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.

Soft-Baked Oreo Blondies

Inspired by my husband’s (seemingly) week long birthday celebration, my daughter had a few requests for her “week” of birthday meals. 🙂

The first meal included her favorite penne alla vodka with blondies for dessert. We had plans to incorporate Oreos into her birthday cake, so it seemed natural to make Oreo blondies!

This recipe was adapted from Delish.com via TogetherasaFamily.com. I used mini Oreos and added a little bit more to sprinkle over the top prior to baking. They had the perfect balance of a crispy top and soft center.

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 cup butter, melted & slightly cooled
  • 1 1/2 cups light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups chopped Oreo cookies, divided (I used mini Oreos, cut in half)
  • 3 (1.55oz each) Hershey Cookies ‘n’ Cream candy bars, chopped (about 1 cup)
  1. Heat oven to 350°, preferably on convection.
  2. Prepare a 9×13 baking pan (preferably metal) by spraying with cooking spray and lining with parchment paper. Spray parchment with cooking spray.
  3. In a small mixing bowl, whisk together the flour, salt, and baking soda.
  4. In a stand mixer with the paddle attachment or a bowl using a hand mixer, add melted butter and brown sugar. Beat together for 1-2 minutes until lighter in color and fluffy looking.
  5. Add in 1 egg and beat together until combined.
  6. Add the other egg and vanilla extract. Beat until combined.
  7. Slowly add in the flour mixture and beat on low speed just until combined and no flour pockets remain.
  8. Gently stir in 3/4 cup of the chopped Oreo cookies and all of the chopped Cookies ‘n’ cream candy bars.
  9. Place large dollops of the batter in the prepared baking dish. Using an offset spatula, evenly spread out the batter.
  10. Sprinkle the reserved 1/2 cup of chopped Oreos on top of the bars and gently press down.
  11. Bake for 24-26 minutes. The edges will be light golden brown and look “wrinkly” and the middle will look pale and puffy.
  12. Let the bars cool completely. Using the parchment to lift bars out of the pan, place on a cutting board and cut into squares.

Shortbread Jammers

Over the summer, I brought these fabulous cookies to the beach when we went to enjoy the sunset. They transported very well and everyone loved them. 🙂 Any type of thick fruit jam or marmalade can be spread over the top of the cookie base. By using raspberry jam, I thought that they could be renamed “Easy Linzer Cookies.”

The recipe was adapted from The King Arthur Flour Cookie Companion via The New York Times, contributed by Vanessa Vichit-Vadakan. I baked the cookies in a 9×13-inch pan, per the original recipe; The NYT recently modified the recipe to bake in an 8×8-inch pan. I thought that they were perfect as is, but may “have to” try the thicker version to compare. 😉

Rice flour is suggested to make the cookies more tender. I used all-purpose flour instead and was pleased with the results.

Yield: 24 cookies (9×13-inch pan) or 16 cookies (8×8-inch pan)

  • 1/2 pound unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup rice flour (all-purpose flour may be substituted)
  • 1 cup thick fruit jam, preserves or marmalade (I used raspberry preserves)
  1. Heat oven to 325 degrees, preferably on convection.
  2. Lightly butter a 9×13-inch or 8×8-inch baking dish. Line with parchment and butter the parchment. (I used a lined, metal 9×13-inch baking pan.)
  3. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes.
  4. Add the salt and vanilla and continue to beat until well combined.
  5. Add the flours and continue to beat until the dough comes together.
  6. Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places.
  7. Bake for 30 to 35 minutes, rotating the pan halfway through cooking, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes. (an 8×8-inch pan may require a longer baking time)
  8. Using the parchment, lift the slab of shortbread out onto a clean surface.
  9. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap.
  10. Cut the rest of the shortbread into 24 squares (9×13-inch pan) or 16 squares (8×8-inch pan) and allow to cool.
  11. Spread a thick layer of jam on each square. (I kept the cut cookies together and spread the jam over the top of the entire surface.)
  12. Sprinkle the reserved crumbs over the top.

Note: Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.

Butter Pecan Blondies

Butter pecan is one of my favorite ice cream flavors. This flavor combination is also absolutely perfect in a buttery blondie. This easy recipe uses pantry staples to create a quick dessert without even using a mixer!

This recipe was adapted from Martha Stewart Living. I omitted the rum and substituted an additional teaspoon of vanilla extract in its place. I baked mine long enough to achieve light golden brown color but may increase the baking time next time to heighten the depth of flavor.

  • 1 1/2 cups whole raw pecans
  • 2 sticks unsalted butter, melted, plus more for brushing
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum, optional (can substitute 1 additional tsp of vanilla extract)
  1.  Preheat oven to 350 degrees, preferably on convection.
  2. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
  3. Brush a 9-by-13-inch baking dish with butter (or coat with cooking oil spray), then dust with flour, tapping out excess.
  4. In a medium bowl, whisk together flour and salt.
  5. In a large bowl, whisk together butter and 2 cups brown sugar until combined.
  6. Add eggs to the butter and sugar mixture; whisk until combined. Add vanilla and rum.
  7. Fold in flour mixture with a spatula until just combined (do not overmix).
  8. Fold in half of nuts.
  9. Transfer batter to prepared dish; smooth top with an offset spatula.
  10. Sprinkle top with remaining nuts and 2 tablespoons brown sugar.
  11. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes. (Watching carefully- Next time I may increase the baking time up to 28 to 30 minutes.)
  12. Transfer to a wire rack and let cool completely before cutting into squares.

