Rosemary Thumbprints with Clementine Curd and The Day I Went to Ina Garten’s Cookie Swap (What?!)
Um, this happened.
Ladies' Home Journal emailed me this summer and invited me to a holiday cookie swap with 5 other food bloggers and flippin' INA GARTEN. Yes, BAREFOOT CONTESSA. In her BARN in the HAMPTONS. I'm still starstruck, to say the least. I wanted to share with you all because you LiveJournaliens have been my peeps since the very beginning. Thanks for all your support and for letting me be giddy with you when something like THIS happens!!
Also, these cookies are delicious. Duh. Because NO WAY would I have taken them to Ina Garten's house unless they were.
Rosemary Thumbprints with Clementine Curd
Recipe by: Willow Bird Baking as published in Ladies' Home Journal
Ingredients:
Clementine Curd
1/2 teaspoon clementine zest
1 large egg
2 large egg yolks
1/2 cup clementine juice
1 tablespoon lemon juice
1 teaspoon cornstarch
1/2 cup granulated sugar
1/4 cup (1/2 stick) cold unsalted butter
Rosemary Thumbprint Cookies
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons crushed dried rosemary
1 cup (2 sticks) unsalted butter
6 tablespoons confectioners' sugar
1 tablespoon honey
1 teaspoon vanilla extract
White sanding sugar
Directions:
1. Make the clementine curd: Cover zest with plastic wrap and set aside. In a bowl beat egg and yolks together. In a small saucepan whisk together clementine juice, lemon juice, cornstarch, and sugar over medium heat until warm, about 2 min. Slowly add beaten eggs, whisking constantly. Add butter 1 tbsp at a time, whisking vigorously until melted before adding more; mixture will begin to thicken. Continue whisking until mixture is quite thick and translucent, 10 to 12 min more. Transfer to a bowl set over an ice bath. Stir occasionally until completely cool. Store in refrigerator up to 1 week.
2. Make the cookies: Heat oven to 350 F. Line 2 baking sheets with parchment. In a bowl whisk together flour, salt and rosemary; set aside.
3. Using an electric mixer, cream butter, confectioners' sugar and honey until light, 2 min. Mix in vanilla. Gradually add flour mixture and combine until a smooth dough forms.
4. Form dough into 1-inch balls; roll in crystal sugar and place 2 inches apart on baking sheets. Press your thumb or finger into the center to create an indentation; chill cookies until firm, 15 min. Bake until cooked through, 12 to 15 min. Using a 1/2-tsp measuring spoon, gently press hot cookie centers to re-form indentations. Transfer the cookies to a cooling rack to cool completely. Fill each indentation with 1/2 tsp clementine curd. Refrigerate in an airtight container for up to a week.
(Photos by Quentin Bacon, used with permission)
To read more about THE DAY I MET INA GARTEN, read the rest of the interview, see the other food bloggers, hear me beg you to buy a copy of the magazine (please do, so they'll know how much people love reading about blogs!), please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, bakebakebake, cooking
Ladies' Home Journal emailed me this summer and invited me to a holiday cookie swap with 5 other food bloggers and flippin' INA GARTEN. Yes, BAREFOOT CONTESSA. In her BARN in the HAMPTONS. I'm still starstruck, to say the least. I wanted to share with you all because you LiveJournaliens have been my peeps since the very beginning. Thanks for all your support and for letting me be giddy with you when something like THIS happens!!
Also, these cookies are delicious. Duh. Because NO WAY would I have taken them to Ina Garten's house unless they were.
Rosemary Thumbprints with Clementine Curd
Recipe by: Willow Bird Baking as published in Ladies' Home Journal
Ingredients:
Clementine Curd
1/2 teaspoon clementine zest
1 large egg
2 large egg yolks
1/2 cup clementine juice
1 tablespoon lemon juice
1 teaspoon cornstarch
1/2 cup granulated sugar
1/4 cup (1/2 stick) cold unsalted butter
Rosemary Thumbprint Cookies
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons crushed dried rosemary
1 cup (2 sticks) unsalted butter
6 tablespoons confectioners' sugar
1 tablespoon honey
1 teaspoon vanilla extract
White sanding sugar
Directions:
1. Make the clementine curd: Cover zest with plastic wrap and set aside. In a bowl beat egg and yolks together. In a small saucepan whisk together clementine juice, lemon juice, cornstarch, and sugar over medium heat until warm, about 2 min. Slowly add beaten eggs, whisking constantly. Add butter 1 tbsp at a time, whisking vigorously until melted before adding more; mixture will begin to thicken. Continue whisking until mixture is quite thick and translucent, 10 to 12 min more. Transfer to a bowl set over an ice bath. Stir occasionally until completely cool. Store in refrigerator up to 1 week.
2. Make the cookies: Heat oven to 350 F. Line 2 baking sheets with parchment. In a bowl whisk together flour, salt and rosemary; set aside.
3. Using an electric mixer, cream butter, confectioners' sugar and honey until light, 2 min. Mix in vanilla. Gradually add flour mixture and combine until a smooth dough forms.
4. Form dough into 1-inch balls; roll in crystal sugar and place 2 inches apart on baking sheets. Press your thumb or finger into the center to create an indentation; chill cookies until firm, 15 min. Bake until cooked through, 12 to 15 min. Using a 1/2-tsp measuring spoon, gently press hot cookie centers to re-form indentations. Transfer the cookies to a cooling rack to cool completely. Fill each indentation with 1/2 tsp clementine curd. Refrigerate in an airtight container for up to a week.
(Photos by Quentin Bacon, used with permission)
To read more about THE DAY I MET INA GARTEN, read the rest of the interview, see the other food bloggers, hear me beg you to buy a copy of the magazine (please do, so they'll know how much people love reading about blogs!), please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, bakebakebake, cooking