#and my favorite dessert is rosemary shortbread
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Very silly question but may I ask for the favorite dessert and/or ice cream flavor for your ma mere characters?
Hehe I love thinking about food so this is also a good question. I don't think everyone would be partial to ice cream so I'll opt for desserts for the main (ish) crew
Eine - Sachertorte, a sponge cake with chocolate, almonds, and apricots. (Despite how serious they are Eine has a fairly sizeable sweet tooth, it's efficient bribery if you want them to do something)
Vanderpuyre - Russian Rugelach. Twists of cream cheese dough with sweet fillings. could be, nuts, chocolate, raisins, marzipan, poppy seeds or cinnamon. Van was raised in a fairly wealthy estate so there's no doubt he would have eaten everything rich, sweet, and expensive under the sun. But these are incredibly easy to make and would probably be something quick for a young boy to ask for while bothering the cook on a visit to the kitchens.
Cal - Cinnamon apple crisp (he would top it with vanilla ice cream)
Gil - Raspberry cream cheese coffee cake, probably with a spiced tea
D'ivry - Cornbread muffin. Probably with butter. Or maybe it would be butter with a side of Cornbread?
Toulouse - Milk cake with blueberries and peaches. Light and only a little sweet
Delacroix - A kind of fruit parfait most likely, maybe they'd be in a jelly or with whipped sweet cream
Cedrus - After a big meal he'd be more likely to have a sweet coffee and just sit around but I guess. Pudding.
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New plated dessert class means I introduce my students to a new menu! I like starting this class with a tasting the students get to sit and experience because it gives them a better idea of what the objectives and the concepts for the semester are (and I get to perform so it’s fun for me).
The menu is a summer theme:
1. Calissons façon Mille Feuille
A Mille Feuille with the flavor of one of my favorite French candies - brûléed puff pastry, almond mousse, melon confit, orange marmalade, toasted almonds, pickled melon rind, candied orange peel, freeze dried crispy tangerines, and cantaloupe ice cream.
2: Iztuzu Beach, 19:44
A double layered black tahini mousse and salted lemon mousse with a preserved lemon curd center and black lemon shortbread, black sesame and apricot compote, black tahini crunch, and fresh lemon.
3: Kunsei
A sundae - rosemary and lapsang souchong sorbet, toasted and puffed rice with rosemary oil, spicy strawberries fresh and roasted with lapsang souchong, balsamic vinegar, and pink peppercorns, fresh grapefruit, grilled and marinated aloe, whipped genmaicha rice pudding, smoked sea salt, and a sauce made with the roasting liquid.
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Recipe Roundup in Review
In years past, I posted a two-month series of recipes suitable for the autumn season, which everyone seemed to enjoy very much. I’ve been too busy this year to make up a new queue, so I thought I’d compile a big long list of links for anyone who’s looking for recipe ideas this fall.
Update: I’ve posted more recipes since the original roundup and I’ve added those additional links to the list below. I’ve also done my best to mark which ones are vegetarian (🌿) or could be easily altered to be so. (Some could also be altered for a vegan diet using egg, milk, or butter substitutes.) Recipes which may include alcohol as an ingredient are also marked (🍷).
Some are fall-themed, others are for more wintry occasions. But all are designed to make the most of the season and keep our hearts and bellies full as we face the coming cold. Enjoy!
Appetizers, Sides, & Snacks
A Pair of Stuffing Recipes 🌿
Asparagus Salad 🌿
Baked Apples 🌿
Beets with Cloves and Cinnamon 🌿
Bree's Cheddar-Garlic Mashed Potatoes 🌿
Bree's Homemade Colcannon 🌿
Carrot Fritters 🌿
Cheese & Bacon Pinwheels
Cheese Toasties 🌿
Cranberry-Orange Sauce 🌿
Fish Cakes
Irish Stout Apple Fritters 🌿🍷
Oatmeal & Potato Bread 🌿
Parsnip & Apples 🌿
Pumpkin Seeds 🌿
Sprouts au Gratin 🌿
Soups
Butternut Squash and Pear Pottage 🌿
Cheese Soup & Dumplings 🌿
Chestnut Soup 🌿
Garlic Soup 🌿
Gingered Pumpkin Soup with Molasses Cream 🌿
King's Arms Tavern Cream of Peanut Soup 🌿
Mashed Potato Soup 🌿
Mushroom Soup 🌿
Entrees
Acorn Squash with Cinnamon and Honey 🌿
Bree's Baked Ziti
Bree's Crockpot/One-pot Chili 🍷
Bree's Fried Chicken Parmesan
Bree's Honey Baked Salmon
Bree's Poppy Seed Chicken Casserole 🍷
Bree's Roast Chicken with Apples and Potatoes 🍷
Bree's Sesame Ginger Chicken
Bree's Turkey Hash Casserole
Dill-Crusted Salmon
Irish Stew 🍷
Meat Patties in Crust
Michaelmas Goose with Sage & Onion Stuffing 🍷
Pan Haggerty
Pumpkin Plenty 🌿
Roast Pork Tenderloin with Orange & Onion Sauce
Rosemary-Orange Beef
Savory Yuletide Pie 🌿
Spiced Pot Roast 🍷
Stuffed Acorn Squash 🌿
Stuffed Braised Beef
Surry Sausage, Squash, & Apple Bake with Savory Streusel Topping
Xanodrian Beef Stew 🍷
Welsh Potato Pie 🌿
Welsh Trout in Bacon
Baked Goods
Applesauce Buttermilk Biscuits 🌿
Barm Brack 🌿
Beer-Bacon-Onion Muffins
Caerphilly Scones 🌿
Christiana Campbell's Tavern Sweet Potato Muffins 🌿
Drop Scones 🌿
Gingered Pumpkin Muffins 🌿
King's Arms Tavern Apple Cheddar Muffins 🌿
Tea Table Goodies
Apple & Potato Cake 🌿
Apple Raisin Cider Teabread 🌿
Bree's Cranberry Pumpkin Bread 🌿
Faerie Cakes 🌿
Irish Apple Cake 🌿
Irish Apple Teabread 🌿
Irish Whiskey Cake 🌿🍷
Isle of Wight Farmhouse Cake
Marmalade Loaf 🌿
Porter Cake 🌿🍷
Seed Cake 🌿
Shortbread 🌿
Welsh Crumpets 🌿
Desserts
Apple Fritters 🌿
Baked Apples 🌿
Bramble Dessert 🌿
Bree's Easy-Peasy Molten Chocolate Cake 🌿
Bree's Semi-Sweet Chocolate Pumpkin Bundt Cake with Chocolate Liquer Glaze 🌿🍷
Chranachan 🌿
Christmas Plum Pudding
Beverages, Jams, and Sauces
Eggnog 🍷
Hot Buttered Rum 🌿🍷
Mulled Cider 🌿🍷
Samhain Wine Cup 🌿🍷
Wassail 🌿🍷
Blackberry & Apple Jam 🌿
Irish Whiskey Marmalade 🌿🍷
Bree's Dad's Sauce Recipes 🍷
Delectable Dressings 🌿
Sources
Celtic Folklore Cooking (Asala)
A Kitchen Witch’s Cookbook (Telesco)
A Witch’s Brew (Telesco)
Kitchen WItch’s Guide to Brews and Potions (Telesco)
The Kitchen Witch (Soraya)
Witch in the Kitchen (Johnson)
The Colonial Williamsburg Tavern Cookbook (Gonzalez)
Favorite Meals from Williamsburg (Turgeon)
Holiday Fare: Favorite Williamsburg Meals (Gonzalez)
The Very Best of Irish Traditional Cooking (Lennon and Campbell)
An Irish Country Cookbook (Taylor)
And of course, a selection of family recipes, shared with all of you for the joy of the season.
Happy Cooking!
