We had a pretty busy holiday season (not too busy though). Both Oliver & Cooper participated in the "Hanging of the Green" ceremony @ church. Oliver was a shepherd in a church program and again at the Candlelight Christmas Eve service. Cooper's class had little program one night @ his school. Oliver's class had a parade, dance number and a party on the last day of school before break. I was glad that I was able to attend all of their events this year. Since all 3 boys at 3 different schools it's sometimes hard to make everything.
Parker doesn't really participate in a lot of holiday programs since he is 16, so when he asked me to go w/ him to the Concert bands Christmas concert I jumped @ the chance. We had a nice time. Of course he only wanted to go b/c his girlfriend is in the band but at least he asked me to go with him :)
We had a nice relaxing Christmas @ home and went to my mom's on Christmas day for dinner. It was sweet to see the boys share Christmas w/ their Grandparents. My mom & stepfather are the only grandparents my boys have still living so they really cherish their time spent together.
I have many wonderful Christmas memories from my childhood. My mom always cooked lots of yummy food. My Mother LOVES Christmas! She always tried extremely hard to make Christmas magical for us. I remember my dad bringing in his own contributions to our Christmas presents. Like the year he came dragging a ping pong table in on Christmas Eve. My husband and I try to make Christmas nice for the boys while keeping the focus on the real meaning for celebration. I think this year they had a well rounded holiday.
We make a lot of the same dishes at our house during the holiday season. The boys always want finger foods on Christmas Eve. Since Oliver was in the Christmas Eve service we had to make it quick & easy for after the service. They picked LOTS of pork, as usual. Pigs in a blanket, sausage balls, cheese ball & crackers, and fresh veggies & dip. They were in Heaven! I love to bake and we usually make the same things (my boys don't like change). Mexican Wedding Cakes, Black & Whites, Thumbprint cookies, decorated sugar cookies and sugared pecans. This year we added homemade Lemon Bars. They were delicious!! I'm going to give you the recipe tonight!! I haven't made Lemon Curd in years and I remembered why, it requires a lot of attention and time. It is definitely worth the trouble!
I love Rose Levy Beranvaum's Rose's Christmas Cookies book. If I have ever need a recipe for something new, I go to Rose! Her Cake Bible is also wonderful. Rose also has a blog that is full of wonderful recipes http://www.realbakingwithrose.com/
Shortbread Base
- 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams)
- 2 tablespoons powdered sugar (0.5 ounce = 14 grams)
- 2 tablespoons granulated sugar (0.75 ounce = 25 grams)
- 1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams)
Lemon Curd Topping
- 4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
- 3/4 cup sugar (5.25 ounces = 150 grams)
- 3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams)
- 4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
- Pinch of salt
- 2 teaspoons lemon zest (finely grated) (4 grams)
- 2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)
EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
In a food processor with the metal blade, process the
sugars for 1 minute or so, until the sugar is very fine. Add the butter and
pulse in until the sugar disappears. Add the flour and pulse in until there are
a lot of little moist crumbly pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together.
Remove the dough from the plastic bag and knead it lightly, until it holds
together.
Electric Mixer Method or by Hand
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
In a medium bowl, whisk together the sugars. In a large
bowl, cream the butter with the sugars until light and fluffy. With your fingers
or with the electric mixer, mix in the flour until incorporated. If using the
mixer, add the flour in 2 parts.
For Both Methods
Place 1 oven rack in the middle of the oven.
Place 1 oven rack in the middle of the oven.
Preheat oven to 325°F.
Pat the dough into the prepared pan. Use a fork to prick
the dough all over.
Bake for about 30 to 40 minutes or until the edges are
lightly browned and the top is pale golden (do not brown).
While the shortbread is baking, prepare the Lemon Curd
Topping.
LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.
Have a strainer, suspended over a bowl, ready near the range.
In a heavy noncorrodible saucepan, beat the egg yolks and
sugar with a wooden spoon until well blended. Stir in the lemon juice, butter,
and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes,
until thickened and resembling hollandaise sauce, which thickly coats a wooden
spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.)
The mixture will change from translucent to opaque and begin to take on a yellow
color on the back of a wooden spoon. It must not be allowed to boil or it will
curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan
briefly from the heat, stirring constantly to prevent boiling.)
When the curd has thickened, pour it at once into the
strainer. Press it with the back of a spoon until only the coarse residue
remains. Discard the residue. Stir in the lemon zest.
When the shortbread is baked, remove it from the oven,
lower the temperature to 300°F., pour the lemon curd on top of the shortbread,
and return it to the oven for 10 minutes.
Cool the lemon curd–topped shortbread completely in the pan
on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd
completely before cutting into bars. Place the powdered sugar in a strainer and
tap the strainer with a spoon to sprinkle a thick, even coating, entirely
covering the lemon.
Run a small metal spatula between the sides of the pan and
the pastry on the 2 sides without the aluminum foil. Use the foil to lift out
the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp
knife to cut the shortbread first in thirds, then in half the other way, and
then each half in thirds. Wipe the blade after each cut.
The powdered sugar will start to be absorbed into the lemon
curd after several hours, but it can be reapplied before serving.
Store:
In an airtight container at room temperature, or in the refrigerator or freezer.
In an airtight container at room temperature, or in the refrigerator or freezer.
Keeps:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
I hope you will try these, they are so, so good!! This is basically the same shortbread recipe that we use when we make thumbprint cookies.
Merry Christmas & Happy New Year!!!
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