Shortbread

I've been making this for years in the winter holiday season, and sometimes make a LOT, package it in waxed paper sandwich bags with ribbons and hand it out to friends and neighbors.  This was one of those years, and one colleague asked for the recipe, so here it is!

This makes two circular pans of cookies, about 28.  I doubled it and made cookies twice this season, and just now made another batch for an upcoming party.  They last for weeks and get even better as they dry out.

Ingredients

• 3 cups all-purpose flour
• 1 ½ sticks of unsalted butter, softened
• 1 ½ sticks of salted butter, softened
• ¾ cup confectioner's sugar
• ⅜ teaspoon salt
• ⅜ teaspoon double-acting baking powder
• 1 ½ teaspoons vanilla extract

• 3 tablespoons granulated sugar for topping

Instructions

1. Preheat oven to 350° F.  Put parchment paper into the bottom of two 9" round cake pans, simple metal ones work well
2. In a mixer on a slow speed, mix together first 6 ingredients until evenly crumbly, do not overmix into a batter - this should be pretty dry
3. Divide the mixture between the two cake pans
4. Using a wide spatula and another piece of parchment paper, press down on the crumbs and compress them into the pan
5. With a spoon, sprinkle the granulated sugar on the top
6. Put the pans in the oven in the middle, and bake for 7 minutes
7. Take them out and use a silicone knife (if you have one) or a sharp knife and cut wedges, you can also press some decorative patterns on the edge with a fork at this time if you want to
8. Return the pans to the oven and bake another 7-12 minutes, or until lightly browned
9. Let cool, and separate carefully

Pear and Ginger Phyllo Triangles

These are amazing.  Sweet, savory, tart, creamy, crunchy...I really wish they weren't all in the freezer now awaiting reheating for the party.

Meli and I made these, Jezebel sauce, sugar cookies (not yet decorated) and raisin-filled Christmas cookies this evening.  Oh, and dinner.  I'm exhausted, but it's been a great day.

1 egg
1 lemon, zested and juiced, zest chopped finely
8 oz mascarpone cheese
1/4 cup candied ginger, chopped finely
3 oz triple creme goat brie (or regular brie), chopped
2 medium pears, cored and chopped
1 stick unsalted butter, melted
1 pound phyllo dough

1. Preheat oven to 350F.
2. Beat the egg in a medium bowl with a whisk.
3. Add the lemon juice, zest and mascarpone and mix well with a rubber spatula
4. Add the ginger and brie and pears, mix well
5. Make the triangles:
1. Take a sheet of phyllo, lay it on a large cutting board long side up, and brush it with butter
2. Take a second sheet of phyllo, place it over the first sheet, brush it with butter
3. With a sharp knife, cut the phyllo lengthwise into four strips
4. Place a heaping teaspoonful of filling at the bottom of each strip
5. Fold from the bottom right corner over to the left side, then fold the resulting triangle up, then the next resulting triangle over to the right side, then up again.  Continue in this fashion up the strip.
6. Put the triangles on a cookie sheet.
6. Bake them for 20 minutes.
7. If not serving immediately, transfer the slightly cooled triangles into plastic storage containers lined with parchment or wax paper and freeze.  Make sure there is paper between each layer.  Freeze.  They can be reheated for 10-15 minutes in a 350F oven straight out of the freezer.