STRAWBERRY SHORTBREAD COOKIES, TWO WAYS

Posted in Cookies by sallybr

One cookie dough, two different outcomes. Not sure which one I loved most, but the rolled out and cut as circles is obviously the simplest and easiest. But, how to resist little tiny strawberry shaped cookies, coated in chocolate?

STRAWBERRY SHORTBREAD COOKIES
(slightly modified from Bakes by Brown Sugar)

320 grams unbleached all-purpose flour
15 grams strawberry powder
227 grams unsalted butter room temperature
114 grams granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract

Strawberry Glaze
1 cup (115 grams) powdered sugar
5g strawberry powder
3-5 teaspoons whole milk

Mix the flour, strawberry powder and salt in a bowl. Reserve.

Place the butter, sugar and vanilla extract in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth and creamy, about 2 minutes.

Add all the flour-strawberry mixture at once. Turn the mixer to low speed and mix until all the dry ingredients are combined and the dough forms into a cohesive dough ball. The dough will be crumbly at first but then form into a dough ball. Turn the cookie dough out onto a lightly floured surface. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough.

Roll the dough out to 1/2-inch thick. Use a round cookie cutter to cut out the cookies. Place the cookies on a sheet pan lined with parchment paper or perforated silicone mat. Freeze for 15 minutes.

Heat the oven to 300 degrees F. Bake the cookies for 20-23 minutes.

Make the glaze: place the powdered sugar and strawberry powder in a bowl. Add 3 teaspoons of milk and stir until the mixture is creamy and smooth and there are no lumps. The glaze will be thick. If you want a thinner glaze, add milk 1/2 teaspoon at a time until the desired consistency is achieved.

Holding each cookie on their sides, dip the top of the of the cookie into the glaze. Press down slightly to ensure the whole of the top side is covered. Lift the cookie up and shake off any excess glaze. Place the cookie back on the wire rack and let the glaze set. Decorate with fondant or chocolate pieces.

To make strawberry shaped cookies, press the cookie dough in the cavities of a silicone mold (I used this one), and bake at 350F for about 15 minutes. Let it cool completely in the mold before removing the cookies. Wash the mold and dry well. Paint melted compound chocolate dyed red and green carefully in the cavities, then drop the baked cookie back inside. Place in the freezer for 10 to 15 minutes to solidity the chocolate. Carefully remove the coated cookies, use a Microplane if you need to adjust the edges.

ENJOY!

to print the recipe, click here

Comments: This delicious cookie recipe comes from a former contestant of The Great American Baking Show, participant before my time, Cheryl. I subscribe to her blog, and invite you to visit clicking here. I modified her recipe to use a product I am quite fond of, strawberry powder. Easier to use than freeze-dried, although you will have to cave and support the Evil Empire to get some. I have never seen it sold in grocery stores in my town. The cookies are absolutely delicious, you could skip the glaze but I urge you not to. Just wonderful! Thank you, Cheryl!

The little strawberries were a bit more involved to make, but they were a big hit when I donated them. I know some have issues using compound chocolate, but it does a good job here. Not too hard to bite into, and if you use a nice brand, it tastes fine. Just take your time painting the inside of the strawberry. Do the green part first, let it set, then come with the red all over it, and immediately place the cookie inside.

1 YEAR AGO: Infinity Techno Sourdough

2 YEARS AGO: Incredibly Easy Times Two

3 YEARS AGO: Lobster Risotto with Mushrooms and Tarragon

4 YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

5 YEARS AGO: Pistachio-Rose Donuts

6 YEARS AGO: Smoked Chocolate Macarons

7 YEARS AGO:Chocolate Celebration Cake

8 YEARS AGO:Incredibly Simple Times Four, May 2018

9 YEARS AGO: Tangential Quiche with Asparagus and Fennel

10 YEARS AGO: Fakebouleh

11 YEARS AGO:Yellow Squash Soup

12 YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

13 YEARS AGO:Chicken-Apricot Skewers

14 YEARS AGO:Asparagus Quiche

15 YEARS AGO: Two-stage Pea and Prosciutto Risotto

16 YEARS AGO:Mellow Bakers: Corn Bread

16Aug2025

PISTACHIO SHORTBREAD COOKIES

Posted in Cookies by sallybr

Super easy. Food processor does most of the work. Then the dough rests in the fridge, you can too, although I advise you not to be inside the fridge for that. Slice and bake. Gilding the lily with some white chocolate is optional.

