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If peach shortbread was not enough for you, how about trying a batch with apples and honey? Next week is the Jewish New Year so I decided to switch things up, honor the tradition of apples and honey on Rosh Hashanah and write my first guest blog post on TCJewfolk.
Check out the site, gather the ingredients for the recipe, and go bake yourself some shortbread.
Shortbread is underrated. It is nearly perfect in its unadulterated state but tastes pretty amazing covered in fruit, dipped in chocolate, crunchy, soft, and even as a pre-packaged Lorna Doone cookie. This recipe is for a beautiful, slightly sweet shortbread layered with some of the most amazingly delicious peaches I have ever tasted.
Peach Shortbread
Preheat the oven to 375°. Spray or line a 9x13" pan with parchment paper. In a medium bowl, whisk together sugar, baking powder, flour, salt and spices. Using a pastry blender or your hands, blend the butter and egg into the flour mixture (it will look crumbly).
Firmly press three quarters of the mixture in the bottom of the pan. Layer the peach slices over the base and then sprinkle the remaining crumbs evenly over the peaches. Bake for 30 minutes or until the top and sides are slightly brown. Make sure to cool completely before cutting into slices.
1 cup sugar
1 tsp baking powder
3 cups all purpose flour
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp salt
1 cup cold unsalted butter, cut into pieces
1 large egg
2 peaches, pitted and thinly sliced (could also substitute another type of rock fruit)
I am not going to lie to you: it is cold outside, really, really cold. In fact, I think that my friend from LA's perspective on what you need to wear to get through a winter in the midwest finally came to fruition this season: ski goggles and snow pants.
So in an attempt to not dwell on the fact that we have had more than 30 days of temperatures below zero, I decided to bake a cookie with some heat. This cookie resembles shortbread with a hint of lemon and cayenne that hits you a few seconds after you finish the cookie. I love it...and so did all of my coworkers.
Spicy Lemon Cookies
Make the cookies: Preheat oven to 400º. Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon zest, and egg and beat until combined.
Sift together the flour, cayenne powder, salt, and baking soda. Gradually add the flour mixture to butter mixture until combined. Refrigerate dough. Once it is chilled, roll out to about 1/4" thickness and use a 2" cookie cutter to cut out desired shape (I used a scalloped style). Place on a silpat or parchment paper and bake for 7 minutes or until lightly brown on the bottom.
1 cup butter, room temperature
1/2 cup sugar
1 tbsp lemon juice
1 tbsp grated lemon zest
1 egg
2 1/4 cups all-purpose flour
1/2 tsp cayenne powder
1/4 tsp salt
1/4 tsp baking soda
I filled some of the cookies with a lemon buttercream
