cookies

Bready or Not Original: Lemon Shortbread

Posted by on May 25, 2022 in Blog, Bready or Not, breakfast, british, cookies, lemon | 0 comments

My Shortbread recipe was the first I really mastered as a teenager beginning to bake. This new version uses that as a base, but modifies it into a delicious Lemon Shortbread.

Bready or Not Original: Lemon Shortbread

I love a good Scottish Shortbread. It’s so buttery and scrumptious. The fresh zing of lemon plays very well with that inherent butter flavor and texture.

Bready or Not Original: Lemon Shortbread

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Bready or Not Original: Lemon Shortbread

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

Bready or Not Original: Lemon Shortbread

This new version does have a photogenic advantage, though, because the glaze is so very pretty. It should be just thick enough to drizzle, though if it’s a touch watery, that’s not the end of the world.

Enjoy this Lemon Shortbread for breakfast or snacks, or in proper fashion at tea time.

Bready or Not Original: Lemon Shortbread

This new twist on my classic Shortbread mixes lemon zest into the dough and utilizes a splash of lemon glaze on top. It’s a refreshing, delicious snack or breakfast treat!
Course: Breakfast, Dessert, Snack
Cuisine: Scottish
Keyword: citrus, cookies, lemon, shortbread
Servings: 12 pieces
Author: Beth Cato

Equipment

  • 2 pie plates

Ingredients

Shortbread

  • 1 lemon zested and juiced
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks) softened
  • 1 egg yolk
  • 1 teaspoon lemon flavor
  • 1/2 teaspoon vanilla extract

Lemon Glaze

  • 3/4 cup confectioners’ sugar
  • 1 Tablespoon lemon juice

Instructions

  • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
  • Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
  • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.
  • In a medium bowl, stir together confectioners’ sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.
  • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.

OM NOM NOM!

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    Bready or Not Original: Snickerdoodle Blondies (Redux)

    Posted by on Apr 20, 2022 in Blog, blondies, Bready or Not, cookies | 0 comments

    I first shared this recipe for Snickerdoodle Blondies back in 2015, so it’s time for a re-bake and repost, with shiny new pictures of these delicious things!

    Bready or Not Original: Snickerdoodle Blondies (Redux)

    These are thick, soft, and chewy bars, packed with snickerdoodle flavor. The top is crowed with cinnamon and sugar.

    Bready or Not Original: Snickerdoodle Blondies (Redux)

    Oh yes, and through the tender crumb are sporadic caramel chips–or cinnamon chips. This recipe is fantastic using either, or both. They add extra oomph without being overkill.

    Bready or Not Original: Snickerdoodle Blondies (Redux)

    The recipe makes a big 9×13 pan, so this is a good recipe to feed a crowd!

    Bready or Not Original: Snickerdoodle Blondies (Redux)

    Bready or Not Original: Snickerdoodle Blondies (Redux)

    These soft, chewy Snickerdoodle Blondies are everything a person loves about Snickerdoodles, in deluxe form!
    Course: Dessert, Snack
    Cuisine: American
    Keyword: bars, snickerdoodle
    Author: Beth Cato

    Equipment

    • 9×13 pan
    • aluminum foil

    Ingredients

    Blondies

    • 1 cup unsalted butter (2 sticks) room temperature
    • 2 cups brown sugar packed
    • 1 Tablespoon vanilla extract
    • 2 large eggs room temperature
    • 2 2/3 cups all-purpose flour
    • 1 teaspoon kosher salt
    • 1/2 tsp cream of tartar
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking powder
    • 10 ounces caramel chips or cinnamon chips

    Topping

    • 2 Tablespoons white sugar
    • 2 teaspoons ground cinnamon

    Instructions

    • Prepare a 9×13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
    • In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
    • In a separate bowl, sift together the flour, salt, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the wet bowl. Once everything is mixed, add the bag of caramel or cinnamon chips.
    • Evenly spread the dough into the prepared pan. In a small bowl, mix the sugar and cinnamon. Sprinkle the mix over the dough.
    • Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature. They will keep well for a few days if kept sealed.

    OM NOM NOM!

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      Bready or Not Original: Cinnamon Swirl Cookies

      Posted by on Mar 23, 2022 in Blog, Bready or Not, cookies | 0 comments

      These Cinnamon Swirl Cookies look like cinnamon rolls and are oh so good.

