Almond-less Biscotti and Coconut Sticks

Some of my favorite "biscotti" are just biscotti-shaped butter cookies. I suppose whether or not you like biscotti depends on how you define them. Are Almondinas biscotti? What about Mediterra's decadent chocolate-hazelnut cookies?

I usually associate the term with crunchy, twice-baked cookies that don't involve much butter. I'd say once you make something richer than the biscotti at Enrico's, you're making cookies.

When you read a biscotti recipe, consider the ingredients. Egg whites will make the dough stiffer and crunchier. Egg yolks and butter will contribute to a richer taste and crumbly texture.

I tried two different biscotti recipes last week: Cook's Illustrated's spiced biscotti, and Alice Medrich's almond biscotti (minus the whole almonds). Both recipes omitted butter. One called for 3 eggs, while one called for 2 eggs and 2 yolks. While both recipes insisted the final cookies would be crunchy but not tooth-breaking, I found them slightly too hard.

I much preferred Alice Medrich's coconut sticks, which are very similar to the almond sticks with cocoa nibs I make so frequently. They are once baked, biscotti-shaped cookies that are pleasantly crunchy and rich tasting. I really liked the coconut taste- they reminded me of these macaroons from my childhood, only fancier and more delicate.

I'll leave you with recipes for the almond biscotti and coconut sticks, which are pictured above. If you have a great recipe, let me know. I would love to be able to replicate Mediterra's biscotti...they're pretty amazing.

Almond Biscotti
from Alice Medrich's Cookies and Brownies

2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/8 tsp salt
3 large eggs
2 tbsp amaretto, or 2 tbsp rum with 1 tsp almond extract
1 tsp vanilla extract
1 tsp anise extract (optional)
1 cup whole almonds, toasted and chopped
Cookie sheet, lined with parchment or greased and floured

Preheat the oven to 300F. Position a rack in the middle of the oven.

Combine the flour, sugar, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.

Whisk the eggs, amaretto, vanilla, and anise extract, if using, in a large bowl until well blended. Stir in the flour mixture and then the almonds. The dough will be thick and sticky. Scrape the dough into a long log shape lengthwise on the cookie sheet. Flour your hands and shape the dough into a long flat loaf about 10 inches long and 5 inches wide.

Bake until firm and dry, about 50 minutes. Remove from the oven and let cool for about 10 minutes. Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut the loaf on the diagonal into slices 1/2 inch wide. Lay the slices, cut side down, on the cookie sheet. Bake for 20 minutes; turn each cookie over and bake for 15-20 minutes longer, or until the cookies are golden brown. Place the cookie sheet on a rack to cool. Cool the cookies completely before stacking or storing. May be stored, airtight, for several weeks.

Coconut Sticks
from Alice Medrich's Cookies and Brownies

6 tbsp unsalted butter, softened
2/3 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 cup unsweetened dried coconut
1 cup + 2 tbsp all purpose flour
2 tbsp water
1 or 2 cookie sheets, lined with parchment or greased (I didn't bother greasing or lining them)

Using the back of a large spoon or with an electric mixer, in a medium bowl mix the butter with the sugar and salt until smooth and creamy, not at all fluffy. Mix in the vanilla. Mix in the coconut. Add the flour and mix with your fingers, pinching and gathering the mixture until it resembles damp crumbs. Drizzle in the water and continue to mix with your fingers, pinching and gathering the dough until the water seems well distributed. The dough will not form a smooth, cohesive mass; it will be crumbly, but it will stick together when you press it. Turn it out onto a large sheet of foil. Press the dough into a 6x9 inch rectangle a scant 1/2 inch thick. Fold the foil over the rectangle, and wrap the dough airtight. Slide a cookie sheet under the package and refrigerate it for 2 hours or overnight.

(*Or, you can do all of that in a food processor. Pulse the flour, sugar, and salt. Add the butter, chilled and cut into pieces, and pulse until the mixture looks well combined/sandy. Add the water and vanilla and pulse until the mixture begins to look damp. Add the coconut and pulse until the mixture starts to clump together. Turn out onto a piece of foil and continue with the recipe)

Preheat the oven to 350F. Position rack in the upper and lower thirds of the oven.

