I forget where I first saw this recipe but there are plenty on YouTube .
It’s best if you can make your own seedless raspberry jam, but alas, I couldn’t this time. These are very flavorful cookies with a hint ‘o almond flavor Well worth your time to make them
Buttery Raspberry Crumble Cookies
INGREDIENTS • 1 cup unsalted butter, softened • 1/4 cup granulated sugar • 1/3 cup powdered sugar • 1 teaspoon vanilla extract • 1 teaspoon almond extract • 2 1/4 cups all-purpose flour • 1/4 teaspoon kosher salt • 1/2 cup seedless raspberry jam For the Crumble Topping: • 1/2 cup all-purpose flour • 1/4 cup granulated sugar • 1/4 cup unsalted butter, cold and cut into small cubes • 1/4 tsp cinnamon (optional)
METHOD
Combine the softened unsalted butter with granulated sugar and powdered sugar. Use a stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. The butter should be a pale color, and the sugars fully incorporated, leaving no grainy texture.
Mix in the vanilla extract and almond extract.
Gradually add the all-purpose flour and kosher salt into the butter mixture. Mix on low speed until just combined. The dough should be smooth and a bit crumbly, yet it should hold together when pressed between your fingers.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Make the crumble topping: In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Once chilled, roll the dough into small balls (about 1 inch). Place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Using your thumb or the back of a small spoon, press gently into the center of each dough ball to create a well. You’ll want a depth sufficient to hold the raspberry jam without breaking through the bottom.
Spoon a small amount of seedless raspberry jam into each indentation. Ensure the jam does not overflow, just to the brim, then sprinkle the crumble topping over the cookies. Do not be afraid to pile a lot of crumble topping on.
Place the baking sheets in the oven and bake for 15–18 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. The cookies should have a slightly crisp edge and a soft, crumbly center.
I wasn’t going to mention the artisan bread (as seen in the background) I made this morning, but I added a twist to the recipe. I use the Tangzong technique fairly often, but hadn’t used it on artisan bread. The standard method yields a bread that is 9.5 out of 10, so what is the point?
Tangzong pre-gelatinizes the starch in the flour, allowing it to absorb twice as much water than with cool water. Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead plus it stays fresh longer, not that that is an issue here, over the past 2 weeks I made the artisan loaf every 2 or 3 days. For variety I did occasionally change from boule to batard.
I also made Scottish Oatcakes this morning. I read an article about them, which is all it ever takes for me. The bake resulted in 16 crisp “biscuits” (as cookies are called in the UK.) They be a nice change from all the cookies (but don’t worry, plenty of cookies coming up. I am doing another fund raiser in March and need to practice, practice, practice.)
Artisan Bread with Tangzong
INGREDIENTS
450g (3 ¾ c) bread flour divided (For Italian Bread use AP flour))
2 ¼ teaspoons instant yeast
10g (1 ¾ tsp) kosher salt
360g (1 ½ c) warm water between 120°F and 130°F (360 grams)
METHOD
In a large mixing bowl, whisk flour, yeast, and salt to combine. Measure water into a small bowl
Tangzong: Transfer 3 tablespoons of the measured flour and ½ cup of the measured milk or water into a saucepan and set over medium-high heat.
Cook the mixture, whisking constantly until it thickens into a thick slurry (~1 minute.)
Transfer the cooked mixture to a bowl until cool to lukewarm, then add remaining flour, milk (or water), and other dough ingredients combine with a dutch dough which until the mixture is very sticky, and no lumps of flour remain.
Cover and place in a proofing oven until doubled in size, about 1 to 1 ½ hours.
Preheat the oven to 450°F. Place a large dutch oven with a lid in the oven for at least 30 minutes.
Using lightly floured hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until the dough starts to hold its shape, about 8 to 10 rotations. Pinch any seams together at the center of the dough ball.
Turn out the dough onto a lightly floured surface, placing it seam side down. Shape into a boule or batard, depending on the intended use. Transfer the dough onto parchment paper lined banneton and sprinkle with flour. Loosely cover with plastic wrap or a tea towel for 10 minutes while the oven heats to 450°F. Place a large dutch oven with a lid in the oven while it preheats.
Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough. Very carefully place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid.
Bake for 20 minutes. Remove the lid and bake until deeply golden brown and the internal temperature is about 195°F (~15 to 17 minutes more.) Carefully remove the bread from the Dutch oven using the parchment paper to help, and place on a wire rack to cool for at least 20 minutes before slicing
Tangzong
Tangzong pre-gelatinizes the starch in the flour, allowing it to absorb twice as much water than with cool water. Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
METHOD
Measure out the total amount of flour and milk specified in the recipe.
