cookies

Bready or Not: Almond Sable Cookies

Posted by on Jan 1, 2020 in Blog, Bready or Not, cookies, French | 0 comments

Let’s welcome 2020 in grand style: with French shortbread called almond sables!

Bready or Not: Almond Sable Cookies

I’ve made a lot of shortbread in my day. All varieties. This is shortbread that’s gone up in level. It tastes fancy. It’s a French recipe, so that’s only appropriate, right?

Bready or Not: Almond Sable Cookies

I highly recommend you use President-brand unsalted butter for this recipe. My recipe is actually modified from a version they used in advertisements. However, you can use other butters, just make sure you use unsalted and only 7 ounces. That means you’ll chop off a tablespoon from the standard American butter stick.

Bready or Not: Almond Sable Cookies

I made these cookies twice to get the recipe the way I wanted it. I used salted butter the first time, and the cookies tasted noticeably salty. Not just to me, but to other eaters as well.

Bready or Not: Almond Sable Cookies

Because these cookies have such few ingredients, the few that are present really have a chance to shine. They are buttery, mildly nutty, with a soft, sandy texture.

Bready or Not: Almond Sable Cookies

I liked using my fluted cookie cutters for these–that way the sugar coating has more nooks and crannies to cling to!

Recipe modified from a President butter advertisement.

Bready or Not: Almond Sable Cookies

These French-style shortbread cookies taste delicate and refined. Note that the dough needs at least a few hours to chill prior to baking. Modified from a recipe by President Butter.
Course: Dessert, Snack
Cuisine: French
Keyword: cookies, shortbread
Servings: 20 cookies
Author: Beth Cato

Equipment

  • small cookie cutter
  • parchment paper

Ingredients

  • 1/3 cup sliced almonds
  • 2 cups all-purpose flour
  • 7- ounces President unsalted butter softened, or substitute other unsalted butter
  • 1/3 cup confectioners' sugar
  • 3/4 cup white sugar divided
  • 1 teaspoon kosher salt
  • 1 vanilla bean or substitute 1 Tablespoon vanilla bean paste or 3 teaspoons vanilla extract
  • 1 egg yolk

Instructions

  • Toast the almonds prior to beginning cookies. Preheat oven at 325-degrees. Spread almonds in an even layer on a rimmed baking sheet. Toast for about 10 minutes, until fragrant. Set aside to cool for a few minutes; turn off oven.
  • Measure out flour in a small bowl.
  • Use a food processor to grind almonds to a fine crumb; don't process for too long or it'll turn to almond butter. Mix almond crumbs with flour.
  • In a big bowl, beat butter until smooth. Add confectioners' sugar, 1/4 cup white sugar, and salt, until smooth again. Add vanilla bean (or equivalent) and egg yolk. Gradually work in flour mixture. Turn dough onto a lightly floured work surface, and knead 3 or 4 times to form a cohesive ball.
  • Place dough between two large sheets of parchment paper and compress dough to about 1/2-inch thickness. Enshroud in plastic wrap. Transfer to fridge to set, at least 2 hours but as long as 2 days.
  • Preheat oven to 325-degrees. Line large baking sheet with fresh parchment paper.
  • Roll out dough to closer to 1/4-inch thickness, then set aside top parchment sheet. Use a small round cookie cutter to cut dough, placing rounds spaced-out on sheet pan. Re-roll dough scraps to use up the rest, adding a touch of water, if necessary, to bring dough together again.
  • Bake until edges are just turning golden, about 15 to 20 minutes. Measure out remaining 1/2 cup white sugar in a bowl. Use a spatula to dip warm cookies into sugar to coat top and sides. Place on rack to cool cookies completely.
  • Cookies keep well in sealed container for up to 3 days.

OM NOM NOM!

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    Bready or Not Original: Fruitcake Cookies

    Posted by on Dec 4, 2019 in Blog, Bready or Not, cookies | 0 comments

    These Fruitcake Cookies turned out gorgeous AND delicious, but could’ve been a total disaster.

    Bready or Not Original: Fruitcake Cookies

    I completely rewrote a base recipe for these cookies before I even got to the kitchen. Once I started combining ingredients, I realized I had a major problem.

    Bready or Not Original: Fruitcake Cookies

    I had too little dough to hold my fruit and nuts. Uh oh! If I continued as planned, they would not be the slightest bit cohesive.

