Baking Cookies Recipes

Lemon Lavender Butter Cookies

Lemon Lavender Cookies

Happy February! After the holiday madness at work and at home, I travelled for two weeks in January to London and Paris for sightseeing, to visit a friend, and to take a pastry course. Upon returning home, I jumped right back to work. I needed a break, I would spend my days off doing nothing at home, just relaxing. I forgot how nice it not to have plans besides work. I enjoy hermitting at home, pondering what I want to accomplish this year, I am such an introvert like that. Lemon Lavender Cookies

My first post of the year will be dedicated to the loveliest day, St. Valentine’s Day. I am sure many of you would already have plans by now, but who doesn’t love cookies? These cookies are very easy to make. My friend recently visited Maui and brought back some beautiful culinary lavender and lavender sugar from a farm . Lavender and lemon is classic flavour combination, perfect for Valentine’s Day. If you are not fond of the lavender flavour, you can simply omit it and make lemon cookies. Since I don’t like the taste and texture of royal icing for decoration, I’ve decided to play the colours and shapes of the dough. Please do experiment with different colours and shapes, have fun and give it LOVE!

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Lemon Lavender Butter Cookies

Ingredients

  • 1 cup / 1/2 lb Unsalted Butter, softened
  • 1 cup / 4-1/2 oz Icing Sugar, sifted after measuring
  • 1 tsp. Vanilla Extract
  • 2-1/2 cup/10.5 oz All-purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Dried Lavender (culinary grade), crushed and very finely chopped
  • 2 tsp Lemon Zest (about half of a lemon)
  • Lavender Sugar for the tops (optional)
  • Violet or food colouring of your choice (optional)

Method

  1. Cream the butter and sugar together with a mixer or a wooden spoon until well blended. Add the vanilla extract, lavender, and lemon zest. Sift the flour with the salt; gradually add the flour to the butter mixer until you have a firm but silky dough that does not stick to you hands. If necessary, add more flour at a time until you've reached the right consistency. Take about 1/4 of the dough and colour to your liking. Shape the doughs into a disk, wrap and chill it for at least one hour before rolling and shaping.
  2. To cut out small round shapes, you can use the tip of a plain piping tip. If you have any fondant plungers, you can use them to cut out small shapes.
  3. Position the racks upper and lower thirds of the oven and preheat to 325 F. Divide the white dough and roll each half between two sheets of wax or parchment paper to about 1/4 inch thick. Lightly dust the dough with flour and cut with cookie cutters. Place the cookies two inches apart on a parchment-lined cookie sheet. Roll the coloured dough and cut out shapes to decorate or combine with the white cookies. Re-roll the scraps and cut more shapes, if the dough is too soft, chill in the fridge for 10 minutes before rolling again. Repeat rolling and shaping with the second half of the dough. Sprinkle the lavender sugar on the tops of the cookies before baking.
  4. Bake the cookies until they turn just light brown around the edges, about 15-20 minutes. Remove the sheet and cool on a wire rack.
  5. *Note: Since there is colour in the cookies, avoid browning them too dark to keep the vibrancy of the colour.

Notes

When buying lavender, be sure to get the culinary grade lavender (not cosmetic) that has not been treated with chemicals. Avoid adding too much lavender otherwise it will taste too much like lavender scented soap.

Recipe adapted from Fine Cooking Cookies: 200 favorite recipes for cookies, brownies, bars & more, 2011 by The Taunton Press.

http://yummyworkshop.com/2015/02/12/lemon-lavender-butter-cookies/

Lemon Lavender Cookies

Have a Lovely Valentine’s Day !

m4s0n501
Baking Recipes

Miso Sesame Shortbread Cookies

Miso Shortbread So…I’ve decided to post another cookie recipe. This time it is going to be a short one, I just thought it would interesting to post this one just for fun. The recipe is a good balance between sweet, savoury, and even a bit of umami. I was coming up with some ideas for holiday cookies when this idea suddenly hit me: miso shortbread. For an Asian flair, I’ve even added some toasted sesame seeds to add more flavour, and the result was great. Sprinkling the tops with sugar also added an extra crunch. This is a very easy recipe to prepare, and…different, so don’t expect the taste of a typical shortbread cookie. Enjoy!

Miso Sesame Shortbread Cookies

Yield: Makes about 15 4cm square cookies.

Ingredients

  • Miso Shortbread
  • 180g Unsalted Butter, room temperature
  • 120g Icing Sugar
  • 2 tbsp White Miso Paste
  • 1 tsp Vanilla Extract
  • 280g Cake and Pastry Flour
  • 60g Almond Flour
  • Topping
  • Granulated Sugar
  • Toasted Black Sesame Seeds

Method

  1. In a medium bowl, beat butter, icing sugar, miso paste, and vanilla extract until well incorporated.
  2. Add in flour and almond flour. Mix with a wooden spoon or spatula until a dough forms, do not overmix.
  3. Wrap in plastic and chill for at least 60 minutes.
  4. Before rolling out cookies, preheat oven tot 350F / 180 C.
  5. On a lightly floured surface, roll dough to about 8 - 10mm thick. Cut out shapes you like with a cookie cutter.
  6. Arrange cookies on a parchment lined cookie sheet, sprinkle generously with sugar and sesame seeds.
  7. Bake for 20 - 30 minutes.
http://yummyworkshop.com/2014/12/21/miso-sesame-shortbread-cookies/