PISTACHIO SHORTBREAD COOKIES
(slightly modified from Leite’s Culinaria)

113 g butter, very cold, cut in pieces (1 stick)
1 cup flour (about 125g)
1/4 cup sugar (50g)
1/2 cup roasted, salted pistachios
1/2 tsp vanilla paste
white chocolate for decoration (optional)

Pulse the flour, granulated sugar, pistachios, and vanilla in the bowl of a food processor until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just start to come together.

Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for 2 hours or a few days.

Heat the oven to 325ºF. Line 2 rimmed baking sheets with parchment paper and set aside.

Cut the chilled cookie dough into 1/2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional step: drizzle tempered white chocolate or melted compound white chocolate over the cookie.

ENJOY!

to print the recipe, click here

Comments: I cut the dough in two pieces and made two individual small logs, each being enough for 10 cookies. The first one got dusted with demerara sugar, but it kind of disappeared during baking. I decided to decorate that batch with white chocolate to give it a little more pizzazz. The second batch I dusted with coarse sanding sugar, and left it alone after baking. The cookies are delicious, melt in the mouth, with perfect pistachio flavor.

ONE YEAR AGO: Shiroi Koibito Biscuits
TWO YEARS AGO: Mini-Cakes, Two Ways
THREE YEARS AGO: Earl Grey Shortbread Cookies
FOUR YEARS AGO: Summertime Macaron Duet
FIVE YEARS AGO: Pain de Mie Dressed up for Party
SIXYEARS AGO: Five-Stranded Bread
SEVEN YEARS AGO: Green Olive Salad
EIGHT YEARS AGO: Coffee Macarons Dressed up to Party
NINE YEARS AGO: Blogging Hiatus
TEN YEARS AGO: Tomato Tatin
ELEVEN YEARS AGO: Headed to Colorado!
TWELVE YEARS AGO: Farofa Brasileira
THIRTEEN YEARS AGO: Thai-Inspired Pork Tenderloin
FOURTEEN YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’
FIFTEEN YEARS AGO: Summer’s Tomatoes
SIXTEEN YEARS AGO: Leaving on a jet plane…

18Oct2022

CRANBERRIES, MANY WAYS

Posted in Air-Frying, Breakfast & Brunch, Cookies, Desserts, Desserts, Sweets, Side dishes, Vegetarian-friendly, Veggies by sallybr

It is that time of the year, folks! Cranberries are making their appearance in grocery stores, those cute little bags with bright red fruit begging to jump in your shopping cart. Don’t fight the temptation. Today I share six recipes to put them to use, both savory and sweet.

RECIPE #1
PUMPKIN CRANBERRY LOAF

I rarely watch FoodTV these days, but one show I am quite fond of is Girl on the Farm. She shared a recipe a recipe for pumpkin loaf with cranberries that I made on the same day I watched it. It has a very nice crusty topping, and the tartness of the cranberries is perfect with the other flavors. Recipe available here.

RECIPE #2
CRANBERRY SHORTBREAD COOKIES

CRANBERRY SHORTBREAD COOKIES
(from the Bewitching Kitchen)

(Small-batch, see comments))

1 cup flour (120g)
1/4 cup sugar (50g)
zest 1/2 orange
1 stick butter (113g), cold, cut in small pieces
pinch of salt…
1/2 cup cranberries, coarsely chopped
white chocolate or candy melts to decorate (optional)

Add flour, sugar, orange zest and salt to a food processor. Process until mixed. Process in food processor. Add the butter, process until it starts to form a cohesive mass.

Add the cranberries, process until a dough almost forms. Remove from processor, work with your hands. I roll and cut it right away, then freeze before baking. 300F until done, maybe 20 minutes or so. Depends on the size you cut the cookies, and it will vary from oven to oven. Just make sure it is slightly golden at the edges.

Once cold, drizzle with melted chocolate or candy melts in any style you like.

ENJOY!

to print the recipe, click here

Comments: I made these when our big oven was dead, so I had to use the little Breville oven to bake them. I was trying the recipe and not sure it would work, so a small batch was all I needed. Simply double all amounts to bake a regular batch. I made 10 cookies with this version. I must say these will go into my favorites folder. The tartness of the cranberries adds so much to the biscuit I urge you to give this a try.

