• 1 egg
• 1 tsp vanilla
• 1 and 1/2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp salt

Combine butter and sugar in mixing bowl. Beat at medium until creamy. Add egg and vanilla and continue beating until well mixed. Reduce to low speed and add flour, cocoa and salt. Stop when well mixed.

Shape dough into an 8 inch long or so, square-ish log with about 1.5 inch sides. Wrap in plastic food wrap and refrigerate until firm; 2 hours or overnight. 

Preheat oven to 325 degrees. Slice into 1/8 to 1/4 inch slices and place on a cookie sheet about 1 inch apart. Bake for 5 to 6 minutes or until set. Because they are so dark and bake quickly, it is easy to burn them; watch them close!

Chocolate Mudslide Cookies

Chocolate Mudslide Cookies

• 6 ounces unsweetened chocolate
• 16 ounces bittersweet chocolate
• 6 T butter
• 2 1/4 C sugar
• 5 eggs
• 1/2 C plus 3 T flour
• 1 T baking powder
• pinch of salt
• 1 t vanilla
• 16 ounces bittersweet chocolate, chopped
• 1 1/4 C dried cherries (optional)

In the microwave or a double boiler melt the unsweetened chocolate and bittersweet chocolate together and set aside. (If using the microwave stir chocolate often to make sure it does not burn.)

Mix butter and sugar in a bowl till light and fluffy. Add eggs, one at a time, mixing well after each addition. Add flour, baking soda and salt and mix gently, just until combined. Fold in melted chocolate. Stir in chopped chocolate and dried cherries.

Use a large cookie scoop (a heaping tablespoon) to drop cookies onto a greased or parchment paper lined cookie sheet. Bake at 350 degrees for about 7 -8 minutes. Yield: about 40 small cookies

Notes: This dough becomes hard and crumbly very quickly, so you need to work fast. Next time I think I would line several cookie sheets, scoop all the cookies first and then start the baking. These are very rich and best if not over baked, so they remain moist and chewy.

Adapted from: Jacques' Chocolate Mudslide Cookies

Peanut Butter Cookies

Peanut Butter Cookies

1 1/4 C flour

1/2 t baking soda

1/2 t salt

1/2 C butter; softened

1/2 muscovado dark brown sugar; not packed

1/3 C white sugar

1 egg

1 t vanilla

1/2 C natural peanut butter

Preheat oven to 350. In a large bowl cream the butter and sugars. Beat in egg. Add vanilla and peanut butter; beat well. Combine flour, soda and salt; gently stir into creamed mixture.

Drop by rolled tablespoons onto ungreased baking sheet. Use a fork dipped in sugar to press down cookies in a crisscross pattern . Bake for 7-8 minutes, until the edges just begin to brown.

Yield: 3 1/2 dozen

Gingerbread Spritz

1 C butter

1/2 C molasses

1/4 C brown sugar

1 egg

1 t vanilla

2 3/4 C flour

1/2 t baking powder

1/2 t nutmeg

1/2 t cinnamon

1/4 t salt

1/4 t cloves

1/4 t ginger

In a large bowl mix butter, molasses and brown sugar until completely combined. Add egg and vanilla; beat well.

In another bowl combine remaining ingredients and add to creamed mixture. Stir until thoroughly mixed.

Preheat oven to 400 degrees F. Press cookies onto ungreased cookie sheet, and sprinkle with decorative sugar if desired. Bake for 7 - 8 minutes or until set but not brown.

Makes about 8 dozen small cookies