Austrian Raspberry Bars
Perfect fit for a cuppa.
1 lb. butter, slightly softened
4 egg yolks
2 cups sugar
4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup raspberry jam, room temp.
1/4 cup powdered sugar
Cream butter in stand mixer fitted with paddle attachment, blend until soft and fluffy. Add egg yolks and blend well.
In a large bowl add sugar , flour, baking powder and salt, whisk and add to butter mixture until it just begins to form a ball. Remove on a lightly floured surface and form into 2 disks, wrap and freeze 2 hour or overnight.
Heat oven to 350 degrees.
Remove one ball from freezer and coarsely grate and evenly sprinkle into bottom of 9×13 pan. With a spatula gently spread the jam over the grated dough just with 1/2 inch of edges. Remove remaining dough from freezer and grate dough and evenly sprinkle over jam.
Bake until light golden brown, 30-40 minutes. As soon as it is removed from oven, dust with powdered sugar. Cool on wire rack, then cut with serrated knife into bars.
1/3 cup super fine sugar
2 tablespoons powdered sugar
1 1/2 cups butter, slightly softened
1 tsp. lemon zest
1/2 tsp dried lavender
1/4 tsp salt
2 1/2 cups flour
Sanding sugar to sprinkle on tops
Preheat oven to 300 degrees.
In a bowl of a stand mixer combine the butter , sugar, lavender and lemon zest until lavender buds are bruised and sugar smells of lavender.
Beat the butter and sugar until well combined. Fold in the flour and salt being careful not to overwork the dough.
On a lightly floured surface , roll the dough out to about 1/2 inch thick. Using a lightly floured cutter, cut out shortbread and place on parchment lined sheet. Sprinkle sanding sugar on the tops of the shortbread.
Bake for about 40-50 minutes or until a light golden brown. Remove from the oven and allow to cool for 10 minutes before removing from the baking sheet.
Mud Puddle aka. Peeky Cookies
1 lb. butter
1 cup sugar
1/4 tsp. salt
1 tsp vanilla
4 cups flour
2 lbs. semisweet chocolate, chopped
2 cups heavy cream
1 1/2 cup sugar
Preheat oven to 325 degrees.
Cream the butter and sugar until fluffy. Add salt and vanilla; blend well. Slowly add flour and combined well. Divide in half and roll out to about 1/4 inch thick. Cut in circles using a 2 inch round cookie cutter. Place on parchment line baking sheets for about 20 minutes or until the edges just begin to lightly brown. Do not over bake. Allow to cool completely.
Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan, add the cream and sugar. Bring to boil’ stirring constantly until sugar is dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Using a tablespoon, dollop about 1 spoonful on top of each cookie. Spread slightly to allow mud to go over the edges of the cookies. Place in refrigerator for the mud to firm. Once firm the cookies can be stored in an airtight container. Serve at room temperature.