    Bready or Not Original: Fruitcake Cookies

    So, I winged it. I added more flour, more brown sugar, another egg. The dough became cohesive. I baked the first batch. They stayed cohesive.

    Bready or Not Original: Fruitcake Cookies

    Whew! The cookies were saved. Not only saved, but absolutely delicious. The combination of ingredients brings all the best elements of fruitcake without all the fuss.

    Bready or Not Original: Fruitcake Cookies

    Want more fruitcake? Here’s my recipe for Mini Loaves–which wouldn’t be ripened by Christmas, unfortunately–and also another Fruitcake Cookies recipe, this one like oatmeal cookies. I also have a recipe for brownies that uses candied cherries¬†and one that uses candied orange peel in delicious scones. Keep in mind that a lot of fruitcake ingredients can be found for fabulous clearance prices after Christmas, so bake up these recipes in the new year! Good food shouldn’t be confined to one season.

    Bready or Not Original: Fruitcake Cookies

    The fruit listed in the ingredients is a suggestion. Customize these cookies however desired, to not exceed 2 1/2 cups. The result is a crisp, chewy cookie packed with fruit and nuts (but not too packed). Be sure to include the almond extract; that small amount adds some major oomph. Makes 40 cookies using a tablespoon scoop.
    Course: Dessert, Snack
    Keyword: cookies, holiday
    Servings: 40
    Author: Beth Cato

    Ingredients

    • 1/2 cup golden raisins
    • 1/2 cup dried cranberries
    • 1/4 cup dried apricots finely chopped
    • 1/4 cup dried dates finely chopped
    • 1 cup candied cherries coarsely chopped
    • 1 cup walnuts and/or pecans, coarsely chopped
    • 2 1/2 cups all-purpose flour
    • 1/4 cup unsalted butter 1/2 stick, softened
    • 1/4 cup shortening
    • 1/2 cup white sugar
    • 1/2 cup brown sugar packed
    • 2 eggs room temperature
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

    Instructions

    • Preheat oven at 350-degrees. Line baking sheet with parchment.
    • Combine fruit and nuts with 1 cup of flour, coating everything. This will prevent the fruit from sinking as the cookies bake.
    • Cream together the butter, shortening, and sugars. Add the eggs with the vanilla and almond extract. Stir in the remaining flour with the baking soda and salt.
    • Stir in the fruit/nut/flour mixture until just combined.
    • Drop dough by tablespoons onto the prepared baking sheet. Bake for 10 to 12 minutes.

    OM NOM NOM!

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      Bready or Not Original: Cranberry-Orange Cookies

      Posted by on Nov 27, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

      These Cranberry-Orange Cookies are packed with vivid, fresh flavor, and a sure way to brighten your day, whatever the season!

      Bready or Not Original: Cranberry-Orange Cookies

      The order of ingredients is important here. You take one orange and zest and juice it. The zest goes straight into the dough, while the juice is used to soak the dried cranberries.

      Bready or Not Original: Cranberry-Orange Cookies

      Not only does this plump up the desiccated berries, but it naturally amplifies their flavor, too. The tartness becomes stronger, in perfect complement to the citrusy freshness.

      Bready or Not Original: Cranberry-Orange Cookies

      Then, you add two tablespoons of the juice to the dough. The rest, do whatever with. It’s mighty tasty to drink!

      Bready or Not Original: Cranberry-Orange Cookies

      The white chocolate chips add sporadic sweetness to balance the tartness, and it goes so well with the orange flavor, too.

      Bready or Not Original: Cranberry-Orange Cookies

      Plus, these cookies are downright pretty on a holiday tray, packed as a gift, or eaten whenever, all the year long!

      Bready or Not Original: Cranberry-Orange Cookies

      These cookies boast of an incredibly fresh, fruity flavor, with just enough white chocolate chips to balance the tartness of the dried cranberries. Recipe makes 36 cookies using a tablespoon scoop.
      Course: Dessert, Snack
      Keyword: chocolate, citrus, cookies
      Servings: 36 cookies
      Author: Beth Cato

      Ingredients

      • 1 orange
      • 1 1/2 cups dried cranberries
      • 1 cup unsalted butter 2 sticks, softened
      • 1 cup white sugar
      • 1/2 cups brown sugar packed
      • 1 egg
      • 2 1/2 cups all-purpose flour
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1/2 cup white chocolate chips