Transfer 3 tablespoons of the measured flour and ½ cup of the measured milk or water into a saucepan and set over medium-high heat.
Cook the mixture, whisking constantly until it thickens into a thick slurry (~1 minute.)
Transfer the cooked mixture to a bowl until cool to lukewarm, then add remaining flour, milk (or water), and other dough ingredients and proceed with the original recipe method.
Scottish Oatcakes
INGREDIENTS • 226g quick-cooking oats (2 ½ c) • 1 tsp kosher salt • ¼ tsp baking soda • 66g (6 Tbl) melted clarified butter • ¾ c hot water, around 200ºF (93ºC)
METHOD
In a medium bowl, stir oats, salt, and baking soda to combine. Add melted clarified butter or ghee to oat mixture and, using a flexible spatula, toss to evenly coat oats with fat. Add hot water and stir until mixture begins to thicken, 30 – 60 seconds. Let sit until oat mixture has hydrated and is slightly sticky, about 5 minutes.
Using a flexible spatula, scrape oat mixture onto a 18×13” piece of parchment. Top with another 18×13” piece of parchment so oat mixture is sandwiched between and, using a rolling pin, roll oat mixture to ¼ “thick. Grab both ends of the parchment, set onto a 18×13” rimmed baking sheet, and freeze until mixture is firm but pliable, about 30 minutes. Line two 18×13” rimmed baking sheet with parchment; set aside.
While the mixture is chilling adjust oven racks to second-from-top and second-from bottom positions and preheat to 350ºF (175ºC). 350ºF or 325ºF convection
Set a clean piece of parchment on your kitchen counter. Remove oatcake mixture from freezer. Peel off top layer of parchment, then invert oatcake mixture onto prepared sheet of parchment. Using a 3-inch round cookie cutter, cut out 16 oatcakes. (Scraps can be rerolled, frozen, and punched out into additional oatcakes.) Transfer oatcakes to prepared baking sheets, spacing them about 1 inch apart, and bake until crispy and lightly browned, 30 to 35 minutes. Remove from oven and let cool completely before serving or storing.
In a small saucepan, melt butter over medium-high heat.
Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
Bring to a boil; the milk proteins will become foamy.
Lower heat to medium and continue to gently boil; the milk proteins will break apart.
As butter gently boils, milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off water without scorching milk solids.
Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids.
Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep at least 6 months in the refrigerator.
On Wednesday this week I spent the morning replenishing our artisan bread supply and making some nibbling cookies. This bread may be the best I make, and QC said the pistachio/cranberry shortbread cookies may be the best of anything I bake.
To mix things up a little this time I shaped the bread as a boule while the previous bread was a batard. The shortbread cookies were the same as the past bake.
Yesterday we held our first ever QC Cadre Fete at our house. For those not in the know the Quality Control Manager (QC) is my wife, Fran. The QC Cadre incudes all our immediate neighbors, and significant others. To thank everyone for their reviews over the past year I made a selection of heretofore untried pastries and bread.
From front to back are” Snowflake Bread, fig newtons and raspberry filled profiteroles, chocolate glazed chocolate filled chocolate tarts with a croustillant layer and finally gingerbread millionaires bars.
Sadly, I pulled the gingerbread millionaires bars before the fete began. I over cooked the caramel and while it tasted good, it was a very hard crack and once you started to chew it, your mouth could be glued shut. As I said, this was the first attempt at each bake so accidents will happen, but not again!
Chocolate Orange Snowflake Bread
INGREDIENTS For the Dough: • 1c milk, plus 1 tbsp extra • 30g (2 Tbl) cubed butter • 2 Tbl olive oil • 2 Tbl sugar • 7g (2 ¼ tsp) instant yeast • 175g AP white • 175g bread flour, plus extra for dusting • 1 tsp cinnamon • A pinch of salt • 1 orange, zested? For the Filling: • 100g cream cheese • 2 Tbl sugar • 2 Tbl cacao powder • 1 Tbl cinnamon • 1 Tbl cornstarch • 1 orange, zested For Decoration • Candy orange peel
METHOD
Combine the milk and butter and warm until just melted and lukewarm. Stir in the olive oil, sugar, and yeast. Let rest for 5 minutes.
