Tag Archive: cookie

Lemon Drop Cookies with Lemon Buttercream

LemonCookieWMSpring couldn’t arrive soon enough for me this year. It was a brutal winter with snow piled so high that it was difficult to believe that spring would ever arrive to our snowy landscape. While I wait for winter to release us from its firm grasp, I find myself dreaming of the garden and the fresh meals that it will provide for our family table. That first harvest of crisp radishes and greens seems both close at hand and miles away.

The garden won’t produce anything for us to enjoy at our family table for a few more weeks. We’re still waiting for our last frost date to pass on the 29th of June. As I wait for the danger of frost to pass, I find myself craving something fresh and bright.

Enter the lemon, which is synonymous with spring in my book. First, there’s the striking beauty of the lemon’s yellow color. Then there’s the lovely punch of fresh flavor that a lemon brings to a recipe when its tart nature is perfectly matched with just the right balance of sweetness to highlight its distinct flavor. It’s no wonder that I turn to the lemon to help me bridge the gap between the end of winter and beginning of our gardening year.

This recipe is one of my favorites each spring. The bright, tart lemon flavor and earthy vanilla are delicious when combined with just enough sugar. The end result is sweet enough without ever masking the lemon’s lovely acidity. The fluffy lemon buttercream ups the ante and adds even more lemon flavor with a creamy texture that provides a lovely counterpart to the crisp cookie.

To be fair, we don’t consider this as a spring only favorite. We enjoy them year round and they never disappoint. I hope that your family and friends will enjoy them as much as ours do!

 

Lemon Drop Cookies with Lemon ButtercreamLemonButtercream
makes 2 dozen 3” cookies

You don’t need specialty equipment to make these beautiful cookies, but a few simple tools will help to make the job easier. While you can use a simple box grater to zest the lemon, a microplane grater/zester makes quick work of the zest. A set of inexpensive rolling pin rings will ensure that all of the dough is rolled to an even thickness. The resulting cookies will bake more evenly and have a beautiful appearance.

I reach for my WonderMix Kitchen Mixer when making this recipe in our farmhouse kitchen.  With two sets of whisk/whip attachments, I can easily cream the butter and sugar for the cookie and blend the buttercream into a perfectly smooth, satiny texture.  You can learn more about The WonderMix and get my recipe for Multigrain Brioche by reading my review.

Lemon Drop Cookies

1 cup sugar
Zest of one large lemon
8 ounces (2 sticks) butter, softened
2 Tablespoons freshly squeezed lemon juice, strained to remove seeds and pulp
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
3 cups All-purpose flour
1 Tablespoon baking powder
½ teaspoon salt

Lemon Buttercream

4 ounces (1 stick) butter, softened
3 Tablespoons freshly squeezed lemon juice, strained to remove seeds and pulp
1 teaspoon vanilla extract
3 cups powdered sugar

ZestRubbedSugarWash and dry a large lemon. Using a fine grater or microplane, remove the zest from the lemon, taking care to remove only the yellow zest. Leave the white pith intact as it can be incredibly bitter. Place the granulated sugar and lemon zest in a small bowl. Mix the sugar and zest together by rubbing the grains between your fingers. Mixing the sugar and zest in this manner will infuse the sugar with the essential oil from the lemon peel.

Using a mixer or food processor, cream the butter and sugar mixture until it combines completely and makes a smooth paste.  Add the lemon juice and vanilla extract.  Mix to combine.  Add the egg and egg yolk and mix until completely smooth.

In a small bowl, combine the flour, baking powder, and salt. Add these dry ingredients to the batter and mix briefly to fully incorporate.  Take care not to over mix as this will develop the gluten in the flour, resulting in dough that is chewy and tough instead of light and delicate.

Remove the dough to a sheet of parchment paper or freezer paper.  Cover with a second sheet of paper.  Using a rolling pin and rolling pin rings (if you have them); roll the dough in to a rectangle approximately 1/4 inch thick.  Refrigerate the dough at least 2 hours or until firm enough to cut cleanly using a cookie cutter or sharp paring knife.

When the dough has been properly chilled and you are ready to bake, preheat the oven to 325 degrees Fahrenheit.  Line two baking sheets with nonstick Silpat liners or parchment paper.  Remove the chilled dough from the refrigerator and cut into your desired shape.  Place the cookies on the prepared baking sheets approximately 2 inches apart.