RECIPE #3
CRANBERRY VINAIGRETTE

FALL SALAD WITH CRANBERRY VINAIGRETTE
(adapted from this site)

1/4 cup cider vinegar
1/4 cup water
¼ cup cranberries
¼ cup olive oil
1 tablespoon maple syrup
⅛ teaspoon kosher salt
Romaine lettuce – rinsed, dried, and torn into bite-size pieces
2 Granny Smith apples, cored, cut in pieces
½ cup toasted walnuts, chopped
½ cup crumbled feta cheese

In a saucepan, combine vinegar, water and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, maple syrup, and salt. Place in blender and mix until smooth. Refrigerate until chilled.

Make the salad by adding all ingredients into a bowl. Add the cranberry vinaigrette and toss to coat. Adjust seasoning with salt, if needed.

ENJOY!

to print the recipe, click here

Comments: Can anything beat the beauty of the color of this vinaigrette? I doubt it. I tweaked the recipe a bit to tame the tartness of the original version, which was a bit much for us. It is a great option to put some cranberries to use, and definitely something a bit unusual.

RECIPE #4
AIR-FRIED BUTTERNUT SQUASH WITH CRANBERRIES

AIR-FRIED BUTTERNUT SQUASH WITH CRANBERRIES
(from the Bewitching Kitchen)

2 pounds butternut squash, peeled and seeded
½ cup fresh cranberries, rinsed and dried
2 tablespoons orange juice
2 tablespoons honey
1/4 cup olive oil
fresh ginger, grated (to taste, or about 2 tsp)
salt to taste
ground black pepper to taste

Whisk olive oil, orange juice, honey and ginger in a small bowl. Pour over the butternut and cranberries in a large bowl, toss to coat. Season lightly with salt and pepper.

Air-fry at 350F until done, shaking the pan every one in a while. Total air-frying should be between 20 and 25 minutes.

ENJOY!

to print the recipe, click here

Comments: Once again the little bits of tartness offered by the cranberries add a lot to the dish. I make butternut squash in the air-fryer very often, but really enjoyed this tweaked version. Amounts are all very flexible, I confess I don’t worry about the weight of the squash, I get those little trays in the grocery store and use one to air-fry.

RECIPE #5
CRANBERRY WHITE CHOCOLATE TART

A flashback from my past, this tart was made a couple of years ago, and it was absolutely wonderful, so I bring it to your attention. For the full recipe and comments, click here.

RECIPE #6
CHOCOLATE CRANBERRY CURD TART

One of the many recipes I’ve baked from my friend Helen Fletcher’s site. You cannot go wrong with Helen! All the way back to 2017, visit this post to get the recipe.

I hope you can find some cranberry-inspiration in this post…

ONE YEAR AGO: Cilantro-Pesto with Spicy Maple Pork Tenderloin

TWO YEARS AGO: Sunburst Pumpkin Sourdough

THREE YEARS AGO: Sourdough Four-Play

FOUR YEARS AGO: World Bread Day 2018

FIVE YEARS AGO: Slow-Roasted Tomatoes

SIX YEARS AGO: Spicy Cotija and Black Olive Sourdough

SEVEN YEARS AGO: Apple Cinnamon Oatmeal Cake

EIGHT YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

NINE YEARS AGO: PCR and a Dance in the Mind Field

TEN YEARS AGO: October 16: World Bread Day

ELEVEN YEARS AGO: The US Listeria Outbreak 2011

TWELVE YEARS AGO: 36 Hour Sourdough Baguettes

THIRTEEN YEARS AGO: October 16 is World Bread Day

17Aug2022

EARL GREY SHORTBREAD COOKIES

Posted in Cookies by sallybr

Shortbread cookies have unique texture, and are surprisingly addictive. This version, flavored with tea and a touch of orange extract, followed the basic method from Helen Fletcher, described in her cookbook: Craving Cookies, The Quintessential American Cookie Book. The food processor makes perfect shortbread dough every single time.

EARL GREY SHORTBREAD COOKIES
(inspired by several sources)

4 bags of Earl Grey tea (about 8g tea, I used decaf)
310 g all purpose flour
48 g cornstarch
1/2 tsp salt
227 g butter, very cold, cut into pieces
115 g powdered sugar
1/2 tsp orange extract

Heat the oven to 275 F.

