Lavon and Miss NiNi talk cookies.

SWEET PASTRY CRUST—The Good Cookie—Tish Boyle

Ingredients:

• 1-1/4 c. all-purpose flour
• ¼ t. salt
• ½ c. (1 stick) unsalted butter, softened
• 1/3 c. granulated sugar
• ½ t. finely grated lemon zest
• ½ t. vanilla extract

Method:

Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of  a 9 x 13-inch pan with nonstick baking spray. In a small bowl, whisk together flour and salt; set aside.

In bowl of an electric mixer, using the paddle attachment, beat butter and sugar at medium speed until combined, about 1 minute. Beat in lemon zest and vanilla extract until combined. At low speed, add flour mixture and mix just until mixture is crumbly, 10-15 seconds.

Pat dough evenly into bottom of prepared pan. Prick dough well with a fork. Bake crust for 15-18 minutes, until golden brown around the edges (or as directed in the recipe). Transfer pan to a wire rack to cool while preparing topping.

Yields: one 9 x 13-inch crust

 

CARAMEL ALMOND SQUARES—The Good Cookie—Tish Boyle

Ingredients:

Sweet Pastry Crust

• 1/3 c. water
• 1 c. granulated sugar
• 1/3 c. heavy cream
• 7 T. unsalted butter, cut into tablespoons
• 3 T. honey
• 2 c. sliced blanched almonds
• 1 t. finely grated orange zest

Method:

Make and bake crust as directed. Leave on oven at 350 degrees F.

Make Topping:

In a medium-sized heavy saucepan, combine water and sugar and cook over medium heat, stirring constantly and occasionally washing down the sides of the pan with a wet pastry brush until sugar is dissolved. Increase heat to high and cook, without stirring, until caramel turns a dark amber color. Immediately remove pan from heat and stir in heavy cream (Be careful—the mixture will bubble up!). Add butter and honey and stir until butter is melted. Stir in almonds and orange zest, tossing the almonds until they are completely coated.

Pour hot caramel mixture over pastry base, and using a small offset metal spatula, spread it into an even layer, making sure that the nuts are evenly distributer. Bake 12-14 minutes, or until almonds are lightly toasted and caramel is bubbling. Cool bars in pan on a wire rack for at least 1 hr.

Run a sharp knife around edges of pan to release the bars. Carefully invert the bars on to a cutting board. Turn them right side up. Using a serrated knife, cut into 30 squares.

Yields: 30 bar cookies.

Miss NiNi

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