      Bready or Not Original: Cinnamon Swirl Cookies

      Unlike soft, pillowy rolls, these cookies are chewy when fresh and then become crispier after the first day.

      Bready or Not Original: Cinnamon Swirl Cookies

      The filling here is pretty simple: flour, cinnamon, and maple syrup. This makes a sweet, spreadable paste that I’d love to try in other baked goods as well.

      Bready or Not Original: Cinnamon Swirl Cookies

      One of the nice things about this recipe is that these cookies can be prepared and formed into logs, then stashed in the fridge or freezer for later baking. That makes them extra convenient for when you need to bake under a time crunch.

      Bready or Not Original: Cinnamon Swirl Cookies

      Greatly modified from Holiday Cookies 2019 from Bake from Scratch.

      Bready or Not Original: Cinnamon Swirl Cookies

      These beautiful Cinnamon Swirl Cookies look just like cinnamon rolls, but are chewy-crisp instead of pillowy soft. The dough can be made ahead and chilled or frozen for a convenient fast-bake later on. Makes about 48 cookies.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cookies
      Author: Beth Cato

      Equipment

      • parchment paper
      • Rolling Pin
      • uneven spatula

      Ingredients

      Cookie Dough

      • 1 cup unsalted butter 2 sticks, softened
      • 1 cup white sugar
      • 1 large egg
      • 1 teaspoon vanilla extract
      • 2 2/3 cups all-purpose flour
      • 1/2 teaspoon kosher salt
      • 1/4 teaspoon baking soda

      Filling

      • 1/4 cup all-purpose flour
      • 2 Tablespoons ground cinnamon
      • 1/4 cup maple syrup

      Instructions

      • In a large bowl, beat butter until it is creamy. Add the sugar and beat until fluffy. Add in the egg and vanilla, beating a few more minutes until combined.
      • In a medium bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet until it roughly forms a ball. Divide in half.
      • Lay out a piece of parchment and add a dusting of flour. Roll out a portion of dough to about an 11-inch square. Use parchment to move dough into fridge to chill. Repeat with other half of dough.
      • While that is chilling, make the filling. In a small bowl, combine the flour, cinnamon, and maple syrup to create a thin, spreadable paste.
      • Pull out the dough one piece at a time. Use an uneven spatula to spread the filling to within 1/4 of the edges. Tightly roll up the dough to form a log. Wrap in parchment and set in fridge to chill at least two hours; it can also be encased in plastic wrap and frozen for later baking.
      • Preheat oven at 350-degrees. Line a large baking sheet with fresh parchment.
      • Use a sharp knife to slice dough into 1/4-inch pieces. Set slightly spaced out on parchment. Bake for 12 to 14 minutes.
      • Cool cookies completely. Store in a sealed container at room temperature. Cookies will be chewier the first day, then crisp up more.

      OM NOM NOM!

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        Bready or Not: Giant Snickerdoodle

        Posted by on Feb 16, 2022 in Blog, Bready or Not, cookies | 0 comments

        I have recipes for various kinds of Snickertdoodle Cookies, but this one is for a single Giant Snickerdoodle!

        Bready or Not: Giant Snickerdoodle

        When I say this thing is big, I mean that it is BIG. I baked it on my stoneware pizza pan! I measured the cookie, too–after baking, it was a full 10 inches across.

        Bready or Not: Giant Snickerdoodle

        This is a great cookie for one person to enjoy over a week, or for a small party to dig into together. Really, I can see this being perfect as a substitute birthday or other celebration cake.

        Bready or Not: Giant Snickerdoodle

        The dough is really easy to work with. It comes together fast because you’re not having to shape and roll some thirty or forty cookies and bake multiple batches. One roll, one bake, done!

        Bready or Not: Giant Snickerdoodle

        This tastes exactly as you expect a Snickerdoodle to taste, too. The signature cream of tartar flavor is there. The cinnamon and sugar form a lovely crackled top. The interior is sweet and chewy.

        Bready or Not: Giant Snickerdoodle

        Leftovers aren’t a problem, either. Wrap up any remaining wedges, and they’ll keep for at least four days, dependent on your personal fortitude.

        Here is a sampling of the Snickerdoodle recipes on Bready or Not. If you want more, hit the search box in the upper right corner.