#cooking#recipes#Autumn Recipe Roundup#Samhain#autumn#autumn recipes#food#kitchen witchery#food magic
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The Yule and Winter Solstice Menu: Recipes for the Winter Holidays
The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.
At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!
Main Courses
The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.
· Chicken and Dumplings with Mushrooms
· Coq au Vin
· Cranberry Hazelnut Turkey Wellington
· Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce
· Herb-Crusted Roast Beef with Horseradish
· Mushroom Wellington
· New England Lamb Bake
· Old-Fashioned Honey Glazed Ham
· Perfect Turkey Recipe
· Pomegranate and Fennel Chicken
· Pork Schnitzel with Creamy Mushroom Sauce
· Roast Goose
· Simple Crock Pot Turkey Breast and Dressing
· Slow Cooker Pot Roast
· Spaghetti with Olive Oil, Garlic, and Anchovies
· Stuffed Cornish Hens with Cranberries and Apples
· Tourtiere: French-Canadian Meat Pie
Soups, Stews, and Chilis
There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.
· Creamy Spinach and Pear Soup with Pancetta
· Farro and White Bean Soup with Swiss Chard and Herb Oil
· Golden Turmeric Chickpea Chicken Soup
· Pasta e Fagioli with Escarole
· Parsnip Soup with Pears, Ginger, and Coconut
· Slow Cooker Winter Vegetable Soup with Split Red Lentils
· Sopa Azteca (Mexiccan Chicken Tortilla Soup)
· Swedish Meatball Soup
· Turkey and Butternut Squash Chili
· Winter Solstice Soup
· Winter Solstice Stew
· Winter White Soup
· Wintertime Braised Beef Stew
Salads
During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.
· Brussels Sprouts Salad with Apples and Walnuts
· Citrus Endive Salad
· Millet & Pumpkin Winter Salad
· Roasted Beet and Winter Squash Salad with Walnuts
· Roquefort Pear Salad
· Warm and Roasted Winter Salad Bowl
· Winter Chicory Salad with Kumquats and Date Dressing
· Winter Persimmon and Pomegranate Salad
· Winter Solstice Salad
Breads
There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.
· Ham and Cheese Quick Bread
· Holiday Rum Eggnog Bread
· Panettone (Italian Christmas Bread)
· Krendel (Russian Christmas Bread)
· Pecan Maple Loaf
· Savory Christmas Bread
· Savory Rosemary Goat Cheese Quick Bread
· Spiced Anjou Pear Bread
· St. Lucia Saffron Buns
· Stollen (German Christmas Bread)
Side Dishes
Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.
· Farro Risotto with Walnut Cream and Roasted Butternut Squash
· Glazed Parsley Carrots
· Macaroni and Cheese in Acorn Squash Bowls
· Parsnip Latkes with Horseradish and Dill
· Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese
· Potato and Parsnip Gratin
· Roasted Winter Squash with Kale Pipian
· Seared Radicchio and Roasted Beets
· Spicy Broccoli Rabe with Parmesan and Pine Nuts
· Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce
· Twice-Baked Cheddar Potato Casserole
· Winter Pastry Wreath
· Yorkshire Pudding
Desserts
Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.
· Buche de Noel
· Cardamom Orange Sugar Cookies
· Chocolate Pavlova with Spiced Pears and Butterscotch Sauce
· Christmas Pudding
· Christmas Rice Pudding
· Classic Yule Log
· Cranberry and Peppermint Honey Cake
· Cranberry Bliss Bars
· Cranberry Chestnut Cake
· Cuccia
· English Toffee
· Gingerbread Oatmeal Cream Pies
· Grand Fir Dark Nougat: Winter Solstice Sweets
· La Befana Cake
· Maple Pecan Shortbread
· Partridge in a Pear Tree Pie
· Pecan Pie Truffles
· Potato Chip Cookies
· Roasted Chesnut Cookies
· Salted Caramel Brownie Truffles
· Salted Dark Chocolate, Pecan, and Rosemary Bark
· Snickerdoodles
· Solstice Shortbread
· Sparkling Butter Toffee Cookies
· Spiced Brown Butter Linzer Cookies
· Spice Parsnip Cake
· Sugar Plum Cupcakes and Sugar Plums
· Swedish Ginger Thins
· Tiramisu Yule Log
· Vanilla Crème Brulee
· Vegan Gingerbread Man Donuts
· Walnut Cardamom Snowballs
· Winter Solstice Cake
· Winter Solstice Cake (Festive Carrot Coconut Cake)
· Winter Solstice Cookies
· Woodland Shortbread: Evergreen Biscuits Three Ways
Beverages
Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.
· Harry Potter’s Hot Butter Beer
· Hot Buttered Rum and Cider
· Hot Wassail (Non-Alcoholic)
· Mulled Wine
· Old-Fashioned Swedish Glogg
· Slow Cooker Gingerbread Latte
· Slow Cooker Mulled Wine
· Toffee Eggnog
· Tom and Jerry
· Vegan Eggnog
· White Chocolate Peppermint Mocktini
· Winter Sangria (Non-Alcoholic)
· Yule Tea
#yule#winter solstice#december#Happy Holidays#winter recipes#yule recipes#winter solstice recipes#season of the witch#winter witch#December recipes#holiday recipes#holiday menu
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15 Festive Cookies to Make and Take This Holiday Season
‘Tis the season!
What can I say, Rebecca Firth’s The Cookie Book and its stamped spiced brown butter muscovado sugar cookies have gotten me in the Christmas spirit. Here are 15 cookies to make and take this holiday season.
Happy Baking, Friends!
1. Classic Cream Cheese Cutouts: This is the recipe I make every year with my children. It’s easy and good, and I don’t stress about them coming out perfectly, because that’s not what Christmas is about, right?
2. Stamped Spiced Brown Butter Sugar Cookies with Maple Glaze: This cookie is my latest, favorite discovery. The cookies are as beautiful as they are delicious. This is not one I would recommend making with children as the process requires a little finesse.
3. Kristina’s Molasses Crinkles: My cousin Kristina makes the best cookies, and these are one of my favorites—sugar crusted, chewy on the inside, perfectly spiced.
4. Daley Toffee: A family recipe from a dear friend, this toffee is incredibly addictive. Great for gifting and having on hand around the holidays.
5. Dorie Greenspan’s Vanilla Bean Sablés: One of my absolute favorites. Sandy textured, nicely salted, perfectly sweet.
6. Molly Yeh’s Mandel Bread with Marzipan and Sea Salt, Two Ways: Great with morning coffee or afternoon espresso, love the flavor and texture lent by the almond paste in this dunking cookie.
7. Melissa Clark’s Rosemary Shortbread: Salty, sweet, buttery—this shortbread is addictive. The rosemary is subtle but so nice. This has been a favorite since Melissa Clark published the recipe in The Times many years ago.
8. Brown Sugar Shortbread: When you need a three-ingredient cookie to make ASAP… look no further.
9. Rum Balls: so pretty, so easy, so delicious. This is an old-fashioned recipe made with crushed vanilla wafers and confectioner’s sugar. These are a great one to have on hand around the holidays.
10. Grand Marnier Chocolate Truffles: Rich and boozy, another great “ball” to have on hand around the holidays. They can be made ahead and stashed in the fridge—break them out when guests arrive unexpected or when you can’t find time to make dessert. So good.
11. Lemon-Coconut Date Balls: Not a traditional holiday truffle, but these chewy bites are delicious nonetheless and the perfect gift for any health-minded friend. You’ll need coconut manna (not the same as coconut oil) for these.
12. Canal House Thin and Crispy Chocolate Chip Cookies: Chocolate chip cookies also are not traditional for the holidays, but who doesn’t love a chocolate chip cookie? These are thin and chewy and come from the lovely ladies of the Canal House.
