Danish Butter Cookies

I am sure you are familiar with the Danish butter cookies that come in the blue tin. At one time, I was happy with these little cookies. The tin does contain a variety, but I favored the plain ones.

My love of shortbread or butter cookies is not based on grocery store or the cookies that are mass produced and stuffed inside a cookie tin. It is based on my first homemade shortbread cookies. After taking one bite of the crunchy sweet and buttery morsels, I was hooked. I will no longer even consider the blue tin cookies. It is homemade butter cookies or none and I have no regrets.

While the recipe comes together easily, it is the piping that takes the longest and most effort. Since the dough is thicker than buttercream icing, it does take some muscle to pipe the logs out and then shape into a circle. If you do not want to go through that, an easier method is to use a star nozzle on a meat grinder or cookie press to form them.

In order to achieve the same results, do not substitute or skimp on quality ingredients. I used Kerrygold butter, Madagascar vanilla bean and Bob Mills almond meal.

The recipe below contains weight measurements as well as cup measurements. I used a scale to measure my ingredients to be more exact, however, both measurements were on the original recipe. The measurements below make about 3-3 1/2 dozen cookies.

Danish Butter Cookies
adapted from Nordic Food Living 

Ingredients
7 oz or 3/4 cup plus 1 tbs butter
1 egg
1 vanilla bean
6 oz or 3/4 cup sugar
9 oz or 1 3/4 cup flour
3 oz or 1/2 cup almond meal or 1/2 cup almonds ground into meal

Preheat the oven to 400 degrees. Prepare 2 baking sheets by lining with parchment paper.

Add the sugar to the bowl of a stand mixer. Take out the vanilla bean and slice open the length of the bean. Open the bean flat and take a paring knife and scrape down the inside of the bean and place the scrapings or seeds into the bowl with the sugar. Continue to scrape until all seeds have been removed and add all to the sugar. Using clean hands, separate the clumps of seeds in the sugar by grinding the sugar together with the seeds.

Once the seeds are evenly distributed into the sugar, add the butter. Cream together the butter and sugar on medium speed until fluffy, scraping down the sides at intervals. Then add the egg and beat for about 30 seconds.

Remove bowl from stand mixer. Using a wooden spoon, fold the almond flour into the batter. Then add 1/2 cup of the regular flour and fold in. Continue with the process, ending with 1/4 cup flour.

Prepare the piping equipment and fill with cookie dough. Press the dough out of the piping mechanism into a 1 1/2- 2 inch circle or 1 1/2-2 inch long log onto the parchment paper. If making logs, shape each into a circle on the cookie sheet. Per the recipe, the dough circles on the sheet should be 1 1/2 inches apart. However, the cookies do not spread or expand much, so 1 inch should suffice.

Place baking sheets in the oven and bake the cookies for 4 minutes and then rotate pan. Bake for another 2-4 minutes or until the cookies have golden edges. Place baking sheet on rack and let cookies rest for about 1 minute, then transfer to rack and let cool completely.

Tips and notes:

1. How toasty you want these cookies to be is up to you, so please adjust your baking time accordingly.
2. Should these cookies be "too" plain, try dipping half in chocolate or sandwiching together with chocolate.
3. For a stronger vanilla taste, infuse the sugar with the seeds a few days prior to baking.
                                           **LAST YEAR: Peanut Butter Fudge Brownies**

Evergreen Shortbread Cookies

Like me, I am sure you are wondering about the word "evergreen" in the title of this post.  The name comes from a special ingredient.  That ingredient would be Douglas Fir Tea.

Like the Earl Grey cookies made before, the measurement of the tea leaves is questionable.  The recipe states one packet.  Based on that, I used the amount found in 1 tea bag.  The end result was just a plain butter shortbread cookie - no tea flavor. This recipe is for 2 dz and the Earl Grey recipe for 3 dz indicated to use anywhere from 1-2 tbs of tea leaves.  Needless to say, this recipe will require more tweaking to get a more prominent flavor of the tea in the cookies.