In a large bowl whisk flour, cinnamon, and salt. Pour in the yeast-milk and bring to a shaggy dough with a spoon. Tip onto a lightly floured work surface and knead for 1 minute to make a smooth ball of dough. Place in a lightly greased bowl, cover and leave somewhere warm for 30 minutes, to rise. Meanwhile, pre-heat the oven to 350ºF.
Whisk together all the filling ingredients until smooth (you can microwave the mix for 10 seconds, if needed, to make it smoother to combine).
Punch down the dough and form into 2 balls. (I like to weigh the dough and divide the total weight by 2 to make equal sized balls. My dough weighed 1630 g therefore, each ball should be ~815g.)
Divide each ball into two smaller balls, each ~400g and form each into a rough circle ~6” diameter, then roll out into circles ~10”
Place one circle down and coat with 1/3rd of the filling, leaving the outer 1” un-coated. Repeat for the next two layers and leave the top layer uncoated.
Center a 10” cake pan and trim the circles to an even circle.
Set a 3” bowl in the center of the stack of circles and press down making an impression
Cut the dough from the perimeter to the outside of the 3” circle into 16 equal portions
Twist adjacent portions away from each other and pinch the ends into a point
Snip each dendrite is several places to form fronds, or feathers.
Cover and let rise 20-30 min.
Beat the egg with 1 Tbl water to use as the egg wash
Brush the pastry evenly with the 1 tbsp egg wash and place in the middle of the oven for 22-25 minutes, until well-risen, golden and springy.
Remove from the oven sprinkle with candied orange peel and cool for 20 minutes.
Homemade Fig Newtons
INGREDIENTS • 1 pint fresh or preserved figs or 12 ounces dried figs 2 Pints • 1 ½ cups AP flour 3 cups • ¼ teaspoon baking powder ½ tsp • ¼ teaspoon salt ½ tsp • ¼ tsp ground cinnamon ½ tsp • 1 stick butter 2 sticks • 1/3 cup sugar 2/3 cup • 1 egg 2 • 1 teaspoon vanilla extract 2 tsp • 2 tablespoons orange juice 4 Tbl If you are using: • Fresh figs: Remove stems and boil figs with 2 cups of sugar in 1 cup of water for 45 minutes. Drain and cool. This seemed to be too much sugar and water. Try cutting in half. If too thin, cook down until temp reaches about 210. • Dried figs: In a bowl, pour boiling water over figs (stems removed) and let rest 10 minutes. Drain all but 2 tablespoons water and stir in 2 tablespoons corn syrup + ¼ teaspoon cinnamon. • Preserved figs: Drain syrup.
METHOD
Puree figs in food processor into a thick paste (if too thick or thin to spread evenly, add a little water or flour until spreadable consistency is reached).
Combine flour, baking powder, cinnamon, and salt together and set aside.
Cream butter and sugar in a mixing bowl.
Add egg and vanilla, mix until smooth
Add orange juice and combined dry ingredients to bowl and mix until dough forms.
Optional: form dough into a flat thick disk and chill to set butter and make it easier to roll and fold.
Roll dough out on a floured surface into an 8”x14” rectangle about ¼” thick.
Cut rectangle in half lengthwise.
Spread fig paste onto half of each rectangle, lengthwise.
Cut the rectangle in half crosswise, or even thirds to facilitate folding.
Fold dough in half lengthwise to cover fig paste and pinch edges to seal.
Slide each newton log onto a parchment lined baking sheet.
Bake 25 minutes at 350 degrees until crust begins to brown.
Slice into cookie-sized segments and cool. Slice while warm to reducing flaking.
Raspberry Italian Meringue Profiteroles
INGREDIENTS Choux Pastry: • ½ c (65 grams) AP flour • ½ tsp granulated white sugar • ¼ tsp salt • 4 tbsp (55 grams) unsalted butter, cut into pieces • ½ c (120 ml) water • 2 large eggs, lightly beaten Raspberry Italian Meringue • egg whites room temperature • 2/3 cup caster sugar • 1/4 cup water • 1/4 teaspoon cream of tartar • 2 drops raspberry flavor • 1-2 drops red food coloring • Optional: 1 tsp freeze dried raspberry powder Chocolate Glaze: • 2 ounces (55 grams) semisweet chocolate, finely chopped • ¼ c (60 ml) heavy “whipping” cream (cream with 35% butterfat content) • ¼ tsp pure vanilla extract • ½ tbsp light corn syrup (or golden syrup or glucose)
METHOD
Preheat oven to 375o F (190o C) and place rack in center of oven.
