Category: Dessert

Salted Honey Lavender Shortbread
Spache The Spatula (originally from here)
makes 16 cookie bars

ingredients:

7 1/4 ounces (2 1/2 cups) all-purpose flour
2 tbsp corn starch
2 1/4 ounces (1/3 cup) granulated sugar
1 tsp culinary lavender
6 1/2 ounces (3/4 cup or 1 1/2 sticks) unsalted butter, cut into small pieces
1 tsp sea salt + more to top the cookies (I used Cyprus Flake Sea Salt which is pyramid-shaped, but any flaky salt would work i.e. fleur de sel)
3 tbsp honey

1. Preheat oven to 350 degrees. Grease an 8″x8″baking tin with butter or non-stick spray. Line with parchment paper and grease the parchment paper as well (make sure there is enough overhang of the parchment paper so that you can easily lift the cookies out of the tin). Set aside.

2. (This step is optional but I find it distributes the lavender better.) In a food processor whir together the sugar and lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue (careful, it gets quite powdery).

3. In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined (it’s fine if the dough is crumbly).

4. Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.

5. Bake for 30-40 minutes, or until golden brown and the cookies feel firm when lightly pressed mine baked for 30 minutes).

6. After you remove to cookies from the oven, sprinkle the tops with sea salt. Allow to fully cool in the pan before removing and slicing into 16 equal squares.

Fleur De Sel Caramels2008, Ina Garten, All Rights Reserved
Prep Time: 40 min Inactive Prep Time: — Cook Time: 30 min Level:
Intermediate Serves:
16 pieces of candy Ingredients
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Directions
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel – it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

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From http://www.dominosugar.com/

Cookies:
3/4 cup plus 1 tablespoon – Domino® Granulated Sugar, divided
1/2 teaspoon – unsweetened cocoa powder
4 oz – mascarpone cheese
1 – egg
2 teaspoons – strongly brewed coffee
2 teaspoons – coffee liqueur
1 1/4 cups plus 2 tablespoons – all-purpose flour
1 teaspoon – cream of tartar
1/2 teaspoon – baking soda
1/4 teaspoon – salt

Cheese Filling:4 oz – mascarpone cheese
1 teaspoon – coffee liqueur
1 teaspoon – coffee

Chocolate Filling:
1 cup – Domino® Confectioners Sugar
2 tablespoons – unsweetened cocoa powder
2 tablespoons – coffee
1 tablespoon – coffee liqueur

To prepare cookies:
Preheat oven to 375°F.

Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, coffee and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle with sugar/cocoa topping. Bake 10 -12 minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.

To prepare cheese filling:Mix ingredients in small bowl; set aside.

To prepare chocolate filling:
Mix ingredients in small bowl; set aside.

To assemble:Spread cheese filling on bottom half of cookies; spread chocolate filling on remaining cookie halves. Press together to make sandwiches. Store in refrigerator.

Makes about 2 dozen cookies.