However, everybody does favor plain shortbread cookies, so it was not a big issue.  Also, I have plenty of tea left for tweaking.  The recipe is versatile, so you can add any type of tea leaves that you want, according to your preference.

I still have to try the tea as a drink, so being able to actually taste the flavor is not going to be too difficult.  It is described as slightly bitter with notes of citrus.

Evergreen Shortbread Cookies
adapted from Organic and Chic
Ingredients
Douglas Fir Tea (measure to your preference)
2 sticks butter
1/2 cup sugar
1 egg white
2 cups flour
1/2 tsp salt
green sanding sugar

Prepare 2 baking sheets by lining with parchment paper.

Add butter and sugar to the bowl of a stand mixer.  Cream together on medium speed for 5 minutes, scraping down sides of bowl at 1 minute intervals.

In another bowl, sift together flour and sugar. Using a wooden spoon, fold the dry ingredients into the butter mixture.  Then mix in the tea leaves.

Shape dough into a log and roll up in plastic wrap and fit inside a cardboard paper towel holder.  To create my shape, I buttered the inside of an ice cream mold and lined the long sides with parchment, leaving some overhang. Place in fridge to chill for 30 minutes.

Remove dough from fridge. Take dough out of holder and remove plastic wrap.  Take the egg white and beat with a fork for a few minutes.  Then coat the dough log with the egg white and roll in sanding sugar.

Preheat the oven to 375 degrees.  Cut the dough log into 1/4 inch circles, yielding about 2 dozen cookies.  Place each circle on prepared cookie sheet about 1 inch apart.  After cookies are all formed and on baking sheets, put in the freezer for 5 minutes.  Remove and bake about 18-20 minutes.  Take pans out of oven and let cookies cool on pans for 2 minutes then transfer to rack to finish cooling.
                                     **LAST YEAR: Tiger Tea Cakes**

Lemongrass Bars

I still had some lemongrass left over from my last creation, so I decided to make these lemongrass bars.  The good thing about lemongrass is that it does last for about 10 days in the fridge.

This particular bar has a coconut shortbread base and a lemony topping.  The filling texture does resemble more like a key lime pie than a baked bar.  The usage of lemongrass does make these bars quite different from the standard.  It reduces the tartness of the lemon and adds hints of mint and ginger.

While I do like lemon bars, I am pretty picky.  I do not like them to be dry, nor do I like them to be too strong.  Some I have tasted have been pretty bitter.  These bars do not have those issues.  Also, the extra flavors do bump them up to more of a gourmet quality dessert.

Lemongrass Bars
adapted from Bon Appetit

Ingredients/Crust
1 cups sweetened coconut
1/2 cup plus 3 tbs butter (room temp)
1/2 cup powdered sugar
1 1/2 cups flour
1/2 tsp salt

Ingredients/Filling
1/4 cup flour
1 1/4 cup sugar
3 finely chopped lemongrass stalks (outer layer removed, bottom 4 inches only)
3 eggs
5 tbs lemon juice
powdered sugar (for dusting)
pinch of salt

Preheat the oven to 350 degrees.  Prepare 9x13 inch pan by buttering the interior.

To create the crust, mix together powdered sugar, coconut, salt and flour.  With an electric mixer on medium, beat in the butter until the mixture clumps.  Pour into your prepared pan.  Place waxed paper over the dough and flatten it evenly into the bottom of the pan as well as about 1/2 an inch up the sides.  Bake for about 25 minutes.  Crust will be golden brown with darker edges.  Remove pan from the oven and place on cooling rack.

Reduce the oven temperature to 325 degrees.  Using a food processor, pulse together the lemongrass and the sugar.  The lemongrass should be finely ground with the sugar, which should take about about  a minute.  Add the lemon juice and process again for 30 seconds.  Put the eggs into the mixture and run the processor for about 10 seconds.  Lastly, pour in the flour and salt and pulse until smooth.

