Butter Usage – by month (January 2016)

6 January – 12 Tbs – Butter Cookies

7 January – 1 Tbs – Grilled Cheese Sandwich

9 January – 16 Tbs – Shortbread Squares

13 January – 4 Tbs  – Pear Cheddar Crisp

16 January – 8 Tbs – Browniest Cookies

16 January – 12 Tbs – Caramel Chocolate Chip Cookie Bars

18 January – 16 Tbs – Sugar Cookies

26 January – 8 Tbs – Sour Cream Pecan Sandies

27 January – 3 Tbs – Mac n Cheese – Wednesday Night Cooking School

31 January – 8 Tbs – Lemon Crisps

88 Tbs = 11 sticks = 2.25 pounds

Not great, but not horrible. I’m sure I can do better.

Butter Cookies

I am a huge fan of butter cookies. They are simple, but they really need to

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Butter Cookies – with raw sugar

be done well. It is this alchemy of butter, sugar, flour, and a smidge of salt. Simple is best in this case – if you ask me, but the ratio and baking time/temp have to be spot on.

A butter cookie, a well made butter cookie, is excellent with tea. I guess that’s why the English do butter cookies so well. I’m guessing both things are in their DNA. Speculation on my part, but …

1 1/2 cups all-purpose flour
1/4 tsp salt
3/4 cup unsalted butter, softened (1 1/2 sticks)
1/4 cup plus 2 Tbs sugar
2 tsp heavy cream
3 Tbs turbinado sugar

Preheat oven to 350 degrees. Sift together flour and salt over a piece of waxed paper

Beat sugar and butter together until pale and fluffy. Add the flour mixture in 3 batches until batter just comes together. Gather clumps together on a lightly floured board and kneed a time or two until smooth and in a 1 1/4 inch log – two logs is easier. Chill in plastic for at least an hour.

Cut chilled log into 1/4 inch slices and place about 1/2 in apart on parchment lined baking sheet. Brush with cream and sprinkle a good bit of turbinado sugar on top.

Bake cookies for 12 – 15 minutes, turning half way through until edges are pale golden. Cool on sheet for a couple of minutes and then move to a wire rack.

Dough logs can be chilled for up to three days.

16 April 2006 – Easter w/ W&J vvv – 1/2 w/added lemon juice/zest from 1/2 lemon

17 December 2006 vvv – SR loves these

24 December 2007

21 December 2008 – juice of 1/2 lemon

6 January 2016 – made dough, as is,  and put in fridge, baked on 8 January 2016

This time a year ago-ish – apple turnovers –  https://deftanddaft.wordpress.com/2015/01/10/apple-turnovers-chausson-aux-pommes-apple-slippers/

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TBM (to be made) List

I read a lot of books – yep – I’m another kind of book nerd besides being a food nerd. Jane Austen, Colin Dexter, Agatha Christie, P.D. James. And cookbooks.

And I read other bloggers that like to read too. Apparently they all have a TBR pile – to be read. But I have figured out that I have a TBM list = To Be Made. It is an on going and ever changing list. No big surprise there. Lists are a thing with me which is kind of annoying. During the week, usually when I’m hungry, I write down things that sound good to make – it helps me make the grocery list – ugh yet another list – but then I get practical and start to cull the list of unrealistic things that I always seem to plan.

So right now, what are the things on my TBM list, you ask? – or not, as the case may be. Here’s the mental jumble that is my thoughts on being in the kitchen this upcoming week.

Roasted Potato Salad – with tiny new red potatoes.
Salted Caramel Sauce
Sugared Lemon Cookies – made them this week, by the way -Post to follow
Salted Lemons
Chicken Francese
Hot Pepper Jelly
Blackberry Jelly – from blackberries from a friend. In the freezer until I’m ready.
Cheddar Pepper Jelly Thumbprint. These are so good.
Pecan or Walnut Tassies
Brown Sugar Pecan Scones
Off-to-bed Butter Cookies
Lemon Doughnut Muffins
Pecan Cream Cake
Bacon Wrapped Dates
Couscous Salad – unless the Boy drinks all the orange juice. Which I am pretty sure he will.

There it is. My list of lists.

Lemon White Chocolate Butter Cookies

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Lemon White Chocolate Butter Cookies

This recipe is from Bakewise: The Hows and Whys of Successful Baking by Shirley Corriher. I first “met” Shirley on Alton Brown’s show Good Eats. She is, of all things, a biochemist. I’m not entirely sure what that is.

I do love all things lemon, but this just sounded like a weird combination – lemon and white chocolate? But, I trusted Alton and, by extension, Shirley. Also she was totally charming on Good Eats. I won’t go into the science in this except to say that, I don’t understand it, and it just works amazingly well.

1 cup unsalted butter, cut in 2 Tbs pieces
3/4 cup sugar
1 tsp salt
1 tsp light corn syrup
1/2 tsp lemon extract
1 Tbs grated lemon zest
2 large egg yolks
2 cups all purpose flour, spooned and leveled
1 cup white chocolate chips

In a mixer with a paddle attachment, cream butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add yolks, one at a time, beat until blended in thoroughly.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in white chocolate chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Cover baking sheet with parchment. Slice cookies into 3/8 inch slices and arrange 1 inch apart on the sheet. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

21 December 2008 – bake about 12 minutes, vvg, great flavors  – slightly surprising; went over well at the office – need to make more.

2 January 2009 – 325 degrees for 13 minutes = perfect

18 January 2009

2 February 2010 – 325 degrees 13 minutes

25 August 2012

7 March 2015 – took some to work and to Shaggy’s.

Think I may make them just a bit too much? Nope. It is a strange (odd) recipe, but it totally works.