Cutout Cookies: Easy Shortbread

Shortbread really is the be all and end all of the cookie world. It is what all cookies aspire to be. It's also often though to be difficult to make. It really isn't. It is, in fact, incredibly simple. There are only 4 ingredients in this version, and you don't even have to roll out the dough if you have a shortbread mold.


What is a shortbread mold? Well, it's simply a clay or earthenware mold that you press shortbread into so that it bakes up nice and pretty. There are also newer pans made of metal, some even with nonstick coatings. If you like shortbread, it's well worth having one. I absolutely love the 9 that I have. You can get them in different designs at most bake ware stores. There are even more designs available online.


If you don't have a shortbread mold, you can roll out this dough on a lightly floured surface and cut it with cookie cutters. Be gentle, though. You don't want it too thin. Bake as directed.


You can make shortbread in different flavors using this recipe. Simply substitute the vanilla for a different extract. Try lemon, mint, or maple, to start. They're all delicious. You can even use natural food dyes to change the color of the dough to correspond to the flavor. Yellow can be used for lemon, green for mint, and so on. If you do want to use dye, add it to the butter when you first start making the cookies. It won't blend as well if you add it later.


Ingredients


½ cup butter, softened (do not use margarine)
⅓ cup powdered sugar (also called icing sugar)
¼ tsp vanilla (or other extract)
1 cup all purpose flour


Preparation


This is a simple recipe that takes no time at all to prepare. Heat oven to 325°F. Spray your shortbread mold with cooking spray to prevent sticking, but keep it light. Too much cooking spray will spoil the dough. A light coating is all you need. Set the mold aside.


Place the butter in a large bowl. Add any coloring you wish, or none at all. Cream the butter with an electric mixer until it is light and fluffy. Add the sugar and vanilla. Blend well. Work in the flour with your hands. Be gentle. You don't want to overwork your dough.


Form a ball with the dough and place it in the center of the shortbread mold. Press it firmly into the pan, working out from the center. Press it down hard enough that it truly molds to the pan. You want the pattern in the mold to transfer to the dough.


Prick the surface of the dough with a fork to prevent the formation of air bubbles. Bake for 30 minutes, until the dough is lightly browned and pulls away from the sides of the pan slightly. Make sure the browning extends to the very middle of the pan. The dough should definitely be cooked throughout, or it will not come out of the pan.


Let the shortbread cool in the pan for 15 to 20 minutes. Loosen the edges of the cookie with a knife, then turn the pan onto a cutting board. If the shortbread doesn't come out immediately, tap it several times. Don't be tempted to pry it out of the pan. It will only break. Tap the sides, even bang the cutting board a little, but don't pry it directly from the pan.


Once the shortbread is free of the mold, use a sharp knife to cut the shortbread according to the pattern in the mold. My mold makes triangle-shaped cookies. Yours may make square. Cut accordingly.


This recipe fills one standard-size shortbread mold. My mold makes 8 triangle cookies. Some molds make 12 square cookies.

Yeast Breads: Brioche Buns

Brioche buns are sweet and delicious. They're also as easy to make as any other bun. They do take a few more ingredients than your standard bread recipe, and they have a slightly longer rise time, but they're worth it.


Ingredients


For the Bread
⅔ cup milk
4 eggs
½ cup butter (do not use margarine)
3 tbsp sugar
1½ tsp salt
1 tbsp cornmeal
3¾ cups all purpose flour
2 tsp bread machine or quick rise yeast


For the Wash
1 egg + 1 tbsp of water
2 tbsp coarse salt (optional)

Preparation


To streamline to entire process and make everything a little easier, we're using quick rise or bread machine yeast. Place the milk in a large bowl and whisk in eggs. Melt butter and add to egg mixture. Place all remaining bread ingredients into the egg mixture and mix until a loose dough forms. Do not add the "wash" ingredients.


Turn this loose dough out onto a floured surface and knead for 10 minutes. You want the dough to become smooth and elastic, but you also don't want to overwork the dough. Pay attention to how the dough feels in your hands. It should be soft and pliable and spring back to its original shape when worked gently.


Once you've kneaded the dough, lightly oil a bowl. Place the dough in this bowl and cover with a damp cloth. Set bowl aside in a warm location. The dough must rise until at least doubled in size. Because this is brioche dough, it will need 90 minutes, perhaps even a little longer. Never rush brioche dough.


Once it has sufficiently risen, uncover and punch down the dough to remove all air bubbles. Divide dough into 12 equal portions. Shape each portion into a smooth-topped bun and place on a prepared baking sheet. Cover with a damp cloth once again and set aside to rise until doubled in size. This time the rise will take at least 60 minutes.


Heat oven to 350°F. Whisk together the egg and the water from the "wash" ingredients. Brush this wash over the tops of the buns. Sprinkle with coarse salt, if desired. Bake for 22 to 25 minutes, until buns are browned on top and sound hollow when tapped.


Remove buns from baking sheet immediately and cool on wire racks. This recipe makes 12 buns.


You can use these buns as sandwich buns, dinner rolls, or even as burger buns. They're versatile and tasty.