Pour the filling over the hot baked crust and place in oven.  Bake for about 22-23 minutes.  Remove and place on rack to cool completely.  Cut into pieces and dust with powdered sugar.
                                    **LAST YEAR: Austrian Apple Twists** 

Balinese Double Six Sundaes

The island of Bali has become a very popular tourist place in the last 15 years, however, there has been quite a bit of struggle through the years. Yet, the beauty of Bali still remains.  So much so that tourists say that it is hard to believe that it has suffered through so many struggles.  Between the white as well as black sand beaches, rugged coastlines and volcanic hillsides it may as well be paradise on earth.  One of the beaches I came across was Double Six Beach.  In addition to that, this country does produce pineapples.  They are small, unlike the ones we are used to seeing but is very rich in juice.

Now that you have read the background to the title, on to the real reason you are here reading-the recipe.  The base of the dessert is 2 layers of shortbread crust with macadamia butter in the middle.  On top, there is a scoop of vanilla ice cream surrounded by broiled pineapple slices coated with brown sugar.  Then comes a coconut vodka caramel sauce and a topping of toasted coconut.

Before we get on with the details, I do have some fellow bloggers to thank for awards:

Heather Lynne at Hezzi D's Books and Cooks
She passed along the Versatile Blogger Award. This blogger does have her hand in making anything and everything, hitting the mark of deliciousness everytime.  Her search labels is the longest I have ever seen, which is an indicator that there is something there for everyone.  My picks from her blog were Pizza stuffed soft pretzels and Individual Pineapple upside down cakes.

Stephanie Carlson at Its Not Just About the Recipe
She was so kind and passed along two awards, The Versatile Blogger and The Sunshine Award. This blogger is involved in a lot of link parties and themes, so clearly she is enjoying her time in the blogging sphere!  With that enjoyment, I would say success is naturally a part of that.  With a fun, upbeat attitude and great food-people just are drawn to her blog. She shares not only her recipes but the recipes of others and is always extending an invite to a link party or bake along.

If you have yet to meet these ladies, you are missing out so stop in a say hi!


Balinese Double Six Sundaes
by Flourtrader
Ingredients/Base    -Makes 24 pieces about 2 inches by 2 inches
1 cup of macadamia butter
2 cups regular butter
1 cup sugar
4 cups and 2 tbs flour

Cream together butter and sugar until smooth.  Using a wooden spoon, stir in 1 cup of flour at a time, ending with the last cup and 2 tablespoons.  Making sure that no dry streaks remain after each interval.

Prepare one jelly roll pan or baking sheet (11.5 X 16.5 with 1 inch depth) by lining with parchment paper, leaving an overhang on the two smaller sides.

Separate the dough into two balls and place one on a square piece of paper and the other put back in the fridge.  Place another sheet of wax paper over the top of the dough and roll out close to the size of the baking sheet.  Uncover the dough and flip it into the prepared baking sheet.  Make sure all the bottom is covered with the dough evenly.  You may have to roll it out more or patch some areas.  Then place in fridge.  Roll out the other piece of dough in the same manner. Preheat the oven to 275 degrees.

Remove the dough pan from the fridge.  Then empty the cup of macadamia butter onto the dough and use a large spatula to smooth it out evenly, leaving about 1/4 inch border on all sides.  Then flip the other piece of dough on top.  Pat down dough, making sure it covers from edge to edge and that there are no air bubbles in between. Then, using a fork, poke several holes in the dough to insure that no bubbles are created when baking.

Place pan in oven and bake for 1 hr and 15 minutes.  Remove the pan and cut into squares and then place the pan back in the oven and turn the oven off.  Shortbread is done when oven and pan is completely cool. Then cover and place in fridge until ready to use.

