Oh Cookie, Cookie, Cookie starts with "C"..... Unless it's Plätzchen

It's been 5 1/2 years since I have darkened this blog with my presence.   Many things have filled that time; some good, some bad.  But all of those things, whether good or bad, have forced me to step away from a lot of the things that bring me joy---- The main one being conducting research (playing) in the kitchen.

All is not completely lost, however; for though I have been reticent in posting, I have not been remiss in my photographic duties.   So as a preview of things that are forthcoming, hopefully, here is a menagerie of the molded cookies I have been "researching" over the last year.

Cream of Coconut Cookies
(Lily of the Valley mold - Resin)

Maple Sugar Cookie
(Wheat Sheaf mold - Wood)

 Danish Butter Cookie

(Baroque Fruit Mold - Resin)

Frankfurter Brenten

(Rycraft Celtic Mold assortment - Ceramic)

Brandied Orange

(Poinsettia/Clematis mold - Resin)

  

Chocolate Chipotle Cookies
(Single Acorn, Double Flower, Dahlia, Lotus molds - Resin)

 Iced Lemon 

(Polish Folk Mold - Resin)

 Violet Scented Springerle
(Violet, Honey Bee and Thistle Molds - Resin & Wood)

Traditional Anis Springerle

(Misc. Christmas molds - wood)

Wild Honey Shortbread

(Honey Bee and Honeycomb Molds - Resin & Wood)

Honey & Lemon Shortbread
(Resin Honey Bee mold)

As you can see, I have been a bit busy attempting to master the art of molded cookies (in my spare time, which there seems to be very little of these days)  In the coming months, I hope to post these recipes along with tips on molding as well as resources for said molds in resin, wood and ceramic and a few books that might be helpful if you chose to travel down this path of cookie construction.

Mangia
~~

A New Way to Enjoy Earl Grey - Earl Grey and Blood Orange Shortbread

Shortbread often comes in pairs. Or at least it does when I am making it.  :)

I have been drinking a lot of tea over the last few days, because I have been fighting a cold, and nothing is quite as satisfying as Earl Grey with lemon.  It really is my ultimate tea.... I will admit to having a soft spot for first flush Darjeeling, but Earl Grey is my all time favorite.  It's bright, rich, bold and exotic.  It stands to reason that lemon is an excellent accompaniment to Earl Grey Tea, especially when your ill, since it already contains oil of Bergamot Orange.  It's the perfect pairing, which is why Earl Grey is traditionally served with slices, not a wedge, of lemon to be added at the drinkers discretion and allowed to languidly float upon the sea of "Grey" within the cup. Sometimes, the lemon slices are even spiked with a clove in the center.  But I will refrain from talking about British tea traditions as that would fill several posts.

My favorite brand has got to be the Tao of Tea's Organic Earl Grey, which is the perfect balance of rich Assam and Bergamot oil.  I like their Smoked Earl Grey too, but it doesn't translate as well into one of my most loved winter drinks, the London Fog.  A London Fog, is a delicious concoction made from Earl Grey steeped in steamed milk, with a hint of vanilla syrup.  True, Earl Grey is not normally served with milk, because the Bergamot oil could potentially curdle the milk, but I find it to be a winter time necessity in dreary winter environs, such as the Pacific Northwest.  (and I have never had one curdle on me)  After all, oil of Bergamot is second only to lavender in it's ability to act as a stimulate and anti-depressant, while simultaneously acting as a sedative and relaxant, giving you an overall sense of well being. 

Now that I have expounded upon the liquid wonder that is Earl Grey, lets move on to something more solid...  Shortbread.

Just like ground coffee, ground tea is an excellent addition to Shortbread.  Earl Grey's ability to play well with other flavors in such goodies as Chocolate Truffles and Pots de Creme makes it the perfect candidate for baking.  It also lends itself well to other additions such as vanilla, almond, and a myriad of citrus zests.  Add the zest of a Blood Orange and you have something even more exotic and out of the ordinary.  Have a taste for Lavender?  Try Lady Grey tea with Meyer Lemon zest instead....  (though it really should be called Countess Grey, which is the accepted feminine form of Earl. I'm just sayin)  Black tea not really your thing?  Try Earl Green (Green tea with Bergamot oil) with Tangelo zest.  They are ALL delicious. 

Earl Grey and Blood Orange Shortbread

2 oz (57g)(1/4 cup) Granulated Sugar
4 oz (113g)(8 TB) Unsalted Butter
Pinch of Kosher Salt
1 tsp Earl Grey Tea leaves
zest of 1/2 a Blood Orange (about 3/4 tsp)
6 oz (170g)(1 1/3 cup) AP Flour

Combine Sugar, Butter and Salt in the bowl of your mixer.

Beat until light and fluffy, while you grind the Earl Grey leaves into a powder.

Add the Earl Grey Powder along with the Blood Orange zest, and beat again until everything is combined.

Slowly work in the Flour,

you have a crumbly mixture.....

Turn the dough out onto a piece of waxed paper or plastic wrap and work into a log with your hands.

Refrigerate the log for 1-2 hours, or until nice and firm.

Preheat the oven to 325F (162C) degrees.
Slice the log into 1/4 inch (6mm) slices.

Place on an AirBake pan or on a regular pan lined with Parchment. (AirBake pans are excellent for shortbread - I always forget that I have them)

Bake for 13-18 minutes, or until the edges just begin to change color.

Move to a rack and allow to cool completely.