In a bowl whisk the flour with the sugar and salt.
Place the butter and water in a saucepan over medium high heat and bring to a boil.
Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. It will look like mashed potatoes. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). The dough will film the bottom and sides of the saucepan and make cleaning a pain.
Transfer the dough to an electric mixer and beat on low speed to release the steam from the dough (about 1 minute).
Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Place the dough in a pastry bag fitted with a large plain tip and pipe round mounds of dough (about 1 ½ inch) onto the parchment lined baking sheet. (When piping, hold the bag at a 90-degree angle, ie straight up.)
Bake for 15 minutes and then reduce the oven temperature to 350o F (180o C).
Remove from oven, pierce the bottom of each profiterole with a small skewer to release the interior steam.
Continue to bake for a further 25 minutes or until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool. Raspberry Italian Meringue
Wipe down all tools with white vinegar or lemon juice to remove any trace of fat.
Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.
Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.
Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium and beat until soft peaks form.
Allow the sugar mixture to come to a boil and watch carefully. Once it reaches 230 °F turn stand mixer on highest speed to whip egg whites to peaks.
Once the sugar syrup reaches 240 °F, remove from heat and remove the probe. This takes about 4- 6 minutes.
Allow the boiling to come to a slow bubble before moving on.
Slowly pour sugar syrup (steady stream) into whisked egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.
Allow mixture to whisk for another 3-5 minutes until the mixer bowl is cool/room temperature to the touch.
Add raspberry flavoring and if desired, the freeze-dried raspberry powder. (In my first attempt at adding the powder I added it prior to adding the sugar syrup and it ruined the soft peaks. I think adding at the end should work.) Chocolate Glaze:
Place the chocolate in a heatproof bowl.
Heat the cream just until boiling and immediately pour it over the chocolate.
Gently stir until the chocolate has melted.
Stir in the vanilla extract and corn syrup, mixing to ensure incorporation.To complete:
Fill a piping bag equipped with a filling tip (such as Wilton 230). Inject crème pat into the hole you made to allow the steam to escape. When you feel the side of the profiterole begin to bulge, the éclair is full.
Dip the top of each profiterole into the warm, thin ganache and set on a piece of waxed or parchment paper to dry. (I use the parchment paper previously used to line the baking sheet.)
Gingerbread Millionaire Bars
INGREDIENTS FOR THE GINGER SHORTBREAD BOTTOM: • 1 c butter • ½ c packed dark brown sugar • ¼ c (85g) un-sulfured molasses • 1 large egg • 1 tsp cinnamon • 1 tsp powdered ginger • ¼ tsp cloves • ½ tsp salt • 2 ½ c all-purpose flour FOR THE CHEWY CARAMEL: • ¾ cup packed light brown sugar • ⅓ cup sweetened condensed milk • ⅓ cup butter • 3 tbsp. golden cane syrup (or honey as a substitute) • 1 tsp. flaky sea salt FOR THE CHOCOLATE TOP: • 7 oz dark chocolate, chopped
METHOD
Preheat oven to 350°F. Grease and line a 9×9 baking pan with parchment paper.
In a standing mixer fitted with a paddle attachment, cream the butter, brown sugar, and molasses together until light and fluffy, about 2 minutes.
Add in the egg, spices, fresh ginger, and salt, whipping an additional minute. Fold in flour, mixing only until combined.
Transfer dough to prepared baking pan, patting down evenly. Bake for 15-18 minutes, until a knife inserted in the center of the shortbread comes out clean. Allow to cool while you make your caramel.
In a small saucepan over medium low heat, combine the sweetened condensed milk, sugar, and honey. Use a rubber spatula to mix slowly but continuously for about ten minutes. The mixture will slowly turn a light golden color and begin to pull away from the sides of ithe pan. Heat until mixture reaches a nice golden caramel color then add the butter and mix until incorporated, then remove from heat and mix in salt.
Pour mixture over ginger shortbread and use spatula to spread evenly. Place in the fridge to harden completely, about 2 hours.
Once the bars have cooled, put the chocolate into a large glass measuring cup and heat in 30 second intervals. (My 1000W microwave requires 90 second total heating, but the chocolate should be stirred after each 30 second interval.
Pour over chilled bars, then place back in fridge to harden.
Cut into 1″x1″ cubes and serve! Will last up to 1 week when sealed tightly in a container in the fridge.