Note: Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.

Festive Sugar Cookie Bars

I hope everyone had a lovely Fourth of July celebration. 🙂

We had a very low-key day followed by a delicious meal prepared on the grill, in Fourth of July fashion. This fun dessert was a festive way to end the day! The meringue icing was incredibly thick and fluffy; the pattern could be easily modified to decorate for any occasion.

This recipe is from Better Homes and Gardens. The cookies kept well for several days in the refrigerator.

Yield: 24 bars

For the Sugar Cookie Bars:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • Meringue Icing (recipe follows)
  • red and blue paste food colorings

For the Meringue Icing:

  • 3 cups Confectioners’ sugar
  • 2 T meringue powder
  • 1/2 tsp cream of tartar
  1. Preheat oven to 350°F, preferably on convection.
  2. Coat a half sheet pan (15×10-inch baking pan) with nonstick cooking spray, line with parchment paper, and coat the parchment with cooking spray.
  3. In a medium bowl combine flour, baking powder, and salt.
  4. In a large bowl beat butter with mixer on medium speed 30 seconds. Add sugars; beat on medium-high until light and fluffy, about 3 minutes.
  5. Beat in egg and vanilla bean paste.
  6. Beat in flour mixture. (Dough will be crumbly.)
  7. Pat dough firmly and evenly into prepared pan. Bake 12 to 15 minutes or until edges are light brown. Cool in pan on a wire rack.
  8. Meanwhile prepare Meringue Icing. In a large bowl beat Confectioners’ sugar, ½ cup water, the meringue powder, and cream of tartar with mixer on high 3 to 5 minutes or until thick and fluffy.
  9. Divide three 1/4-cup portions into small bowls. Cover remaining Meringue Icing to prevent drying out.
  10. Tint 1/4-cup portions with paste food coloring to make red, light blue, and dark blue. Transfer each to a small resealable (sandwich) plastic bag.
  11. Evenly spread remaining Meringue Icing onto cooled cookie.
  12. For firework “burst” design, snip a small corner from each pastry bag. Pipe concentric circles in different sizes with tinted colors. Pull a toothpick from center to outer edge to create the firework pattern; wipe or replace the toothpick between each pull. Repeat as desired.
  13. Chill, uncovered, 2 hours or until icing sets. To store, cover loosely with foil and chill up to 3 days.

 

Strawberry Pie Bars

I had my eye on this recipe way before I even went strawberry picking…and these pie bars met every expectation. 🙂 This recipe is from Joy the Baker. Wonderful!

For the Crust:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/3 cup chopped pecans
  • 1/2 teaspoon ground cinnamon

For the Strawberry Filling:

  • 2 pints fresh strawberries, hulled and sliced into bite-size chunks (about 4 cups)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons minute tapioca
  • Confectioners’ sugar, for topping
  1. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  2. Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
  3. For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
  4. Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, and cinnamon and mix on low-speed until just combined.
  5. Scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch. Refrigerate for 15 minutes.
  6. Bake for 15 to 18 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
  7. In a small bowl combine the remaining crust and pecans. Stir until combined and set aside.
  8. In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl.
  9. After the juices have developed, add the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture but it will dissolve in the oven.
  10. Spread the strawberries evenly over the crust.
  11. Pinch medium pieces of remaining dough with your fingers and drop them evenly over the top of the strawberry mixture (they won’t cover the top completely but do your best to cover).
  12. Bake for 30 to 40 minutes until the topping is brown and the strawberry mixture is bubbling. (If there are still tapioca bits, take the pan out of the oven and gently stir those berries in so the tapioca gets moistened.)
  13. Remove from the oven and allow to cool completely.
  14. Chill in the refrigerator to easily remove the bars from the pan. Once cooled, remove from the pan and dust with powdered sugar just before serving.

Note: The bars can be stored, wrapped individually or covered in plastic wrap, in the refrigerator for up to 3 days.

Chocolate Chip Streusel Brownies

My indecisiveness can be crippling- that’s why I really love recipes like this one. It’s perfect for those of us who can’t decide if we should make cookies or brownies. 😉 I am slightly more partial to brownies… and this brownie base was made even more delicious by incorporating dark chocolate.

This recipe is from Martha Stewart Living. Rich and amazing.

Yield: Serves 16+

For the Cookie Dough:

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)

For the Brownie Batter:

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons unbleached all-purpose flour
  1. For the Cookie Dough: Preheat oven to 350 degrees.
  2. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides.
  3. Whisk together flour, baking soda, baking powder, and salt.
  4. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes.
  5. Reduce speed to medium-low and beat in egg. Beat in vanilla.
  6. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
  7. For the Brownie Batter: Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth.
  8. Remove from heat; whisk in granulated sugar.
  9. Whisk in eggs, one at a time, until combined.
  10. Whisk in cocoa and salt.
  11. Fold in flour until combined.
  12. Pour brownie batter into prepared pan, smoothing top with an offset spatula.
  13. Crumble cookie dough evenly over batter.
  14. Cover with parchment-lined foil; bake until just set, 20 minutes.
  15. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.
  16. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

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