Tea Cookies

Bakery Style Tea Cookies 

Cookie Dough

1 1/2 sticks unsalted softened butter (12 Tbs)

4 ounces softened cream cheese (1/2 brick)

1 tsp finely grated lemon zest

1 Tbs lemon juice

1 tsp vanilla extract 

1 cup granulated sugar 

1 large egg

2 cups all-purpose flour 

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

In a mixer, cream the butter and cream cheese until light fluffy. Scrape sides.

Add sugar, extract, zest and lemon juice. Mix well, creaming 2-3 minutes on medium high. 

Add 1 egg, mix to combine.

Add flour, baking powder, baking soda, and salt.

Mix until just combined.

Cookies can be made two ways: piping, or slicing.  Piping requires a decorator tip and a piping bag and slicing requires chilling the dough in a 1.5 inch log, for about 2 hours.

For piping cookies-Use a large open star decorator tip-I used Ateco 866.  Working in batches, add the star-tip to the piping bag, use about 1-2 cups of dough at a time.  Pipe 1 inch medallions on a parchment lined baking sheet. Space the cookies about 1 inch apart to allow room for a little spreading during baking.  (I fit about 30 cookies on a 13 x 15 baking sheet.). Bake in a preheated 350 degree oven-on the middle rack for about 9-10 minutes-until lightly golden and edges just starting to brown.  Allow cookies to cool completely before adding a dollop of frosting. 

If rolling into a log for slicing— dollop 1 cup of dough onto a piece of waxed paper. (You will make about 3-4 logs.) Spread dough out to create a slender 1.5 inch roll. Roll into a log-wrapping with waxed paper and refrigerate for 2 hours to overnight.  Once dough is well chilled-remove waxed paper. Slice 1/4 inch slices, placing them about 1 inch apart on a parchment lined baking sheet.  Bake 10-12 minutes in a preheated 350 degree oven on middle rack. Allow cookies to cool before adding a dollop of frosting. (Bake time can be 1-2 minutes longer because dough starts out chilled)

Frosting

2 sticks softened unsalted butter 

1 tsp vanilla extract 

1/4 tsp salt 

3-4 cups confectioners sugar 

Whisk together butter in a stand mixer until light and fluffy-3-4 minutes on high. Add salt and vanilla. On low, add confectioners sugar.  Add a little heavy cream to thin if necessary or add a little extra confectioners sugar to thicken. 

To color frosting, add a drop or two  of food coloring or food coloring gel and mix well. If using white frosting, divide batch in half and only add color to half.  Pipe a dollop onto each cookie. If adding sprinkles, add them as you pipe, or they won’t stick after a minute or two.

Store cookies in an airtight container for up to 3 days-or freeze well wrapped finished cookies for up to 2 weeks. Allow  frozen cookies to thaw on counter for 2 hours before using.

Lemon-Garlic Tahini Rainbow Pasta Salad

Lemon-Garlic Tahini Rainbow Pasta Salad

Tahini Dressing

1/4 cup tahini (Simple Truth brand from Kroger-find it near the peanut butter)

1 tsp lemon zest

2 Tbs fresh lemon juice

1 Tbs red wine vinegar 

1 tsp salt 

1/2 tsp pepper

1 garlic clove minced

1 tsp Dijon mustard 

1-4 tablespoons water-use enough to reach desired consistency for a pourable dressing. 

8 ounces cooked pasta (I like mini farfalle or small elbow noodles)

1/2 cup chopped tomato 

1/2 cup orange pepper

1/2 cup corn kernels 

1/2 cup diced cucumber (English for less seeds/liquid)

1/2 cup diced red onion

Optional— add other chopped favorite vegetables 

Stir together dressing-can be made ahead and refrigerated-flavors will build.

In a large bowl, add the cooked and drained pasta. Add the vegetables—I like to add them in a colorful pattern around the edge of bowl.  Just before serving, drizzle the lemon-garlic tahini dressing and stir to coat pasta and vegetables.

Add additional salt and pepper to taste.  Can be made ahead covered and refrigerated until ready to serve.

My favorite corn peeler… it makes quick work of taking corn kernels off the cob.  Affiliate Link: Corn Peeler. Affiliate links may earn a small commission. 

Variation: used roasted vegetables-broccoli, carrots, squash, zucchini and onion-for a different flavor profile.