        Snickerdoodle Brookie

        Pumpkin Spice Snickerdoodles

        Snickerdoodle Quick Fudge

        Snickerdoodle Pie

        Bready or Not: Giant Snickerdoodle

        This Giant Snickerdoodle is perfect for a small group of people–or for one person’s big treat, as the cookie slices also keep well for days if well-wrapped! Note that the dough can be made ahead of time and stashed in the fridge for hours or a day prior to baking; just let it warm up at room temperature for about 20 minutes before shaping it.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: cookies, snickerdoodle
        Author: Beth Cato

        Equipment

        • large flat baking sheet or pizza pan/ stone
        • parchment paper

        Ingredients

        Dough

        • 7 Tablespoons unsalted butter room temperature
        • 1/2 cup white sugar
        • 2 Tablespoons brown sugar packed
        • 1 large egg room temperature
        • 1/2 teaspoon pure vanilla extract
        • 1 cup + 2 Tablespoons all-purpose flour
        • 1/2 teaspoon ground cinnamon
        • 3/4 teaspoon cream of tartar
        • 1/2 teaspoon baking soda
        • 1/4 teaspoon salt

        Topping

        • 3 Tablespoons white sugar
        • 1 teaspoon cinnamon

        Instructions

        • Preheat oven at 400-degrees. Line a baking sheet or pizza pan/stone with parchment paper.
        • Beat together butter, white sugar, and brown sugar until light and fluffy, about 3 minutes in a stand mixer. Add egg and vanilla. Gradually beat in the dry ingredients until just combined.
        • In a small bowl, mix together topping ingredients.
        • Pat the dough to form a cohesive ball. Roll it in the topping. Set dough in middle of pan and press into about a 8-inch round. Sprinkle remaining topping all over, pressing it into dough.
        • Bake for 12 to 15 minutes. The edges should be set, with some of the crackles in the cookie still showing some moisture (the cookie will finish baking as it sets).
        • Let cool for at least 30 minutes. Use a knife or pizza cutter to cut cookie into triangular wedges. Cookie is great fresh, but individually-wrapped pieces also keep wonderfully at room temperature for up to 4 days.

        OM NOM NOM!

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          Bready or Not: Brookies

          Posted by on Feb 2, 2022 in Blog, blondies, Bready or Not, brownies, chocolate, cookies | Comments Off on Bready or Not: Brookies

          No need to deliberate whether to make chocolate chip cookies or brownies–this recipe for Brookies combines these goodies together in a delicious way.

          Bready or Not: Brookies

          This recipe excels at chocolate distribution. It’s not super-chocolaty, but every bite has some brownie and chocolate chips. If you add in cacao nibs, it’s even better; the nibs enhance the other chocolate flavors and adds a pleasant crunch at the same time.

          Bready or Not: Brookies

          On that note, this is a great recipe for people who don’t like nuts. There’s lots of flavor here without them. Could you add nuts? Sure. Is it necessary? Nope.

          Bready or Not: Brookies

          These bars are dense and nicely portable. Wrap them up individually, and they are great for a school lunch, road trip, or picnic. Plus, they freeze well, so you can even save some for later!

          Modified from AllRecipes Magazine August/September 2020.

          Bready or Not: Brookies

          These Brookies combine chocolate chip cookies and brownies in one convenient dish!
          Course: Dessert, Snack
          Cuisine: American
          Keyword: bars, brownies, chocolate
          Author: Beth Cato

          Equipment

          • 9×13 pan

          Ingredients

          Cookie layer

          • 1/2 cup unsalted butter (1 stick) room temperature
          • 1/2 cup light brown sugar packed
          • 1/4 cup white sugar
          • 1/2 teaspoon vanilla extract
          • 1 large egg room temperature
          • 1 1/4 cups all-purpose flour
          • 1/2 teaspoon salt
          • 1/2 teaspoon baking soda
          • 1 cup semisweet chocolate chips

          Brownie layer

          • 1/2 cup unsalted butter (1 stick) melted
          • 1 cup white sugar
          • 1 teaspoon vanilla extract
          • 2 large eggs
          • 1/3 cup cocoa powder sifted
          • 1/2 cup all-purpose flour
          • 1/4 teaspoon baking powder
          • 1/8 teaspoon salt
          • 1/4 cup cacao nibs optional

          Instructions

          Make cookie layer

          • Preheat oven at 350-degrees. Line a 9×13 pan with aluminum foil and apply nonstick spray.
          • In a large bowl, beat together butter, sugars, and vanilla until light and creamy. Add egg, scraping bottom of bowl, then beat another two minutes.
          • In another bowl, combine flour, salt, and baking soda. Gradually mix the dry ingredients into the wet. Fold in chocolate chips. Dough will be very thick and sticky. Drop into pan in clumps and press into a level layer, covering the bottom completely.