Bake the cookies in the preheated oven for 14 to 16 minutes, rotating at the midpoint of the baking time, taking care not to overbake. TheWonderMix Kitchen Mixer cookies should be firm to the touch, but not overly brown. Remove the trays from the oven and place them on wire racks to cool completely.

To make the buttercream, combine the softened butter, lemon juice, and vanilla extract using a mixer or food processor.  Slowly add the powdered sugar and blend until the buttercream is completely smooth.

Buttercream can be piped or spread on the cookies as soon as they are completely cool. Two cookies can be held together with a layer of buttercream to make a delicious lemon drop sandwich cookie. Cookies and buttercream can be stored in separate, airtight containers at room temperature for several days.

Note:  This dough works very well when stored in the freezer.  Simply prepare the dough as directed above, chilling the rolled dough in the freezer instead of refrigerator.  Once the dough has frozen solid, it can be moved to a freezer bag for long-term storage.  When you are ready to bake the cookies, remove the frozen dough from the freezer and allow it to warm slightly as the oven preheats.  Cut the dough into your preferred shape before transferring them to the warm oven. Frozen cookies will require an additional 3-5 minutes in the oven, but taste identical to those made from freshly made refrigerated dough.


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We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
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Permanent link to this article: http://1840farm.com/2015/05/lemon-drop-cookies/

Strawberry Jam Meringue Cookies

Strawberry Jam Meringue Heart at 1840 FarmMy family loves meringue. I have made meringue cookies flavored with peppermint, vanilla, and chocolate chips for years. What’s not to love? A properly made meringue is equal parts light, crispy, and delicious. These cookies up the ante with the addition of sweet strawberry jam.Strawberry Jam Meringues at 1840 Farm

The prospect of making a meringue can seem daunting, but don’t be fooled. Successfully making a meringue is much more about technique than anything else. You don’t need fancy equipment or years of experience as a pastry chef. Instead, you need only a bowl, mixer, and a secret weapon: white vinegar.

Fat residue in your mixing bowl or on the beaters of your mixer is the mortal enemy of meringue. Fat will impair the egg white’s ability to be whipped into stiff, glossy peaks. You can prevent this disappointment with one teaspoon of white vinegar. Before beating the egg whites, simply wipe the mixing bowl and beaters with a paper towel lightly moistened with vinegar. Doing so will ensure that your bowl and the beaters are free of any traces of fat.

So go ahead and give it a try. In mere minutes, you’ll have a beautiful cloud of meringue ready to flavor and bake.  You can drop the meringue by spoonfuls onto a baking sheet or use a piping bag to make beautifully decorative shapes.  With a little practice, you can even make beautiful hearts for your Valentine.  The baked hearts can be dipped in melted chocolate for an extra special Valentine’s Day treat.

Trust me, once you’ve mastered making the perfect meringue, you’ll be on your way to making a whole host of meringue based recipes.  If you’re a henkeeper like me, you’ll love whipping fresh egg whites from your flock’s eggs into a mile high meringue before baking it to share with friends and family. If you’re looking for a few new recipes that feature meringue, I’d highly recommend Individual Baked Alaska or my Great Grandmother’s Daffodil Cake that I shared in the February/March issue of From Scratch Magazine.  Your family will be glad that you became a master at making fresh meringue!

Strawberry Jam Meringue Cookies
makes 4 dozen

4 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
6 Tablespoons sugar
6 Tablespoons strawberry preserves
1 teaspoon vanilla extract

Prepare a large mixing bowl and the beaters for your mixer by wiping with a paper towel lightly moistened with white vinegar.

Preheat oven to 240 degrees Fahrenheit and position oven racks in the top and bottom third of the oven. If you have an oven thermometer, this is the perfect time to use it.  An oven that is too warm will cause the delicate meringue to brown and the outside edge of the cookie to dry out.  Line two baking sheets with parchment paper and set aside.

Place strawberry preserves in a microwave safe bowl. Microwave for 20 seconds or until warm enough to stir easily with a spoon. Process warm preserves in food processor, blender, or using an immersion blender until smooth. Add vanilla extract to the smooth preserves and stir to combine. Set aside to cool as the meringue is prepared.