Serve with tea of your choice..... (or coffee)

Me?  I double up and enjoy these with a cup of Earl Grey.  :)

Mangia!!
~~

Melancholy Mommy - Espresso Shortbread with White Chocolate

Yep, sooner or later you know it had to happen.  Another shortbread recipe.  This one is my mother's fault.  She purchased some shortbread at the grocery store after reading the ingredient list, which seemed to be OK, since if contained Flour, Sugar, Butter and Coffee.  Sounds OK to me too.  BUT (there's that big but again)  They had dipped the shortbread in fake white chocolate, composed of Palm Kernel and Palm oils with some cane juice and ground coffee.

While I applaud their use of cane juice, I really get annoyed when companies try to pass off Palm Kernel oil and Palm oil as being white chocolate.  (ie. Nestle White Morsels, Guittard "Au Lait" and several "White Chocolate" candy bars like Hershey's Cookies and Cream)  They aren't EVEN close.  White Chocolate, being made from Cocoa Butter, melts in your mouth at 98 degrees (just like regular Chocolate).  Palm Kernel oil doesn't "melt" until about 107F (I use to make soap).  Thus it leaves a greasy feeling in your mouth.  To make a long story short, it's like eating sugar laden Crisco. YUCK!

Needless to say, my mom was a little upset that they had ruined a perfectly good shortbread.  She thought she could power past the fake coating.  Alas, she could not.  I tried one, they were gross.

So I made these especially for her, to lift her from her melancholy state of mind.  Now she's all kinds of happy... and somewhat hyper for that matter.

Espresso Shortbread

1 1/2 tsp Espresso Powder
1 1/2 tsp Hot Water
Pinch of Cinnamon
1/4 tsp Kosher Salt
4 oz (8 TB) (113g) Unsalted Butter
2 oz (1/4 cup) (57g) Brown Sugar (you can use Granulated Sugar if you like)
6 oz (1 1/3 cups) (170g) AP Flour

Coating:
1 1/2 oz REAL White Chocolate
1/8 tsp Espresso Powder

Combine Espresso Powder and Hot Water in a small bowl, stirring with a fork or spoon until dissolved.

the pinch of Cinnamon,

and the Salt, stirring to combine.

Place Butter in the bowl of a mixer along with the Espresso mixture.

Beat until well combined, then add the Brown Sugar.

Continue beating until everything is smooth and creamy looking.

Slowly incorporate the Flour, just until the dough begins to pull together into little clumps.

Turn the crumbly dough out onto a piece of waxed paper and press together into a disk with your hands.

Wrap the disk with the waxed paper, then wrap the whole thing with plastic wrap to retain moisture.

Chill the dough for 2 hours.

Preheat the oven to 325F (162C) degrees and turn the disk out onto a well floured surface and roll to 1/4 inch (6mm) thick.

Using a well floured cutter, cut out shapes.

Move, with a floured spatula, to a parchment lined baking sheet.

Bake for 13-18 minutes or until the bottoms are just beginning to color and the shortbread feel firm to the touch in the center.

Move to a cooling rack.

Combine White Chocolate and Espresso powder in a small bowl.

Melt the White Chocolate in the microwave stirring until smooth.
Grab a large paint brush (I find it easier to paint than dip) and paint half the shortbread with espresso chocolate.

Let your imagination run wild......  :)

Allow the chocolate to sit for at least 1 hour to firm up again.

Then box them up and give them to your mother.  :)  Just don't let her eat more than 2 at any given time or you may find her bouncing off the walls.  ;)

Mangia!!
~~

Garlic Roasting on an Open Fire; Asiago Nipping at Your Nose - Roasted Garlic, Thyme & Asiago Shortbread

Just so you don't read this whole entire post looking for how I did it... I did not really roast the garlic over an open fire.

I love Roasted Garlic Butter....  So this seems like a natural pairing for a butter rich shortbread.  Add to that, some Asiago d'allevo (aged Asiago), and you are good to go.

Asiago d'allevo is very similar to Parmigiano-Reggiano & Pecorino Romano.  In fact, all three are usually used interchangeably, however, I find that the somewhat sweeter nature of the Asiago compliments the garlic very well.  Don't let the smell put you off your shortbread.  The cheese is delicious if you can get past the pungent odor. (Just like good Parmigiano-Reggiano and P. Romano - the more it smells, the better it is)  Though I would not necessarily try making this with Limburger.  ;)

This year, I decided a little Thyme and Black Pepper would kick it up a notch.  I was VERY pleased with the results.  

Roasted Garlic, Thyme & Asiago Shortbread

2 oz Roasted Garlic, pureed
8 oz Unsalted Butter (note- not Cultured)
1 tsp Kosher Salt
1 couple Grinds of Black Pepper
2 tsp dried Thyme
5 oz Asiago d'allevo Cheese, finely grated
12 oz AP Flour

Cut the tops off the garlic.

Drizzle with olive oil and sprinkle with Kosher Salt and wrap in aluminum foil.

Bake is a 350 degree oven for 40 minutes.

Grate the Asiago while you are waiting.....

Squeeze the cloves into a mini food processor and process until a puree is achieved.

In the bowl of your mixer, beat the Butter & Salt until creamy then add the Roasted Garlic puree and continue beating until well combined.

Add the Thyme and Black Pepper, then beat some more.

Add Asiago Cheese and mix until thoroughly combined, even if a little lumpy looking.

Slowly add the flour, with the mixer on low speed and continue mixing until you achieve a nice crumbly appearance.

Work the dough into a ball with your hands.

Form into a rough square and wrap with plastic wrap, letting the dough rest for 30 minutes.

Preheat your oven to 325 degrees....
Roll out on a lightly floured surface.

Cut out 2 1/2 inch rounds with a cutter.

Move shortbreads to a parchment lined baking sheet and bake for 15-20 minutes.

Let rest for 5 minutes on the baking sheet before moving to a cooling rack.

Enjoy!

Mangia!!
~~