13. Soft and Chewy Chocolate Chip Cookies: Santa’s favorite.
14. Double Chocolate Espresso Cookies: An adaptation of the soft and chewy chocolate chip cookie above with the addition of espresso and with some of the flour replaced by cocoa. Nice with coffee or milk.
15. Peter Meehan’s favorite: AK Cookies Another non-traditional Christmas cookie, but a crowdpleaser nonetheless.
Posted By: alexandra · In: Baking, Christmas, Cookies, Desserts, Fall, Holidays, I need a Cookie, winter
Source: https://alexandracooks.com/2018/12/06/15-festive-cookies-to-make-and-take-this-holiday-season/
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locally foraged
*Be warned. Lots of mouthwatering food pics ahead.
Hey hey friends! How’s the week treating ya? I hope you’re having a good one so far. I’m teaching barre and spin tonight, voting this afternoon, making soup in the Instant Pot, and looking forward to girls’ night this week. I’d love to hear what you’re up to.
For today, I thought we could talk about my brother Kyle’s amaaaaazing food, and two events I recently was able to attend. A couple of weeks ago, Kyle was the guest chef for the Casino del Sol PY Steakhouse “Dinner with Chefs and Celebs” series. He created a 3-course menu for the evening and the event was completely sold out.
Nana was my date, and we had the best time drinking wine and enjoying the incredible food.
Here’s the menu:
The first course reminded me of something from Chef’s Table: different types of *bacon* hanging by tiny wooden clothespins.
(Photo by Off Kilter Photos)
The bread was from Barrio Bread (my fave!) and we thoroughly enjoyed dipping it into the various sauces and combining with different protein bites. My favorite “bacon” was the mushroom with a bit of bread and handcrafted jam.
The second course was the best duck I’ve ever had. It sat atop a mound of truffled squash, with foraged mushrooms, and a savory reduction. Duck isn’t usually something I’ll order because sometimes it’s weird/greasy. This was perfectly cooked, well-seasoned, and tasted a thousand times better than chicken.
Dessert was the showstopper: a duck fat doughnut with huckleberry glaze and Monsoon chocolate. Nana and I agreed that we wanted to order a dozen each weekend.
(Photo by Off Kilter Photos)
After we were fully wined and dined, we chatted with Meg and Kyle for a while, and then headed into the casino to lose money haha.
(Pleated skirt is here)
That same week, Kyle also participated in the first Tucson Foodie The Art of Plating competition. Many of the well-known chefs in town participated, and they each had a station where they created a dish for the judges, and mini tasting plates for all of the guests.
Madre and I walked around tasting the dishes from each chef. (We were biased, of course, but even so, Kyle totally should have won.)
The venue was also really unique. It was held at Copenhagen Imports, which has a ton of furniture and beautiful home pieces. It was cool because there was swanky seating and tables everywhere, but then at the same time, you’re like, “I’m drinking wine on a super expensive couch I don’t own.”
Kyle’s dish was a smoked hamachi crudo with Mt. Lemmon apples he picked himself, forward wood sorrel, local peppers and ginger-beet mist.
The winning plate was created by one of Kyle’s good friends, Ryan Clark. I don’t remember what it was exactly but I know it was a beet shortbread with coconut sorbet and rosemary cotton candy. (The cotton candy was LIFE.)
I’m super proud of buddy, and I feel so fortunate that I’m in Tucson right now to hang out with the fam and all of my brothers, and get to see all of the things they’re accomplishing. I felt bummed when we were living in San Diego and Georgia and I’d see all of Kyle’s food pics and events online. I’m here now, and living it up.
(Wearing this dress with these booties <— sold out, but similar ones are here and here)
Do any of your siblings have unique jobs? Anything they’ve done that makes you super proud? Share the love in the comments’ section!
xo
Gina
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Buttery Lemon Shortbread Cookies with a Glaze
Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.
Buttery Lemon Shortbread Cookies with a Glaze
Warm summer days call for light and vibrant desserts that are both satisfying and refreshing. Classic shortbread cookies are a tried and true choice with their melt-in-your-mouth buttery texture. Now, by adding in the subtle lemon flavor and the sweet glaze, this classic cookie becomes perfectly bright. Calling these the best cookies ever would not be an overstatement. They are heavenly!
Lemon shortbread cookies are perfect for any occasion because of their soft and sweet buttery texture and their inspired lemon zip. Best of all these crowd-pleasing cookies are simple to make and the dough is easy to prepare ahead of time. Make a couple of batches at a time and freeze some of the dough until you are ready to bake them. You will be asked to make these over and over. So, go ahead and pre-heat that oven and see for yourself how perfect this cookie really is!
Shortbread Cookie Ingredients:
Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie. Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!
Butter: Binding agent and adds moist, smooth texture and flavor.
Powdered sugar: Adds sweetness
Flour: Helps thicken the cookie.
Salt: Just a pinch to bring out the flavors and balance the sweetness.
Baking powder: Leavening agent that helps the cookies rise.
Flour: All purpose flour is best for these cookies.
Glaze
Lemon juice: Whisk together with lemon zest and powdered sugar.
Powdered sugar: A bit of sweetness in the glaze
Lemon zest: This is where the lemon flavor really comes from. Zest in fine pieces and add more or less according to how lemony you want your glaze.
Homemade Cookie Recipe:
Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.
Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Tips for the Best Shortbread Cookie:
This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor. My pro tips will help you achieve the BEST cookie ever are easier than you think!
Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler. Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.
Storing Shortbread Cookies:
These cookies store very well and the dough can be made ahead too. Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!
Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies. Then place them in the refrigerator or freezer. If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together. The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them. Stack in layers with wax paper between each layer. They will stay fresh at room temperature for about a week.
More Shortbread Cookie Recipes:
Buttery Lemon Shortbread Cookies with a Glaze
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 24 Cookies
Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
To Make the Cookies:
2 cups butter softened
1 cup powdered sugar
zest of one lemon
juice of one lemon
4 cups flour
1/2 teaspoons salt
1/2 teaspoon baking powder
4 cups flour
To Make the Glaze:
3 Tablespoons lemon juice
1 cup powdered sugar
zest of one lemon
Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.
To Make the Glaze:
In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Nutrition Facts
Buttery Lemon Shortbread Cookies with a Glaze
Amount Per Serving
Calories 327 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g50%
Cholesterol 41mg14%
Sodium 185mg8%
Potassium 59mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 473IU9%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Buttery Lemon Shortbread Cookies with a Glaze
Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.
Buttery Lemon Shortbread Cookies with a Glaze
Warm summer days call for light and vibrant desserts that are both satisfying and refreshing. Classic shortbread cookies are a tried and true choice with their melt-in-your-mouth buttery texture. Now, by adding in the subtle lemon flavor and the sweet glaze, this classic cookie becomes perfectly bright. Calling these the best cookies ever would not be an overstatement. They are heavenly!
Lemon shortbread cookies are perfect for any occasion because of their soft and sweet buttery texture and their inspired lemon zip. Best of all these crowd-pleasing cookies are simple to make and the dough is easy to prepare ahead of time. Make a couple of batches at a time and freeze some of the dough until you are ready to bake them. You will be asked to make these over and over. So, go ahead and pre-heat that oven and see for yourself how perfect this cookie really is!
Shortbread Cookie Ingredients:
Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie. Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!
Butter: Binding agent and adds moist, smooth texture and flavor.
Powdered sugar: Adds sweetness
Flour: Helps thicken the cookie.
Salt: Just a pinch to bring out the flavors and balance the sweetness.
Baking powder: Leavening agent that helps the cookies rise.
Flour: All purpose flour is best for these cookies.
Glaze
Lemon juice: Whisk together with lemon zest and powdered sugar.
Powdered sugar: A bit of sweetness in the glaze
Lemon zest: This is where the lemon flavor really comes from. Zest in fine pieces and add more or less according to how lemony you want your glaze.