Add tea, flour, cornstarch and salt to the food processor and process a few seconds to mix. Add the butter, process until it is dispersed in small pieces, stop the processor, add the powdered sugar and orange extract, and process it again until a dough forms. You can turn the processor on and off a few times for more efficient mixing. Once the dough starts to form and dance around the bowl, stop and gather it gently with your hands, forming a disc over parchment paper.

If you worked fast, you can proceed right away forming balls, each with 33g of dough. If the dough it too soft or feels at all warm, place it in the fridge for 30 minutes or so.

Working with one little ball at a time, press a design using your favorite cookie press coated with flour so it won’t stick. Freeze the cookies for 10 minutes, then bake at 275F for about 50 minutes over parchment paper. Let the cookies cool for a few minutes then transfer to a cooling rack.

ENJOY!

to print the recipe, click here

Comments: Shortbread is perfect for pressing a pattern or using decorative molds, as there is no leavening agent in the dough. Freezing is an additional step that helps the pattern stay even better during baking. As to the low temperature, 275 F gives shortbread a wonderful texture. I saw that recommended in a couple of websites and cookbooks and gave it a try in this bake. Loved it. If you are not pressed for time, consider this little twist. I baked them for 55 minutes exactly, the edges were starting to get golden.

ONE YEAR AGO: Summertime Macaron Duet

TWO YEARS AGO: Pain de Mie Dressed up for Party

THREE YEARS AGO: Five-Stranded Bread

FOUR YEARS AGO: Green Olive Salad

FIVE YEARS AGO: Coffee Macarons Dressed up to Party

SIX YEARS AGO: Blogging Hiatus

SEVEN YEARS AGO: Tomato Tatin

EIGHT YEARS AGO: Headed to Colorado!

NINE YEARS AGO: Farofa Brasileira

TEN YEARS AGO: Thai-Inspired Pork Tenderloin

ELEVEN YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

TWELVE YEARS AGO: Summer’s Tomatoes

THIRTEEN YEARS AGO: Leaving on a jet plane…

21Oct2021

BLACK TAHINI SHORTBREAD COOKIES

Posted in Cookies by sallybr

I have a weak spot for shortbread cookies. And that spot gets even weaker if the shortbread flirts with a savory side, like a touch of sesame, in this case, black tahini. The darker, grayish color of the dough makes it perfect for Halloween times. If you stop by my cookie blog tomorrow, I will be sharing particularly spooky versions using this exact same dough. Heads up: a little tutorial I used for one of the spooky cookies is available in the Facebook group “Painting with Sugarprism.” If that interests you, check it out and ask to join. It is a super fun and interesting group, hosted by Michelle Ingalls. And now, without further ado… the Black Tahini Shortbread Cookies…

BLACK TAHINI SHORTBREAD COOKIES
(from the Bewitching Kitchen)

1 cup (226g) unsalted butter, very cold, cut in pieces
280g all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
50g brown sugar
50g granulated sugar
2 tablespoons black sesame paste (I used Kevala)
luster powder + vodka to paint (optional)

Heat oven to 350F.

Place the butter, flour, cornstarch and salt in the bowl of a food processor and process pulsing on and off until the butter is in small little pieces. Stop the processor, add the sugars and the black sesame paste. Keep processing until the mixture forms a ball that starts to glue together. You might need to clean the bowl and spread things around once or twice.

Stop the processing, transfer the dough to a countertop, cover with plastic wrap and place in the fridge for about 20 minutes. Roll the dough and use any type of stamp of cookie cutter of your choice. Place the cut cookies on a parchment covered baking sheet and freeze for about 15 minutes.

Bake for 12 to 15 minutes. Times will vary depending on the size of your cookie and your oven.

ENJOY!

to print the recipe, click here

Comments: I’ve been using the food processor method for shortbread as described by Helen Fletcher in her new book, which I recently reviewed. For my personal taste, these are total winners. Shortbread is a very simple cookie, that needs pretty much nothing in terms of adornment. No icing, no dusting with powdered sugar, although those things can still happen if you like to gild the lily. The tahini gives the cookie an adult feel, less sweet, very intriguing. And the color of the cookie screams Halloween. I invite you to stop by my cookie blog tomorrow to get spooked. But in the meantime, consider adding this recipe to your list of things to bake. You won’t regret it.

Cookie press available here.

Cat fondant press available here.