Raspberry Linzer Hearts

I grew up making cookies with my mother and I've passed the same tradition down to my two daughters.
Tonight I was talking on the phone to my oldest daughter . . . and I told her that I had made Raspberry Linzer Hearts for Valentine's Day.  "Ohhh," she said, and I definitely caught a plaintive note in her voice.
I promised to freeze a few of them for her -- not knowing for sure if they DO freeze -- but just in case, here is an offering from mother to daughter:  a virtual "love heart."

This recipe comes from Mary Englebreit's Cookie Cookbook which I bought for my girls when they were beginning bakers.  The subtitle of the book is "The Queen's Best Recipes" -- which reminds me of my bossy older daughter, who has ruled over us all since she was about two years old.

Here's the editorial recommendation:
Don't bring these out for the Super Bowl:  they are labors of love for Valentine's Day, Mother's Day, and ladies' teas.

They actually aren't that difficult, especially if you are used to working with roll-out cookie dough.
But make them for family and friends and let them be impressed by how very hard you labored . . .

Ingredients:
1 cup (3 1/2 ounces) walnuts*
1 cup (4 ounces) whole blanched almonds* (ensure your nuts are fresh)
8 ounces unsalted butter, softened
1 cup confectioners' (icing) sugar, plus a bit extra for decoration
2 large egg yolks
2 1/2 cups all-purpose (plain) flour
1/2 cornstarch (cornflour)
1 cup seedless raspberry jam

You will also need two heart-shaped cookie cutters -- approximately 2 1/2 inch and 1 1/2 inch.

Method:
Using a food processor, combine the walnuts and almonds and process, pulsing, until finely ground.  Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy.  Beat in the egg yolks.  On a low speed, gradually add the flour and cornstarch, mixing just until incorporated.  Add the ground nuts and mix until blended.
Divide the dough (it will be stiff) into four pieces -- and shape each of these into a disk.  Wrap the disks in plastic and refrigerate until firm (2 to 4 hours).
Preheat the oven to 325F/160C.  Grease two baking sheets -- unless you use Silpats, as I do.  Or, use parchment paper to line your cookie sheets.
On a floured surface, roll out one piece of dough at a time until approximately 1/4 inch thick.
Usint a 2 1/2 inch heart-shaped cutter, cut out as many cookies as possible.
Bake for 12 to 15 minutes -- depending on how thinly you rolled your cookies.  They should just be starting to turn slightly golden, but you don't want to brown them.  After they have slightly cooled on the baking sheet, transfer them to wire cooling racks.
For half of the cookies, you will need to cut out the large heart shape -- and then use a smaller (1 1/2 inch) heart-shaped cutter centered in the middle. 
Bake and cool the cutout hearts.
Very important:  Dust the cutout hearts with confectioners' sugar BEFORE you assemble them.
Spread a rounded teaspoon of jam onto each whole heart cookie bottom and then cover with the cutout heart tops.

Happy Valentine's Day!

Child's play

At the beginning of June it seems an impossibility, but by the time August rolls around you can pretty much guarantee that your children will utter that universal phrase of childhood: I’m bored. If you live in a hot climate, this boredom will probably coincide with a generalized ennui about swimming pools and other outdoor activities. Children who were desperate to play in the sun can now be found inside, lounging and listless. Maybe it’s just me, but August always seems like the burnt-out end of summer – when everything goes a bit a yellow and tired at the edges.


Since I’m no good at crafts, and quickly bore of games, I think of baking as a good indoor activity. There’s really no such thing as a surfeit of cookies, because there are always extra kids hanging around our house – and we seem to have houseguests more often than not. I like recipes that are easy (childproof, even) and give a small bored person something to do.

This summer I’ve been making that pecan-studded shortbread cookie that goes under many names: pecan sandies, Mexican wedding cookies, sand tarts. I’ve never met anyone who doesn’t love these cookies – and that includes a 13 year old boy who is firmly convinced that he doesn’t like nuts. Even better, they are super-easy . . . but everyone who eats them seems to be convinced that I’ve performed some minor miracle. Best of all, this cookie gives lots of scope for small hands: rolling the dough into balls, and later, dunking them into confectioner’s (icing) sugar.

Here is the recipe that I like: from The New Basics Cookbook.

Ingredients:
8 ounces unsalted butter, softened
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups all-purpose (plain) flour
1 cup finely chopped pecans
Approximately 3 tablespoon’s confectioner’s (icing) sugar

Method:
Cream together the butter and sugars.
Stir in the vanilla and water – thoroughly blend.
Add the flour and pecans, mixing until the dough is thick and creamy.
Wrap the dough in waxed paper and chill it in the refrigerator for 3 to 4 hours.
Preheat the oven to 325 F/170 C.
Shape the dough into balls the size of a rounded teaspoonful, and drop them onto baking sheets, about 2 inches apart. Flatten them slightly with the tines of a fork. Bake until pale golden – 20 minutes. (This is the bit that children particularly like to do.)
Allow the cookies to cool slightly, and then roll them in the confectioner’s sugar.

When they are completely cool, they will develop their characteristic melt-in-the-mouth texture.
Truly, this is an easy cookie to make and it gives very consistent results.



Another cooking project that I love to do with kids is cream puffs . . . or éclairs, or profiteroles.


They have that “science project” element which fascinates children. How can those few ingredients – butter, flour, water and eggs – puff up the way they do? Non-cooks are always amazingly impressed with cream puffs, but really, they couldn’t be easier. Not only that, but you only need a saucepan and a wooden spoon to make them. I use the recipe that comes from my old, falling-apart copy of the Better Homes and Gardens Cookbook.

Cream Puffs (an easy recipe for choux pastry)

Ingredients:
4 ounces butter
8 ounces water
1 cup all-purpose (plain) flour
¼ teaspoon salt
4 eggs

Method:
In a medium saucepan, melt the butter at low heat. Then add water and bring to a boil.
Add the flour and the salt all at once, stirring vigorously. Cook and stir until the mixture forms a ball that doesn’t separate. This should just take a minute or two.
Remove from heat and allow to cool for about five minutes.
Add the eggs, one at a time, and beat until the mixture is smooth. It will have a thick, glossy texture.

Drop the batter by heaping tablespoonfuls about 3 inches apart on a greased baking sheet. You can also form the pastry into long éclair shapes using your spoon.


Preheat the oven to 400 F/200 C and bake for about 30 minutes – or until golden brown and puffy.
Cool on a baking rack.
When completely cool, split them in half and fill with your choice of: ice cream, whipped cream or custard. (I like a custard lightened with about a 1/2 cup of stiffly whipped cream).

Cream puffs are generally dusted with confectioner’s sugar while éclairs are iced with a thin chocolate frosting. I like to melt some really good dark chocolate and then drizzle that on the top.

So delicious and SO EASY! Child’s play, really.