Use a long sharp knife to trim 1 short edge of the dough rectangle. Then cut a slice a scant 3/8 inch wide. Use the knife to transfer the slice to the cookie sheet, placing it cut side up. Cut and transfer each slice, placing them at least 1 inch apart. If some break, just push them back together or bake them broken; they will look and taste great anyway.

Bake for 12-14 minutes, or until the cookies just begin to turn golden at the edges. Rotate the cookie sheets from top to bottom and front to back halfway through the baking time to ensure even baking.

Slide the parchment carefully onto a rack or set the pan itself on a rack to cool. Cool cookies completely before stacking or storing. Cookies are most delicious on the day they are baked (*I disagree). May be stored, airtight, for several days.

Strawberry Trifle

There are moments when baking is extremely satisfying, and in the case of this strawberry trifle that moment was not when I unveiled it at the dinner party. It was the moment when, having assembled the trifle and put it in the refrigerator, I picked up the bowl of leftover angel-food cake and proceeded to wipe out and eat the contents of the whipped cream and berry covered mixing bowls and utensils that had accumulated on the counter.

I suppose that belongs on the list of indulgent culinary behaviors that are slightly discouraged: licking spatulas, eating raw cookie dough, picking at streusel and the edges of pie crusts, not giving things enough time to cool, etc. It is hard to resist leftover cake, cream, and macerated berries.

Almost everything about this trifle is indulgent. I got the recipe from my neighbor Carol who used to make it every year for her Christmas Eve parties. I've made it for several dinner parties where it usually leads to rave reviews and occasionally stomachaches. This was definitely the case last night- we were already stuffed on milk chocolate-guinness ice cream before the trifle made it out of the fridge.

This is a great recipe for summer that's relatively simple in terms of ingredients and process. The recipe itself is mostly a guideline; I always play around with the amounts of almond or vanilla extracts I use, and I substitute different berries or cake. Giant Eagle had surprisingly good berries on sale this week, so I didn't have any problems.

Carol's Strawberry Trifle
Note: this recipe is pretty loosely adapted because I lost my original copy. I rarely measure anything exactly, and it comes out differently almost every time!

1 large, store-bought angel food cake (about 10 inches, or 2 smaller ones), cut or torn into cubes
3 pints strawberries (I usually use two quarts), sliced or quartered
1.5 cups powdered sugar
3/4 cup granulated sugar
almond extract
1 cup sour cream, at room temperature
8 oz cream cheese, at room temperature
1 pint whipping cream, chilled
vanilla extract

1. In a bowl, mix the strawberries with the granulated sugar and some almond extract. Set aside to macerate.

2. Beat together the cream cheese, sour cream, and 3/4 cup powdered sugar until smooth*. In a separate bowl, beat the whipped cream, adding 3/4 cup powdered sugar and some vanilla extract when it begins to look almost done (firm peaks). Fold the whipped cream gently into the cream cheese mixture.

3. Layer the ingredients in a large bowl or trifle dish, starting with cake, followed by strawberries, then cream. You should be able to make 3 layers. The trifle is best chilled for a while before serving.

*the cream cheese mixture can be lumpy if your ingredients are too cold. You can use a food processor if this is a problem.

Pressed Sandwiches

I'm watching The Iron Giant in the park with friends tonight. Right now my kitchen is in boxes, so my cooking repertoire is somewhat limited. I decided early on that if I couldn't bake, i'd just make a giant sandwich.

After some coffee and pastry in the Strip District, I bought a ciabatta, fresh mozzarella, basil, and tomatoes from Penn Mac and the Farmer's Market. Using a Martha Stewart recipe as a guide, I assembled this sandwich and weighted it down with a dutch oven and some jelly jars.

I'm quite pleased with how it turned out. It's perfect for picnics and parties. I've posted the original recipe below, but I only used it as a guideline. Here are some of my notes:

I prefer to stir in the parmesan by hand after the remaining pesto ingredients have been food-processed. The garlic can be overpowering, so err on the light side or omit it completely. Lastly, if you choose to use tomatoes, slice them thinly and place them on the thicker half of the bread to prevent the liquid from soaking through.

I'm looking forward to trying other variations!

