"Easy Baking with Lindsey"

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Kathleen Linton - Certified Chef Instructor
Email: sorosky2000@yahoo.com

Ms. Kathleen Linton is a certified chef and graduated from the culinary institute in
St. Augustine Florida.  She has had her own catering business for over twenty years
and is now catering for the Lorton Workhouse.  She will soon be catering for the
Paradise Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
Paring on Saturday, October 15th from 7:30-10:30 PM.  She has taught culinary
school in St. Augustine Florida.  She is now teaching at the Workhouse in Lorton,
Sur La Table at Pentagon city, William and Sonoma at Tyson Corner and private
classes at client’s homes.  She had her own TV show in St. Augustine called
Kathleen's Cuisine's.  She is a Gold Medalist in cooking competitions.  She was
the Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Hospital.  Her father was in the MC for over 30 years and her family traveled
a lot  This is what inspired her to cook.  Her specialty is ethnic cuisines.

Classic Shortbread Cookies

1)   3 cups All-purpose Flour
2)   1/2 tsp. Salt
3)   1 1/2 cups unsalted Butter, at room temperature (350 g)
4)   3/4 cup granulated Sugar, (150 g)

1)   Preheat oven to 350F.
2)   Position racks in top and bottom thirds of oven.
3)   Line 2 baking sheets with parchment.
4)   Stir flour with salt in a medium bowl.
5)   Beat butter with sugar in a large bowl, using a wooden spoon, until
       smooth, about 1 minute.
6)   Gradually stir in half of flour mixture, until just combined.
7)   Add remaining flour mixture, kneading with your hands, until dough
       forms a ball.
8)   Roll out on a floured counter until 1/4 inch thick.
9)   Cut out cookies with various shapes of cookie cutters.
10) Arrange on prepared sheets 2 inches. apart. Cookies will spread as
       they bake.
11) Bake in top and bottom thirds of oven, switching sheets halfway
       through until edges are just golden, 12 to 15 minutes.
12) Leave on sheet for 5 minutes, then transfer cookies to a rack to cool
13) Cookies will keep well in an airtight container up to 1 week, or freeze
       up to 1 month.

Flavor Variations (optional mix-ins and coatings):
1)   Mix in grated zest of 2 oranges and 1/2 cup dried cranberries 
2)   Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds 
3)   Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely
       chopped pistachios 

Chocolate Icebox Cookies
1)   1 stick (1/2 cup) unsalted Butter, softened
2)   1/2 cup light Brown Sugar
3)   1/3 cup granulated Sugar
4)   1 large Egg
5)   1 teaspoon Vanilla
6)   2 ounces Unsweetened Chocolate, melted & cooled
7)   1 3/4 cups Flour
8)   1/2 teaspoon Baking Soda
9)   1/8 teaspoon Salt

1)   In a large bowl, beat the butter until fluffy.
2)   Add the brown sugar and granulated sugar and beat until well blended.
3)   Add the egg and vanilla and beat until thickened.
4)   Beat in the melted chocolate, then add 3/4 cup of the flour along with
       the baking soda and salt. Stir in the remaining 1 cup flour to make a
       soft dough.
5)   Divide dough in half. Wrap each half in plastic wrap and shape it into
       a 6-inch log. Refrigerate until firm. (Can be stored in a plastic bag and
       refrigerated for up to 1 week or frozen for up to 2 months.)
6)   Preheat oven to 350.
7)   Using a thin knife, slice each log 1/8 to 1/4-inch thick.
8)   Arrange the cookies 1" apart on a buttered cookie sheet and bake for
       10 to 15 minutes or until lightly browned.

1)   Chocolate Mint: Add 1 teaspoon of peppermint extract to the dough
       with the vanilla. 
2)   Double Chocolate: Add 2 ounces of chopped semisweet chocolate. 

Vanilla Icebox Sugar Cookies
1)   2 1/2 cups All-purpose Flour 
2)   1/2 tsp. Baking Powder 
3)   1/2 tsp. Salt 
4)   1 cup Unsalted Butter, at room temperature 
5)   1 Egg 
6)   1 tsp. Vanilla 
7)   3/4 cup granulated Sugar

1)   Stir flour with baking powder and salt in a medium bowl. Set aside.
2)   Beat butter with sugar in a large bowl, using an electric mixer on
       medium-high, until fluffy.
3)   Beat in egg and vanilla.
4)   Gradually beat in flour mixture, just until combined.
5)   Gather into a ball. Divide dough in half, then roll each portion into a
       2-inch wide log.
6)   Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.
7)   Position racks in top and bottom thirds of oven. Preheat to 350F.
8)   Line 2 baking sheets with parchment.
9)   Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared
10) Bake in top and bottom thirds of oven, switching halfway through, until
        cookies are golden, 10 to 12 minutes.
11) Let cookies cool on sheets for 1 minute, then transfer to a wire rack to
       cool completely. Repeat with remaining dough.
12) Cookies will keep well, stored in an airtight container at room
       temperature, up to 5 days.

Make-ahead tip:
1)   Keep dough in freezer up to 1 month.
2)   Thaw in refrigerator overnight before using.

1)   Pistachio and Cranberry: Add 1/4 cup finely chopped pistachios and 1/4
       cup finely chopped dried cranberries.
2)   Maple bacon icebox Cookies:  Add /2 cup finely chopped cooked bacon
       to dough.  Whisk 3 tbs. maple syrup with 1/4 cup icing sugar until smooth.
       Spoon into a zip-top freezer bag. Snip off 2 millimeters from a corner of bag.
       Drizzle icing over cookies. Cookies will keep well, stored in an airtight
       container at room temperature, up to 5 days.

Various Cookies prepared by Kathleen Linton

Good Eating!!!