Tag Archives: cookies

40% Recipe, 60% Tangential Ranting, 100% Real: Orange and Almond Shortbread with Vanilla Citrus Glaze

Don’t worry, there are no vegetables in this post. I apologize for that lapse in animal fat but I think I can make up for it in a few paragraphs.Orange and almond shortbread - Alex Marie Lombino
Before we get to the good stuff, I just need to say something to the most depressing episode of Hoarding: Buried Alive that is the internet. I’ve spent a lot of time on the internet this week, acquiring knowledge, watching adorable videos of sloths, and I just want to take this moment to address Google Glass. Seriously Google, from all of us ladies and gay men in long-term committed relationships with middle-to-upper-middle class white men who already spend the agonizing public transportation ride playing Fieldrunners on their iPhones or reading their Kindle Hellfires or watching porn on their watches…what the fuck, Google? Where does it end? Oh, I was just saying that we really needed to give dudes another shiny distraction from the unrelenting charade of asking me how my day was. At least they look so posh. Thanks Google, keep solving problems. Maybe while you’re at it we could get a few more Teen Mom sex tapes. Keep those coming.

In pastry news, I just baked something with three sticks of butter in it, so what am I getting so ornery about, right? I’ve been experiencing acute symptoms of culinary school withdrawal. I miss all of the stainless steel, the endless supply of high grade chocolate, the smell of the weird stockpot in the corner of the room that could fit two of me if you wanted to make Salty Broad Stew. I’m feeling creatively stunted in my tiny city-gal kitchen, and I don’t like it. In the coming weeks I will tackle something entirely too labor intensive for one girl and her blog, but for today we’re just going to make some short bread.

Shortbread isn’t actually bread, so that’s already misleading. It’s more or less a cookie. What’s really great about this shortbread is that you cut it after baking, which is like, whoa, that’s not the natural order of things. That is out of order. Trust me on this one though, because it took me less time make this recipe than it did to write this blog. I’m sure you’d never have guessed that, what with all the little nuggets of expository gold you just sifted out of the other muddy crap.

I’ll be honest, I’m having a little trouble focusing right now because Kristen Wiig is hosting SNL and Maya Rudolph is pregnant for, like, the 9th time. That’s right, it’s actually Saturday. It isn’t Sunday at all. I’ll stop blowing your mind with all this time travel and get on with the recipe.
Orange and almond shortbread - Alex Marie Lombino
Orange and Almond Shortbread with Vanilla Citrus Glaze
3 cups Flour
¾ cups Sugar
2 tbsp Orange zest (1-3 oranges, depending on size)
½ tsp Salt
1 ¼ cups (2 ½ sticks) Butter, cold and cut into small pieces
1 ½ tsp Almond extract
1 Egg yolk

1 cup Confectioner’s sugar
Zest of 1 lemon
1 ounce Fresh lemon juice
½ tsp Vanilla extract

Combine flour, sugar, orange zest, and salt in the bowl of a mixer. Mix on low speed for a minute to disperse zest. Add butter all at once, mixing until flour is coated and appears crumbly. Add almond extract and egg yolk, and mix until dough comes together.

Press dough into an ungreased 8-10” cake pan, making sure it is evenly dispersed. Pierce with fork throughout the dough. Bake for about 40 minutes, until the edges just appear golden.

Allow to cool to room temperature, then carefully remove from pan (Here’s a hint: I used a spring form pan). Combine confectioner’s sugar, lemon zest, lemon juice, and vanilla. Spread carefully on top of shortbread and allow to set. Find a nice, sharp straight edge knife to cut into triangles. Serve with Earl Grey or other strong black tea, that’ll be classy.

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Incidentally Gluten-Free Sugar Cookies

I need to make something abundantly clear before we march boldly on with this recipe. I think gluten is positively magical. The only things that may be more magical are gelatin and Ryan Seacrest, who is a wizard. There isn’t a glutinous thing in this world that I don’t like and I will sing it from a mountain top as soon as I finish this post.

I have a bag of coconut flour in my freezer from a streusel I made many delicious tarts ago. I was too cheap at the time to buy almond flour, which was about three dollars more, so I took home the coconut flour, then soon realized I had nothing else to do with it. It taunts me every time I open said freezer and add a nice, brown banana to my chilly banana collection, which also taunts me because I really don’t want to make banana bread. Then I had this unwarranted idea that I would make gluten-free sugar cookies. But I wouldn’t make them because I’d actually want to eat them. No, I’d make them for science.
My knowledge of gluten-free baking stems from exactly one seminar at school, but frankly, I’m just really smart. I’m just really, really smart and know certain things, like how it is important to combine at least two different gluten free flours or starches to make up for the textural shortcomings of gluten-free items. I know baking powder is going to play a pivotal role here. I know we can definitely not skimp on the sugar.

The most difficult thing here was actually rolling out the dough. After mixing, I chilled the dough as a flat disk for about thirty minutes. I could have possible waited longer. I chose to roll it out about a quarter-inch thick and used fluted cutters. If I were going to make these again, I would have rolled the dough into a log, chilled it, and sliced them off to bake. That would have been real simple-like, but again, science.

Gluten-Free Coconut Sugar Cookies

4 oz (1 stick) Unsalted butter
1 cup Sugar
1 cup Coconut flour
3 tbsp Corn starch
1 tsp Baking powder
¼ tsp Salt
2 Large eggs
1 tsp Vanilla extract


Sanding sugar
Coconut flakes

Preheat oven to 350°F

In a mixing bowl, cream together butter and sugar until light and fluffy, scraping down the sides of the bowl periodically.

Combine coconut flour, corn starch, baking powder, and salt in a medium bowl and whisk together.

Once butter and sugar are creamed, slowly add in dry ingredients. Add eggs and vanilla and mix until dough comes together.

If slicing your cookies to bake, roll dough into a log and wrap with saran wrap. If you are planning to roll it out, wrap the dough as a flat disk. Refrigerate for 1 hour.

Place sliced or cut out cookies on a sheet with parchment paper. Sprinkle with sanding sugar and coconut, if desired. Bake for about 20 minutes, rotating the tray midway through baking. Cookies are done when they are fragrant with a light, golden color.
If you happen to be a gluten-free individual, I will advocate for these cookies. They are about as close to a normal-type cookie as I’ve ever tried. In fact, they would make excellent holiday cookies with royal icing. One cookie tester said of these cookies, “They are oddly satisfying to chew on.” That, to me, sounds like we have a winner.

In related misguided food decisions, my boyfriend and I have embarked on a three-day cleanse of sorts that, only about five hours in, I’m regretting more than my junior prom dress. We’re doing two days of this Master Cleanse/Lemonade non-sense, then a third day of raw vegetables. All I can think about is grilled cheese. Buttery, buttery grilled cheese. By Friday I’m sure I’ll have conjured all sorts of bright ideas, incorporating dairy products with other dairy products, so you can look forward to that.

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