Pressed Sandwiches
from Martha Stewart Magazine
2 cups fresh basil leaves, rinsed and dried
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts, lightly toasted
2 garlic cloves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 red bell pepper (about 7 ounces)
1 small eggplant (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
1 zucchini (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
1 yellow summer squash (about 7 ounces), cut lengthwise into 1/4-inch-thick slices
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
2 loaves ciabatta (each about 8 by 10 inches), halved horizontally
1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices
1/3 pound thinly sliced prosciutto

Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.

Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.

Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.

Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf. Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella. Sandwich top and bottom of each loaf, and press firmly.

Tightly wrap each sandwich in plastic, allowing air to release before sealing. Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.

Raspberry Squares

I think I prefer these Raspberry Squares to my usual Oatmeal Coconut Raspberry Bars. They're easy to make (the recipe is essentially a large batch of streusel), they slice neatly, and their crispy-yet-chewy texture is fantastic.

I was impatient to eat them. Consequently, all of the photos turned out slightly unfocused. Don't let that deter you from trying the recipe. These cookies would nicely complement some assorted petit fours or tea time sweets. I like to cut them into small 1-1.5 inch squares.

Raspberry Squares
from Cook's Illustrated

1 1/2 cups unbleached all-purpose flour (7.5 ounces)
1 1/4 cups quick-cooking oats
1/3 cup granulated sugar (2.3 ounces)
1/3 cup packed light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup finely chopped pecans or almonds, or a combination (I used walnuts)
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened by still cool
1 cup rasberry preserves

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

2. In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

3. Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1½ hours, then remove from pan using foil handles. Cut into 1¼- to 1½-inch squares and serve.

Yoghurt and Passionfruit Syrup Cake

A recent issue of Donna Hay Magazine featured a beautifully photographed spread on passion fruit desserts. The pictures, along with memories of making passion fruit sorbets and chocolate/passion fruit ganache tarts at work, were too much. I needed to bake. It had to be today, and it had to involve passion fruit.

I decided to bake the yoghurt and passion fruit syrup cake. I imagine bakers in Australia and New Zealand are knee deep in passion fruit. Passion fruit must be economical somewhere, otherwise the magazine wouldn't have published so many recipes requiring so much pulp. I hear you can buy it in cans.

Some fruits are ridiculously priced in Pittsburgh stores. Today, I saw fresh figs for 1.60 each. Passion fruits were 1.99 each. I only bought enough for half of the passion fruit syrup recipe, and even then it was painful. On Saturday I will see if the Strip District has better deals.

I split the batter between two loaf pans and glazed one of the finished cakes. It was good; the passion fruit syrup paired well with the moist, light, and tangy cake. I cooked the syrup a little too long, so it was more jammy than syrupy. Some people might not like the seeds, but I don't mind them.

This cake is great with tea. It's simple and elegant, but it's not worth breaking the bank. If you feel compelled to buy passion fruits, I suggest using them for curd or a longer-lasting component. If I find some for a better price, i'll probably try the magazine's cheesecake slice recipe.

Yoghurt and Passionfruit Syrup Cake
adapted from Donna Hay Magazine
yoghurt cake
150g butter, softened
1 cup (220g) caster (superfine) sugar [regular sugar works.]
1 tsp vanilla extract
3 eggs
1 cup thick Greek-style natural yoghurt [2% is fine.]
2 cups (300g) self-raising flour, sifted [or 2 cups all purpose flour + 1 tbsp baking powder +1 tsp table salt]

passionfruit syrup
1 cup (250ml) passionfruit pulp
1/2 cup (125ml) water
1/2 cup (110g) caster (superfine) sugar

Preheat the oven to 160C/320F. To make the passionfruit syrup, place passionfruit pulp, water and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Bring to a boil, reduce the heat to low and cook for 10-15 minutes or until syrupy. Set aside.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Add yoghurt and beat until well combined. Fold in the flour. Spoon mixture into a lightly greased 24cm/9in bundt pan and bake for 35 minutes or until cooked when tested with a skewer. Remove cake from the tin and place on a serving plate. Spike all over with a thin skewer, drizzle cake with syrup and serve while still warm. Serves 8.

