Pecan Shortbreads with Maple-Caramel Filling

Some of my favorite memories of my time in Argentina (surprise, surprise) involve food. Pizza napoletana in El Centro, empanadas from the vendors on Puerto Madero, bon-o-bons in every bodega… But one of my favorite foods I discovered in Argentina was the alfajor. Alfajores are essentially two rich shortbread cookies sandwiching a gooey layer of the ubiquitous Latin American treat dulce de leche, and often covered in chocolate, coconut, or powdered sugar. Yeah…

This recipe is a riff on the Argentine alfajor, but it can easily be divided to provide a quick and simple recipe for pecan shortbread, and/or a recipe for caramel that can be cooled on a sheet tray and cut into candies. One point of caution however: if you do use the caramel recipe for candy-making you may want to substitute the maple syrup with light corn syrup. The maple syrup in this recipe makes a far less chewy, much softer and yet more toothsome caramel. It is perfect for sandwiching between cookies, and is delicious on its own, but this recipe will definitely make a different caramel candy than you are used to.

 

Ingredients

Yields 15-20 cookie sandwiches or about 3 dozen individual cookies, depending on size

For the shortbread:

– 1 c. unsalted butter, room temperature

– 3/4 c. powdered sugar

– 1 1/2 tsp. kosher salt

– 2 1/3 c. flour

– 1 c. finely chopped raw pecans

 

For the maple-caramel:

– 1/2 c. butter (1 stick)

– 1 c. sugar

– 1 c. whole milk or cream

– 1/2 c. good quality maple syrup

– 1/2 tsp. vanilla

 

Directions

For the cookies:

1. Combine butter, powdered sugar, and salt. Beat until smooth.

2. Add flour and pecans and mix until just combined — do not over-mix

3. Form dough into a long log, about 2” in diameter

4. Wrap tightly in wax paper

5. Freeze until firm (about 30 minutes, but can be made ahead of time and frozen for 3-4 weeks)

6. Preheat oven to 350F

7. Remove paper and slice into thin disks, about 1/4” thick

8. Place disks onto baking sheets lined with parchment paper, at least 1” apart (they won’t spread much)

9. Bake at 350F for 15 minutes, or until golden around the edges

10. Remove from oven and allow to cool on baking sheets at least 5 minutes before transferring to towels or a rack to finish cooling

 

For the maple-caramel:

1. Over medium-low heat melt butter in a medium saucepan

2. Stir in sugar, milk, and maple syrup, increase heat to medium and bring to a boil, stirring often

3. Cook until a candy or oil thermometer reads 245F. This will take a while — probably about 30 minutes — but it is very important to continue stirring frequently so that your caramel does not burn

4. Once caramel has reached 245F remove from heat and promptly stir in vanilla

5. Allow to cool.

— For these cookies you want your caramel to be moderately cooled, but not so cool that it becomes hard and sticky and difficult to work with; about 30 minutes should be sufficient but you can check the consistency as it cools and begins the sandwiching process where you are comfortable.

— If you are making candies on the other hand, you will want to pour your caramel, immediately after adding vanilla, onto a greased and parchment lined sheetpan and allow to cool completely. Use a knife or clean kitchen scissors to cut into pieces and wrap in wax paper.

Welcome to the festival of cookies! Overdo it much?!

Gingerbread-Molasses Men

Ah yes, nothing quite says Christmas like gingerbread. And with my tendencies towards both irrational fits of rage and emotional eating there is nothing quite so satisfying during the holiday season as angrily biting of the head off a cute little gingerbread man….I kid, I kid….sort of.

One of my biggest complaints about most gingerbread recipes is that the end result is often hard and crunchy. Now gingersnaps are great, but personally I prefer my men to be softer and chewier, and thanks to the extra molasses in this recipe, these are. I have included vegan options for this recipe as well.

 

Ingredients:

Yields about 2 dozen men 

*Don’t forget — you will need a cookie-cutter if you want shaped cookies!

 

– 3/4 c. butter or butter substitute, such as Earth Balance

– 1 c. white sugar

– 1 egg (or 1/4 c. applesauce, plus 2 tsp. oil for vegan)

– 1/4 c. plus 1 Tbsp. unsulphered molasses

– 2 1/4 c. flour

– 1 tsp. baking soda

– 2 tsp. ground ginger

– 1 tsp. ground cinnamon

– 1/2 tsp. ground allspice

– 1/4 tsp. salt

– whatever you want to decorate with — frosting, sprinkles, and dried fruit pieces are all great options!

