All photos courtesy of Erika at IvoryHut
The closest thing to Walker’s Shortbread I’ve ever made
3 c. flour
1/2 c. + 2 tbsp sugar
1/2 tsp. salt
2 sticks room temperature butter
Preheat your oven to 350F. Thoroughly mix flour, sugar, and salt in a bowl. Add butter and dry ingredients to a food processor. Pulse together until the mixture resembles course meal or bread crumbs.
With as little hand-to-dough contact as possible, transfer to a bowl and refrigerate for 30 minutes so that the butter has time to re-chill.
Don’t worry – the dough will look more like crumbs than dough. This is fine.
Once chilled, spread dough onto an 8 x 12 baking pan, and pat down until you have a unified, flat ‘cookie’ the size of the pan.
Score this into rectangular pieces using a greased (or sprayed with Pam) butter knife or pizza cutter. Prick scored pieces with a fork to allow for ventilation.
Bake at 350F for 20-25 minutes. Watch closely. You do NOT want this to overcook.
Allow to cool on the baking sheet, and the cut along scored lines for individual cookies.
Earl Grey Tea Cookies
from Martha Stewart’s Cookies
2 c. all purpose flour
2 tablespoons finely ground Earl Grey tea leaves (approx. 4 bags)
1/2 tsp. course salt
1 c. (2 sticks) unsalted butter, room temperature
1/2 c. confectioners’ (powdered) sugar
1 tbsp. finely grated orange zest
Grind tea if necessary. I used Twinings Earl Grey and found that it was already ground small enough.
Whisk flour, tea and salt in a bowl. In a separate bowl, mix butter, sugar, and orange zest together until pale and fluffy (approx 3 minutes on medium speed). In stages, add dry ingredients, mixing on low to incorporate, until just combined.
Divide dough in half. Place each half on a separate piece of parchment paper and shape into a tube. Roll dough into parchment paper so that it resembles the size and shape of a paper towel roll. If you happen to have spare cardboard rolls from used paper towel, place the cookie dough, in parchment, into the cardboard rolls. Otherwise, shape as best you can before placing in freezer. Freeze for one hour.
Preheat oven to 350F. Cut tubes into 1/4 in. thick slices. Space roughly 1 inch apart on baking sheets with parchment paper. Bake for 13-15 minutes, or until edges are golden. Cookies can be stored in airtight containers for up to 5 days.
Smokehouse Cowboy Cookies
from the New Braunfels Smokehouse Cookbook
1 c. oatmeal
1/2 c. chopped pecans
1/2 c. shredded coconut
1 c. milk chocolate chips
1 c. brown sugar
1 c. white sugar
1/2 c. butter (1 stick)
1/2 c. shortening
2 eggs, room temperature
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. corn flakes
Preheat oven to 325F. In a small bowl, mix oatmeal, pecans, coconut and chocolate chips together. In a larger mixing bowl, cream both sugars, butter, and shortening. When light and fluffy, add in the eggs, one at a time, fully incorporating after each addition, before adding in the vanilla.
In a separate bowl mix together the flour, baking powder, baking soda and salt. Add to the wet ingredients in stages until all well incorporated. Using a large spoonula or spatula, add the oatmeal mixture to the batter. Finally, incorporate the corn flakes into the batter using the same utensil.
Drop cookie dough by 1 tablespoonfuls onto an ungreased or parchment lined cookie sheet. Bake for approximately 15 minutes, until light brown. Makes 36 to 48 cookies.
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