Posts Tagged ‘cookies’
Christmas Citrus Squares
Ingredients
Crust:
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup (1 1/2 sticks), unsalted butter, softened
1/3 cup sugar
6 tablespoons red currant jelly
Filling:
2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1/3 cup all-purpose flour
A Pinch of fine salt
1 cup freshly squeezed clementine juice, about 6 clementines
1 lemon, juiced (4 to 5 tablespoons)
2 clementines, zest finely grated (about 2 teaspoons)
1 lemon, zest finely grated (about 2 teaspoons)
2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Directions
Grease a 9 by 12 1/2-inch baking pan with butter. Line pan with foil and leave about 2 inches extra on all sides. Grease the foil with butter.
Whisk the flour, cornstarch, and salt together in a bowl.
Mix in a mixer, the butter with the sugar on medium, until light and fluffy (about 4 minutes). Turn mixer to low speed, add the dry ingredients and mix until combined. Do not over work the dough.
Transfer the dough to prepared pan, spreading it out evenly across the pan, then press it to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Remove the plastic from the top of the dough and prick the dough with a fork. Bake the crust until just golden (about 30 minutes).
Soften the jelly in the microwave until it is soft enough to spread (about 1 minute). Spread the jelly over the crust with a pastry brush or an offset spatula. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack for about 1 hour.
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently until blended well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center (about 25 to 30 minutes). Cool to room temperature (about 30 minutes). Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove pan from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use the foil to lift pastry out of the baking dish and transfer to a cutting board. Cut into about squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and enjoy!
Gingerbread Cookies
Ingredients:
6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract
Directions:
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
