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).

The Farmer's Daughter's Cake

The Farmer's Daughter's Cake Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 48).

In all my years of making Maida's recipes, I've had my fair share of flubs but they are few and far between but this one was a disappointment and I feel like it should have stayed on the farm with the daughter. 

It is a small and very simple, easy-to-make cake but it was extremely dry and this happened even after I reduced the baking time. Too-long baking times happens often with her recipes and I learned a long time ago to start checking them way before the time indicated in the recipe. With this one - 35 to 40 minutes - I started checking at 25 minutes. It wasn't done so I let it bake an additional 5 minutes. The toothpick came out clean  after 30 minutes. I think the reasoning behind this is the fact that whipping cream is used instead of butter. I'm not sure what the work-around to this would be but if you are inclined to try it and have better results than I did, I'd like to hear about your experience.

As terribly dry as the cake was, the icing is fabulous! It reminded me of icings that my mother used to make and perhaps this was the method she used. 

Although relatively simple to make, the timing of the icing and the cake left me a bit perplexed so I decided to make the icing first. I really do not think it matters in hindsight but she suggests that the icing be made half-way (before the mixing stage) while the cake is baking or cooling. Since the icing needs to be cooled before spreading, I just completed the icing and let it sit to cool and then prepared the cake. The cake doesn't take that long to put together or bake.

Cake

2 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup granulated sugar
1 cup whipping cream

Preheat the oven to 350 and butter or spray an 8 x 8 x 2 square pan.

Sift together the flour, baking powder and salt and set aside.

Beat the eggs slightly and mix in the vanilla and almond extracts. Mix in the sugar and the whipping cream.

On low speed, add the flour mixture and beat only until smooth.

Pour into the prepared pan and smooth the top.

 

Bake for 30-35 minutes or until a tester comes out clean. The cake will have a domed top but will flatten as it cools.

Let it sit for about five to ten minutes before removing from the pan. Transfer to a wire rack to cool completely.

 

Icing

4 oz. unsweetened chocolate
1/2 cup cold milk
1 1/3 cups granulated sugar
2 egg yolks
1 TBSP. plus 1 tsp. unsalted butter
1 tsp. vanilla extract

In a heavy saucepan over low heat, combine the chocolate, milk and sugar. Stir until the chocolate is melted and the sugar is dissolved. Remove from the heat and let it stand for a minute.

Mix the egg yolks slightly and stir in about half of the chocolate mixture. Then add the yolks to the chocolate mixture and mix.

 

Cook over low heat, about 1 minute.

Transfer to a mixer and stir in the butter and vanilla. Let it stand until cool.

Beat the icing at high speed for 10-15 minutes until the mixture is smooth. (I used a stand mixer for this and covered it with a towel to prevent splattering).

 

The icing will be thick and glossy. Allow the icing to cool before pouring it over the cake. Do this in small increments and smooth it out and let it run down over the sides of the cake. (Hint: Use strips of wax paper or similar to avoid a mess. Slide the paper away after the icing has set.)