Our neighbor, and QC Cadre member, gave us mandarin oranges off her tree, so once again I “processed” and returned to her in a different form. I thought the chocolate dipped orange shortbread cookies were really good, until I sampled the cranberry pistachio shortbread cookies.
Both are easy to make and take little hands-on time, and both are well worth the effort.
Pistachio and CranberryChocolate and Orange
Chocolate Dipped Orange Shortbread Cookies
INGREDIENTS • 1 c unsalted butter, softened • ½ c powdered sugar • 2 tsp orange zest (from 1 orange) • 1 tsp vanilla extract • 2 c all-purpose flour • ¼ teaspoon salt • ½ c dark or semi-sweet chocolate, melted • finely chopped candy orange or zest for garnish
METHOD
In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
Mix in the orange zest and vanilla extract until evenly combined.
In a separate bowl, whisk together the flour and salt. Gradually add this to the wet ingredients, mixing until the dough just comes together.
Roll the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch-thick rounds and place them on the prepared baking sheet, about 1 inch apart.
Bake for 15-20 minutes, checking often after 12, until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
Once cooled, dip half of each cookie into the melted chocolate and place them on parchment paper to set. Sprinkle with finely chopped candied orange or additional orange zest if desired.
Let the chocolate set fully before serving or storing in an airtight container.
Cranberry Pistachio Shortbread Cookies Recipe
INGREDIENTS • 1 cup (2 sticks) unsalted butter, softened • 3/4 cup powdered sugar • 1 tsp vanilla extract • 2 cups all-purpose flour • 1/2 tsp salt • 1/2 cup dried cranberries, chopped • 1/2 cup shelled pistachios, chopped
METHOD
In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
Add the Flour and Salt:
Gradually add the flour and salt to the butter mixture, mixing until just combined.
Fold in the Cranberries and Pistachios:
Gently fold in the chopped dried cranberries and pistachios until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into 1/4-inch-thick rounds.
Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 15-20 minutes, checking often after 12, until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
It’s a dangerous thing taking a day off from golf. I wanted to make more berry drop scones for a couple of weeks, but never seemed to find the time, until today when there was no golf on my schedule..
We also had no snacks for after dinner so I decided to make Millionaires Shortbread Cookies this afternoon to be ready for dessert. It’s good to have a plan and to execute it properly.
SallysBakingAddiction strikes again! Once again I need refreshments for QCs Mah Jongg ladies tomorrow so, of course, I made these Demerara encrusted brown sugar cookies today to be sure they were worthy of this esteemed group.
I baked these in two batches. Both of them were baked 2-4 minutes too long. The cookies should still be a little soft and not firm in the last few minutes in the oven. REALLY good though. We will cut these in half to prevent any dental distress when eating them.
Brown Sugar Shortbread Cookies
INGREDIENTS • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature • 1 cup (200g) packed light or dark brown sugar • 1 1/2 teaspoons pure vanilla extract • 2 1/4 cups (281g) all-purpose flour (spooned & leveled) • 1/4 teaspoon salt For Rolling • 1/2 cup (100g) Demerara sugar or Turbinado (Sugar in the Raw)
METHOD
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
Add the flour and salt and beat on low speed until incorporated. Turn the mixer up to medium-high speed and beat until the dough comes together. If the dough is too crumbly and won’t come together after a couple minutes of beating, stop the mixer, pour the dough crumbles on a work surface, and use your hands to bring it together. (I often have to do this, so don’t worry.) You can also try sprinkling the dough with a few drops of water and then beat again; or get your hands wet, then press the dough clumps together tightly until it forms one large clump of thick dough.
With lightly floured hands, divide the dough in two. (If you want to be precise, the dough should weigh about 650g, so each half will be about 325g.) Roll and shape each piece of dough into an 8-inch log.
For Rolling: Pour coarse sugar onto a large plate. One at a time, roll the logs in the sugar until the exterior is fully coated.
Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Remove logs from the refrigerator. Slice each log into 16 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 14–16 minutes, or until set and lightly browned around the edges. Do not over-bake. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
Cover and store leftover cookies at room temperature for up to 1 week. After day 1, the cookies will taste crunchier.
Notes
Make Ahead Instructions: Baked cookies freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. You can make/assemble the cookie dough logs and chill in the refrigerator for up to 5 days (see step 5). Cookie dough logs freeze well too, up to 3 months. Allow the logs to thaw overnight in the refrigerator, then continue with step 6. See How to Freeze Cookie Dough if you’d like to see a video tutorial for freezing various types of doughs.
Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Coarse Sparkling Sugar | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
Old Version: The old recipe called for: 2 and 1/4 cups (281g) all-purpose flour; 1/4 teaspoon salt; 1 cup (2 sticks; 226g) unsalted butter, softened to room temperature; 1 cup (200g) packed light brown sugar; 1/3 cup (67g) packed dark brown sugar; 1 and 1/2 teaspoons pure vanilla extract; optional: 2/3 cup (135g) coarse sugar, for rolling. Same baking instructions. The cookies usually over-spread, so I updated the amounts of ingredients.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Our home association wine club had a beach themed wine tasting event and I provided the s’mores brownies for 164 guests and staff. With all humility, they were exceptional. I used my basic raspberry chocolate brownie recipe, but with the excellent suggestion by QC, added a layer of crushed graham cracker on the ganache and below the Italian meringue. I also blowtorched the meringue to give it the toasted s’more look.
Cutting the brownies with a pizza cutterActually 175 individual browniesS’mores raspberry brownies
I received many compliments and several inquiries as to where to buy them. (They cannot.)
I had high hopes for this cookies, but there are barely a step above “meh.”
They are basically a chocolate chip cookies substituting blueberries for chocolate chip and really, who would want to do that?
They taste fine and have a good texture. Next time, I am making chocolate chip cookies.
Oh yeah. As long as the oven was going to be on I made a loaf of sandwich bread too. It’s a much tighter crumb than my favorite bread (High Hydration No-knead Honey Bread) but this loaf is great for PB&J sandwiches.
While on our anniversary/baseball stadium journey we stopped by King Arthur Baking in Norwich Vermont. This is my second time at this wonderful store and THIS time, I controlled myself and left after spending less than $100. Whew!
KAB sends me weekly recipes and I received this one while back east. I knew I had blackberries on the vine back home and couldn’t wait to give them a try. The wait was worth it!
Dough and filling ingredientsCrust pressed into baking panBerry mixture added to pan.
KAB calls these “easy” jam bars and they are not incorrect. (Deliberate use of the double negative.)
INGREDIENTS Dough • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour • 1 cup (89g) old-fashioned rolled oats* • 1/2 cup (106g) light brown sugar, packed • 1/4 cup (50g) granulated sugar • 1 1/4 teaspoons baking powder • heaping 1/2 teaspoon table salt • 15 tablespoons (212g) unsalted butter, melted • *Or substitute 1 cup (113g) King Arthur Rolled Oats.
Filling
1 pound (454g) blueberries, raspberries, and/or blackberries (try 2 cups blueberries, 1/2 cup blackberries, 1/2 cup raspberries)
1/2 cup (106g) light brown sugar, packed
3 tablespoons (23g) King Arthur Unbleached All-Purpose Flour
zest and juice from 1 lemon*
1/2 teaspoon cinnamon
pinch of table salt *Aim to use about 2 tablespoons (28g) of fresh juice from the lemon.
Topping
1 1/2 teaspoons granulated sugar
1/4 teaspoon cinnamon
METHOD
Preheat the oven to 375°F with a rack in the center. Line an 8″ pan with parchment on all sides, then lightly grease.
In a large bowl, whisk together all of the dough ingredients except the butter. Use your fingers or a spoon to break up any brown sugar lumps. Add the melted butter and stir until fully combined and smooth.
Transfer about 2/3 of the dough (roughly 2 2/3 cups or 485g) to the prepared pan and press into an even layer.
In another large bowl, gently mix together all of the filling ingredients until the berries are evenly coated. Transfer the fruit to the pan and distribute it into an even layer.
Crumble the remaining dough (about 1 1/3 cups or 240g) over the berries; squeeze the dough together to make bigger clumps or tease it apart for finer crumbles. (Even coverage is not important at this step.)
In a small bowl, combine the topping ingredients. Then sprinkle the cinnamon sugar evenly over the top of the bars.
Bake the jam bars for 50 to 55 minutes, covering the pan with foil if the top is browning too quickly, until the berries are bubbling and the topping is baked through.
Let the bars cool completely in the pan (or for at least 1 1/2 hours; if you’re really in a rush, you can stick them briefly in the refrigerator or freezer to expedite the process). As they cool, use a small offset spatula or knife to dislodge any jam from the sides to make removing them from the pan easier.
Remove the bars from the pan using the parchment as a sling, then slice and serve.
Store the sliced jam bars in an airtight container in the refrigerator for up to 4 days. They’re delightful cold.
aBatteredOldSuitcase 