January 11, 2011: Lemon and Chocolate Finger Cookies

Lemon and Chocolate Finger Cookies



This is a variation of the recipe posted on January 10, 2011

For the cookies:

1 cup (2 sticks) sweet butter

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

Grated zest of 3 lemons (6 to 9 teaspoons)

1 1/2 cups all-purpose flour

3 tablespoons cornstarch

For the filling:

4 tablespoons (1 1/2 stick) sweet butter

1 cup confectioners' sugar

Grated zest of 2 lemons (4 to 6 teaspoons)

Juice of 1/2 lemon (2 teaspoons)

For dipping:

6 oz. bittersweet chocolate, melted

Preheat the oven to 350 degrees.  Beat the butter, confectioners' sugar, vanilla extract, and lemon zest together until light and fluffy.  Sift the flour and cornstarch together and stir into the creamed mixture.  Using a 1/2 inch fluted nozzle and piping bagkk pipe the mixture into 2 inch fingers arranged 1 1/2 inches apart on a non-stick baking sheet.  Bake the cookies for 12 minutes.  Allow them to firm up before transferring them to a wire rack to cool.

To make the filling, beat the butter and confectioners' sugar with the lemon zest and juice until light and fluffy.  Spread the filling onto the flat side of one cookie, then put another cookie on top and sandwich together.  Half-dip the fingers (on a diagonal) into melted bittersweet chocolate.  Place on parchment until the chocolate sets.

Store unfilled for 4 to 5 days, filled for 2 to 3 days.

Makes 8 filled cookies.

January 10, 2011: Lemon Finger Cookies

Lemon Finger Cookies

Serve these elegant, pale lemon fingers with a scented cup of Earl Grey tea.

For the cookies:

1 cup (2 sticks) sweet butter

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

Grated zest of 3 lemons (6 to 9 teaspoons)

1 1/2 cups all-purpose flour

3 tablespoons cornstarch

For the filling:

4 tablespoons (1 1/2 stick) sweet butter

1 cup confectioners' sugar

Grated zest of 2 lemons (4 to 6 teaspoons)

Juice of 1/2 lemon (2 teaspoons)

Preheat the oven to 350 degrees.  Beat the butter, confectioners' sugar, vanilla extract, and lemon zest together until light and fluffy.  Sift the flour and cornstarch together and stir into the creamed mixture.  Using a 1/2 inch fluted nozzle and piping bagkk pipe the mixture into 2 inch fingers arranged 1 1/2 inches apart on a non-stick baking sheet.  Bake the cookies for 12 minutes.  Allow them to firm up before transferring them to a wire rack to cool.

To make the filling, beat the butter and confectioners' sugar with the lemon zest and juice until light and fluffy.  Spread the filling onto the flat side of one cookie, then put another cookie on top and sandwich together.

Store unfilled for 4 to 5 days, filled for 2 to 3 days.

Makes 8 filled cookies.

January 8/9, 2011: Chocolate-Dipped Shortbread Fingers

Chocolate-Dipped Shortbread Fingers

This is a variation of Scottish Shortbread recipe posted January 5.

1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
6 oz. bittersweet chocolate


Preheat the oven to 300 degrees F.  Line a 7 x 11 pan with foil.  Sift the all-purpose flour into a large bowl and add the rice flour.

Beat the butter and the superfine sugar until smooth.  Add the vanilla extract and stir in the granulated sugar.  Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes.  The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.

Remove from the oven. and cut into fingers.
Cool for 20 minutes and remove from the pan.
Melt the chocolate.  Half-dip each finger into melted bittersweet chocolate.  Remove excess chocolate from the base of each piece and place the shortbread fingers onto parchment paper until the chocolate sets.

Store in an airtight container for up to 5 days.

Makes 1 1/2 dozen.

Cookie of the Day - January 7, 2011

Orange Shortbread

This is a variation of the shortbread recipe posted January 5, 2011

1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
1 teaspoons vanilla extract
Zest of 1 orange (2 to 3 teaspoons)
2 teaspoons granulated sugar

Preheat the oven to 300 degrees F.  Line a 7 x 11 pan with foil.  Sift the all-purpose flour into a large bowl and add the rice flour.

Beat the butter and the superfine sugar until smooth.  Add the vanilla extract and stir in the granulated sugar.  Add the orange zest.  Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes.  The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.

Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.

Store in an airtight container for up to 5 days.

Makes 1 1/2 dozen.

Cookie of the Day - January 6, 2011

Hazelnut Shortbread

This is a variation of the shortbread recipe posted January 5, 2011

1 1/4 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
1/4 cup toasted finely ground hazelnuts
2 teaspoons vanilla extract
2 teaspoons granulated sugar

Preheat the oven to 300 degrees F.  Line a 7 x 11 pan with foil.  Sift the all-purpose flour into a large bowl and add the rice flour.

Beat the butter and the superfine sugar until smooth.  Add the vanilla extract and stir in the granulated sugar.  Add the hazelnuts.  Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes.  The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.

Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.

Store in an airtight container for up to 5 days.

Makes 1 1/2 dozen.

Cookie of the Day - January 5, 2011

Scottish Shortbread

Buttery, crumbly, and simple to make - you'll love this version of classic shortbread.  You can use this recipe to make cookies, or as a base for cheesecakes or other desserts.

1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
2 teaspoons granulated sugar

Preheat the oven to 300 degrees F.  Line a 7 x 11 pan with foil.  Sift the all-purpose flour into a large bowl and add the rice flour.

Beat the butter and the superfine sugar until smooth.  Add the vanilla extract and stir in the granulated sugar.  Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes.  The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.

Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.

Store in an airtight container for up to 5 days.

Makes 1 1/2 dozen. 

Cookie of the Day - January 4, 2011

Dark Chocolate Cherry Cookies

A variation of Triple Chocolate Cookies recipe from January 1-2, 2011.

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) sweet butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/2 cup chopped candied cherries
1/2 cup bittersweet chocolate chips

Preheat the oven to 350 degrees.  Sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.  Beat the butter and sugar until smooth and creamy, and beat in the egg and extracts.  Add the flour mixture and mix until almost blended.  Add the cherries and chocolate chips, and mix.

Scoop the dough onto a baking sheet 2 inches apart.  If preparing dough ahead, roll the dough into a log 1 1/2 inches thick, wrap in foil, and refrigerate for 2 hours.  Before baking, cut the log into 1/4 inch slices and place the slices 1 1/2 inches apart on a non-stick baking sheet.  Bake for 12-14 minutes.

Transfer to a wire racxk to cool, and store in an airtight container for 5 to 7 days.

Makes 3 dozen.