Monday, December 24, 2012

Cookies - as requested by Cat :)

http://www.doughmesstic.com/wp-content/uploads/2011/12/caramel-shortbread-closeup.jpg 


Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Yield: 64 - inch bites
Ingredients
  • For Shortbread:
  • 10 tbsp. salted butter, melted
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • Zest of half an orange
  • 1 egg yolk, whisked
  • 1 2/3 cups All Purpose flour
  • For Caramel:
  • 14 tablespoons butter
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 3/4 cup light corn syrup
  • 2 tsp. sea salt
  • 1/4 cup heavy cream
  • 1 1/2 tsp. pure vanilla extract
  • 1/4 tsp vanilla bean paste
  • Sea salt flakes, to top

Instructions
  1. Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides. This allows you to remove the bars easily once cooled.
  2. Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the dough until it is well combined. Place the dough in the prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30 minutes to one hour. Remove and bake at 350 for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.
  3. In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extract and bean paste. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees. Allow to boil at this temp for several minutes, until it begins to climb over 235. Stir continuously. Remove from heat and stir in the extract and paste. Allow to cool for a couple of minutes, then pour over the shortbread base. Once chilled, top with melted chocolate and sprinkle with sea salt.
Notes
For chocolate topping, melt 1 cup dark chocolate chips and 1/2 tablespoon shortening in the microwave. Heat at 30 second intervals, stirring after each. When smooth, use as directed.

 June's note: I would probably lessen the amount of salt in the caramel. Frankly it was a lot of effort and a disappointing result as written. We won't be making this recipe again

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Prep Time: 15 min
Inactive Prep Time: 2 hr 20 min
Cook Time: 15 min
Serves:  44 cookies

Ingredients

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
SERVES: 44 (PER COOKIE); Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams


June's note: MAKE THESE COOKIES!!! They are awesomesauce! I can imagine all kinds of variations, making with lime, or orange, or orange and CHOCOLATE CHIPS - YUMMO!!!!!

Ward's note: MAKE THESE COOKIES!!!! Your life will seriously be better!


10 comments:

  1. Yum! I will definitely try the Lemon Ricotta cookies. Wish I had seen these before I went to the grocery store!

    ReplyDelete
    Replies
    1. Omigosh, Blue Bird, you will not be sorry! These are now one of our top cookies!

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  2. Thank you so much June!

    Will be making the lemon ricotta for sure and will see if I can play a bit with the Dark Chocolate and Salted Caramel Topped Shortbread since I love dark chocolate and salted caramel. Will definitely let you know if I figure out how to tweak it.

    Blessings and Merry Christmas!!!!
    Cat

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    Replies
    1. You're most welcome, Cat :) Let me know if you can fix the shortbread ones - Lord, when I told Daddy about wanting to try them, he said ---oh! It just keeps getting better, what's not to like! I was so butthurt they came out like that! They shoulda been delicious, but they were sad little cookies!

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  3. Salted Caramel anything makes mouse drool.

    Hugs,
    mouse

    ReplyDelete
    Replies
    1. Me too,mouse, these were a lil heavy on the salt though. When I get over my butthurt I have to play with the recipe...if Cat doesn't do it first :)

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    2. June - was it just the caramel that was too salty or the cookie also? Anything else wrong with them?

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    3. Hmmmm, the caramel was too salty, and I think light on sugar - it seemed to be a lil light on richness. And I don't know if the shortbread was sweet enough either, it just seemed like there was nothing to balance the salt, it even threw the chocolate off.

      When I read the recipe to Daddy - and I was already excited - and he said - "wow there is no part of that that sounds bad - it just keeps getting better and better!" But it wasn't :( It seemed like all the parts were fighting, there was no harmony...no marriage to it....if any of that makes sense, lol.

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    4. Definitely makes sense - the caramel should be rich and creamy with an equal mix of sweet/salty - maybe just a bit over on the salty side to balance with a sweet cookie and sweet chocolate so that together, they are a perfect bite. Several things I can see looking at the recipe - would have used unsalted butter in the cookies for one. Think this is going to be one of those where I make several batches before hitting it right. Will let you know if I get it right. :)

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    5. Thanks, Cat, I appreciate it! I was so crushed...Daddy was so sweet, but after I told him how disappointed I was he said...yes, they weren't quite what they could have been,I think they're ruined bar cookies for me for a while - [sad panda :( ]

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