Homemade Cookie Recipe:
Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.
Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Tips for the Best Shortbread Cookie:
This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor. My pro tips will help you achieve the BEST cookie ever are easier than you think!
Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler. Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.
Storing Shortbread Cookies:
These cookies store very well and the dough can be made ahead too. Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!
Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies. Then place them in the refrigerator or freezer. If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together. The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them. Stack in layers with wax paper between each layer. They will stay fresh at room temperature for about a week.
More Shortbread Cookie Recipes:
Samoa Thumbprint Cookies
Chocolate Peppermint Dipped Shortbread Cookies
Almond Thumbprint Cookies
Chocolate Chip Shortbread Cookies
Twix Thumbprint Cookies
Print
Buttery Lemon Shortbread Cookies with a Glaze
Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
Course Dessert
Cuisine American
Keyword buttery lemon shortbread cookies, buttery shortbread cookies, buttery shortbread cookies with a glaze, lemon cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Calories 327kcal
Author Alyssa Rivers
Ingredients
To Make the Cookies:
2 cups butter softened
1 cup powdered sugar
zest of one lemon
juice of one lemon
4 cups flour
1/2 teaspoons salt
1/2 teaspoon baking powder
4 cups flour
To Make the Glaze:
3 Tablespoons lemon juice
1 cup powdered sugar
zest of one lemon
Instructions
Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.
To Make the Glaze:
In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Nutrition
Calories: 327kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 185mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
from The Recipe Critic https://ift.tt/3e3er05
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Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.
Buttery Lemon Shortbread Cookies with a Glaze
Warm summer days call for light and vibrant desserts that are both satisfying and refreshing. Classic shortbread cookies are a tried and true choice with their melt-in-your-mouth buttery texture. Now, by adding in the subtle lemon flavor and the sweet glaze, this classic cookie becomes perfectly bright. Calling these the best cookies ever would not be an overstatement. They are heavenly!
Lemon shortbread cookies are perfect for any occasion because of their soft and sweet buttery texture and their inspired lemon zip. Best of all these crowd-pleasing cookies are simple to make and the dough is easy to prepare ahead of time. Make a couple of batches at a time and freeze some of the dough until you are ready to bake them. You will be asked to make these over and over. So, go ahead and pre-heat that oven and see for yourself how perfect this cookie really is!
Shortbread Cookie Ingredients:
Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie. Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!
Butter: Binding agent and adds moist, smooth texture and flavor.
Powdered sugar: Adds sweetness
Flour: Helps thicken the cookie.
Salt: Just a pinch to bring out the flavors and balance the sweetness.
Baking powder: Leavening agent that helps the cookies rise.
Flour: All purpose flour is best for these cookies.
Glaze
Lemon juice: Whisk together with lemon zest and powdered sugar.
Powdered sugar: A bit of sweetness in the glaze
Lemon zest: This is where the lemon flavor really comes from. Zest in fine pieces and add more or less according to how lemony you want your glaze.
Homemade Cookie Recipe:
Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.
Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Tips for the Best Shortbread Cookie:
This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor. My pro tips will help you achieve the BEST cookie ever are easier than you think!
Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler. Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.
Storing Shortbread Cookies:
These cookies store very well and the dough can be made ahead too. Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!
Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies. Then place them in the refrigerator or freezer. If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together. The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them. Stack in layers with wax paper between each layer. They will stay fresh at room temperature for about a week.
More Shortbread Cookie Recipes:
Samoa Thumbprint Cookies
Chocolate Peppermint Dipped Shortbread Cookies
Almond Thumbprint Cookies
Chocolate Chip Shortbread Cookies
Twix Thumbprint Cookies
Print
Buttery Lemon Shortbread Cookies with a Glaze
Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
Course Dessert
Cuisine American
Keyword buttery lemon shortbread cookies, buttery shortbread cookies, buttery shortbread cookies with a glaze, lemon cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Calories 327kcal
Author Alyssa Rivers
Ingredients
To Make the Cookies:
2 cups butter softened
1 cup powdered sugar
zest of one lemon
juice of one lemon
4 cups flour
1/2 teaspoons salt
1/2 teaspoon baking powder
4 cups flour
To Make the Glaze:
3 Tablespoons lemon juice
1 cup powdered sugar
zest of one lemon
Instructions
Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.
To Make the Glaze:
In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Nutrition
Calories: 327kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 185mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
from The Recipe Critic https://ift.tt/3e3er05
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15 Festive Cookies to Make and Take This Holiday Season
‘Tis the season!
What can I say, Rebecca Firth’s The Cookie Book and its stamped spiced brown butter muscovado sugar cookies have gotten me in the Christmas spirit. Here are 15 cookies to make and take this holiday season.
Happy Baking, Friends!
1. Classic Cream Cheese Cutouts: This is the recipe I make every year with my children. It’s easy and good, and I don’t stress about them coming out perfectly, because that’s not what Christmas is about, right?
2. Stamped Spiced Brown Butter Sugar Cookies with Maple Glaze: This cookie is my latest, favorite discovery. The cookies are as beautiful as they are delicious. This is not one I would recommend making with children as the process requires a little finesse.
3. Kristina’s Molasses Crinkles: My cousin Kristina makes the best cookies, and these are one of my favorites—sugar crusted, chewy on the inside, perfectly spiced.
4. Daley Toffee: A family recipe from a dear friend, this toffee is incredibly addictive. Great for gifting and having on hand around the holidays.
5. Dorie Greenspan’s Vanilla Bean Sablés: One of my absolute favorites. Sandy textured, nicely salted, perfectly sweet.
6. Molly Yeh’s Mandel Bread with Marzipan and Sea Salt, Two Ways: Great with morning coffee or afternoon espresso, love the flavor and texture lent by the almond paste in this dunking cookie.
7. Melissa Clark’s Rosemary Shortbread: Salty, sweet, buttery—this shortbread is addictive. The rosemary is subtle but so nice. This has been a favorite since Melissa Clark published the recipe in The Times many years ago.
8. Brown Sugar Shortbread: When you need a three-ingredient cookie to make ASAP… look no further.
9. Rum Balls: so pretty, so easy, so delicious. This is an old-fashioned recipe made with crushed vanilla wafers and confectioner’s sugar. These are a great one to have on hand around the holidays.
10. Grand Marnier Chocolate Truffles: Rich and boozy, another great “ball” to have on hand around the holidays. They can be made ahead and stashed in the fridge—break them out when guests arrive unexpected or when you can’t find time to make dessert. So good.
11. Lemon-Coconut Date Balls: Not a traditional holiday truffle, but these chewy bites are delicious nonetheless and the perfect gift for any health-minded friend. You’ll need coconut manna (not the same as coconut oil) for these.
12. Canal House Thin and Crispy Chocolate Chip Cookies: Chocolate chip cookies also are not traditional for the holidays, but who doesn’t love a chocolate chip cookie? These are thin and chewy and come from the lovely ladies of the Canal House.
13. Soft and Chewy Chocolate Chip Cookies: Santa’s favorite.
14. Double Chocolate Espresso Cookies: An adaptation of the soft and chewy chocolate chip cookie above with the addition of espresso and with some of the flour replaced by cocoa. Nice with coffee or milk.
15. Peter Meehan’s favorite: AK Cookies Another non-traditional Christmas cookie, but a crowdpleaser nonetheless.
Posted By: alexandra · In: Baking, Christmas, Cookies, Desserts, Fall, Holidays, I need a Cookie, winter
Source: https://alexandracooks.com/2018/12/06/15-festive-cookies-to-make-and-take-this-holiday-season/
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New Post has been published on https://jmuo.com/the-best-cheap-eats-in-new-york-city/
The Best Cheap Eats in New York City
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[Photograph: Vicky Wasik]
We here at Serious Eats are always hungry. We’re also always on the lookout for great food that won’t break the bank. So we thought it would be a perfectly reasonable task to come up with a short roundup of our favorite cheap eats in New York City. Well, readers, we were wrong.
