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Food & Fellowship: Issue XIX

Dec 14, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.


Although the earliest cookies are known to date back to 7th century Persia, we never seem to grow tired of them. What’s better than eating a freshly baked cookie? Sharing it with someone! Here’s a few of our favorites to try.

Lavender & Lemon Shortbread    

Servings per Recipe: 20 – 24 cookies

On a cold winter day, it’s nice to eat these cookies served with a hot cup of your favorite tea. It’s a pleasant reminder of the warm summer days ahead full of lavender & lemons. This recipe freezes well or can be stored in an airtight container for 3 days.  

Lavender & Lemon Shortbread Cookies

INGREDIENTS

1 ⅔ cups flour
2 sticks unsalted butter, softened
½ cup sugar
½ cup cornstarch
2 tablespoons raw sugar
1 tablespoon dried (unsprayed) lavender flowers and extra for decorations
2-3 teaspoons lemon juice
1 tablespoon lemon zest
1 cup confectioners sugar

DIRECTIONS:

Preheat the oven 325F. 

In a small bowl, combine sugar and lavender and rub all together between your fingers for about 1 minute. 

Beat the sugar/lavender with butter in a large bowl with electric mixer and then sift in the flour and cornstarch, bringing the mixture together with your hands and kneading lightly until smooth.  

Divide the mixture in half and roll out to form two logs shaped 6 inches long. Roll the log in raw sugar until evenly coated. Wrap in baking parchment or plastic wrap and chill until firm, for best results at least 2 hours. 

Cut each log into about 10 slices and put them on the 2 parchment lined cookie sheets, allowing a little room for them to spread. If you like your shortbread on the thinner side, you can slice each log into more slices but remember to adjust your baking time. Bake for 15 to 20 minutes or until the biscuits are pale golden at the edges. Using a spatula, remove from the cookie sheet and cool on racks.  

Lemon Glaze:  Mix 2 teaspoons lemon juice with lemon zest and confectioners sugar. The mixture should be a little thick. If needed, add the remaining teaspoon little by little or just until you have the correct consistently.  

After the shortbreads have cooled, ice with lemon glaze and decorate with additional lavender flowers. 


Chocolate Truffle Cookies with Cherries and Walnuts     

Servings per Recipe: 5 dozen cookies

Recipe from Emma Christensen. Brownie-like cookies with a heady dose of chocolate balanced by the tartness of sour cherries is a sure-fire winner. Have them with the recommended glass of ice cold milk. 

Chocolate Truffle Cookies with Cherries and Walnuts

INGREDIENTS:

1 ½ cups walnuts
6 large eggs
1 ¼ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
20 ounces 60% bittersweet chocolate
½ cup (1 stick) unsalted butter
2 ¼ cup sugar
1 tablespoon vanilla extract
1 cup dried tart cherries

DIRECTIONS:

Heat oven to 350 degrees positioning racks in top and bottom thirds of oven. 

Roast walnuts in oven for 10+ minutes removing when golden and fragrant. Cool, chop and set aside.

Place eggs in bowl of warm tap water. Whisk flour, cocoa powder, baking powder, and salt.  

Melt chocolate in double boiler stirring until melted. 

At medium speed beat butter and sugar in stand mixer until light and fluffy. Beat in warmed eggs one at a time. Increase mixer to medium-high speed for 3 minutes. Scrape down the sides and mix in melted chocolate and vanilla. Lower mixer speed and add flour until just incorporated. Stop mixer and fold in cherries and walnuts.

Drop rounded tablespoon of batter onto parchment lined sheet pan spacing 3 inches apart. Bake 14 to 16 minutes, cool for 5 minutes then gently transfer to wire rack to finish cooling. 


Big Soft Ginger Cookies

Servings per Recipe: 2 ½ dozen

If you like a soft ginger cookie instead of a gingersnap this recipe is for you. Big, soft, chewy and full of ginger and spices. 

Big Soft Ginger Cookies

INGREDIENTS:

¾ cup butter, softened
1 cup sugar
1 large egg, room temperature
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
½ cup candied ginger, minced (optional)
Additional sugar for rolling

DIRECTIONS:

Preheat the oven to 350F. 

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves, salt and candied ginger; gradually add to the creamed mixture and mix well. 

Roll into 1½-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350F until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.