Combine egg whites, salt, and cream of tartar in the prepared bowl. Mix on high speed until light and frothy.  Continue to beat on high speed while adding the sugar one Tablespoon at a time. Beat the mixture until stiff peaks of meringue form. The meringue will be stiff and glossy and remain in the bowl when turned upside down.  Gently fold in the strawberry mixture using a spatula. Fold until the mixture is well combined.  I love the natural, pale pink color of the meringue.  If you prefer a deeper, richer color, a few drops of food coloring can be added and folded into the meringue at this stage.

One inch cookies can be formed using two spoons or a pastry bag. To use spoons, gently remove a spoonful of meringue from the mixing bowl and use the second spoon to slide the mixture on to the prepared baking sheet. A piping bag works well using a large round decorating tip.

Bake the meringue cookies in the preheated oven for 90 minutes. When the meringue cookies are finished, they will have a dry exterior.  Once they are cool, they will lift away cleanly from the parchment paper.

Remove the baking sheets from the oven to a wire rack to cool completely. Once cool, the meringue cookies can be dipped in warm melted chocolate.  Store cool cookies in an airtight container at room temperature.

In case you’d like to add this recipe to your collection, I have created a printable PDF copy of the recipe for 1840 Farm’s Strawberry Jam Meringue Cookies.

Permanent link to this article: http://1840farm.com/2013/02/strawberry-jam-meringue-cookies-2/

Strawberry Jam Meringue Cookies

Happy Valentine’s Day!

In case you’re looking for a little baking inspiration today, give my recipe for Strawberry Jam Meringue Cookies on Foodie.com a try.  They can be piped into beautiful hearts and dipped in chocolate just in time for sharing with your Valentine!

Permanent link to this article: http://1840farm.com/2012/02/strawberry-jam-meringue-cookies/

Chocolate Chip Meringue Cookies

I should be tired of cookies.  Tired of baking them, tired of eating them.  It hasn’t happened in spite of the fact that December has been chock full of them here at 1840 Farm.  I don’t think that there has been a day during this entire month when there wasn’t a freshly baked cookie available for duty at bedtime snack.

We usually have plenty of cookies around the farmhouse during the holidays.  It just wouldn’t seem like the holidays here if there weren’t a few cookies cooling on the kitchen counter.  But this year there have been even more than usual.  I can’t blame Santa for this one.  Instead, there have been two other reasons why our cookie baking has been never-ending.

First, we were trying to promote OXO’s Cookies for Kids’ Cancer “Be a Good Cookie” campaign.  We’ve been sharing our favorite cookie recipes and trying to “bake a difference”.

The second reason we’ve been in such a cookie mood here is much simpler.  Our first pair of goat kids left the farm right before Christmas to make their new home in Vermont.  Since then, we’ve been bringing pounds of fresh milk into our farmhouse kitchen twice a day.   Nothing goes better with a cookie than a fresh glass of milk.  It seems only right to make sure that there are always homemade cookies to go with the glasses of fresh milk my children continue to request at every meal.

This week I felt the need to make a batch of chocolate chip meringue cookies.  My family felt the need to remind me how delicious they are and proceed to attack the plate of cookies.  I can’t entirely blame them for the fact that there are only a handful left.  I did help them a little.  I mean, I needed something to go with my fresh glass of goat’s milk.

Chocolate Chip Meringue Cookies
makes 6 dozen 1 inch cookies

These cookies have two requirements:  a properly beaten meringue and a constant oven temperature.  Both are easily achieved using a few simple steps.  First, wipe your mixing bowl and beaters with a paper towel moistened with white vinegar before beating your egg whites.  This will ensure that your bowl and beaters are free of any fat.  Fat residue will jeopardize your ability to whip the meringue into stiff, glossy peaks.  Secondly, if you have an oven thermometer, this is the perfect time to use it.  Meringues need a low constant temperature to dry their batter without browning them.  Preheat your oven and leave the door closed while the cookies bake.  The end result will be a snowy white meringue that tastes as delicious as it looks.

      

4 large egg whites
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup (144 grams) granulated sugar
4 ounces bittersweet chocolate, chopped finely

Preheat the oven to 240 degrees Fahrenheit.  Line three baking sheets with nonstick liners or parchment paper.  Wipe the inside of a large mixing bowl with a paper towel moistened with white vinegar.  Set bowl aside and wipe the surface of the beaters from a handheld or stand mixer.