 

Directions:

1. In a large bowl cream together butter (substitute) and sugar. Beat until light and fluffy

2. Add egg (or applesauce and oil) and mix well

 

3. Mix 1 Tbsp. warm water with 1 Tbsp. of molasses, then add to bowl. Add remainder of molasses and mix well

4. Add flour, baking soda, salt, and spices. Mix well.

5. Scrape down edges of the bowl with a spatula and form into a large ball as well as you can. Cover bowl with cling film and place in the refrigerator to chill and firm for 1 hour or longer.

6. Preheat oven to 350F

7. Remove dough from refrigerator. Working in sections, roll out a piece of dough on a clean, lightly floured work-surface

8. Use cookie cutter to cut dough. Place cut-outs onto an ungreased baking sheet

9. Return dough scraps to remainder, reshape, and repeat step 8 with all of the dough

10. Bake at 350F for 8-10 minutes.

11. Remove from oven. Allow to cool on sheets at least 5 minutes before transferring to towels or a rack to finish cooling

12. Once cool, decorate, and enjoy! — You can see that my gingerbread-decorating skills could stand a little improvement… 🙂

 

Cinnamon-Sugar Cookies

Although technically what would be referred to as a “snickerdoodle,” this recipe for Cinnamon-Sugar Cookies makes a far chewier cookie than most snickerdoodles if come across, and has much less ridiculous (and more festive!) sounding name…I am including vegan options for this recipe.

Ingredients:

Yields 2- 2 1/2 dozen cookies, depending on size

– 1 1/4 c. butter or butter substitute, room temperature

– 2 c. sugar

– 2 eggs (or 1/2 c. applesauce, plus 1 Tbsp. oil for vegan)

– 2 tsp. vanilla

– 2 3/4 c. sifted flour

– 1 tsp. baking soda

– 1/2 tsp. salt

– 3 Tbsp. white sugar, 3 Tbsp. brown sugar, 1 Tbsp. cinnamon — combined for coating

Directions:

1. Preheat oven to 350F

2. In a large bowl cream together butter (substitute) and sugar. Beat until light and fluffy

3. Add eggs one at a time (or applesauce + oil), mixing well after each addition

4. Add vanilla

5. Slowly add dry ingredients. Mix well.

6. Place remaining sugars and the cinnamon onto a small plate

7. Roll dough into 1-1 1/2” balls and then roll in cinnamon-sugar to coat

8. Flatten each dough-ball slightly and place on an ungreased baking sheet, 2” apart from each other

9. Bake for 8-10 minutes at 350F

10. Remove from oven. Allow to cool for at least 5 minutes before removing from baking sheet, then transfer to towel or rack to finish cooling

My holiday cookie tin:

Rösti-Style Potato Latke

 

I make these rösti for dinner all the time — they are so easy and incredibly satisfying. I mean really, what can you do with a potato that isn’t delicious? French fries, baked potatoes, hash browns, au gratin, lyonnaise, bubble and squeak….I’m pretty sure that I could eat potatoes in some form every day of the week and not get sick of them. At any rate, since Hanukkah is only 11 days away, I figured it was time to post this tried-and-true latke recipe.

This recipe makes one giant latke that is browned in a skillet and then cut into wedges and served (hence the “rösti style” moniker). The advantages of making them this way are that it’s faster, and, that the cream added while cooking has a chance to absorb into the potatoes, resulting in a super-creamy interior which contrasts sublimely with the browned crunchy-crispy exterior. If you like latkes but want to try something a little different that doesn’t veer too far off the traditional, this is the way to go.

Oooh, and side note — be sure to check back here in a few days when I begin my holiday baking series! Challah, gingerbread, pfeffernusse, shortbread, toffee, fougasse and more. Don’t miss it!

 

Ingredients:

– 4 medium russet potatoes

– 1 medium yellow onion

– Salt and pepper to taste

– Dash cayenne (optional)

– 4 Tbsp. butter

– 1/2 c. heavy cream

Directions:

1. Peel potatoes and grate potatoes into a large bowl

2. Mince onion and add to potato. Season with salt and pepper, and cayenne if using

3. Heat first 3 Tbsp. of butter in a large (preferably cast iron) skillet over medium-high heat

4. Add all of potato mixture to skillet, pressing down to even width

5. Reduce heat to medium and cook until bottom is browned (5-7 minutes)

6. Add heavy cream. Cook until cream is absorbed and evaporated (10-12 minutes)

7. Dot top with remaining 1 Tbsp. of butter and set under broiler until nicely browned (3-5 minutes)

 

8. Cut into wedges and serve