          Make brownie layer

          • Using the same big bowl (leave it unwashed or wash it, baker’s preference), beat together butter, sugar, and vanilla. Follow with the egg. Stir in the cocoa powder, flour, baking powder, and salt. Fold in the cacao nibs, if using.
          • Pour over the cookie layer, spreading it into an even layer.
          • Bake until the middle passes the toothpick test, 20 to 25 minutes. Cool completely–chilling in fridge, if desired–before slicing into bars.
          • Brookies will keep in a sealed container at room temperature for 3 days, and can also be frozen for layer enjoyment.

          OM NOM NOM!

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            Bready or Not: Gingerbread Chocolate Chip Cookies

            Posted by on Jan 5, 2022 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not: Gingerbread Chocolate Chip Cookies

            Let’s start the year right with these Gingerbread Chocolate Chip Cookies!

            Bready or Not: Gingerbread Chocolate Chip Cookies

            These things are soft and chewy, the coarse sugar providing a sweet, crunchy crust. Plus, you get chocolate mixed throughout, which provides a lovely contrast to the spicy gingerbread.

            Bready or Not: Gingerbread Chocolate Chip Cookies

            I’ve noticed that it’s a very British thing to do at least part of a gingerbread recipe on the stovetop. It definitely creates a different, richer flavor that the standard American recipe that mixes everything in a bowl.

            Bready or Not: Gingerbread Chocolate Chip Cookies

            You’ll notice this recipe includes a lot of fresh ginger. In the past, I’ve kept ‘fresh’ ginger around by buying a hunk, using a vegetable peeler to take off the outside, then freezing the interior in pieces. You can then grate it straight from the freezer. I think I learned about this technique from a food magazine ages ago.

            Bready or Not: Gingerbread Chocolate Chip Cookies

            The original of this recipe is from a food magazine, too–Bake from Scratch Holiday Cookies 2019, this recipe by Edd Kimber. My version is modified a great deal. I do recommend seeking out this issue, though, as it has a LOT of great recipes.

            Bready or Not: Gingerbread Chocolate Chip Cookies

            These cookies have complex ginger and spice flavors, perfect for the holidays and year-round! Note that the preparation is done in stages over a few hours–these aren’t quick fix cookies. Makes about 42 tablespoon-sized cookies.
            Course: Dessert, Snack
            Cuisine: British
            Keyword: chocolate, cookies, gingerbread
            Author: Beth Cato

            Equipment

            • large saucepan
            • tablespoon scoop
            • parchment paper

            Ingredients

            • 1 cup light brown sugar packed
            • 1 cup unsalted butter 2 sticks, softened
            • 1/2 cup unsulphured molasses
            • 2 large eggs room temperature
            • 4 cups all-purpose flour
            • 2 Tablespoons fresh ginger
            • 2 teaspoons baking soda
            • 1 teaspoon baking powder
            • 2 teaspoons ground cinnamon
            • 1 teaspoon ground ginger
            • 1/2 teaspoon kosher salt
            • 1/4 teaspoon ground nutmeg
            • 10.5 ounces chocolate chips dark, semisweet, or a mix
            • 3/4 cup turbinado sugar

            Instructions

            • In a large saucepan on medium-heat, stir together brown sugar, butter, and molasses until the butter is melted and everything is mixed. Remove from heat to cool for 30 minutes.
            • Whisk eggs into the cooled mixture.
            • In a big bowl, combined flour, fresh ginger, baking soda, baking powder, cinnamon, ground ginger, salt, and nutmeg. Pour in the sugar from the saucepan, stirring until just combined. Fold in the chocolate.
            • Encase dough in plastic wrap and refrigerate for at least 2 hours.
            • Pull out dough to soften slightly, about 10 or 15 minutes. Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
            • Measure out the turbinado sugar into a small bowl. Use a tablespoon scoop to dole our dough, rolling each ball in sugar before setting spaced-out on baking sheet.
            • Bake for 12 to 14 minutes, until cookies are set. Cool on pan for 5 minutes before transferring them to a cooling rack.
            • Store in an airtight container at room temperature. Cookies keep for at least 3 days.

            OM NOM NOM!

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