Lemon Bars

My only copy of this recipe says something like: Make crust, press into pan, bake 15 minutes. Make filling, pour onto crust, spread evenly, bake 20 minutes. Make glaze. Drizzle over lemon filling. Cool and cut into bars.

There's little need for directions when you've made a recipe dozens of times. These lemon bars have been my aunt's signature for years, and I learned to make them from her. I've made them for friends, family, coworkers, roommates, customers, and the occasional random stranger.

I've made these lemon bars so many times that I can't remember if I copied the original recipe correctly. Maybe I forgot some salt or vanilla. I can never remember if "brown sugar" means light or dark. I play around with techniques, ingredients, temperatures, and baking times. The bars always turn out well though.

I can give you some tips: make sure the butter is well combined- large pieces can melt and weaken your crust. Keep an eye on the bars after 13-15 minutes, especially if your oven is hot (I rarely need all 20 minutes). Thicker glaze is better than thinner- if it's too thin, it will soak into the bars instead of hardening into a crisp sugar glaze.

That said, these are easy to make. I think they're simple, elegant, and terribly addictive. To clarify, these aren't the butter-yellow treats most people associate with the term "lemon bars." They consist of a shortbread crust, a sugar/nut filling more typical to pecan bars, and a lemon icing.

Lemon Bars

for the crust:
½ cup unsalted butter, softened
½ cup granulated sugar
1 ¼ cups all purpose flour
Zest of ½ lemon

for the filling:
1 cup brown sugar
¼ cup all purpose flour
Zest of ½ lemon
¼ tsp baking powder
2 large eggs, beaten
1 cup walnuts or macadamia nuts, chopped

for the glaze:
1 cup confectioners' sugar
1 tbsp unsalted butter, melted
2 tsp lemon juice, more if needed

Preheat the oven to 350 degrees.

Make the crust. In a medium bowl, whisk together the flour, sugar, and lemon zest, then cut in the butter. This can also be done with a food processor. Press the dough into a 9x13 inch pan. Bake for 15 minutes.

Meanwhile, make the filling. In another bowl, combine the flour, baking powder, zest, and brown sugar. Mix in the eggs, then add the nuts. Pour filling onto the hot crust. Spread evenly and bake for 15-20 minutes, until evenly browned.

Prepare the glaze. Mix together the sugar, butter, and lemon juice. Add more lemon juice until the glaze is pourable, but still quite thick. Drizzle or pipe the glaze over the hot lemon filling. Cool completely in the pan on a wire rack, then cut into bars. The bars keep, ship, and freeze quite well.

Brown Sugar Pound Cake

Pound cakes are perfect for certain occasions. They're fancier than muffins and don't require any rolling, frosting, decorating, chilling, or glazing. They are extremely portable and they feed a crowd.

I thought half of this recipe would be enough for my friday class, but it turned out to be more popular than I expected. It was devoured before the class even started. I brought the second half the next morning and it went nearly as quickly, though it had to compete with two boxes of donuts.

This poundcake has a unique texture and pronounced brown sugar flavor. It's moist, dense, and smooth with a very crisp upper crust. I omitted the caramel glaze- the cake was rich enough. It's not my favorite poundcake, but it was refreshingly different. If you love dark brown sugar, you'll really like it.

Because it's so moist, this cake doesn't store well. If you plan to store it for more than a day or two, I suggest freezing it. Also, be careful if you're using a tube pan. The batter was rather thin, and it leaked considerably in my oven!

Brown Sugar Pound Cake
adapted from Nancy McDermott's Southern Cakes

For the cake:
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup milk
1 1/2 cups butter, softened
One 1-pound box dark brown sugar (about 2 3/4 cups)
1/2 cup white granulated sugar
5 eggs

For the Caramel Glaze:
1/2 cup butter
1 cup light brown sugar
1/2 cup evaporated milk
4 cups sifted confectioners' sugar
1 tsp vanilla extract

Make the cake
1. Heat the oven to 325°F (160°C). Grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.

2. Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside.

3. In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the brown sugar in 3 batches, and then add all of the white sugar, beating well after each addition. Add the eggs, one by one, beating well after each addition. Add half the flour and then half the milk, beating at low speed only until the flour or milk disappears into the batter. Add in the rest of the flour and then the remaining milk, in the same way.