Place egg whites in the prepared bowl with sea salt, cream of tartar, and vanilla extract.  Beat on high until the mixture is transformed into soft, foamy peaks.  Continue beating on high-speed while adding the sugar 2 Tablespoons at a time.  Beat until the meringue is stiff but remains glossy in appearance, approximately 2-4 minutes.  Using a spatula, gently fold in the chopped chocolate pieces until evenly distributed.

Meringues can be dropped by even teaspoons or piped using a piping bag without a tip (the chocolate pieces will prevent the meringue from piping correctly through a decorating tip).  Drop or pipe all of the batter onto the prepared baking sheets.

Bake in a preheated oven for 60-90 minutes.  If the cookies begin to brown, reduce the oven temperature by 25 degrees.  When the meringue cookies are finished, they will have a dry exterior and lift away cleanly from the parchment paper.  At this point, remove the baking sheets from the oven to a wire rack to cool completely.  Store cool cookies in an airtight container at room temperature.

To view a printable copy of this recipe, click the link below to open the PDF file.

Chocolate Chip Meringue Cookies

 


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

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You’re always welcome at 1840 Farm
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We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
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Permanent link to this article: http://1840farm.com/2011/12/chocolate-chip-meringue-cookies/

Coconut Macaroons

Coconut Macaroon at 1840 FarmSometimes you need a freshly baked cookie.  I mean really need one.  The trouble is, you don’t always have the time required to make one.  There’s butter that needs to be brought to room temperature and dough that needs to be chilled before baking.  I love to bake, but there are times when I need a recipe that doesn’t require pre-planning or the better part of my day in order to make it on to our dinner table.

This is one of those recipes.  These cookies taste delicious, look fantastic, and go from raw ingredients to warm cookies fresh from the oven in less than 30 minutes.  They never last long here at 1840 Farm. They seem to disappear almost as quickly as they were prepared.

You can read the I hope that you will enjoy baking a few of our favorite cookie recipes this holiday season and that you will share a few of your own.  A flurry of cookies will be baked this week at 1840 Farm.  We’ll have cookies for bedtime snack on Christmas Eve and there will have to be a few cookies left over for Santa.  I’ll need as many great cookie recipes as I can get my hands on in order to keep fresh cookies in our farmhouse kitchen through next week.  Sometimes, you just need a cookie and a great cookie recipe.

1840 Farm Coconut Macaroons
makes approximately 20 cookies

Coconut Macaroon at 1840 Farm  Coconut Macaroon at 1840 Farm  Coconut Macaroon at 1840 Farm  Coconut Macaroon at 1840 Farm  Coconut Macaroon at 1840 Farm

7 ounces sweetened coconut
2 Tablespoons (30 grams) granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 large egg
2 Tablespoons All-purpose flour

Preheat oven to 325 degrees Fahrenheit.  Line two baking sheets with nonstick liners or parchment paper.  Set aside while the cookie batter is prepared.

In a large bowl, combine coconut, sugar, vanilla, salt, and egg.  Mix until thoroughly combined and evenly moist.  Add flour and stir just until flour has been incorporated.  Do not overmix.

Drop batter by rounded Tablespoons onto prepared cookie sheets.  Bake 16-20 minutes or until the top of the macaroons are lightly browned.  Remove from oven and allow to cool.  Serve and enjoy.

 


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

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You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
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We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
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Permanent link to this article: http://1840farm.com/2011/12/coconut-macaroons/

Cookie Memories

We have been baking a lot of cookies lately.  No one here at 1840 Farm seems to mind.  So far we’ve had chocolate crinkles, chocolate mint meltaways, oatmeal white chocolate chip, coconut macaroons, espresso chocolate chip shortbread, and Mr.1840 Farm’s famous chocolate chip.  When I mentioned in my last post that December would be a month chock full of cookies, I really meant it.

When I decided to make chocolate crinkle cookies over the weekend, I reached for my grandmother’s recipe card box.  It is far from fancy.  In fact, it is a simple index card box that I decorated with stencils for her when I was about 12 years old.  I walked through the memories of my childhood by simply reading the recipes stored inside.  When I landed on the card for chocolate crinkles, I found that it was not clipped from a magazine or the daily newspaper.  It was written by hand which somehow made it all the more powerful.

