English Butter Cookies

 

English Butter Cookies

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 269.

 

In the introduction to this recipe, Maida says that Martha Washington made these cookies and they were called "Shrewsbury Biscuits".  I found various recipes for the Shrewsbury Biscuits and they were all slightly different from this one but pretty close. The main difference was that they called for lemon zest and raspberry preserves. This recipe yields a plain but very tasty cookie and one that gets better with age. 

 

I don't think I've ever made a cookie for the Christmas tree but I decided to put holes in some of them and try it. I used a straw and it works great. The cookies are very firm, right out of the oven, and they make wonderful ornaments. They are better, however, in your mouth!

5 cups sifted all-purpose flour

1/2 tsp. salt

1 1/2 tsp. cinnamon

3/4 tsp. cloves

3/4 tsp. allspice

1/2 tsp. ginger

12 oz. (3 sticks) butter, softened

1 tsp. vanilla extract

1 1/2 cups granulated sugar

3 large eggs

Preheat the oven to 350. Line cookie sheets with foil or baking paper.

Sift together the first six ingredients and set aside.

 

Beat the butter until softened. Add the vanilla.

 

 

Add the sugar.

 

Add the eggs, one at a time, mixing well.

Add the flour mixture. (This is a lot of flour so add it slowly on low speed)

The dough will be thick but not too sticky and easy to work.

Turn the dough out onto a lightly floured surface.

Cut the dough into three pieces.

Roll the dough out to approximately a 1/4 inch thickness.

Ready for the oven! Bake for 15-20 minutes or until the edges are lightly golden around the edges and pale in the center.

Transfer to a wire rack to cool and store in an airtight container. Maida says these improve daily. They are very firm and crisp and would make nice gifts to friends and neighbors.

Chocolate Scotch Shortbread Cookies

Chocolate Scotch Shortbread Cookies (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 128.

Every shortbread recipe from Maida that I've tried have been hits. I don't believe there are many left and I was surprised that I had not made the chocolate version. They are very good and not difficult to make. You can make these with a food processor or the mixer. I used the food processor. 

The baking time is listed as 25-30 minutes which I suspect may be too long. I started checking at 15 minutes and took them out at 20. They are supposed to be done when "firm to the touch". Since the cookies are very thin, this was perplexing but I've learned that under baking is always better than over baking. They turned out perfect.

2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1 cup confectioners sugar
1/4 tsp. salt
1/2 lb. (2 sticks) sweet butter (cold)
1 tsp. vanilla extract

Preheat the oven to 300.

These can be made either in a food processor or electric mixer. I used the food processor and the directions follow. If you are using a mixer: Cream the butter. Add the vanilla, sugar and salt and beat to mix. Add the flour and cocoa on low speed, scraping the bowl as necessary, until the mixture holds together.

Food processor directions:

Place the dry ingredients in the processor bowl.

 

Cut the cold butter into small pieces and sprinkle over the flour mixture. Add the vanilla. Cover and process until the mixture holds together.

 

Remove the dough from the processor and form into a ball. Flatten it slightly.

 

Flour both sides of the dough as well as the rolling pin. Flour the counter or surface and roll out the dough until it is 1/2 inch thick.

Cut the cookies with a 1 1/2" cookie cutter (dip the cookie cutter in flour if they stick) and place them 1 inch apart on unbuttered cookie sheets. Roll up the excess dough to make more cookies.

Pierce the cookies with a fork three times (I actually forgot to do this on the second batch and they came out exactly like the pricked ones).

Bake until firm to the touch (20-30 minutes). Keep an eye on them as you don't want to overbake.  (This is a bit tricky since I could not really tell if they were firm or not. I baked mine for 20 minutes.) If baking one sheet at a time, use the upper rack. If baking two pans, switch them halfway through baking.

Allow them to sit on the pan for a few minutes before transferring to a wire rack to cool. 

Coffee Buttercrunch Pie revisited

Coffee Buttercrunch Pie
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 355.

(Note: This recipe uses uncooked eggs in the filling)

 

This is one of the most popular recipes on the blog and since I didn't make the crust exactly as Maida instructed the first go-around, I thought it was time I gave this a re-vamp. The recipe originated from Blum's in San Francisco where it was called "Coffee-Toffee Pie". 

 

This time I did make the crust with a pie crust mix and it is incredibly delicious. So much better than a pre-bought crust or the graham-cracker method I used the first time. 

 

Since she did not give a measurement for the pie crust mix (she just says "1/2 package), I wasn't exactly sure what size package she was referring to and there are many different brands and sizes. I used one of the smaller packages which amounts to approximately 5-6 ounces. I do think more is needed, especially if you want the crust to cover the sides. I only had enough to do a bottom crust layer.

 

So here it is again, made with the exact instructions, and I documented it on YouTube. Enjoy! 

CRUST

(This may be doubled. The extra crust may be frozen.)

1/2 package pie crust mix (about 5-6 ounces but you may need more - see my comments above)
1 oz. unsweetened chocolate
1/4 cup firmly packed brown sugar
2 1/2 oz. (3/4 cup) walnuts (or pecans), finely chopped
1 tsp. vanilla extract
1 TBS. water

Place the pie crust mix in a mixing bowl.

Process the chocolate until it is very fine. Add the sugar and nuts. Pulse briefly and transfer to a mixing bowl. Mix the vanilla and water and drizzle it over the mixture. Use a fork to stir and toss. The mixture will be lumpy and crumbly but it will hold together when pressed into the pan.

Press the mixture into a greased 9" pie pan. Bake at 350 for 12-15 minutes.


FILLING

1 oz. unsweetened chocolate
1/4 lb. (1 stick) butter
3/4 cup light brown sugar, firmly packed
2 tsp. instant coffee
2 eggs

Melt the chocolate over hot water and set aside to cool.

Beat the butter to soften it.

 

Gradually add the sugar and beat at medium speed for about 2 minutes.

Beat in the cooled melted chocolate and the instant coffee.

Add the eggs, one at a time, beating for 5 minutes after each, scraping the bowl as necessary.

 

Pour the filling into the crust. (Note: The crust photos are from the first time making this and it appears slightly different.)

Smooth out the filling and refrigerate for 5-6 hours or overnight. You can also freeze it (freeze until the filling is firm, then wrap it airtight.) Frozen pies should be uncovered and thawed in the refrigerator overnight.

TOPPING

Prepare the topping a few hours before serving.

2 cups heavy cream
2 TBS. instant coffee
1/2 cup confectioners sugar
Optional: Coarsely grated semisweet chocolate

Whip the cream with the coffee and sugar in a chilled bowl with chilled beaters until firm. Do not overbeat (just until it holds its shape). Smooth over the filling (you can use a pastry bag if you want it be fancy). Sprinkle with grated chocolate (optional).