Easy Side Dishes: Chicken Souvlaki

Though it sounds fancy and even a little complicated, Chicken Souvlaki is anything but. You can whip up this recipe in less than 2 hours, impressing friends and family alike. You'll need wooden skewers and a shallow dish, and spices you probably have in your cabinet.


Whatever you do, don't marinade the chicken for too long. No more than 2 hours, preferably about 1 hour. The lemon juice in the marinade can make the chicken tough and unappealing otherwise.


Ingredients


4 chicken breasts, boneless and skinless
2 tbsp lemon juice
3 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
1 tsp dried mint
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1 tsp red pepper flakes (optional)


Preparation


Cut the chicken into cubes that are about 1 inch wide. They don't have to be perfect cubes, but they should all be roughly the same size so they cook evenly. Thread these chicken chunks onto the wooden skewers. Place as many on the skewer as you can comfortably fit. Don't crowd the chicken, but it's okay if they touch. Just don't squish them on.


Place all ingredients, other than the chicken, in a shallow dish and mix well to create your marinade. Add chicken skewers, turning to coat. Place in the fridge for 1 hour, turning every 15 minutes or so.


Remove chicken from the marinade. These skewers can be cooked in the oven, on a skillet, or on the grill. If you're using the oven, heat to 450°F. Bake for 12 to 15 minutes, until chicken is cooked through and outside is slightly crisp.


If you're using a skillet, heat skillet over medium-high heat. Add a little oil (a very little) and cook for 16 minutes, turning every 4 minutes so all 4 sides of the skewer is cooked. Check to make sure chicken is cooked through. If it's not, place chicken back in skillet for a further 4 minutes.


My favorite of preparation is on the grill. The flame of the grill gives it just a little extra flavor. This method is also one of the easiest. Heat to grill to medium-high and grill 10 minutes, turning halfway through. You can use the marinade to baste a bit at the beginning, if you like, though it's not necessary.


Regardless of how you prepare the Chicken Souvlaki, serve it warm. You can take it off the skewers and use it in salads or gyros, or you can leave it on the skewers and dip in yogurt sauce or cucumber relish. Or, like me, you can eat it just as it is. It's certainly delicious enough.

Yeast Breads: Dark Onion Rolls

Onions and parmesan are rolled inside these savory buns, making them delicious and fun to make. You can use fresh onions, if you like, but dried or flaked onions are easier to work with. Also, you won't end up crying as you try to cut them. That's always a plus!


Ingredients


For the Bread
1¼ tsp bread machine or quick rise yeast
1 cup whole wheat flour
2 cups all purpose flour
⅛ cup sugar
1 tsp salt
½ cup milk
½ cup warm water
3 tbsp butter or margarine, softened
1 egg


For the Filling
⅛ cup butter
¼ cup dried onion or onion flakes
1 tbsp parmesan cheese, grated
1 tbsp poppy seed
1 tsp garlic powder
1 tsp sea salt


Preparation


First, make the bread. Combine all bread ingredients in a large bowl and mix until a loose dough forms. Turn this dough out onto a floured surface and knead for 5 minutes, until dough is soft and elastic. Place in an oiled bowl and let rise in a warm location until doubled in size, at least 1 hour.


Now make the filling. Melt the butter, then add all other filling ingredients and mix well. Set aside. Punch down the dough to remove all air bubbles. Roll out the dough so that it forms a rectangle that is 12x8 inches. Spread the filling mixture on the dough, covering all the dough except for 1 inch along 1 12-inch side. Roll up the dough to form a log, starting from the 12-inch side that you did NOT leave uncovered by filling. You want to end up with a 12-inch log, and you'll need that uncovered edge to seal the log.


Pinch the log closed along that uncovered edge. Slice the log into 12 1-inch rolls. Place these rolls on a prepared baking sheet. Cover your hand with a piece of wax paper and press each roll down slightly. Don't flatten them, but do compress them a little.


Cover and let rise until double in size, about 45 minutes. Heat oven to 350°F. Uncover rolls and bake for 20 to 25 minutes, until rolls are golden brown. Remove rolls from the baking sheet immediately and cool on wire racks.


These rolls should be stored in an airtight container and consumed within 3 days.

Yeast Breads: Toasted Sesame Bread

The toasted sesame in this bread highlights its unique and hearty flavor. Try it with butter, jam, or as a sandwich bread. It is delicious when toasted and is great with eggs.


Ingredients


¼ cup sesame seeds
1¼ tsp bread machine or quick rise yeast
½ cup cornmeal
2 cups all purpose flour
1 cup whole wheat flour
½ cup warm water
½ cup milk
¼ cup wheat bran
1 tsp salt
⅛ cup oil
⅛ cup molasses
⅛ cup honey
¼ cup plain yogurt


Preparation


Before you begin, you must toast the sesame seeds. Heat oven to 350°F. Spread sesame seeds in a single layer on a baking sheet. Bake for 5 minutes, until seeds are slightly browned. Allow to cool slightly, then pour into a large bowl.


Add all other ingredients to the bowl with the sesame seeds. Mix until a loose dough forms. Turn this dough out onto a lightly floured surface and knead until dough is soft and elastic, about 5 minutes. Place dough in an oiled bowl, cover loosely, and set aside to rise. It will take about 1 hour for the dough to double in size.