      Instructions

      • Preheat oven at 375-degrees.
      • Zest then juice the orange. Place dried cranberries in bowl and pour orange juice over them, stir, then set aside to soak
      • In a large bowl, beat together butter and sugars. Add the egg. Stir in orange zest.
      • In a separate bowl, stir together the flour, baking soda, and salt. Gradually blend with butter mixture. Measure 2 tablespoons of orange juice from the bowl, and add to the dough. Drain off the rest of the orange juice (discard it or save it to drink) and add the dried cranberries and white chocolate chips to the dough. Combine.
      • Use a tablespoon scoop or spoon to space out dollops of dough on baking sheet; cookies will spread. Bake for 12 to 14 minutes, until cookies are golden and set. Let set on sheet for 5 minutes, then transfer to a rack to completely cool. Repeat with the next batch(es).
      • Store in a sealed container.

      OM NOM NOM!

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        Bready or Not Original: Gingerbread Biscotti

        Posted by on Nov 6, 2019 in Blog, Bready or Not, breakfast, cookies | 0 comments

        Let’s get into the holiday spirit with some Gingerbread Biscotti!

        Bready or Not Original: Gingerbread Biscotti

        This recipe is super-duper easy! Plus, the end result keeps well–it can even be frozen–and biscotti make for a wonderful holiday gift!

        Bready or Not Original: Gingerbread Biscotti

        I was really amazed at the flavor of these. They are straight-out gingerbread, with the perfect crispness of biscotti.

        Bready or Not Original: Gingerbread Biscotti

        Since the flavor is so great, they are good on their own… but like all biscotti, are even better in accompaniment to hot drinks like coffee, tea, or cocoa.

        Bready or Not Original: Gingerbread Biscotti

        Like biscotti? I have a full assortment for you to try!

        Snickerdoodle Biscotti
        Chocolate Almond Biscotti
        Pistachio Cardamom Biscotti
        Maple Walnut White Chocolate Biscotti
        Peppermint Biscotti

        Bready or Not Original: Gingerbread Biscotti

        Bready or Not Original: Gingerbread Biscotti

        This biscotti really does taste like gingerbread, just in a crisp form that begs to be dunked in hot coffee or tea! Make these for yourself or as a holiday gift.
        Course: Breakfast, Snack
        Keyword: biscotti, cookies, gingerbread
        Author: Beth Cato

        Ingredients

        Biscotti

        • 1/3 cup vegetable oil
        • 1 cup white sugar
        • 3 large eggs
        • 1/4 cup molasses
        • 2 1/4 cups all-purpose flour
        • 1 cup white whole wheat flour or whole wheat flour
        • 1 Tablespoon baking powder
        • 1 1/2 Tablespoons ground ginger
        • 2 1/4 teaspoon ground cinnamon
        • 1/2 teaspoon cloves
        • 1/4 teaspoon nutmeg
        • 1/4 teaspoon salt

        Drizzle

        • 3/4 cup white chocolate chips
        • 1 Tablespoon shortening

        Instructions

        • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
        • In a large bowl, stir together oil, sugar, eggs, and molasses. In a separate bowl, sift together the two flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Gradually stir the dry ingredients into the wet until it is the same consistent brown.
        • Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
        • Bake for 20 minutes, until tops are set when tapped. Remove the baking sheet from oven, but leave the oven on.
        • Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
        • Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15 minutes, flipping them over halfway if necessary, to equally crisp both sides.
        • Cool completely on the baking sheet.
        • Zap white chocolate chips with shortening in microwave for 20 seconds, stir, then continue to repeat until it stirs smooth; keep a close eye on it, as the chocolate can burn fast! Use a fork to drizzle white chocolate over biscotti, or dip an end of each biscotti into chocolate.
        • Store in an airtight container at room temperature as long as a few weeks. Can also be frozen.

        OM NOM NOM!

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          Bready or Not Original: Pumpkin Raisin Cookies

          Posted by on Oct 16, 2019 in Blog, Bready or Not, cookies, pumpkin | 0 comments

          Pumpkin Raisin Cookies! These delicious treats combine a lot of fall flavors.

          Bready or Not Original: Pumpkin Raisin Cookies

          I don’t know why I never thought to pair raisins and pumpkin in cookies before. After all, I’ve used them together in bread.

          These cookies are all the more delicious because of the use of pumpkin pie spice. That mix is obviously good with pumpkin, but wow, does it go well with raisins!

