Cookies and Coffee

 If you've ever struggled to come up with a clever sweet to serve at a ladies coffee, how about stamped shortbread cookies?  Your guests will be delighted to see these clever, whimsical, and delicious cookies plated and set with the coffee things. Food is all about taste and fun, and these are guaranteed to please on both counts.

 I have found a kindred spirit in Monique from the La Table de Nana blog. She seems to love cookie stamps as much as I do, the only difference is that she actually does something with hers whereas I generally just smile and admire mine. Encouraged by her continued and successful use, I bought a Chinese Moon Cake mold with the Starbucks logo off of eBay.  I am an avid fan of Starbucks, so much so that when I drive up to the window the barista looks at me and says, “Oh, it's you!”  I never know quite how to take that, but I'm hoping he means it in a positive way. 

The recipe that I used for the cookies is an adapted version of  Ina Garten's shortbread. It is a personal favorite because it rolls and cuts like a dream, and tastes buttery and delicious. It took a bit of pressure to leave a deep impression, but overall I was very pleased with the results. (The cookies that yielded less than perfect results, we just had to eat. Immediately.)

Ina’s Shortbread

1-1/2 sticks unsalted butter, room temperature

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1-3/4 cups flour
1/8 teaspoon kosher salt

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then slowly add the dry ingredients to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and impress design into dough, rocking mold back and forth ever so slightly.  After image has been pressed into the dough to your satisfaction, cut out with a 3” round biscuit cutter. Place the cookies on an ungreased sheet.  Freeze for 30 minutes to an hour.

Preheat the oven to 350°F.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Summer Fruit Crumbles

 This recipe is an adaptation of Ina Garten’s Peach and Blueberry Crumbles.  I had no blueberries on hand, absolutely LOVE how delicious plums are when baked into a tart, crisp, crumble, or coffeecake, so decided to substitute plums for blueberries.  Am I ever glad that I did; these are sensational!  I served them to guests, topped with a scoop of vanilla frozen custard, and they practically licked their bowls clean.  These are so easy, and here’s a little hint for you, if you double the recipe for the crumble, you can store half of it in the freezer making short work when you decide to make these again, probably within days of making it the first time.  Yes, they are that good! 

Ready for the oven

Summer Fruit Crumbles

For the fruit:

1 pound peaches (I used one box of Melissa’s Organic Peach Bites)

1 pound plums (I used one box of Melissa’s Plumcots)

2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour

For the crumble:

1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into wedges, and place them in a large bowl. Pit plums (no need to peel) and slice into similar size wedges, and place in bowl with peaches. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Allow the mixture to sit for 5 minutes before spooning into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of food processor. Pulse until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a cookie sheet lined with parchment paper or a Silpat, and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.  These will keep 1-2 days in the fridge.

Don’t these look delicious?!

This post is linked to: Full Plate Thursday