Breads and Pastries – Page 5 – Rants Raves and Recipes

December 20, 2015December 22, 2016

Shortbread Linzer Tart Cookies

Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies. This is a slight adaption of my World’s Best Shortbread Cookies that is although time consuming certainly worth the effort.

I don’t often try to endorse a product and really any raspberry jam or preserve that you like will probably work just fine, it’s just that I have always had success with Smucker’s.

Special tools needed if you have them would be small aspic cutters to create the centers , but if you don’t have them just make the cookies without the cutouts.

Ingredients for Shortbread Linzer Tart Cookies

2 cup Butter softened
1 cup granulated sugar
3 cups all purpose flour
1 cup ground almonds or Hazelnuts
1 egg yolk
1 tsp vanilla
1 or 2 jars Smucker’s raspberry preserve
powdered sugar to top the cookies
2-3 Tbs Bransy or Cognac (optional)

Directions for Shortbread Linzer Tart Cookies

Pre heat oven to 300°.

In the bowl of a mixer cream the butter and sugar until light and fluffy.

Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.

Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don’t want the cookies too thin as they are slightly crumbly.

Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.

Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 – 30 minutes until the cookies are just beginning to brown.

Remove to a wire rack and allow to cool completely.

Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.

Optionally take the preserve and put in a small sauce pan and add 3 Tbs of Brandy for every full jar of preserve bring up almost to a boil and stir to combine, then allow to cool and thicken before placing on the cookies.

Store in an air tight container.

Here are a few items to help make this recipe:
KitchenAid KP26M1XER 6 Qt. Professional 600 Series – Empire Red
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8″ x 16-1/2″

I’m going to sleep tonight with visions of shortbread linzer tarts in my head—– and tummy! Yum!!!!!! 5 Paws

Yum

Shortbread Linzer Tart Cookies

Ingredients

2 cup Butter softened
1 cup granulated sugar
3 cups all purpose flour
1 cup ground almonds or Hazelnuts
1 egg yolk
1 tsp vanilla
1 or 2 jars Smucker's raspberry preserve
powdered sugar to top the cookies

Instructions

Pre heat oven to 300°.
In the bowl of a mixer cream the butter and sugar until light and fluffy.
Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don't want the cookies too thin as they are slightly crumbly.
Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.
Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown.
Remove to a wire rack and allow to cool completely.
Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
Store in an air tight container.

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November 27, 2015

Toll House Raisin Cookies

The other day I was craving a few cookies and so I thought I would make chocolate chip, but it is a little hard to do when you don’t have the chips. I did have raisins so I thought why not!

Two ways to make them using a dry raisin firms the cookie up a bit more or you can reconstitute you raisins in hot water or brandy or dark rum, which leaves you with a moist very soft cookie.

The recipe is basically Toll House cookies using raisins instead of chips.

Ingredients for Tollhouse Raisin Cookies.

2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 Cup of sugar
3/4Cup packed brown sugar
1 tsp vanilla
2 eggs
2 Cups Raisins either dry or reconstituted
1 Cups chopped nuts (optional)

Directions for Toll House Raisin Cookies

Preheat oven to 375°

In a bowl combine the flour, baking soda,and salt.

In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.

Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 – 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.

Makes about 3 dozen cookies.

Here are a few items to help make this recipe:
OXO Good Grips Medium Cookie
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch

Cookies without chocolate- WELL THEN I’M IN!!!!!!!!!!!! 5 paws for the puppy friendly version.

Yum

Toll House Raisin Cookies

Ingredients

2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 Cup of sugar
3/4Cup packed brown sugar
1 tsp vanilla
2 eggs
2 Cups Raisins either dry or reconstituted
1 Cups chopped nuts (optional)

Instructions

Preheat oven to 375°
In a bowl combine the flour, baking soda,and salt.
In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.
Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 - 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.
Makes about 3 dozen cookies.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

July 29, 2015March 8, 2021

Fresh Blueberry Scones

Blueberries are probably my favorite breakfast fruit, sorry bananas. When blueberries are in season Fresh blueberry scones are my #1 go to breakfast biscuit.

Ingredients for Fresh Blueberry Scones

½-¾ pint of fresh blueberries
¾ cup whole or buttermilk
1 egg – beaten
2 cups all purpose flour – sifted
2 Tbs granulated sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Directions for Fresh Blueberry Scones

Preheat oven to 425°.

In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal.

You can also come into the 21st century and use a food processor for these first steps. Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

Add the blueberries and gently stir to distribute the berries throughout the mixture.

Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.

Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.

Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.

Place the scones onto an ungreased baking sheet, leaving space between each.

Bake for 7 minutes then turn scones over and continue to bake for an additional 5-8 minutes until done and cooked through.

Serve warm with butter.

Here are few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

You can’t beat scones and butter in the morning, not so sure about those round things but they were sweet. 5 paws

Yum

Fresh Blueberry Scones

Ingredients

½-¾ pint of fresh blueberries
¾ cup whole or buttermilk
1 egg - beaten
2 cups all purpose flour - sifted
2 Tbs granulated sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Instructions

Preheat oven to 425°.
In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal. Add the blueberries and gently stir to distribute the berries throughout the mixture.
Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
Place the scones onto an ungreased baking sheet, leaving space between each.
Bake for 7 minutes then turn scones over and continue to bake for an additonal 5-8 minutes until done and cooked through.
Serve warm with butter.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.