Apple Crisp

Filling:

3 huge granny smith apples, peeled, cored, sliced and chunked, or tart apples to fill a 9-inch pie pan

1/2 c sugar

1 teas cinnamon

Topping :

3/4 c flour

1/2 c sugar

1/3 c butter, melted

Oven 400

Grease a 9-inch pie pan or equivalent size casserole dish. Toss the apple pieces with the sugar and cinnamon. Spread in the pan.  Mix the flour and sugar and melted butter well, should be crumbly. Sprinkle over the apples in the pan. Bake 40 minutes. Apply fork to mouth liberally and prepare to defend it from anyone who thinks you have any intention of sharing.

Pecan Shortbread

2 sticks butter, softened (oh heck, go ahead and melt it in the microwave.)

2/3 c confectioner’s sugar

1.5 c flour

1 c chopped pecans

1/8 teaspoon salt

Mix. Chill one hour. Then make it into two long logs, about 2 inches across, wrap them in saran wrap, and freeze them for a couple of hours.

Slice the frozen rolls into 1/4 inch slices, put on a cookie sheet, bake 375 for 12-15 minutes or until a light golden brown.

Lemon Pistachio Shortbread

This one either originated in bon appetit or gourmet — can’t remember which. But their version uses a food processor and I’m way lazier than that.

2 sticks butter, softened (what was that I said about just melting it?)

1.5 c flour

1/2 c sugar

1/2 c semolina flour (it’s the flour that pasta is made from. Fairly easy to get, actually.)

1.5 teaspoons grated lemon peel (now, fresh IS better but use what you can get.)

1 teaspoon vanilla extract

1 cup shelled, chopped pistachios

Oven 325.

Butter a 13×9x2 metal pan. Spread entire cookie dough batch in pan and press evenly to edges. Pierce the dough all over with a fork. Bake about 35 minutes, should be pale brown in the center, golden at the edges.

Important: let cool 10 minutes. Cut into 4 lengthwise strips and 6 crosswise squares at this point (before it hardens any but after its cooled a little) then let it cool the rest of the way.

This one’s unbelievably good:

Hazelnut Espresso Shortbread

Likewise from BA or Gourmet, likewise they use a food processor and all that — and likewise, I’m too lazy and too impatient for these to wait that long!

2 cups flour

1 cup light brown sugar

3 tablespoons cornstarch

1 tablespoon espresso powder (it’s like espresso instant coffee, not hard to find)

3/4 teas salt

2 sticks softened butter (you know my feelings about this by now)

1 teas vanilla extract

2/3 c chopped hazelnuts

oh, 1/2 cup or so of milk chocolate chips

Mix everything except the chocolate chips. Halve the dough and press each half into the bottom of an 8-inch round cake pan, evenly, all the way to the sides. Bake 350 for 20 minutes or so. Toss chocolate chips on top and put back in the oven for another 5 minutes or so, until the shortbread is a deep golden brown. Cool 10 minutes, cut into pie-shaped wedges, cool the rest of the way.

If you like these, rest assured we’ll be revisiting the whole shortbread topic…..