4. Quickly scrape the batter into the prepared pan, and bake at 325°F (160°C) for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean.

5. Cool the cake in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or a plate to cool completely, top side up.

Make the caramel glaze
1. Combine the butter and brown sugar in a medium saucepan. Stir over medium heat until the butter melts and blends with the brown sugar to make a smooth sauce, 2 to 3 minutes. Add the milk, and let the icing come to a gentle boil.

2. Stir well, remove from the heat, and add the sifted confectioners' sugar and the vanilla. Beat well with a mixer, whisk, or spoon for 1 or 2 minutes, until the glaze thickens and loses a little of its shine.

3. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.

Strawberries from the Strip District

I spent my morning in the Strip District with a large cup of coffee and a good dose of leisurely wandering. At five minutes to nine there was a line forming for these gorgeous quarts of fresh strawberries. They sold out shortly after the market opened, so I was happy to nab some. They're pleasantly tart!

I much prefer small strawberries to their large under-ripe counterparts in the grocery store. I use them for tarts, ice cream, or this simple, delicious Strawberry Spaghetti.

Some of the produce looked irresistibly good. I bought several bunches of chard, thyme, parsley, and salad greens. I also picked up some lemon soda to make Tinto de Verano. Then I went home and made some roasted garlic hummus (delicious!) and a green lentil ragout (disappointingly awful!)

I really love the Strip District. If there wasn't homework to be done, I would have stayed longer.

Tall and Fluffy Buttermilk Biscuits

Lately, i've been reflecting on change. Instead of reading my usual fantasy novels, i'm reading medical related non-fiction. Instead of using a treadmill, i'm jogging to the track and walking. Instead of baking excessive sweets, i'm making pickles, biscuits, roasted sweet potatoes, and massive pots of brown rice. I'm changing jobs and apartments, and i'm trying to change my outlook on a few things.

I thought baking less often would be strange, but it feels relaxed and natural. I've enjoyed making simple, less time consuming things. I'm sure there will be time for fancier recipes once the summer is over.

These fluffy, tangy biscuits are a favorite of mine. They're popular at home too; i'm pretty sure my brother ate three or four the first time I made them. They reheat well, and if you're pressed for time you can keep the dry ingredient/butter mixture in the refrigerator for a few days and add the buttermilk when you're ready to bake. You can substitute 1/2 cup whole wheat flour for 1/2 cup all purpose flour too, for a different flavor.

I really love buttermilk in baking, if you haven't noticed. I'd love to eat these with a smear of good butter or sour cream.

Buttermilk Biscuits
from Cook's Illustrated

Dough
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1 teaspoon table salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1 1/2 cups buttermilk cold, preferably low-fat

To Form and Finish Biscuits
1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
2 tablespoons unsalted butter, melted

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

3. To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

Buttermilk Cookies

I love breakfast. Most days I eat oatmeal, but lately i've channeled my misplaced culinary energy into different breakfast options: whole wheat buttermilk pancakes, cheese omelets with sriracha, yogurt with white peaches and granola, toasted local breads with coffee, and several crepe recipes with jam.

What do these cookies have to do with breakfast? Very little. At the moment, any baking I do is motivated by the contents of my refrigerator. I had some leftover buttermilk and butter, so I plugged "buttermilk cookies" into epicurious and found this recipe.

I didn't care for the buttermilk cookies from America's Best Lost Recipes. These were better- moist and cakey with slightly crunchy edges. They're somewhat like Italian love knots, but less crumbly. I like them with tea.

I added a few drops of lemon extract in lieu of lemon zest. I would have preferred a more pronounced lemon flavor, so next time I may use zest and a lemon glaze.

Buttermilk Cookies
from Gourmet

3 cups all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup well-shaken buttermilk
For glaze
1 1/2 cups confectioners sugar
3 tablespoons well-shaken buttermilk
1/2 teaspoon pure vanilla extract

Make cookies:
Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Whisk together flour, zest, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.

Glaze cookies:
Whisk together all glaze ingredients and brush onto tops of warm cookies.
Let stand until cookies are completely cooled and glaze is set.
Cookies are best the day they're made but can be frozen, wrapped well, up to 1 month.