Waldorf Chicken Salad

Waldorf Chicken Salad-Blue Ribbon Favorites

1-2 Cups cooked chopped or shredded chicken (can be rotisserie)

3/4 Cup red grapes washed and halved

3/4 Cup-1 medium Honeycrisp apple

3/4 chopped celery

1/2 Cup toasted chopped pecans

1/2 cup mild shredded cheddar cheese-optional

1/2 Cup good Mayonnaise (I used Duke’s)

1/4 Cup sour cream

1/4 teaspoon each: garlic powder, onion powder, salt, black pepper, lemon zest

1 tsp Dijon mustard 

2 Tbs red wine vinegar

2 teaspoons brown sugar

Prepare and set aside first five ingredients in a medium bowl.

In a small bowl stir together the mayonnaise, sour cream, mustard, red wine vinegar, seasonings and brown sugar.

Pour sauce over waiting chicken, grapes, celery, apple and optional shredded cheese and pecans. Stir and refrigerate chicken salad until ready to serve. Serve on croissants, small rolls, crackers or in a lettuce leaf.

Tip: use a mixer, a stand or hand mixer-to make quick work of shredding the chicken.  Place cooked and cooled chicken breasts in a large bowl. Use the mixer (regular blade) to shred chicken.  The longer you mix, the more fine the shred will become. 

**I use baked chicken breasts for this recipe. I bake in a shallow casserole. Sprinkle with 1/4 teaspoon each of: garlic salt, smoked paprika and pepper. Drizzle each breast with 1-2 tsps of olive oil. Bake in a 375 degree oven for about 30 minutes or until the thickest part of the meat registers 165 degrees.  

Cool before shredding with a mixer.

***If your prepared chicken ends up being more than 2 cups worth—consider doubling the dressing so the chicken salad is well coated with sauce. A dry chicken salad is never a winning dish. ;)

Pineapple Coconut Cake

 

Pineapple Coconut Cake

Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

***

3 large eggs- room temperature

2 cups sugar

1 teaspoon pineapple emulsion  (LorAnn brand) (it’s like a pineapple extract but better)

1 (8-ounce) can crushed pineapple, WITH juice

1 cup sweetened shredded coconut 

***

1 cup vegetable oil

½ cup buttermilk- room temperature

***

Pineapple Filling:

1 (20 ounce) can of crushed pineapple in juice

1/4 cup brown sugar

1 Tablespoon arrowroot or cornstarch 

Instructions:

Line 3 (9-inch) round cake pans with parchment paper; lightly grease. Set pans aside.

Measure the oil and buttermilk in one medium liquid measuring cup- set aside,

Be sure to give it a quick stir before adding to the batter.

Stir together first 5 (dry) ingredients.  Set aside.

In a large bowl, beat the eggs and sugar,  then add the pineapple with juice and pineapple extract. Mix at medium speed with an electric mixer until combined. 

Add ¼ of the flour mixture alternating with the oil/buttermilk mixture until all of the ingredients are used. Scrape the sides, making sure all the flour is incorporated. Fold in the shredded coconut. 

Divide batter evenly between 3 prepared pans. 

Bake at 350° on middle rack of a preheated oven for about 22-25 minutes or until a wooden pick inserted in center comes out cleanly. Tops will be golden, and the cake will spring back from a light touch. Cool in pans on wire racks 5 minutes. Remove cakes from pans: run a paring knife around edges, invert onto a cooling rack, remove pan AND remove parchment paper.  Let cool completely on wire racks. 

Pineapple Filling

In a small saucepan add pineapple with juice, brown sugar and arrowroot. Stir and on medium heat bring to a boil. Mixture will thicken as it boils. Allow mixture to boil for 1 minute stirring continuously.  Allow the pineapple filling to cool completely before filling the cake.  To speed up the cool down process-transfer mixture to a heat proof bowl and refrigerate until cool.

Cream Cheese Frosting

Ingredients

2 stick of butter softened (16 TBS)

1 (8-ounce) package cream cheese, softened

4 cups powdered sugar

½ teaspoon salt

2 teaspoon vanilla extract

(If frosting is too thick, Add I tsp of cream or milk to frosting at a time to yield desired texture)

Once cakes are room temperature, spread frosting between layers, adding a generous 1/2 cup of pineapple filling between the two bottom layers. Frost the top and sides of cake. Use shredded coconut to coat the sides of the cake.  Refrigerate the completed cake overnight, up to 24 hours and then serve.

For garnish-use candied pineapple chunks.

For cupcakes:  Fill cupcake liners half-full with cake batter.  bake 350 degrees, center oven rack for 17-22 minutes or until a toothpick comes out cleanly from the center of each cupcake.