Smitten Kitchen’s Classic Shortbread

Shortbread is pretty irresistible. Typically, recipes are only subtly different. I wanted to try this version because it resulted in a tender cookie, incorporated vanilla bean paste, and because it was Deb Perelman’s favorite.

The cookies were definitely more tender than any other shortbread I’ve made in the past. This is the result from using confectioners’ sugar instead of granulated sugar and from the semolina flour.

I made them for our St. Patrick’s Day dessert. Deb Perelman re-posted the recipe when the new Ted Lasso season began. 🙂 The recipe was adapted from smittenkitchen.com. I liked the cutting and shaping method. I weighed all of the dry ingredients.

Yield: about 24 cookies

• 2 sticks (1 cup/230 grams/8 ounces) unsalted butter, cut into chunks
• 80 grams (2/3 cup) powdered sugar
• 1/2 teaspoon fine sea salt
• 1 tsp vanilla bean paste (or almond extract or lemon or orange zest or extracts)
• 250 grams (about 2 cups) all-purpose flour
• 45 g (1/4 cup) semolina flour

1. Heat your oven to 300°F. (I set my oven to convection.)
2. Line an 8-inch square or 9-inch round cake pan with parchment paper. (No need to grease.)
3. In a stand mixer, beat butter, sugar, and salt together, scraping frequently, until butter is soft. (see note below for alternatively using a food processor)
4. Add flavoring of choice and flour, and mix just until combined, scraping down the bowl again. This is the same order as for a hand mixer, but with a hand mixer, you’ll want the butter semi-softened first.
5. Add dough to the prepared baking pan in chunks. Use hands to press evenly into the pan, then an offset spatula or the base of a measuring cup to smooth the top.
6. Bake for 20 minutes, then remove from the oven to cut into shapes. Leave oven on.
7. Shape the cookies: For the 8-inch square pan: Repeatedly lay a bamboo skewer on the top of the cookie square to make an imprint to help you cut it into 3 even columns (about 2.5 inches wide) in one direction and 8 thin bars (just shy of 1 inch) in the other. Use the back of a wooden skewer to drag across the surface, making slightly indented lines first, then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan. (For a 9-inch round pan: Use a 2 to 3-inch round cookie cutter or glass to cut the center. Then, use a skewer (explained above) to gently indent lines like sun rays or the hands of a clock from the inner circle to the outer edge of the cookie so that they’re your desired size wedges. Then use a very thin, sharp paring knife to cut along these lines to the bottom of the pan.
8. Dock the cookies all over, about 1/3 deep, with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).
9. Return pan to the oven for another 25 to 35 minutes, until cookies have a deep golden edge but are mostly pale across the top. Watch closely in the last 10 to 15 minutes so they don’t over bake.
10. Let cool in pan, or, if you’re impatient, let them cool for 10 minutes, and then remove them.

Note: In a food processor: Combine powdered sugar, salt, and flour in the work bowl, pulsing a few times. Add flavoring of choice and butter and pulse several times to chop the butter down into smaller pieces. Then, run the machine until it is fully incorporated, coming together in a smooth mass, 1 to 2 minutes more. Scrape down the bowl a few times for even mixing.

Do ahead: Shortbread keeps for 1 week, if not longer, at room temperature. It freezes well too, just wrap it tight.

Ted Lasso’s Biscuits

Oh my- We were late to the party on this one. Ted Lasso is such an uplifting show! (I know that everyone else saw it years ago…) I must say that watching it makes you crave shortbread. 😉

Apple TV released the recipe for Ted Lasso’s special biscuits. This recipe was adapted from Apple TV via food52.com, contributed by Kelly Vaughan. I modified the method. I also sprinkled the top with turbinado sugar before and after baking- just like Ted.

