These cookies have a delightful citrus flavor; not overpowering or bitter, but perfectly sweet and tart. Additionally, they are made with brown sugar as opposed to white, which means you can use considerably less. They may be frosted or glazed if you so choose, but the flavor and texture is perfect on it's own. I suggest enjoying topped with raspberry jam with a glass of warm milk. :)
Dough 1/2 cup softened butter 1/2 cup brown sugar 1 tablespoon milk 1 teaspoon vanilla 1 1/2 tablespoons minced orange zest 1/4 teaspoon salt 2 cups flour 1 egg 1 teaspoon baking soda 2 tablespoons butter for brushing 1/4 cup white sugar for dusting First, pulse sugar, butter, and egg in a blender until pale and creamy. Transfer to a mixing bowl and add all other ingredients. Mix well. Chill in refrigerator for 1-2 hours. Remove and roll out on a floured surface to a thickness of 1/2 inche. Pre-heat oven to 350 degrees. Cut out bears or other desired shape and bake for 7-9 minutes, watching closely. Remove from oven and brush with butter, then sprinkle with sugar. Serve, or let cool and store in an airtight container.
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This tart is ridiculously decadent. The velvety texture of the custard is juxtaposed against a toothsome crust; consisting only of chopped walnuts and raisins. Because this tart is so rich, it can easily be sliced into 12 portions. Today however, it is just V and I doing homework in the apartment...we've each enjoyed a generous slice, and are saving the rest for desserts during the school week.
Crust 1/2 cup walnuts 1/2 cup raisins Custard 1 pint half and half 1/4 cup butter 1/4 cup flour 4 eggs 3/4 cups sugar juice of one lemon zest of one lemon Add the walnuts and raisins to a sturdy blender, pulsing until forming a fine chop. Press into a greased pie tin. Bake in a pre-heated oven at 375 for 8 minutes. (the caramelization of the sugars in the raisins is what we're after) Remove crust from oven and set to cool. To begin the custard, add the eggs, sugar and flour to a blender. Blend 2/4 minutes. Add the half and half, zest, and butter to a sauce pan over medium heat and bring to a very gentle simmer, while whisking constantly. Immediately turn down heat to low, and drizzle in all of the egg mixture while still whisking. Continue whisking until the custard is thickened; another 4-5 minutes. Remove from heat and set aside. Cool. Once cool, whisk in lemon juice and pour into tart crust. Return to fridge to chill until serving. Accent each slice with a sliver of lemon. These brownies were concocted on a Saturday morning… Saturday being the most wonderful day of the week. V and I are cooking in the sanctuary that is our third-story apartment. The invidious weather beyond the cozy 800 sq. feet is a humid 90 degrees, and, as such is prohibitive to exercising or voluntary excursions to the grocery store by bicycle. The order this morning, (after a rather garlicy raw/vegan salad dinner last night), is brownies. Olive Oil brownies… They’re best enjoyed chilled…with a luxurious mound of whipped cream or a schemer of Torrini Hazelnut syrup and cream cheese frosting. Add a cup of coffee with cream to complete the Saturday bliss. Batter: 1.5 c flour ½ c olive oil ½-3/4 c cocoa powder (unsweetened) 3 eggs 1.5 c sugar Pinch of salt Preheat oven to 325 In a blender (this bit is important), blend eggs and sugar until frothy and oil and blend 4 minutes until paler in color. Then mix (by hand) in the cocoa powder, flour, and a pinch of salt. Bake in oven for 10-12 minutes. The batter should be firm, but still able to indent with a finger pressed in the middle. When it cools, the slight gooeyness will be welcome. Frosting Cream cheese+ blender+ Torrini syrup (You know how you like your frosting; thick, a bit sweet, not very sweet, slightly runny, etc. Wreak havoc with syrup flavors and amounts of each…I don’t think you can go wrong) |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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