Perhaps unsurprisingly, our initial stab at a list was so expansive that it would’ve taken us years to write up and photograph—that’s what happens when you send a half dozen serious eaters out to eat wherever they happen to be over the course of a couple of months. To whittle it down, we decided to introduce some rules: First, we limited ourselves to dishes that cost between $10 and $15 (stay tuned for an under-$10 and an under-$5 list as well). Second, we excluded baked goods, desserts, and other sweets. And finally, we stipulated that each of the dishes had to be substantial enough to qualify as a meal.
After revisiting old haunts and checking out more recent additions to the restaurant scene over the last couple of months, we came up with 15 exceptional picks—delicious, affordable, destination-worthy meals from Brooklyn, Manhattan, and Queens.* And, though our finalists don’t encompass every cuisine available in New York City, you’ll find a huge range—good old American sliders, a richly savory Chinese noodle soup, a revelatory Mexican torta, and so much more.
* Sorry, Bronx and Staten Island residents: We also limited ourselves to the boroughs in which our staff members live—and we have a small staff. We promise to revisit some of our favorites in your ‘hoods and show you the appropriate love at a later time.
Of course, this list is by no means definitive. New York City is vast, and we’re well aware that there are phenomenal dishes we haven’t even tried that fall within this price range. We’re also confident, however, that whether you’re a tourist or a native, if you make it a goal to check off each item on this list, you’ll end up a very happy and satisfied eater with some new go-to restaurants under your belt (which may need a few new notches when all’s said and done). Here they are, in no particular order.
Grandma Chicken Mixian at Little Tong Noodle Shop
[Photograph: Vivian Kong]
You could argue that this list was drawn up with Little Tong in mind. In this pristine, minimalist space in the East Village, Chef Simone Tong offers six bowls of noodles, all priced at $15. For an even better deal, head there for a weekday lunch, when you’ll also have a choice of five small plates to kick things off—think ghost chicken, made with pickled red onions and fresh herbs, or Chinese broccoli salad with citrus soy and smoked egg yolk.
All of the bowls feature mixian—the slippery, tubular fermented rice flour noodles from Yunnan province—submerged in a variety of broths that are as stunning in their complexity as they are delicious. But my favorite is the Grandma Chicken Mixian: Tender and moist pieces of chicken confit, a tea-soaked egg, house-made pickles, and edible flowers lie atop the mixian, all of it submerged in a dark chicken broth flavored with black sesame chili oil. Every spoonful of soup is a thunderbolt of flavor—salty, sour, and just a little spicy. It may be the best bowl of chicken soup I’ve ever had in my life, and it’s certainly the most interesting. Sorry, Grandma Ida: Simone Tong has you beat.
Breakfast Frankie at Pondicheri
[Photograph: Vicky Wasik]
For a contemporary-Indian restaurant, Pondicheri is unusual. First of all, it’s open for breakfast, lunch, and dinner. Second, it doubles as a bakery, serving up treats infused with Indian spices, like masala cookies, turmeric shortbread spiced with cumin, and cardamom sponge cake shot through with heavy cream. If you can’t resist any of these, we understand. But we’re here to talk about the Breakfast Frankie, Houston-based chef-owner Anita Jaisinghani’s take on the popular Indian street food commonly filled with potatoes, meat, or vegetables.
Though nominally a breakfast wrap, this frankie comes with none of the tough exterior, rubbery egg, or indeterminate nuggets of protein endemic to wraps served in fast-casual concepts around the country. At the bright and airy NoMad restaurant, Ajna Jai (Jaisinghani’s daughter) scrambles two eggs and mixes in the house-made masala, a slow-cooked blend of diced fresh peppers, mustard seed, and celery seed. Jai adds cilantro chutney before finishing the eggs in the pan with spinach and gently placing them into a flaky sweet potato roti. A standard-order Breakfast Frankie will satisfy in the extreme, but meat lovers can also opt for the addition of the ground lamb keema, which is very savory and only mildly lamb-y in flavor.
Whole Pie at the Original Patsy’s
[Photograph: Vivian Kong]
Not all Patsy’s pizzerias are created equal. But the original Patsy’s, which opened in 1933, remains one of the best places in the city for a classic New York pie. There, you’ll find a sit-down restaurant/pizzeria, where you can order both standard Italian-American fare and the city’s best pizza bargain. For $12, you’ll get a perfect, smallish eight-slice plain pizza—thin-crusted, crispy yet pliant, with blackened edges, adorned with fresh mozzarella and simple crushed tomatoes in perfect proportions—made in an oven that looks like it hasn’t been replaced since the restaurant first opened. If you’re in a hurry, you can get the same pizza cut into six slices at the takeout window (more like a cubbyhole or a closet, really) next door, and you’ll save a quarter. You can use it to pay the meter. This is minimalist, old-school coal-fired-oven New York pizza, and you can’t find it anywhere else in the city at this price.
Dirty Shoyu Ramen at Ramen Shack
[Photograph: Vicky Wasik]
Shoyu ramen might just be the most classic form of the Japanese noodle dish, featuring a clear broth made from chicken (and sometimes pork) and dashi, flavored with soy sauce. While you can get a very good version of shoyu ramen at Keizo Shimamoto’s Ramen Shack in Long Island City, Queens, it’s his Dirty Shoyu Ramen that’s worth going out of your way to try. The clear chicken-and-dashi broth is spiked with a dark, inky tare, or flavor base, made from fried dried sardine heads and fried green onions, all blitzed up with soy sauce.
The result is totally unique, and the strong but by no means off-putting fish flavor is something of an anomaly in the current NYC ramen scene. Into the broth go Shimamoto’s noodles, made in house; they get topped off with tender rounds of braised and torched pork belly, blanched spinach, a sheet of nori, thinly sliced green onions, marinated bamboo, and a slice of the fish cake known as naruto. The city is blessed with all kinds of good ramen these days—Ivan Ramen’s two locations in Manhattan, Mu Ramen (also in Long Island City), and, of course, the legendary Jack Nakamura’s shop on the Lower East Side—but the Dirty Shoyu is one of the very best, and it’s also one of the cheapest. Even if you add one of their excellent marinated eggs, you’re still out only $15.
Meatball Sub at Frankies 457 Spuntino
[Photograph: Vicky Wasik]
Sometimes old standbys with long histories of serving quality food get lost in the never-ending New York City dining shuffle. And that means that a sandwich as good as the $12 Meatball Parmigiana from cozy Carroll Gardens restaurant Frankies 457 rarely gets its proper due. We’re changing that right now. Picture tender, lightly packed meatballs mixed with Pecorino Romano and studded with pine nuts and raisins; a generous ladle of tangy tomato sauce; and a blanket of melted cheese (you can get the recipe right here). The whole thing’s tucked into a split piece of Sullivan Street Bakery pizza bianca, a Roman-style flatbread topped with sea salt, olive oil, and fresh rosemary. When we ate here last, we left convinced that many sandwiches in this town would benefit from the pizza bianca treatment—it’s flavorful, delicious, and creates an ideal fillings-to-bread ratio.
Roast Pork Egg Foo Yong at La Dinastia
[Photograph: Niki Achitoff-Gray]
Roast pork egg foo yong is an old-school Cantonese-American gustatory pleasure from my childhood, when my parents would take us to the local Chinese restaurant every Sunday night. These disk-shaped omelettes, piled three to an order and filled with fried onions and roast pork, remain a fail-safe option at the old-school Cantonese-American restaurants left scattered throughout the city. They’re also a trademark of the few Cuban-Chinese restaurants left on the Upper West Side, which were opened by post-Castro Cuban-Chinese emigrés to the States.