          Bready or Not Original: Pumpkin Raisin Cookies

          On the subject of raisins, I am biased toward golden raisins, but really, you can use whatever seedless variety you wish.

          Bready or Not Original: Pumpkin Raisin Cookies

          Also, using golden raisins makes it less likely that hungry people will endure Cookie Betrayal Syndrome (CBS). This is the condition wherein people who hate raisins accidentally ingest raisins in cookies because they think the raisins are really chocolate chips.

          Bready or Not Original: Pumpkin Raisin Cookies

          Good bakers are honest bakers. Golden raisins are usually pale enough in color that they won’t mislead people.

          Bready or Not Original: Pumpkin Raisin Cookies

          Besides, maybe, just maybe, people who’ve endured CBS will think these cookies look so good they’ll give them a try, even knowing what they contain.

          Bready or Not Original: Pumpkin Raisin Cookies

          These chewy cookies partner up pumpkin, raisins, and pumpkin pie spices in a delicious new way. Enjoy them through the fall and all the year long! NOTE: the dough needs to chill for at least a few hours prior to baking.
          Course: Dessert, Snack
          Keyword: cookies, pumpkin
          Author: Beth Cato

          Ingredients

          Cookies

          • 1 cup unsalted butter 2 sticks, softened
          • 1 1/2 cups white sugar
          • 1/2 cup pumpkin puree
          • 2 teaspoons vanilla extract
          • 1 1/2 teaspoons baking powder
          • 1 teaspoon pumpkin pie spice
          • 1/2 teaspoon salt
          • 1 egg room temperature
          • 2 2/3 cups all-purpose flour
          • 3/4 cup golden raisins

          Topping

          • 1/2 cup white sugar
          • 1 Tablespoon pumpkin pie spice

          Instructions

          • In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
          • Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
          • Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

          OM NOM NOM!

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            Bready or Not: Buttery Pumpkin Cookies

            Posted by on Oct 2, 2019 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not: Buttery Pumpkin Cookies

            It’s October! That means Bready or Not resumes its traditional month of pumpkin recipes, starting with these Buttery Pumpkin Cookies.

            Bready or Not: Buttery Pumpkin Cookies

            These cookies are a dream come true for pumpkin lovers. They are soft and tender, like handheld cake, really.

            Bready or Not: Buttery Pumpkin Cookies

            But of course, the cookies are better with a little extra sweetness. These babies need ICING–a brown sugar icing that comes together quickly on the stovetop.

            Bready or Not: Buttery Pumpkin Cookies

            This is a recipe to make to share: the end result is about 70 tablespoon-sized cookies!

            Bready or Not: Buttery Pumpkin Cookies

            Modified from Fall Baking 2016 from Better Homes & Gardens.

            Bready or Not: Buttery Pumpkin Cookies

            There are more pumpkin recipes to look forward to this month! Here’s the full schedule:
            Buttery Pumpkin Cookies (today)
            Chocolate Swirl Pumpkin Bars
            Pumpkin Raisin Cookies
            Pumpkin Chocolate Cake
            Pumpkin-Ginger Coffee Cake

            Bready or Not: Buttery Pumpkin Cookies

            This recipe makes about 70 frosted cookies, each loaded with pumpkin and spice and topped with a perfect complement of brown sugar icing. Note that the frosting amount should be just adequate to top the cookies, but if a few cookies remain naked, that's no tragedy. They are good by themselves, too!
            Course: Dessert
            Keyword: cookies, pumpkin
            Author: Beth Cato

            Ingredients

            Cookies

            • 1 cup unsalted butter 2 sticks, room temperature
            • 2 cups white sugar
            • 2 teaspoons baking powder
            • 2 teaspoons baking soda
            • 3 teaspoons pumpkin pie spice
            • 1 teaspoon salt
            • 2 eggs
            • 2 teaspoons vanilla extract
            • 15 oz can pumpkin puree
            • 4 cups all-purpose flour

            Brown sugar icing

            • 1/2 cup unsalted butter
            • 1/2 cup brown sugar packed
            • 1/4 cup milk or half & half
            • 1 teaspoon vanilla extract
            • 3 cups confectioners' sugar

            Instructions

            • Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
            • In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
            • Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
            • Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
            • Store cookies in a sealed container, with waxed paper or parchment between the layers.
            • OM NOM NOM!
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