Punch down dough, removing all air bubbles. Shape dough into an oval loaf and place on prepared baking sheet. Cover with a damp towel and set aside to rise once more. This time it will take about 45 minutes for the dough to double in size.


Heat oven to 350°F. Uncover dough and use a bread lame or sharp knife to score the top of the loaf with 4 or 5 diagonal gashes. This is not strictly necessary, but it is nice to see a loaf that has been scored. You can skip this step if you like.


Bake loaf for 30 to 35 minutes, until loaf is golden brown and sounds hollow when tapped. Remove from baking sheet immediately and cool on a wire rack.


This loaf will keep for up to a week if stored in an airtight container. If it lasts that long.

Snacks & Appetizers: Homemade Chicken Fingers

Making chicken fingers at home sounds difficult, but it's really not. The secret is the seasoning in the batter, the freshness of the bread crumbs, and a little patience. You will not be disappointed in the results. They'll be so good, and look so impressive, some people won't believe you made them yourself!


A note on bread crumbs. You can buy them in boxes at the store, yes, and that will work fine for this recipe. But I highly recommend that you use fresh bread crumbs. You can sometimes find these in the bakery section of your local grocery store. If you can't, you can also buy some bread, break it into bits, let it dry out overnight, and turn it into bread crumbs. If you bake bread, you can do this with bread you've baked as well.


Ingredients


4 chicken breasts, skinless and boneless
2 cups bread crumbs
oil for frying


For the Batter
2 cups all purpose flour
2 cups water
⅔ tbsp sea salt
½ tbsp thyme
½ tbsp basil
⅓ tbsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dried mustard
4 tbsp paprika
2 tbsp garlic powder
1 tbsp giner
3 tbsp white pepper


Preparation


Start by slicing the chicken breasts into strips. Depending on the size of the breast, you can get 4 or 6 strips out of each breast. Place the strips on a plate lined with a paper towel. Pat them dry and set aside. Place the bread crumbs in a shallow dish and set off to one side.


Mix your batter by placing everything in a large bowl and whisking together. You need a fairly thick batter than will stick to the chicken, so you may have to add a little more flour depending on the humidity. You may even have to add a little extra water. It's not an exact science, but equal water and flour portions usually works well enough.


Place the oil on the stove (or use a deep fryer) and set it to medium heat. Don't fry on the stove higher than this or you could start a fire. You don't need more heat anyway. The chicken pieces aren't that large. They'll cook easily enough.


Set up your frying station so that your chicken will go from the plate, to the batter, to the bread crumbs, to a clean plate, to the oil, and then onto a wire rack with a towel under it for draining. This will make the frying process easier.


Take each piece of chicken and roll it in the batter. Make sure it is fully covered. Now roll it in the bread crumbs, coating the batter in crumbs. At this point, you can place the chicken on the clean plate and prepare several other strips. Don't crowd them on the plate. They shouldn't even be touching each other.


Now you will fry the chicken fingers. Don't put too many in the fryer or pot at once. They definitely shouldn't be crowded. I fry 6 at a time. Place them gently into the oil and fry for 3 minutes. Turn the chicken fingers with tongs and fry for a further 3 minutes. Remove from oil and place on wire rack to drain.


You can serve these with a variety of dips. Try honey dill, honey mustard, BBQ, or the ever-popular ketchup. They'll definitely be a crowd pleaser.

Yeast Breads: Savory Pull Apart Bread

Pull apart loaves are easy to eat and fun to serve. This version, flavored with paprika and parmesan cheese, will be a hit at barbeques and picnics. Make it every day or just once in a while.


I use a white bread recipe here, but you can do the same with any bread dough you fancy.


Ingredients


1 recipe for Basic White Bread
4 tbsp butter (do not use margarine)
2 tbsp parmesan cheese
2 tsp sesame seeds
1 tsp garlic
½ tsp sea salt
½ tsp paprika


Preparation


Prepare the white bread recipe according to its directions until after the first rise. While you're waiting for the dough to rise, combine parmesan cheese, sesame seeds, garlic, sea salt, and paprika in a small bowl. Set aside. Melt the butter as soon as the dough has finished rising.


Punch down the dough to remove the air bubbles and cut the dough into 32 pieces. Spray a loaf pan with baking spray to prevent sticking. Place some of the dough pieces into the bottom of the loaf pan. 8 is usually sufficient. You don't need to pack the entire loaf pan because the loaf will rise and fill the crevices.


Brush melted butter over the 8 pieces of dough in the pan. Sprinkle with a quarter of the parmesan mixture. Add 8 more pieces of dough. Brush with butter and sprinkle with parmesan. Repeat with remaining pieces of dough.


Place your pull apart loaf in a warm location to rise. It needs to double in size, which will take about 45 minutes. Heat oven to 375°F. Bake loaf for 25 minutes, until loaf is golden brown and sounds hollow when tapped. Remove immediately from pan and cool on a wire rack.


Place this loaf out and encourage people to rip off chunks as desired. That's why it's pull apart loaf. No knife required.