A plate of pretty ornaments, our Orange Cardamom Butter Cookies are decorated with fresh-squeezed orange juice icing and pastel dragées. Full of the taste of the season, these are a favorite on our holiday cookie plates.2 ½ cups, All purpose flour we prefer White Lily flour
1-1/4 tsp of ground cardamom
½ tsp salt
3 sticks of unsalted butter
1 cup plus 2 tbs sugar
1-1/2 tsp finely grated fresh orange peel
½ tsp vanilla extract
1 extra large egg – room temperature
1 cup of powdered sugar
1 to 1 ½ tsp fresh orange juice
Whisk the flour, cardamom, and salt together. Using an electric mixer beat the butter until creamy about 2 minutes. Gradually add the sugar and beat until light and fluffy. Add the egg and beat to blend together. Reduce the mixture to low and work in all the flour slowly. Separate the dough into two balls, place in a zip top bag and shape each one into a disk. Refrigerate for 24-36 hours.
Preheat the oven to 350 degrees. Working with one disk of dough at a time, remove from the refrigerator and let the dough stand for 15 minutes. Roll the dough out into a 1/8’ thickness and cut out shapes. Gather dough scrapes together into a ball and refrigerate for several minutes until cold. Re-roll and re-cut shapes. Repeat with the other disk of dough. As you cut them, place the cut cookies in the refrigerator to keep the shapes cold until time to bake.
Place on a parchment lined baking sheets 3 inches apart and bake for 14-16 minutes or until golden brown. Cool for a few minutes on the sheet and remove to racks to cool completely.
When the cookies have completely cooled mix the powdered sugar with the orange juice to form a thick glaze. Drizzle on the cookies and decorate with French Dragees. Makes 52 cookies.
Bright and cheerful, these holiday Strawberry Jam Thumbprint cookies are topped with a tangy lemon icing. Easy to make – simply roll, press, fill, and bake. They make a perfect addition to any cookies plate.
1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1-1/2 sticks cold unsalted butter, cut into small cubes
1 large egg yolk
1/2 cup strawberry jam
1 cup confectioners’ sugar
2 tablespoons lemon juice
Whisk together the flour, sugar, and salt in a bowl. Add the butter and blend the mixture until it resembles coarse meal. Stir in the egg yolk and combine the mixture until it forms a soft dough. Wrap in plastic wrap and chill for at least 2 hours or overnight.
Preheat the oven to 350°F. Let the dough soften slightly, then roll level tablespoons into balls and arrange them about 2 inches apart on a parchment-lined baking sheet. Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough. Fill each indentation with about 1/2 teaspoon of strawberry jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes. Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely.
Combine the confections sugar with the lemon juice to make a thick icing. Use a small piping bag to ice the cookie or drizzle with a fork. Makes 36 cookies.
No snickering here, just some real cookie love with these Snickerdoodles. A perfect holiday cookie, they will ignite your home with the smell of the holidays. We added some easy-to-make homemade cinnamon chips to kick the flavor up a notch.
To make the cinnamon chips:
2/3 cup granulated sugar
3 tablespoons ground cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup
¼ teaspoon vanilla extract
Preheat oven to 200˚F. Place a sheet of parchment paper on a cookie sheet and set aside. In a medium bowl, combine the sugar, cinnamon, shortening, light corn syrup, and vanilla extract. Mix with a wooden spoon until the mixture forms a dough. Spread on a parchment paper lined baking sheet and flatten into a rough square about 1/4 inch or so thick. Bake for 30 minutes. Cool completely, blot off any excess oil with paper towels, and then cut into small pieces. Makes approximately 2 cups.
To make the cookies:
1 cup unsalted butter, softened
1 cup granulated sugar, divided
2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
2¾ cups plus 2 teaspoons all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1 cup of Cinnamon Chips
½ cup granulated sugar
Preheat oven to 350°F. Line several baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at high speed until light and creamy, 2 to 3 minutes, stopping to scrape sides of the bowl. With the mixer on medium speed, add egg and vanilla, beating until well combined
In a medium bowl, sift together flour, baking soda, salt, and cinnamon. With the mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in 1 cup cinnamon chips until evenly distributed
Add the remaining granulated sugar to a bowl. Using a 2-tablespoon scoop, scoop the dough, and roll into balls. Roll balls in the sugar. Refrigerate for 30 minutes.
Place on a cookie sheet and bake until golden brown and puffed up, 14 to 15 minutes. Let cool completely on pans then move to a cooling rack to cool completely.
These cookie bars are as delicious as they are festive! A quick and easy recipe, these make a great addition to your holiday cookie plate. Our simple, sweet base is topped with strawberry jam then a crunchy streusel topping that browns lightly in the oven. The recipe makes 16-servings but you can cut them small for 2-bite servings.
½ cup butter, melted
1 cup packed light brown sugar
1 egg, lightly beaten, room temperature
½ teaspoon vanilla extract
8-ounce container mascarpone cheese, room temperature
zest of one lemon
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of kosher salt
1 cup flour
1 cup strawberry jam, homemade or high quality
For the streusel topping:
1 cup all-purpose flour
½ cup sugar
½ teaspoon vanilla extract
½ cup butter, room temperature
Preheat the oven to 350°F Lightly butter and flour an 8 x8” pan. Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract, mascarpone cheese, lemon zest, and mix thoroughly until smooth batter forms. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together. Add the flour mixture in three amounts to the wet ingredients and stir until combined. Pour into the pan and spread evenly. Then top with the strawberry jam, spreading evenly over the batter.
