Posted: December 13th, 2009 | Author: mooflyfoof | Filed under: Cookies, Dessert, Vegetarian | Tags: butter, christmas, cranberries | No Comments »
What does one do with a bunch of leftover cranberry sauce? Make cookies, of course. The cranberry sauce is sweet enough that it can be enjoyed in both sweet and savory contexts. It was the inspiration for these tender little sandwiches.
Cranberry Shortbread Sandwich Cookies
Adapted from Sunset Magazine, December 2009
2 cups flour
1 cup cold butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
leftover cranberry sauce (you shouldn’t need too much)
- Using an electric mixer (preferably a stand mixer), mix flour, butter, sugar, and salt on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together. It might take a while; don’t lose patience.
- Form dough into a disk and chill 30 minutes.
- On a lightly floured work surface, roll dough 1/8″ thick. Cut out cookies into whatever shape you desire. I used a knife to cut mine into squares, but you can use cookie cutters too. Re-roll dough if necessary. Cut small “windows” out of half of the cookies: they will be the top of the sandwich.
- Preheat oven to 325°F. Put cookies into refrigerator to chill for 15 minutes while the oven is preheating. Bake until light golden brown, 12-15 minutes. Let cool.
- Spread each bottom half with about 1/2 teaspoon cranberry sauce, then put the top half on top and press very gently (cookies will be delicate, so be careful not to break them).
- Store in a covered container. You can eat the cookies right after you make them, but they’re actually better the next day when the sauce has soaked in a little.
Posted: May 31st, 2009 | Author: mooflyfoof | Filed under: Dessert, Vegetarian | Tags: butter, Eggs, lemons | 1 Comment »
My mom has been making these for as long as I can remember. They’re a cinch to make, delicious, and a great way to use up excess lemons (I just picked up several pounds from a friend’s tree to make marmalade… recipe for that coming soon!). These lemon bars are great to bring to tea or potlucks. They’re decadent without being too heavy, sweet without being overly sweet. In a word: perfect.
2 ¼ cups flour, divided
½ cup powdered sugar, plus more for dusting
1 cup butter
2 cups granulated sugar
1/3 cup lemon juice
½ teaspoon baking powder
- Preheat oven to 350°F.
- Sift together 2 cups flour and ½ cup powdered sugar. Cut in cold butter using a pastry cutter until dough starts to clump together. Don’t overmix!
- Pat dough into a 9″x13″ pan and prick the top with a fork. Bake at 350°F for 20-25 minutes.
- Beat together granulated sugar, eggs, lemon juice. Sift together ¼ cup flour and baking powder and add it to the egg/lemon/sugar mixture. Mix well.
- Pour egg mixture over the top of the baked crust. Bake again at 350°F for 25 minutes.
- Let cool completely in pan. Sift powdered sugar over the top and cut into squares.
Posted: May 25th, 2009 | Author: mooflyfoof | Filed under: Dessert, Vegetarian | Tags: brown sugar, butter | 1 Comment »
This is a recipe from an old family friend. Linda was kind of like a second mom to me growing up, since my family lived only a couple of blocks away and I was close friends with her daughter from a very young age. Every year, she makes these amazing brown sugar brownies for their family’s Christmas Eve party, and I finally thought to get the recipe (which originates with her Aunt Mary) from her a couple of weeks ago. This weekend I made a bunch of them and brought them to a few Memorial Day BBQs, much to everyone’s delight. I just need to be careful to not eat too many and get sick! Oh yeah, and they’re incredibly easy to make.
Linda’s Brown Sugar Brownies
1 pound (4 sticks) butter, room temperature. Yes, a POUND of butter.
1 cup brown sugar
1 tablespoon vanilla
¼ teaspoon salt
3 cups all purpose flour
1¼ cups pecans, finely chopped
a little granulated sugar
- Preheat oven to 400°F
- Cream butter and brown sugar.
- Add flour, salt, and vanilla, mix thoroughly.
- Spread evenly in a 9½”x15″ glass or aluminum pan.
- Sprinkle with chopped pecans and granulated sugar. Use a glass to roll over the nuts and sugar so they’re pressed into the dough.
- Bake at 400°F until slightly risen and lightly brown around edges (around 15-19 minutes).
- Let cool (dough will not stay risen). When cool, cut into squares and remove from pan with a thin spatula.