Miso Shortbread

Baking Cookies Recipes

Salted Chocolate Shortbread Wreaths with Hazelnuts

ChocoateShortbreadWreath

Another cookie recipe for the holidays! This recipe was inspired by Bon Apetit’s holiday issue cover, which features Craftsman and Wolve’s lavender shortbread wreaths. The wreaths are such beauties with the colourful candied flowers placed on the icing of each cookie. I concieved of this idea while trying to figure out a chocolate cookie recipe for my annual holiday baking ritual.

ChocoateShortbreadWreath2

I tested several shortbread recipes before settling for this one for the balance of its crumbly texture and the shapes held up nicely during baking. I made some candied crushed hazelnuts for topping off these cookies because I like their crunchy texure, but if you prefer just toasted hazelnuts, you can omit the candying step for a simpler version of the recipe. This cookie is perfect for those who like dark chocolate as the shortbread is already quite chocolatey. Topped with 80% dark chocolate, sprinkled with sea salt it is decadent yet not too sweet even for those who don’t have a sweet tooth. I love the shape of these cookies as they are so festive, and they definitely make great gifts!

Dipping

Salted Chocolate Shortbread Wreaths with Hazelnuts

Serving Size: Makes about 24 2.5 inch / 6.5 cm wreath cookies.

Ingredients

    Chocolate Shortbread
  • 227g (1 cup) Unsalted Butter, cold and cut into 1/2 inch cubes
  • 1/2 tsp. Fine Sea Salt
  • 100g (1/2 cup) Sugar
  • 285g (2-1/2 cup) All Purpose Flour
  • 60g (1/2 cup) Dutch Processed Cocoa Powder
  • Dark Chocolate Glaze
  • 180g Bitter-Sweet OR Semi-Sweet Chocolate (good quality, broken into pieces)
  • 60g Unsalted Butter
  • Garnish
  • Toasted Hazelnuts, about 90g OR Candied Hazelnuts (see recipe below)
  • Fine Sea Salt
  • Silver Candies, if desired
  • Candied Hazelnuts
  • 90g Hazelnuts, crushed or roughly chopped
  • 15g Egg White
  • 15g Sugar
  • 15g Brown Sugar

Method

    Chocolate Shortbread
  1. In a medium bowl, sift together flour and cocoa powder.
  2. In stand mixer bowl fitted with the paddle attachment (or a large mixing bowl with an electric mixer) beat butter, sugar, and salt on low speed until the butter and sugar combine, but not yet fluffy, about 1-2 minutes. Add flour and cocoa powder and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes, do not overmix!
  3. Divide the dough into two equal portions, shape into disks, wrap in plastic and refrigerate for at least 30 minutes before rolling.
  4. On a lightly floured surface, roll the dough to about 1/4 inch thick, try to roll the dough to a uniform thickness to ensure even baking.
  5. Cut the dough in to the shapes you like. I used a 2.5 inch / 6.5 cm and a smaller 1 inch / 2.5 cm round scalloped cutter to create the wreaths for the cookies. Feel free to experiment with the shapes, just keep in mind that the baking times will depend on the size of the cookies. Press together scraps and roll again for more cookies. If the dough becomes too soft and sticky, refrigerate briefly. Arrange the cookies on a parchment lined cookie sheet and chill in refrigerator for at least 20 minutes.
  6. Position racks in the upper and lower thirds of the oven, heat oven to 300F / 150C, bake the cookies for about 30-35 minutes. Let cool completely before glazing.
  7. Dark Chocolate Glaze
  8. Melt chocolate and butter in a small bowl over a pot of simmering water or in the microwave oven. It should be a drizzling consistency.
  9. Candied Hazelnuts
  10. Preheat oven to 300F / 150F.
  11. In a small bowl, whip egg whites until slightly frothy. Toss in nuts to coat evenly, fold in the two sugars and mix until sugars have coated the nuts.
  12. Transfer the nuts on to a parchment lined cookie sheet in a single layer, distributing evenly.
  13. Bake for about 20-25 minutes, depending on how brown to want them to be. Cool before using.
  14. Assembly
  15. Have cookies lined up, and garnishes ready.
  16. Make glaze, and while glaze is warm, carefully dip the tops of the cookies in the glaze, lightly scrape off and excess on the rim of the bowl. Dip 2-3 at a time, garnish the tops sea salt, hazelnuts, and silver candies.
  17. Continue with the rest of the cookies, let the glaze set, and serve!

Notes

Shortbread cookies recipe adapted from Fine Cooking Cookies: 200 favorite recipes for cookies, brownies, bars & more, 2011 by The Taunton Press.

http://yummyworkshop.com/2014/12/20/salted-chocolate-shortbread-wreaths/

ChocoateShortbreadWreath3

 Happy baking! I wish everyone a fun and safe holiday!

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