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Cookies and Biscuits

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Lemon Meringue Thumbprint Cookies. Filled with a velvety Lemon Curd and topped with torched Meringue Kisses, these Lemon Meringue Thumbprint Cookies are bite-size versions of a lemon meringue pie.

Lemon Meringue Thumbprint Cookies

Find more thumbprint cookie recipes in our July/August 2019 issue. Lemon Meringue Thumbprint Cookies 1 cup (227 grams) Président® unsalted butter, softened 1 cup plus 2 tablespoons (134 grams) confectioners’ sugar ¾ teaspoon (2.25 grams) kosher salt ½ teaspoon (2 grams) almond extract 2 cups (250 grams) all-purpose flour Lemon Curd (recipe follows) Meringue Kisses (recipe follows) Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Lemon Curd. Salted Caramel Cookies Recipe. Danish Salted-Butter Cookies Recipe. Combine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod.

Danish Salted-Butter Cookies Recipe

Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a ¾"-thick disk. Wrap in plastic and chill until firm, about 2 hours. Place racks in upper and lower thirds of oven and preheat to 350°. Punch out rounds with large cutter; punch out centers with smaller cutter. Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sanding sugar. Do Ahead: Dough can be made 1 month ahead; freeze. Daniel Boulud’s Madeleines Recipe. Saffron, Orange, and Honey Madeleines Recipe. Salty Chocolate Chunk Cookies. Place racks in upper and lower thirds of oven and preheat to 375°.

Salty Chocolate Chunk Cookies

Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). DO AHEAD: Cookies can be made 1 day ahead.

How to make the perfect parkin. It’s the time of year when friends from northern England suddenly remember, remember the joys of parkin, the sticky ginger cake traditionally enjoyed around the bonfire on 5 November – and, almost as one, begin mithering on about the pains of exile to the barbarian south, a land where parkin’ costs £8 an hour.

How to make the perfect parkin

Native to Yorkshire and Lancashire in particular, it also goes by the name “thar cake”, which, according to Laura Mason and Catherine Brown’s encyclopaedic The Taste of Britain, suggests Middle English origins, “associated with the pre-Christmas Martinmas fast, and possibly, with pagan bonfire ceremonies that took place at the end of October (later christianised into All Souls).” The modern name parkin, or perkin, possibly related to a diminutive of the name Piers, is “inexplicable but may denote affectionate disdain”. Dry goods Duff’s recipe also stands out for using wholemeal flour where Dorothy Hartley’s Food in England goes for plain white and Gary Rhodes opts for self-raising. Salted chocolate chunk cookies – smitten kitchen. I would like to go on record as stating that I was not in the market for a new chocolate chip cookie recipe.

salted chocolate chunk cookies – smitten kitchen

Maybe I’m getting a little cranky in my advanced food blogging age, but I have found little evidence over the years that there’s anything new to add to the chocolate chip cookie conversation. (See: Item #9.) In fact, whenever there has been a new/perfect/ideal/ultimate/consummate recipe making the rounds and I have eventually caved and tried it, I’m generally underwhelmed, not because they are not good — I mean, I’m not dead inside, no chocolate chip cookies go to waste around here — but because they’re just weren’t new or different or special enough to get me to permanently stray from my go-to. * There is one core recipe for chocolate chip cookies, that which was named after the Toll House Inn in Whitman, Massachusetts, where Ruth Graves Wakefield’s invention was published in a 1936 cookbook.

So what happened? Or you could buy these, instead: Grocery shopping is a pain. Regina’s Butter Biscuits Recipe - NYT Cooking.