Moments later, my son and I were holding court in our farmhouse kitchen.  Holiday music was floating through the air and the oven was warming up to temperature.  We read through the recipe and gathered our ingredients.  Soon the dough had been made and it was time to form the cookies.

As my son rolled each cookie in its powdered sugar coating, I couldn’t help but smile.  I knew that decades earlier, my grandmother had stood in her kitchen carefully rolling each cookie in powdered sugar before sliding the baking sheet into the oven.  Here he was three generations later doing the same.

A recipe passed on to you from generations past or from neighbors present is the equivalent of a culinary time capsule.  No matter how much time passes from the moment it enters your kitchen to the time that you follow its directions to create it, you will be reminded of the person who gave it to you or the moment you first tasted it. The recipe’s aroma and taste carry with them the warm memory of that person, place and time.

I have spoken of food memory before, but I believe it to be an incredibly powerful force.  I need only look back as far as Thanksgiving this year to affirm this belief.  Our table was full of family recipes from  cinnamon apple slices to pumpkin pie.  Every bite reminded me of the years spent at holiday tables enjoying those dishes with family.

I do believe in the power of not only a recipe, but in sharing a recipe with someone.  The sharing of recipes used to be commonplace.  I remember my mother returning home from holiday parties and PTO meetings with a new recipe in hand.  She would tell me whose recipe it was and explain what the dish had looked and tasted like.  Then we would make plans to make it ourselves.  For a child who loved to cook, it was incredibly exciting.  I still use several of those recipes for my family.  Each time I make them, I am reminded of the person who shared the recipe.

1840 Farm Chocolate Crinkle Cookies
makes 3 dozen cookies

I’ve made no secret that this recipe brings back a flood of childhood memories for me.  I substitute Ovaltine chocolate malt powder for half of the cocoa called for in the original recipe.  The malt adds a depth of flavor that my family enjoys even if the malt flavor itself is very understated.  If you prefer, you may omit the Ovaltine and double the amount of cocoa.  If you do, I would add another 1/4 cup of granulated sugar to the dough in order to balance out the increase in unsweetened cocoa powder.

   

1/2 cup (60 grams) powdered sugar
1 stick (4 ounces) butter, softened
1 cup (192 grams) granulated sugar
6 Tablespoons (30 grams) unsweetened cocoa powder
6 Tablespoons (33 grams) Ovaltine chocolate malt powder
1 teaspoon vanilla extract
2 large eggs
1 2/3 cup (200 grams) All-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.  Line two baking sheets with nonstick liners or parchment paper.  Place powdered sugar in pie plate or casserole dish.  Set aside as you prepare the cookie dough.

Cream butter and sugar together using a mixer or food processor.  Add cocoa, Ovaltine powder and vanilla and blend.  Add eggs and mix until fully incorporated.  Add flour, baking powder and salt and mix just until combined.  If time allows, the dough may be chilled in order to make forming the balls of dough a less messy task.

Form approximately 1 Tablespoon of dough into balls.  Roll each ball in powdered sugar and place on cookie sheet spacing cookies about 2 inches apart from each other.  Bake for 10-12 minutes or until the surface of the cookie is puffed and cracked.  Set aside to cool for 15 minutes.  Remove from the baking sheet to a wire rack to cool completely.  Enjoy!


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

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You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
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We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

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We’ll hope to see you there!

 


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Permanent link to this article: http://1840farm.com/2011/12/cookie-memories/

Butter or Sugar Cookies?

How do you decide if a cookie made mostly with butter and sugar is a butter cookie or a sugar cookie?  Do you carefully weigh each component and decide based upon preponderance?  No, it’s really much simpler than that.  Ask a five-year old.  The five year-old who lives at 1840 Farm didn’t have any trouble deciding.  In fact, he hadn’t even finished his first cookie before he had his final answer.

While I can make an argument in either direction for these cookies, my son cannot be moved from his firm stance that they belong in the butter cookie camp.  In fact, if I announce that I am making sugar cookies and he runs into the kitchen to taste them warm from the oven, he inevitably looks at me disapprovingly and says, “Are these the sugar cookies you said you were making?”