Most orders of egg foo yong fill you up with a heavy dose of protein, saddling you with a bloated feeling and an increased cholesterol count as you leave the restaurant. But La Dinastia’s roast pork egg foo yong is light and remarkably fluffy, elevated by the omelette’s crispy burnished crust and the slices of fresh scallion that adorn it. When I asked how they accomplish this, my waiter said the chef makes it in a wok and knows what he’s doing. We recommend ordering it without the brown sauce, which is viscous and cloying—this egg foo yong is perfect on its own. The $14.75 price tag might seem like a lot, but the five eggs in every portion will feed two hungry people very well, and in terms of bites-per-dollar satisfaction, it’s undoubtedly a great deal.
Hummus Bowl at Dizengoff
[Photograph: Vicky Wasik]
For a long time, New York was adrift in a sea of decent but by no means transporting hummus. Then Philly uber-chef Michael Solomonov brought Dizengoff to Chelsea Market. There, he serves bowls of creamy, satiny, deeply flavored hummus, which come with pita, chopped salad, and pickles. The $10 classic bowl is excellent—much like in our hummus recipe, Solomonov soaks and cooks the chickpeas in water doctored with baking soda, which raises their pH level and promotes softening, and then whips them into a mousse-like consistency. But for a real meal, I recommend upgrading with one of the topping sets, like beets, apricots, and hazelnuts ($12); ground chicken, onion, and peas ($13); or a sabich-style bowl with hard-boiled egg, eggplant, and amba ($12).
I haven’t had a bad bowl yet, so you can go vegetarian or meaty, depending on how you roll. Just swirl your hummus together, mixing it with the good olive oil drizzled on top of it and whichever toppings you’ve chosen, and sop it all up with still-warm pita baked right on the premises. The crunchy Israeli pickles provide a little textural contrast and heat, and the small Israeli salad completes the virtuous meal. Or, if you’re more of a sandwich kind of person, order all of the above-mentioned ingredients and stuff them into a pita instead.
Pho Bac at Hanoi House
[Photograph: Vivian Kong]
Great pho starts with the care and love that go into making the broth. At Hanoi House, in the East Village, John Nguyen starts his savory, more-northern-than-southern-Vietnamese-style broth (according to Nguyen, northern-style broth is more subtly spiced and may seem saltier) by simmering shin, neck, and oxtail bones for 12 hours. They’re then joined by ginger and charred onion, along with fish sauce, rock sugar, and a toasted spice blend—coriander, fennel, star anise, clove, and cinnamon—and simmered for another four hours. For those of you following the bouncing broth at home, that’s 16 hours of cooking time. Right before serving the $15 bowl of pho, Nguyen adds blanched rice noodles, thin slices of long-braised brisket, raw filet mignon, and a garnish of fresh cilantro, scallion, and slivered onion. The result is a heady brew so full of flavor, it really doesn’t even need the pickled garlic and house-made hot sauce condiments (though they’re so damn delicious, you’d be remiss in skipping them altogether).
A Vegan Feast at Bunna Cafe
[Photograph: Niki Achitoff-Gray]
Bunna Cafe doesn’t just serve some of the best Ethiopian food in New York City; it does so at unbeatable prices. Unless you’re truly craving a particular dish, look past the wat (stew) à la carte and place an order for one of Bunna’s Feasts. At lunchtime, $13 will get you seven wat served over a sheet of injera, the tangy, spongy Ethiopian flatbread made from teff. (You’ll also get additional rolls of injera to scoop it all up.) For another two dollars, get a Feast for 2: eight wat, served in slightly larger portions. Come dinnertime, you can swing a Meal (five wat) for just $12, or upgrade to the Feast for $16; larger groups can enjoy Feasts for two or three, at similarly reasonable prices.
All the dishes at Bunna are vegan, but omnivores shouldn’t shy away: Servings are extremely generous, and there’s a hearty richness to be found in dishes like misir wot (tender red lentils in berbere sauce); enguday tibs (sautéed mushrooms with onion, ginger, and rosemary); and kedija selata (a cooling mix of kale and avocado, tossed with tomato and lime). If you’re lucky, you’ll also catch one of Bunna’s regular traditional Ethiopian coffee ceremonies, after which you can try a complimentary cup of the intensely dark, spiced brew.
Sliders at Shopsins
[Photograph: Niki Achitoff-Gray]
We’ve long appreciated the sliders at Shopsins (now located in the Essex Street Market on the Lower East Side), which Kenny Shopsin and his son Zach were making long before the slider boom hit New York. They come three to an order on mini Martin’s potato buns, each one a mound of perfectly cooked ground chuck, well seared on a flattop grill, with enough fat in the mixture to keep it moist. They’re topped with properly melted cheese and onions sautéed to a golden brown. What more could you want from an order of sliders? Better yet, at $12, they’re perhaps the best bargain on the Shopsins menu, which can get surprisingly pricey given the kind of gonzo comfort food the restaurant specializes in.
Yum Pak Boong Grob at Look by Plant Love House
[Photograph: Niki Achitoff-Gray]
There are many things to love at Look by Plant Love House and its sister restaurant, Mondayoff, whether you opt for the fiery Thai boat noodle soup enriched with pig’s blood, the crispy chive cakes, or the poached pork strips dressed with chili, garlic, and lime and made to pair with a beer. But the real standout on either menu is yum pak boong grob: Small bundles of watercress, coated in a light, tempura-like batter, are buried under a cascade of fried and fresh sliced shallots, ground pork, crushed peanuts, and cilantro, with several plump shrimp thrown in for good measure. The whole thing gets dressed with fish sauce, lime, and chili. (Your server will ask you how hot you like it—fair warning, they mean business when they say “spicy.”) It’s one of those dishes in which every bite is different, but all of them are delicious.
Manakeesh Jebne at Balade
[Photograph: Vivian Kong]
Manakeesh is a flatbread commonly found in the Levant, topped with anything from a simple sprinkling of za’atar to seasoned ground meat. At Balade in the East Village, the manakeesh jebne is the standout. The feta-topped dough is made in house and baked fresh to order, just like the city’s best pizzas. It’s an excellent starter to share with the table, but the dimly lit dining room, with its exposed brick and rustic beamed ceiling, will make you want to curl up on one of Balade’s cozy banquettes and keep this manakeesh all to yourself.
Crispy Fried Fish at Fu Run
[Photograph: Robyn Lee]
No trip to Flushing, Queens, is complete without a visit to Fu Run, a laid-back restaurant that specializes in the spice-heavy dishes of China’s northeastern region of Dongbei. If you’re heading there with a crowd, you can’t go wrong with an order of fatty, funky deep-fried Muslim Lamb Chops, which come smothered in a layer of cumin seeds, chili powder, and black sesame, or the whole flounder in faintly sweet, not-too-hot bean paste. But I can’t get enough of the Crispy Sliced Fish With Chili Pepper and Cumin ($14.95). The seasoning adds warming undercurrents of spice without overwhelming the expertly cooked flounder, which comes tender and just-done, encased in a crispy batter. These are the grown-up fish sticks I wish I’d grown up with.
La Nueva Yucateca at La Loncheria
[Photograph: Niki Achitoff-Gray]
Chef Danny Mena may be best known for his restaurant Hecho en Dumbo, but La Loncheria, his newest contribution to Brooklyn’s dining scene, deserves just as much acclaim. The brightly lit, modern space boasts an extensive tequila and mezcal selection to accompany the menu of elevated Mexican classics, like guacamole with chapulines (spiced grasshoppers), and tacos de cabeza, which pair thin-sliced beef tongue with meltingly tender braised cheeks, salt-rubbed cactus, and spring onions.