Ingredients/Roasted Pineapple- Makes 28 pieces about 2 1/2 inches long
22 oz of pineapple spears
2/3 cup packed brown sugar

Line a baking sheet with a piece of foil.  Cut pineapple spears once horizontally and once vertically.  Lay all pieces on the baking sheet on with the long flat side facing up.  Then using a spoon, scoop out some brown sugar and place on each piece.  Use the backside of the spoon to smooth and flatten the sugar onto each piece.  Place pan of pineapple under a broiler on high heat for about 5 minutes.  Watch carefully, for it goes from done to burnt fast..  Brown sugar should bubble and turn amber in color when pineapple is done.

Ingredients/ Coconut Caramel- makes enough sauce for about 4 servings
2 tbs butter
1/4 cup brown sugar
1/4 cup coconut vodka
1 tsp vanilla extract

Place all ingredients in a saucepan and stir together, letting mixture come to a boil.  Once the sugar
dissolves, stop stirring and let boil for 1-2 minutes until mixture is thickened.  Then remove from heat and turn burner down to low.  Once burner has cooled down to low, place saucepan back on heat to keep warm.

Other Components
1 pint of ice cream (4-5 servings)
1/4 cup toasted coconut

Place shortbread square on plate, then a scoop of ice cream.  Lay pineapple pieces vertically around the scoop and drizzle caramel over the dessert and top with a sprinkle of toasted coconut.
                     **LAST YEAR: Romany Cream Cookies**

Amadeus Cookies

Well we all have the traditional recipes in our family that are handed down from generation to generation.  However, how often is it that you come across a recipe that is so good that it makes you want to start your own tradition?  For me it is not that often.  However, after baking and tasting these particular cookies, I am convinced to make them every year at Christmas. So those classic cookies will need to give way so these gems can appear on the holiday cookie tray.

I know you are wondering what makes these so great.  It is hard to pinpoint one singular thing about them so I will cover all of the elements. The outer part is a shortbread type of cookie, which can stand alone in taste.  The filling is a unique blend of pistachios, almond paste and cherry brandy.  This amazing filling is what really makes these cookies extra special.  In fact, I found myself doing probably too much taste testing of that element!

Also, if that is not enough there is a suggestion to dip these halfway into a chocolate glaze.  Due to the Texas weather and that these cookies will be going to Ft Hood, I declined on dipping these in chocolate.

So if you are looking for some special and unique cookies, I hope you will try these. This recipe makes about 2 dozen.

Now before we get to the recipe, I wanted to give a special thanks to a few bloggers that passed the Versatile blogger award to me:

Jodie at Binomial Baker  -  This blogger just states that she is a college student cooking her way through life.  However, you will not find the typical college fare at her blog.  I wished when I was in college I had a friend preparing food like she does. From Lemon gnocchi to Chai Tea Muffins her recipes are sure to please.  

Bloggy Writer at Food Lovers Club -this blogger is fairly new to the scene, but she is off to a great start.  I already have bookmarked her Apple and Walnut Ice Cream as well as the Pan Smoked Chicken Breasts.

Take a moment and check out their sites if you haven't already!

Now for the recipe.

Amadeus Cookies
adapted from Saveur Magazine, Feb 2009

Ingredients/Cookies
3/4 cup or 1 1/2 sticks of butter
2 egg yolks
1/2 tsp salt
1 3/4 cup flour
3/4 cup confectioners sugar

Ingredients/Filling
3.5 oz of almond paste, chopped (I used half of 7 oz box)
1/2 cup unsalted shelled pistachios
1/2 tsp vanilla extract
2 tbs cherry liqueur or cherry brandy
1 tbs sugar

To make the cookie dough, beat together butter and sugar until fluffy.  Then add the 1/2 cup of flour and salt, then mix until no dry streaks remain.  Beat in egg yolks, one at a time for 30 seconds.  Then, using a wooden spoon fold in the remaining flour, forming a dough.

