Lemon shortbread

I can honestly say I completely forgot that I had a blog. I haven't been baking like I used to. Since march I've mostly been baking these cookies because they easy and cheap to make and you end up with a ton of cookies. I made a batch and gave a bunch to all my friends that I met up with at sxsw. I also made a batch for a potluck on Easter and for another potluck that got canceled so I had so many cookies to go through! Anyway here is this super simple recipe:

3 sticks butter

1 cup sugar

1 tsp vanilla

3.5 cups flour

1.4 tsp salt

2 tsp lemon extract

Mix butter & sugar. Add extracts. Sift flour and salt then add to butter mixture. Press dough into ungreased pan. (I used one 13x9 inch pan and an 8x8 inch pan). Bake at 350 f for 12-16 minutes. Cut into squares and enjoy! Don't eat them all in one sitting dassit!

cocoa espresso steak and vanilla mashed potatoes

so so yummy!

irish coffee cookies

i baked this when i went on a baking/cooking rampage last week. i had a ton of energy cuz i went into work and found out they had double scheduled my shift. since i had a free day i decided to go buckwild w baking. so this is one of the things i made. they were like soft puffy tea cakes. i replaced the instant coffee (ew) w used coffee grinds because thats what i always use instead. also, i realized after i had started mixing things that i didnt have any irish whiskey so i used vodka instead. so they were more tucumcari tea cookies. i should have saved some for daniel and jason!

irish coffee cookies

.Ingredients

• Cookies:
• 1/4 cup hot water
• 1 tablespoon instant coffee
• 2 tablespoons Irish Cream liqueur
• 1/4 cup milk
• 1/4 cup Irish Whiskey
• 1/3 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon ground or fresh-grated nutmeg
• 1/8 teaspoon salt
• Icing:
• 3 tablespoons butter, room temperature
• 3/4 cups powdered sugar, sifted
• 3 tablespoons Irish Cream liqueur

Instructions

1. For cookies, stir together hot water and instant coffee in a 1-cup measuring cup, stir until dissolved. Add Irish Cream liqueur, milk, and Irish Whiskey to the measuring cup; set aside until ready to use.
2. In a medium bowl, beat together butter, sugar, and brown sugar until light and fluffy. Add egg, beat until well combined. Add reserved liquid and beat until well combined.
3. In a small bowl, stir together flour, baking soda, nutmeg, and salt until well combined. By hand, stir dry ingredients into wet ingredients until well combined. Cover and chill dough for an hour.
4. Preheat oven to 350 degrees F. Drop spoonfuls (about the size of a walnut) of dough onto cookie sheets. Bake for 8-10 minutes, or until cookies are golden brown. Allow to cool completely before icing.
5. For Icing, beat together butter, powdered sugar, and Irish Cream liqueur until smooth. Drizzle over cookie

lemon basil shortbread cookies

i don't mean to be mad repetitive but those last shortbread cookies i made were so damn easy, i had to make them again. this time i used lemon and fresh basil instead of earl grey. the recipe i got was a bit different than the first one, but i baked it the same way. pressing down the dough into a pan and baking it is so much easier than cookie cutting it. it cuts the time down significantly. pero that also caused me to forget i was baking cookies after i threw the pan in the oven, so all the edges were super crispy. so don't do that. we enjoyed these cookies w tea and the movie ed wood after i had left the dentist and had botox stroke victim face. im pretty sure i drooled all over gillians couch.

Lemon Basil Shortbread

1 large egg, at room temperature

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup powdered sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 or 2 T. lemon peel (to taste)

2 T. basil flowers or 1 ½ T. fresh basil leaves chopped

10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces

To begin to make the shortbread, in a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.

Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer. Add butter and mix until mixture looks like sand. Add egg mixture and mix just until dough comes together. Add lemon zest and basil.

 

*Form into a flat, rectangular disk, wrap in plastic, and chill at least 1 hour.

Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/4 inch thick. Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate again for 15 minutes. Cut each cookie into a small circle using either a cookie cutter or the rim of a glass.* ***or press down into greased 13X9 inch baking dish. that'll save a ton of time but u may have to bake longer.

Place on a baking sheet and cook until golden brown, about 8 minutes. Remove to a wire rack and let coo

earl grey shortbread cookies

baked these cookies today. they were super easy to make. even a monkey could do it, cuz i'm sure monkeys know how to use an electric beater, they do have opposable thumbs. u basically dump all 5 ingredients into a bowl, mix, then press onto the bottom of an 8 inch square pan.

earl grey shortbread cookies

*1/2 cup (1 stick) butter, softened

*1 tbsp earl grey tea leaves (about 2 tea bags)

*1/2 cup powdered sugar

*1 cup flour

*1/2 tsp salt

preheat oven to 325 degrees F. grease an 8 inch square pan. beat together butter and tea. add powdered sugar and beat. add flour and salt then beat. transfer dough to prepared greased pan and press down with fingers to make an even layer. bake until edges are golden, about 30 minutes. using a fork make perforated lines down into the dough to form 16 cookies. cool for 10 minutes, then slide cookies out of pan.

i really enjoyed these cookies, especially since it's my first time baking shortbread cookies. the texture is just right and i'll def be making these again. the only thing i would change would be to either omit the salt of reduce it down to 1/4 tsp. i like this recipe cuz it's so easy aaaaand i can make it with all different kinds of teas.

irish car bomb cupcakes

i baked stout cupcakes as i do every st patrick's day, but  this year i changed it up a bit. i had left hand milk stout so i used that for the cupcake, and i made baileys frosting. i meant to do something with irish whiskey, but i kind of forgot, but either way these cupcakes were soo fuggin yummy. when i moved i apparently threw away my cupcake pan so i only had a mini cupcake pan and i must say i love baking mini cupcakes so much more than regular cupcakes. the take half the time to bake and sometimes a huge cupcake is too much for some people. so since this was my first time baking mini cupcakes, i didn't realize it meant i'd be making triple the cupcakes! so i bake half of the batter and i had like 50 cupcakes. i ended up bringing a bunch to work. then the following day i baked the remaining batter for a bbq and i still had a ton of cupcakes leftover from that, so i brought those to work as well.

irish car bomb cupcakes (yields 24 cupcakes, 48 mini cupcakes)

*1 cup stout

*1 cup butter, softened

*3/4 cup cocoa pwdr

*2 cups flour

*2 cups sugar

*1 1/2 tsp baking soda

*2 eggs

*3/4 tsp salt

*2/3 cup sour cream

frosting:

*2 cups butter, softened

*5 cups powdered sugar

*6 tbsp baileys

preheat oven to 350 degrees F. bring the stout and butter to a simmer in a saucepan. add the cocoa powder and whish until smooth. cool slightly. whisk flour, sugar, baking soda and salt. beat eggs and sour cream together then add stout chocolate mixture. add the flour mixture. bake for 17 minutes (8-10minutes for mini cupcakes). frosting: whip butter, then add powdered sugar. add baileys and mix. frost cupcakes after completely cooled.

apple crumble pie

i had a giant bag of apples, so i made this pie again. it's def one of my favorite pies to eat. it's pretty easy to make, the only pain in the ass thing to do is cut up the apples. now that i'm looking at this photo, i want to eat this again.