But the best bang for your buck is undoubtedly one of the tortas, all of which cost $13 and can easily feed two. (You can also opt for a half order for just $7.) Lamb lovers will gravitate toward La Niña Popov, filled with absurdly rich lamb belly barbacoa and pickled tomatillo, but our favorite of the bunch is La Nueva Yucateca. The sandwich is inspired by a Yucatán specialty, chilmole: a large pork meatball formed around a hard-boiled egg that’s served in a brothy sauce. For his deconstructed take, Mena marinates porchetta in a chilmole marinade of blackened red chilies, clove, and other spices. It’s served, tender and crisp-edged, between two halves of a pliant roll, nestled between spicy pickled onions, sliced avocado, turtle beans, and vibrantly pink slices of lightly pickled hard-boiled egg. The resulting sandwich, particularly with a drizzle of the house salsa verde, is spicy, fatty, meaty, and tangy.
Chicken Pot Pie at Margot Patisserie
[Photograph: Vivian Kong]
Chicken pot pie is like pizza—even when it’s bad, it’s pretty good. You may have to forgive the gloppy sauce, mushy filling, and greasy pastry, but in the end it’s still soul-satisfying. Truly delicious chicken pot pie, like the one sold at Margot Patisserie ($10.95, with a small, unremarkable salad), the tiny Upper West Side bakery/café tucked into the ground floor of an apartment building, is a cause for celebration. The golden-brown-topped crust is made with Margot’s light, crisp puff pastry (that’s why it’s called Chicken Puff Pie on the menu), kissed with sugar. The sugar took a little getting used to, but in the end I wholeheartedly embraced the notion. A properly proportioned filling features a delicate Mornay sauce, moist pieces of white-meat chicken, and chunks of potatoes, carrots, peas, and cauliflower. If you don’t have the time to make your own from scratch using Stella’s recipe, it’s comforting to know that you won’t ever have to settle for “pretty good” again.
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From Almond Biscotti to "Crack" Nuts: 16 Easy Recipes for Nut Lovers
Nuts are a great way to add flavor, protein and crunch to your cooking. From salads to sweets, these recipes make the very most of nuts.
1. Almond Biscotti
Hands-down, my favorite biscotti recipe. Adapted from Zuni Cafe in San Francisco, they are everything good biscotti should be: buttery, lightly sweet and crunchy but not tooth-shattering. GET THE RECIPE
2. Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts
Baked oatmeal is a comforting Amish breakfast casserole with a consistency similar to bread pudding. There are endless variations — the recipe is easily adapted with whatever fruits and nuts you have on hand — but this version filled with tart apples and plump raisins with a crunchy walnut topping is my favorite. GET THE RECIPE
3. Union Square Cafe Bar Nuts
Sweet, salty, spicy, and rosemary-infused, these nuts from Union Square Café make the perfect party snack. Bonus: they’re a cinch to make! GET THE RECIPE
4. Nuts ‘N Bolts
This retro snack mix is a party essential in our home. The recipe makes a ton, which is a good thing since one handful is never enough. GET THE RECIPE
5. Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup
When you combine roasted Brussels sprouts, smoky bacon, toasted pecans and maple syrup, it’s hard to resist eating the entire pan right out of the oven. GET THE RECIPE
6. Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar. GET THE RECIPE
7. Raspberry Jam Bars with Oats, Pecans & Coconut
Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam. And they’re just as good with your morning coffee as they are for dessert. GET THE RECIPE
8. Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Dried cranberries and toasted walnuts make this carrot slaw absolutely crave-worthy. Serve it with a crusty baguette or as a healthy side to leftover turkey sandwiches. GET THE RECIPE
9. Curried Chicken Salad with Grapes & Cashews
This combination of tender roasted chicken, juicy grapes and crunchy cashews in a creamy curry dressing is always a crowd-pleaser. GET THE RECIPE
10. Cashew Chicken
You’ll toss that greasy Chinese food menu away after tasting this tender stir-fried chicken with roasted cashews in an authentic brown garlic sauce. GET THE RECIPE
11. Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
Eating healthy should never leave you hungry, which is one of the reasons I love quinoa. It eats like a grain but is actually the tiny seed of a plant related to leafy greens like spinach and Swiss chard. Here, it's gussied up with sautéed onions, carrots, shiitake mushrooms and pecans to make an earthy and hearty dish. GET THE RECIPE
12. Chocolate Chip Pecan Blondies
Part cookie, part brownie — who doesn’t love blondies? And the best part is that they’re ridiculously easy to make: fewer ingredients than cookies (plus you don’t have to roll the dough into balls) and easier than brownies because there’s no chocolate to melt. This version, made with chocolate chips and pecans, is my all-time favorite. GET THE RECIPE
13. Toffee Almond Sandies
These cookies might look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds — they’re just wonderfully good. GET THE RECIPE
14. Chocolate Walnut Fudge
If you’ve ever watched traditional fudge being made in a candy shop, you know it’s fickle: it must be heated and cooled to precise temperatures and then stirred “just so” to ensure success. That’s why I LOVE this Chocolate Walnut Fudge from America's Test Kitchen. Not only is it foolproof, it’s finished in 15 minutes! GET THE RECIPE
15. Pecan Shortbread Squares
If you’re a fan of pecan pie, you’ll love these pecan squares. A buttery shortbread crust and rich caramel-pecan topping make them truly over-the-top. GET THE RECIPE
16. Sweet, Spicy & Salty Candied Pecans (aka “Crack Nuts”)
My husband calls these candied pecans “crack nuts” because they’re madly addictive. They’re perfect to serve with cocktails, toss over salads or just keep around the house as a snack. The best part? You only need four simple ingredients to make them — and if you start right now, you’ll be done in 15 minutes. GET THE RECIPE
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.
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From Almond Biscotti to "Crack" Nuts: 16 Easy Recipes for Nut Lovers
Nuts are a great way to add flavor, protein and crunch to your cooking. From salads to sweets, these recipes make the very most of nuts.
1. Almond Biscotti
Hands-down, my favorite biscotti recipe. Adapted from Zuni Cafe in San Francisco, they are everything good biscotti should be: buttery, lightly sweet and crunchy but not tooth-shattering. GET THE RECIPE
2. Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts
Baked oatmeal is a comforting Amish breakfast casserole with a consistency similar to bread pudding. There are endless variations — the recipe is easily adapted with whatever fruits and nuts you have on hand — but this version filled with tart apples and plump raisins with a crunchy walnut topping is my favorite. GET THE RECIPE
3. Union Square Cafe Bar Nuts
Sweet, salty, spicy, and rosemary-infused, these nuts from Union Square Café make the perfect party snack. Bonus: they’re a cinch to make! GET THE RECIPE
4. Nuts ‘N Bolts
This retro snack mix is a party essential in our home. The recipe makes a ton, which is a good thing since one handful is never enough. GET THE RECIPE
5. Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup
When you combine roasted Brussels sprouts, smoky bacon, toasted pecans and maple syrup, it’s hard to resist eating the entire pan right out of the oven. GET THE RECIPE
6. Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar. GET THE RECIPE
7. Raspberry Jam Bars with Oats, Pecans & Coconut
Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam. And they’re just as good with your morning coffee as they are for dessert. GET THE RECIPE
8. Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Dried cranberries and toasted walnuts make this carrot slaw absolutely crave-worthy. Serve it with a crusty baguette or as a healthy side to leftover turkey sandwiches. GET THE RECIPE
9. Curried Chicken Salad with Grapes & Cashews
This combination of tender roasted chicken, juicy grapes and crunchy cashews in a creamy curry dressing is always a crowd-pleaser. GET THE RECIPE
10. Cashew Chicken
You’ll toss that greasy Chinese food menu away after tasting this tender stir-fried chicken with roasted cashews in an authentic brown garlic sauce. GET THE RECIPE
11. Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
Eating healthy should never leave you hungry, which is one of the reasons I love quinoa. It eats like a grain but is actually the tiny seed of a plant related to leafy greens like spinach and Swiss chard. Here, it's gussied up with sautéed onions, carrots, shiitake mushrooms and pecans to make an earthy and hearty dish. GET THE RECIPE
12. Chocolate Chip Pecan Blondies
Part cookie, part brownie — who doesn’t love blondies? And the best part is that they’re ridiculously easy to make: fewer ingredients than cookies (plus you don’t have to roll the dough into balls) and easier than brownies because there’s no chocolate to melt. This version, made with chocolate chips and pecans, is my all-time favorite. GET THE RECIPE
13. Toffee Almond Sandies
These cookies might look plain but when you bite into them, you discover a buttery and sweet shortbread studded with melted toffee bits and crunchy almonds — they’re just wonderfully good. GET THE RECIPE
14. Chocolate Walnut Fudge
If you’ve ever watched traditional fudge being made in a candy shop, you know it’s fickle: it must be heated and cooled to precise temperatures and then stirred “just so” to ensure success. That’s why I LOVE this Chocolate Walnut Fudge from America's Test Kitchen. Not only is it foolproof, it’s finished in 15 minutes! GET THE RECIPE
15. Pecan Shortbread Squares
If you’re a fan of pecan pie, you’ll love these pecan squares. A buttery shortbread crust and rich caramel-pecan topping make them truly over-the-top. GET THE RECIPE
16. Sweet, Spicy & Salty Candied Pecans (aka “Crack Nuts”)
My husband calls these candied pecans “crack nuts” because they’re madly addictive. They’re perfect to serve with cocktails, toss over salads or just keep around the house as a snack. The best part? You only need four simple ingredients to make them — and if you start right now, you’ll be done in 15 minutes. GET THE RECIPE
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.