Yield: about 18 biscuits

• 1 cup (2 sticks or 8 oz or 227 g) salted butter (I used Kerry Gold)
• 98 g (3/4 cup) confectioners’ sugar
• 240 g (2 cups) all-purpose flour
• sanding or turbinado sugar, for sprinkling

1. Preheat the oven to 300℉, preferably on convection. Line an 8-inch square metal baking pan with a parchment paper sling.
2. Using a stand mixer with a paddle attachment (or hand mixer), beat the butter for about three minutes, until it’s light and fluffy.
3. Slowly add the powdered sugar, being careful not to get sugar all over your countertops and yourself.
4. Add the flour, mixing about 90 seconds, or until the dough comes together.
5. Transfer the dough to the prepared pan and flatten it using your hands or the base of a metal measuring cup to ensure that it’s spread evenly.
6. Chill the dough in the refrigerator for 30 minutes.
7. Sprinkle the top of the dough with sugar, if desired.
8. Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until it looks golden-brown but is still a little soft to the touch.
9. Once the biscuits have finished baking, remove from the oven and sprinkle with additional sugar, if desired.
10. Immediately cut into pieces. I trimmed the edges and then sliced the square into 18 rectangles.
11. Let it cool completely before serving (in a pink cardboard box, of course).

Coffee Blondies

When an amazing baker like Sarah Kieffer says that she’s been making these blondies for almost two decades, I had to try them. Right? They did not disappoint.

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer of The Vanilla Bean Blog. I used espresso, fine sea salt, and dark chocolate chips. We ate them with and without (caramel) ice cream. 🙂

Yield: one 9×13-inch pan of blondies (about 12 large or 24 small)

• 213 g (1 1/2 cups) all-purpose flour
• 1 1/2 tsp baking powder
• 12 T (1 1/2 sticks; 170 g) unsalted butter, cold
• 297 g (1 1/2 cups) light brown sugar, packed
• 3/4 tsp fine sea salt
• 2 T strong coffee, room temperature (I used espresso)
• 1 egg
• 1 1/2 T pure vanilla extract
• 86 g (3/4 cup) pecan halves, toasted and chopped
• 128 g (3/4 cup) bittersweet or semisweet chocolate chips (I used 72% dark chocolate chips)

1. Adjust the oven rack to the middle position. Preheat the oven to 350 degrees F, preferably on convection.
2. Grease a 9×13-inch metal baking pan with cooking oil spray. Line the pan with parchment paper leaving an overhang on 2 sides. (I clip the overhang with binder clips to keep it in place.)
3. Spread the nuts in a single layer on a rimmed baking sheet and toast until lightly browned and fragrant, about 5 minutes. Let cool and then chop; set aside.
4. In a medium bowl, whisk the flour and baking powder.
5. In a medium saucepan over medium heat, melt the butter, brown sugar, and salt.
6. Remove pan from the heat and stir in the coffee until well combined. Let the mixture come to room temperature. (I transferred it to a large bowl to expedite the process at this point.)
7. Add the egg and vanilla and whisk to combine. Transfer the mixture to a large bowl (if you haven’t already).
8. Add the flour mixture and stir until just combined.
9. Add the pecans and chocolate chips and stir gently until incorporated.
10. Using an offset spatula, spread the batter evenly into the prepared pan.
11. Bake 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A toothpick inserted into the center should come out with just a couple of crumbs.
12. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut into squares.

Salted Brown Butter Birthday Blondies

My daughter is a blondie girl. ❤ We enjoyed these amazing no-frills blondies as part of her 15th birthday celebration this year.

The original recipe is titled Caramel Canvas Blondies in Midwest Made: Big Bold Baking from the Heartland by Shauna Sever, one of my favorite books. Sever comments that they are known by many other names such as Butterscotch Bars or Toffee Bars in Midwest community cookbooks.

The salted caramel-esque base could easily accommodate any add-in but my birthday girl requested this minimalist version. 🙂 Classic, crowd-pleasing deliciousness.

