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where design + flavor intersect

Stamped Chocolate Shortbread

1/16/2022

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No need to buy cookie stamps...use kitchen tools to create texture!
​See my Spicy Stamped Cookie recipe for details on the tools–scroll to bottom for pix. If you don't feel like stamping, skip step 7 in the recipe. These cookies are just as yummy without texture. :-)

​
some tips:
  • butter — feel free to substitute vegan butter. i've done it and they turn out awesome. Most vegan butter has salt, but if you can find it, Earth Balance now has unsalted vegan butter sticks. If your butter has salt, omit the salt in the recipe.
  • black cocoa — if you don't have access to this oreo-like wonder, you can substitute natural cocoa. However, i HIGHLY recommend you make the effort to get it.​​


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Easter Bunny Linzer Cookies

4/8/2019

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The Easter linzer bunnies pictured here were made with Rodelle Pure Almond Extract. I've used their almond extract for years and absolutely love it.

To make these delicious treats, i used my Linzer Cookie Recipe.
​

For a twist on the traditional linzer decor, I topped some of them with a mixture of Rodelle’s Organic Dutch Process Baking Cocoa & Organic Hot Cocoa. I hadn't tried Rodelle's cocoa powders before. So, when they kindly offered to send me some to experiment with, i was super excited since i knew they are among Rodelle's bestsellers. and wow! they are so rich and flavorful!

To make the cocoa topping, mix 2 parts hot cocoa + 1 part baking cocoa, and then follow the powder sugar application instructions in the assembly section.

The cocoa bunnies are filled with melted white chocolate tinted in various shades. To make the filling, simply melt white chocolate chips in a microwave for 20-30 seconds, or until soft enough to mix. add food color a drop at a time till you achieve desired shade.
​If you don’t have white chocolate on hand, tinted royal icing in a thicker consistency would do just fine.




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Spicy Stamped Cookies

1/22/2019

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Cookie stamps are all the rage right now, but you don't need to spend any money! look through your kitchen drawers and you'll find creative ways to add texture to these cookies. and maybe in the process you can get a head start on spring cleaning...? um, ok maybe not. bake these cookies instead—WAAAY more fun.

​
Everyday kitchen tools make awesome cookie stamps. (see photo at bottom) BTW if you want any of the cookies stamps pictured at the bottom of this post, they're in my amazon shop. 

​I updated the recipe with a vegan option. you'll see it mentioned in the ingredients below. check the label of your plant based butter--if it has salt (almost all do), then adjust the salt amount accordingly, or skip entirely.

​​Spices courtesy of Burlap & Barrel.

​
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Linzer Cookies

1/1/2019

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Yield: about 3 dozen 2” sandwich cookies 

​Ingredients:
​

8 oz. unsalted butter
, room temperature
3/4 cup granulated sugar
1 tsp. almond extract
3/4 tsp. salt
1 egg, room temperature
​1 cup almond meal (I use Trader Joe’s. If you can’t find this in your store, grind roasted almonds in a food processor until finely ground.)

3 cups flour
1/2 cup powdered sugar
1 cup jam, or filling of choice





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Brooklyn Blackout Mint Shortbread

12/19/2018

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some tips:
  • black cocoa — if you don't have access to this oreo-like wonder, you can substitute regular cocoa. But i HIGHLY recommend you make the effort to get it.
  • meringue powder in icing — use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to pack/gift them
  • crushed candy canes — for years i used the crush-in-ziploc-bag method and no matter how neat i tried to be, i found little sticky shards all over my kitchen for weeks. this year i used a food processor. so much easier and neater! and no need to freeze the candy canes, as i read many places online. just pulse till you get the size pieces you'd like. 

Yield: about 60 2” cookies

​Dough Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ teaspoon sea salt
1 ½ tsp peppermint extract
¼ cup + 1 tbsp black cocoa (i use King Arthur)*
½ cup unsweetened natural cocoa
1 3/4 cups all-purpose flour
Coarse sea salt for sprinkling

Icing Ingredients:
2 cups confectioners' sugar
5-6 tbsp 
water
​pinch salt

4 tsp meringue powder (optional. i like Wilton)*
​crushed candy canes for sprinkling*




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lemon poppy seed sugar cookies

11/24/2018

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Yield: About 3 dozen 2.5" cookies

Dough Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 egg
1/4 teaspoon baking powder
½ teaspoon salt
1 tbsp lemon extract
zest of one lemon
2 tbsp poppy seeds
2.75-3 cups all-purpose flour

Icing Ingredients:
2 cups confectioners' sugar
6-7 tbsp 
lemon juice (about two lemons)
4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton)
 
Toppings:

​2 tbsp poppy seeds
zest of one lemon, air-dried completely

 



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glazed candied ginger cookies

10/14/2018

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Yield: About 30 cookies

cookie ingredients
1 cup granulated sugar
3/4 cup unsalted butter, softened

1 tsp baking soda
1 ½ tsp ground ginger
1 teaspoon cinnamon
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg

1 egg
3 tbsp molasses
2 cups flour

ginger sugar mix 
ingredients
⅓ cup turbinado sugar
½ tsp ground ginger
1/4 tsp coarse sea salt




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glazed pumpkin spice cookies

10/14/2018

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Yield: About 3 dozen 2.5" cookies

cookie ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar

3/4 cup light brown sugar, packed
3/4 tsp baking powder
3/4 tsp salt (
vegan: reduce/skip the salt if your butter contains salt)
3 tbsp pumpkin spice mix (recipe below)

1 egg (vegan: 1 flax egg)
2 ½ cups all-purpose flour

glaze ingredients:
2 cups confectioners' sugar 
6 tbsp warm water

pinch salt
3/4 tsp pumpkin spice mix (recipe below)

pumpkin spice mix ingredients:
3 tbsp cinnamon
2 tbsp ginger
​1 ½ tsp nutmeg
​1 ½ tsp cloves
3/4 tsp allspice
3/8 tsp cardamom


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edible flower shortbread

10/6/2018

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​I have been growing nasturtium, an edible plant, for several years now. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. Well somehow I lost one particular seed packet, so all summer I assumed the pretty plants with scalloped leaves and purple flowers   were just pretty weeds. In fact so many started popping up that I almost pulled them, fearing they were too invasive!

​Anyway, I was recently at an event at  Feedfeed where they had created a fantastic edible flower/herb table-scape, and recognized my mystery plant! Turns out it’s called 'Lavender Hyssop.' It’s a perennial in the mint family, and has the most delicate licorice scent & flavor. What’s interesting is that it tastes slightly sweet. So it’s wonderful added to salads, or as a cocktail garnish. Traditionally it’s used to make tea & sachets...and commercially to flavor root beer and liqueurs. 
Seeds are mainly from Botanical Interests.


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Chocfetti Shortbread

10/6/2018

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Yield: About 3 dozen 2.5" cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
​1/4 cup sprinkles (quantity can be adjusted to taste)
extra sugar for sprinkling
coarse sea salt for sprinkling
 
You will also need:
Parchment paper or silicone baking mat
wax paper
fork




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