from Healthy Living - The Huffington Post http://huff.to/2m8BfT7
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locally foraged
*Be warned. Lots of mouthwatering food pics ahead.
Hey hey friends! How’s the week treating ya? I hope you’re having a good one so far. I’m teaching barre and spin tonight, voting this afternoon, making soup in the Instant Pot, and looking forward to girls’ night this week. I’d love to hear what you’re up to.
For today, I thought we could talk about my brother Kyle’s amaaaaazing food, and two events I recently was able to attend. A couple of weeks ago, Kyle was the guest chef for the Casino del Sol PY Steakhouse “Dinner with Chefs and Celebs” series. He created a 3-course menu for the evening and the event was completely sold out.
Nana was my date, and we had the best time drinking wine and enjoying the incredible food.
Here’s the menu:
The first course reminded me of something from Chef’s Table: different types of *bacon* hanging by tiny wooden clothespins.
(Photo by Off Kilter Photos)
The bread was from Barrio Bread (my fave!) and we thoroughly enjoyed dipping it into the various sauces and combining with different protein bites. My favorite “bacon” was the mushroom with a bit of bread and handcrafted jam.
The second course was the best duck I’ve ever had. It sat atop a mound of truffled squash, with foraged mushrooms, and a savory reduction. Duck isn’t usually something I’ll order because sometimes it’s weird/greasy. This was perfectly cooked, well-seasoned, and tasted a thousand times better than chicken.
Dessert was the showstopper: a duck fat doughnut with huckleberry glaze and Monsoon chocolate. Nana and I agreed that we wanted to order a dozen each weekend.
(Photo by Off Kilter Photos)
After we were fully wined and dined, we chatted with Meg and Kyle for a while, and then headed into the casino to lose money haha.
(Pleated skirt is here)
That same week, Kyle also participated in the first Tucson Foodie The Art of Plating competition. Many of the well-known chefs in town participated, and they each had a station where they created a dish for the judges, and mini tasting plates for all of the guests.
Madre and I walked around tasting the dishes from each chef. (We were biased, of course, but even so, Kyle totally should have won.)
The venue was also really unique. It was held at Copenhagen Imports, which has a ton of furniture and beautiful home pieces. It was cool because there was swanky seating and tables everywhere, but then at the same time, you’re like, “I’m drinking wine on a super expensive couch I don’t own.”
Kyle’s dish was a smoked hamachi crudo with Mt. Lemmon apples he picked himself, forward wood sorrel, local peppers and ginger-beet mist.
The winning plate was created by one of Kyle’s good friends, Ryan Clark. I don’t remember what it was exactly but I know it was a beet shortbread with coconut sorbet and rosemary cotton candy. (The cotton candy was LIFE.)
I’m super proud of buddy, and I feel so fortunate that I’m in Tucson right now to hang out with the fam and all of my brothers, and get to see all of the things they’re accomplishing. I felt bummed when we were living in San Diego and Georgia and I’d see all of Kyle’s food pics and events online. I’m here now, and living it up.
(Wearing this dress with these booties <— sold out, but similar ones are here and here)
Do any of your siblings have unique jobs? Anything they’ve done that makes you super proud? Share the love in the comments’ section!
xo
Gina
The post locally foraged appeared first on The Fitnessista.
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Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.
Buttery Lemon Shortbread Cookies with a Glaze
Warm summer days call for light and vibrant desserts that are both satisfying and refreshing. Classic shortbread cookies are a tried and true choice with their melt-in-your-mouth buttery texture. Now, by adding in the subtle lemon flavor and the sweet glaze, this classic cookie becomes perfectly bright. Calling these the best cookies ever would not be an overstatement. They are heavenly!
Lemon shortbread cookies are perfect for any occasion because of their soft and sweet buttery texture and their inspired lemon zip. Best of all these crowd-pleasing cookies are simple to make and the dough is easy to prepare ahead of time. Make a couple of batches at a time and freeze some of the dough until you are ready to bake them. You will be asked to make these over and over. So, go ahead and pre-heat that oven and see for yourself how perfect this cookie really is!
Shortbread Cookie Ingredients:
Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie. Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!
Butter: Binding agent and adds moist, smooth texture and flavor.
Powdered sugar: Adds sweetness
Flour: Helps thicken the cookie.
Salt: Just a pinch to bring out the flavors and balance the sweetness.
Baking powder: Leavening agent that helps the cookies rise.
Flour: All purpose flour is best for these cookies.
Glaze
Lemon juice: Whisk together with lemon zest and powdered sugar.
Powdered sugar: A bit of sweetness in the glaze
Lemon zest: This is where the lemon flavor really comes from. Zest in fine pieces and add more or less according to how lemony you want your glaze.
Homemade Cookie Recipe:
Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.
Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Tips for the Best Shortbread Cookie:
This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor. My pro tips will help you achieve the BEST cookie ever are easier than you think!
Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler. Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.
Storing Shortbread Cookies:
These cookies store very well and the dough can be made ahead too. Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!
Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies. Then place them in the refrigerator or freezer. If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together. The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them. Stack in layers with wax paper between each layer. They will stay fresh at room temperature for about a week.
More Shortbread Cookie Recipes:
Samoa Thumbprint Cookies
Chocolate Peppermint Dipped Shortbread Cookies
Almond Thumbprint Cookies
Chocolate Chip Shortbread Cookies
Twix Thumbprint Cookies
Print
Buttery Lemon Shortbread Cookies with a Glaze
Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
Course Dessert
Cuisine American
Keyword buttery lemon shortbread cookies, buttery shortbread cookies, buttery shortbread cookies with a glaze, lemon cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Calories 327kcal
Author Alyssa Rivers
Ingredients
To Make the Cookies:
2 cups butter softened
1 cup powdered sugar
zest of one lemon
juice of one lemon
4 cups flour
1/2 teaspoons salt
1/2 teaspoon baking powder
4 cups flour
To Make the Glaze:
3 Tablespoons lemon juice
1 cup powdered sugar
zest of one lemon
Instructions
Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.
To Make the Glaze:
In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.
Nutrition
Calories: 327kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 185mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
from The Recipe Critic https://ift.tt/3e3er05
http://easyfoodnetwork.blogspot.com/2020/07/buttery-lemon-shortbread-cookies-with.html
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