Don’t get me wrong, he likes these cookies.  In fact, he will happily eat several before I have to cut him off.  Still, these cookies cannot be called sugar cookies in his world.  That designation is forever reserved for the traditionally sugar sprinkled, round cut out cookies made by his grandmother.  Believe me, I don’t take it personally.

In the end, it really doesn’t matter if you call these butter cookies or sugar cookies.  It only matters that you made cookies from scratch and that you share them with someone special.  The rest is up to interpretation.  That is, unless you’re a five-year old.  In that case, the answer is apparently crystal clear.  Now if I can just convince my mother to make a batch of her sugar cookies.  If she doesn’t share, I might take it personally.

1840 Farm Butter Cookies
makes 24 cookies

     

Here at 1840 Farm, these cookies are a staple.  They are incredibly flavorful and a great recipe to showcase just how delicious homemade vanilla extract can be.  As they bake, their aroma perfumes the air to the point of making it nearly impossible to wait for them to cool before trying one fresh out of the oven.

While I don’t normally cut them out with a cookie cutter, you certainly could.  For me, these cookies are all about the taste and my family is happy to eat them in hand cut squares which saves me time and keeps the dough from becoming tough from successive rollings.  Because these cookies are basically a sable dough, they store incredibly well.  They stay crispy for several days at room temperature and the vanilla flavor improves as they age.

       

1 cup (2 sticks) butter
96 grams (1/2 cup)  sugar
1 Tablespoon vanilla extract
210 grams (1  3/4 cup) King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1/4 teaspoon salt

Combine butter, sugar, and vanilla in the bowl of a food processor.  Process until the mixture is smooth and creamy. Add flour, baking powder, and salt and process using on and off turns until the mixture forms large crumbs.  Do not overmix as this will cause the gluten to develop and prevent the final cookie from having a delicate texture.

Empty dough onto a counter lined with food wrap, waxed paper, or parchment.  Bring dough together with your hands and roll to an even 1/4″ thickness.  Cover and refrigerate for 2 hours or freeze for 30 minutes.

Preheat oven to 350 degrees Fahrenheit.  If you have frozen the dough, remove it from the freezer and allow it to warm up for at least ten minutes before continuing.  Cut dough into desired shape and place cookies on lined baking sheets.  Bake for 10-14 minutes, or until the edges of the cookies are golden brown.  Remove from the oven and allow to cool on baking sheets for five minutes before moving to a wire rack to cool completely.

1840 Farm Butter Cookies on Foodista1840 Farm Butter Cookies


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

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We’ll hope to see you there!


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Permanent link to this article: http://1840farm.com/2011/05/butter-or-sugar-cookies/

Snowballs – Vanilla Bean Meringue Cookies

Seriously.  More snow?  I am tired of snow.  I have snow fatigue.  I’ve already posted about The Winter of My Discontent.  Yet here I sit, with more freshly fallen snow at 1840 Farm.  Enough already.

I couldn’t come up with anything to do to help me cope that didn’t involve a U-Haul and a permanent road trip to Florida.  So, I did the next best thing.  I started baking.

But what to bake? We’ll be celebrating a birthday here at 1840 Farm next week, so anything resembling cake seemed illogical.  Cookies would be good.  Vanilla bean meringue cookies seemed like a good idea.

These cookies were delicious and my family loved them.  They tasted of toasted marshmallows which helped us remember that eventually winter would give way to spring and summer.  If only they could make it happen a little sooner.  Until then, these are the only snowballs I want to see for a while.

Snowballs – Vanilla Bean Meringue Cookies

4 egg whites
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
144 grams (3/4 cup) sugar

Preheat oven to 225°.  Line baking sheets with parchment paper and set aside.

In large bowl, combine egg whites, sea salt, cream of tartar, and vanilla extract.  Beat with mixer on high speed until soft peaks form.  Add sugar 2 Tablespoons at a time until fully incorporated.  Continue to beat until stiff peaks form.

Fill pastry bag fitted with star tip with meringue mixture.  Pipe stars onto prepared baking sheets.  Bake for 90 minutes, rotating pans halfway through baking time.

Remove from oven and cool on wire racks.  Serve immediately.  Store in covered container at room temperature.


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!

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Permanent link to this article: http://1840farm.com/2011/01/snowballs/