Yield: about 2 dozen bars

• non-stick cooking spray, for pan
• 384g (3 cups, spooned and leveled) all-purpose flour
• 2 1/4 tsp baking powder
• 1 tsp flaky sea salt (I used Maldon)
• 1/2 tsp fine sea salt
• 480g (2 cups plus 2 T, firmly packed) light brown sugar
• 3 large eggs, fridge cold
• 1 large (20g) egg yolk, fridge cold
• 1 T pure vanilla extract
• 3 sticks (1 1/2 cups or 339g) unsalted butter, browned and cooled
• 2 to 3 cups (about 300 to 450g) chocolate chips, nuts, candy bits, or other mix-ins, optional

1. Make the Brown Butter: Place the butter in a light-colored pan over medium heat. Cook until foaming, amber in color, and until the milk-solids brown and separate, about 5 to 7 minutes. Immediately remove from heat and transfer to a heat-proof bowl to cool.
2. Position a rack in the center of the oven. Preheat to 325 F (170 C), preferably on convection.
3. Spray a 9×13-inch (23×33 cm) metal baking pan with non-stick cooking spray. Line the pan with parchment paper, leaving an overhang on 2 opposite sides. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, and flaky and fine salt.
5. In a large bowl, whisk together the brown sugar, eggs, egg yolk, and vanilla until lighter in color and texture, about 1 minute.
6. Whisk in the cooled browned butter.
7. Fold in the flour mixture just until no dry floury streaks remain.
8. Fold in mix-ins, if using. Stir until just combined.
9. Scrape the batter into the prepared pan and use and offset spatula to smooth the top.
10. Bake until the blondies are fragrant and golden, with a slightly glossy surface and a raised, wrinkled perimeter beginning to pull away from the sides of the pan, about 30 minutes in a convection oven or up to 40 minutes in a standard oven.
11. Let cool completely in the pan set on a wire rack.
12. Using the parchment paper, lift the blondies out of the pan to transfer to a cutting board. Cut into bars of desired size.

Note: Store blondies in an airtight container at room temperature for up to 5 days.

Cinnamon Roll Blondies

One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.

This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. 🙂

Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!

Yield: One 9×13-inch pan, about 24 small blondies

For the Brown Butter Blondie Base:

• 2 cups (284g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 cup (2 sticks or 227g) unsalted butter
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar (I used dark brown sugar)
• 1 1/2 T pure vanilla extract
• 1 tsp salt (I used coarse salt)
• 2 large eggs, at room temperature
• 4 large egg yolks, at room temperature

For the Cream Cheese Filling:

• 4 oz (113g) cream cheese, at room temperature
• 1/4 cup (50g) granulated sugar
• 1 tsp pure vanilla extract
• pinch salt (I used coarse salt)

For the Cinnamon Sugar Swirl:

• 1/4 cup (50g) brown sugar (I used light brown sugar)
• 2 T unsalted butter, at room temperature
• pinch of salt (I used coarse salt)
• 1 T ground cinnamon

To Make the Brown Butter Blondie Base:

1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
2. Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
3. In a medium bowl, whisk together the flour and baking powder.
4. In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
5. Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
6. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
7. Add the eggs and egg yolks and whisk until combined.
8. Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
9. Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.

To Make the Cream Cheese Filling:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
2. Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.

To Make the Cinnamon Sugar Swirl:

1. In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
2. Remove from the heat and stir in the cinnamon until combined.

To Assemble:

1. Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
2. Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
3. Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
4. Transfer the pan to a wire rack and let cool completely.
5. Use the parchment sling to gently lift the blondies from the pan. Cut into bars.

Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)

Frosted Sugar Cookie Bars

These soft sugar cookie bars were one of the most popular recipes this week on The New York Times’ website. They described them as “worth the hype” and, with their cheerful frosting and sprinkles, as “happiness in a 9-by-13 pan.” 🙂

Thanks to cream cheese in the dough, they are soft and tender- similar to Lofthouse cookies, my daughter’s favorite cookie. I made them to celebrate the release of my daughter’s middle school musical. Despite the limitations caused by Covid, the school was able to successfully stage their annual musical in a movie format instead of live performances- great. She had a lot of fun participating in the show.