Once all the flour is incorporated, take out 4 sheets of wax paper.  Each should be about 12 inches long.  Separate the dough into 2 sections.  Place one piece on a sheet of wax paper and shape into a flat disk.  Then cover with another sheet of wax paper.  Repeat the process with the other piece of the dough.  Then stack the two disks on top of each other and place stack on baking sheet and refrigerate dough for 1 hour.

During this time you can make the filling.  Fill a large bowl of a food processor with the sugar and the pistachios.  Cover and process for about 45 seconds or until the nuts are ground into small pieces.  Add the almond paste and process again for 45 seconds.  Pour in the cherry liqueur and the vanilla extract and pulse until all liquids are equally distributed into filling.  Set mixture aside.

After 45 minutes have passed of chilling time for the dough, preheat the oven to 325 degrees and line baking sheets with parchment paper.

Dust a flat surface lightly with flour.  Take out one of the disks of dough and roll into a 1/8 inch thickness using a rolling pin.  Cut out circles with a round cutter, about 1 3/4 in diameter. Place cut outs 1 inch apart on prepared baking sheet.  Bake in oven until edges turn golden, which is about 20 minutes.  Pans will need to be rotated at the halfway point.  Remove pan and transfer cookies to a cooling rack.  Continue with this process until all dough has been formed and baked into cookies.

Once cookies have cooled, pair them up so they sandwich well together.  Place one cookie in each pair with the underside facing up.  On each underside, place 1 tsp full of filling and flatten it slightly.  Then press the other matching cookie on top.  After this, you can dip the cookies in melted chocolate if you prefer.  Then place back on rack to let the glaze solidify.
                    **LAST YEAR: Dark Chocolate and Orange Muffins**                 

 

   

Happy Jacks Cookies & Award

These cookies have no special ingredients, so there is no trip to the grocery store.  Actually there is only 5 ingredients that make up these little gems.

This recipe proves the point that it does not take a lot of time or fancy ingredients to make something tasty.  Basically these cookies are a shortbread rounds with mini chocolate chips.  When you bite into them, you get the buttery crumble taste from the dough and then the sharp dark chocolate flavor.

These cookies are actually sold in a bakery, which squashes the idea that people do not buy what they can make at home.  In these hectic times we live in, some people do not make time to bake or cook.  I knew someone that the only thing in their fridge was V-8.  Also, remember the show Becker? That guy did not even make coffee at home, he purchased everything he ate or drank.

Anyhow, the recipe is below.  It makes about 2 1/2 dz cookies.

Happy Jack's Cookies
courtesy of  Happy Jacks Bakery

Ingredients
1 1/2 cups of semi sweet chocolate chips (I used mini, instead of regular)
2 cups flour 
1 tsp vanilla extract
1/2 cup powdered sugar
1 cup softened butter

Preheat oven to 350 degrees.

Beat butter in a large bowl until light and fluffy.  Then sift in the powdered sugar and beat for 1 minute until completely blended. Stir in the vanilla extract.  Lastly, fold in the flour with a wooden spoon.  Once there are no more dry streaks,  stir in the chocolate chips.

Take dough and roll into 1 to 1 1/2 inch balls.  Place on evenly on baking sheet.  The cookies do not spread very much, so you can put several on a sheet.  Bake for 10-14 minutes or until set with a light golden brown on the bottom. Let cool for 2 minutes on baking sheet and then transfer to a rack to finish cooling.

                                                   **LAST YEAR: Godiva Liqueur Cupcakes**

Also, I have received this award from my foodie friend, Dzoli. She has a wonderful blog with lots of delicious and interesting posts, so you might want to stop by here  and say hello.  Also, I am paying if forward by passing the same award below to other foodie friends that I feel have exceptional blogs:

Sandra-Sandra's Easy Cooking
Carsely-The deep dish
Liz-That Skinny Chick Can Bake
Kim-The Farmers Wife
Alisha-The Ardent Epicure