Make the streusel:
In the bowl, use your hands to combine the butter, flour, sugar, and vanilla until your crumbs have a coarse and clumpy texture – about 30 seconds to 1 minute. Using your hands sprinkle the streusel evenly on top of the jam.
Place in the oven and bake for 40-45 minutes or until the center is set and the streusel is lightly brown. Allow cooling on a wire rack. Cut into 16 squares.
The sweet combination of orange and cardamom is what makes these cookies so special. The icing can be applied and decorated over or if you want to make things simple, drizzle the icing over the cookies with a fork and decorate with a few French Dragees.
2½ cups of White Lily flour
1 1/4 teaspoons of ground cardamom
1/2 teaspoon salt
3 sticks of unsalted butter (1 1/2 cups)
1 cup plus 2 tablespoons sugar
1 extra large egg – room temperature
1 1/2 teaspoons finely grated fresh orange peel
1/2 teaspoon vanilla extract
1 cup of powdered sugar
1 to 1 1/2 teaspoons fresh orange juice
Whisk the flour, cardamom, and salt together. Using an electric mixer, beat the butter until creamy; about 2 minutes. Gradually add the sugar and beat until light and fluffy. Add the egg, the grated orange peel and vanilla; beat to blend completely. Reduce the mixer to low and work in all the flour slowly. Separate the dough into two balls, place in a zip top bag and shape each one into a disk. Refrigerate for 24 to 36 hours. Preheat the oven to 350 degrees. Working with one disk of dough at a time, remove from the refrigerator and let the dough stand for 15 minutes. Roll the dough out into a 1/8 inch thickness and cut out shapes. Gather dough scraps together into a ball and refrigerate for several minutes until cold. Re-roll and re-cut shapes. Repeat with the other disk of dough. Keep the shapes cold until time to bake. Place on a parchment lined baking sheet, 3 inches apart, and bake for 14 to 16 minutes or until golden brown. Cool for a few minutes on the sheet and remove to racks to cool completely.
When the cookies have completely cooled, mix the powdered sugar with the orange juice to form a thick icing. Ice your cookies and decorate as desired.
Celebrate St. Patrick’s Day with a tradition Irish meal – potatoes and lamb! This recipe for Roasted Garlic and Kale Colcannon comes from Irish Instructional Chef – Rachel Allen. If you prefer cabbage, you can substitute the kale with cabbage for a more tradition recipe.
Lamb steaks are cut from the lamb leg. If you don’t see them in the meat case at the grocery ask your butcher to cut some for you.
ROASTED GARLIC AND KALE COLCANNON WITH LAMB STEAKS
1 large garlic clove, papery skin still on
2 tablespoons extra virgin olive oil
kosher salt and fresh ground black pepper
1 sprig of rosemary
2-1/2 lbs of russet potatoes scrubbed clean
1 lb of kale (or savoy cabbage)
1 cup whole milk
4 tablespoons of butter
Preheat the oven to 425 degrees F.
Place the garlic clove in a ovenproof dish, drizzle with olive oil, season with salt and pepper and add the sprig of rosemary. Cover with foil and roast for about 45 minutes until the garlic has completely softened.
Place the potatoes in a large saucepan and cover with cold water. Add a large pinch of salt and bring to a boil. Cook the potatoes, covered, in boiling salted water for 10 minutes. Strain off two-thirds of the water and steam over low heat with the lid on for another 20 to 30 minutes until tender. Test using a skewer or feel with your fingers; avoid stabbing the potatoes with a knife because this will make them break up.
Cut out the tough center rib in the kale leaves then slice 1/4 inch thick ribbons. Add the milk to a sauce pan, add the kale, and cook 4 minutes or until tender.
When the potatoes are cooked, drain all the remaining water. When they are still warm peel, and mash with the butter and salt and pepper. (Rachel’s tip – hold the potato on a fork and peel with a knife if they are hot.) Squeeze the roasted garlic out of its papery shell and beat into the potatoes with enough of the warm cabbage milk to make a fluffy puree. Drain the cooked kale and stir it into the potatoes.
LAMB STEAK INGREDIENTS
Two1-1/4-pound lamb leg steaks, cut about 1-1/4 inches thick
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seeds
Freshly ground pepper
2 tablespoons canola oil
4 small thyme sprigs
2 garlic cloves
6 tablespoons unsalted butter, cubed
1 shallot, minced
1 cup dry red wine
1 cup chicken stock
LAMB STEAK DIRECTIONS
Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the heat to moderate. Add the thyme, garlic and 4 tablespoons of the butter and cook for 5 minutes, basting the lamb with the butter. Turn the steaks and cook, basting, until an instant-read thermometer inserted in the thickest part registers 130°, 5 minutes; transfer to a carving board and let rest for 10 minutes.
Pour off all but 1 tablespoon of the fat. Cook the shallot over moderately high heat until softened. Add the wine and simmer until syrupy. Add the stock and simmer until slightly reduced, 3 minutes. Off the heat, whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
Serve the lamb steak with sauce and colcannon.