This recipe was adapted from American Girl Cookies, via The New York Times, contributed by Margaux Laskey. I baked the dough in a rimmed sheet pan and used Meyer lemon juice in the frosting. I love bar desserts! They would be a crowd-pleaser served for Valentine’s Day, a birthday, or just as a special treat.

Yield: 20 cookies

For the Cookie Base:

• 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
• 2 3/4 cups/350 grams all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 (8 ounce/225 gram) package cream cheese, at room temperature
• 1 1/2 cups/300 grams granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• lemon zest, optional (or Meyer lemon zest)

For the Frosting:

• 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 tablespoon milk or heavy cream, plus more as needed (I used whole milk)
• 1 teaspoon fresh lemon juice, plus more as needed (I used Meyer lemon juice)
• 1 teaspoon vanilla extract, plus more as needed
• 1/8 to 1/4 teaspoon fine sea salt
• a drop or two of gel food coloring, optional
• assorted sprinkles, for decorating, optional

To Make the Cookie Base:

1. Heat oven to 350 degrees, preferably on convection.
2. Lightly butter (or coat with cooking oil spray) a 9-by-13-inch baking pan or rimmed sheet pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
3. In a medium bowl, whisk together the flour and salt.
4. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute.
5. Add the granulated sugar and beat until smooth, about 1 minute.
6. Add the egg, vanilla, and lemon zest, if using, and beat on low speed until well combined, about 1 minute.
7. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
8. Using a spatula, scrape the dough into the prepared baking pan. Using damp fingers or a greased offset spatula, spread the dough into an even layer.
9. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.)
10. Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.

To Make the Frosting:

1. Place the 6 tablespoons of softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute.
2. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar.
3. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
4. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

Note: I stored the leftover cookies in the refrigerator and we actually preferred them chilled.

Bien Cuit Shortbread

I have wanted to make these cookies for quite a while but they require advance planning!

According to Food 52, this is the “World’s Best Shortbread” and is no longer available for purchase from the original source, Bien Cuit in Brooklyn. Fortunately, they were able to get the recipe and share it. 🙂

This recipe was adapted from Food 52.com, contributed by Amanda Hesser. I modified the method as well as the baking time for a convection oven. They were incredibly flaky and minimally sweet.

Yield: 32 cookies

• 302 grams unsalted butter (about 22.5 tablespoons)
• 93 grams confectioners’ sugar
• 3.5 grams kosher salt (scant teaspoon)
• 302 grams all-purpose flour
• about 2 T granulated or raw sugar, for sprinkling

1. Cut the cold butter into cubes and reserve at room temperature to temper slightly.
2. Line a 13×9-inch rimmed baking sheet or baking dish with parchment paper.
3. In the bowl of a stand mixer with the paddle attachment, mix the confectioners’ sugar, salt, and flour for a few seconds to combine.
4. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
5. Distribute the dough in the baking sheet and spread it evenly to the corners. I covered the dough with plastic wrap, removed it from the pan using the parchment paper, and rolled it 3/8-inch thick with a rolling pin. After placing it back in the pan, I trimmed the edges and used the excess dough to redistribute it to the empty areas. I re-rolled the dough 3/8-inch thick.
6. Cover tightly with plastic wrap and chill in the refrigerator overnight.
7. The next day, heat the oven to 300°F, preferably on convection.
8. Dock the dough every inch or so with a fork.
9. Bake until the shortbread is golden brown, 55-75 minutes, rotating halfway through the baking time. (I baked mine for 55 minutes on convection but may consider allowing them to brown further next time!)
10. Remove the pan from the oven, sprinkle with sugar and let cool for 5 minutes.
11. Transfer the shortbread onto a cutting board, trim the edges, if desired. Slice into 3-inch x 1-inch slices.
12. Let cool completely on a wire rack. Store in an airtight container.