Holiday desserts for the inventive chef

Good evening my bloggies! I've got two new recipes for those of you interested in freshening up the annual holiday party. Enjoy!

Shaker-Style Lemon Bars
Food & Wine, Grace Parisi

Ingredients
Shortbread Dough

• 1 stick plus 2 tablespoons of unsalted butter
• 1/2 cup of sugar
• 1 large egg yolk
• 1 1/2 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of kosher salt

FILLING

• 1 large, firm lemon, scrubbed and halved lengthwise
• 1 tablespoon fresh lemon juice
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 large eggs

Directions

MAKE THE DOUGH 

1. In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.

MAKE THE FILLING 

1. Using a mandoline or very sharp knife, slice the lemon halves as thinly as possible and transfer to a medium bowl; pick out the seeds. Stir in the lemon juice and sugar. Cover with plastic wrap and refrigerate overnight.
2. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer. Roll the remaining dough into eight 9-inch-long ropes. Transfer to a plate. Refrigerate the crust and ropes until firm, about 10 minutes.
3. Using an electric mixer, beat the flour, butter and eggs until smooth. Fold in the lemon-sugar mixture.
4. Preheat the oven to 350°. Spread the filling over the dough and arrange the ropes of dough on top in a crisscross pattern. Bake in the lower third of the oven for 40 to 45 minutes, or until the ropes are golden. Let cool completely.
5. Run the tip of a knife around the edge of the pan. Cut the square into 18 bars and serve.

MAKE AHEAD The bars can be refrigerated in an airtight container for up to 3 days.

Glittering Lemon Sandwich Cookies

The Gourmet Cookie Book

Ingredients

For Cookies

• 1 1/3 cups all-purpose flour
• 2/3 cup cornstarch
• 1/4 teaspoon salt
• 2 sticks (1/2 pound) unsalted butter, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla
• White and colored sanding sugars

For Filling

• 1 cup confectioners' sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons light corn syrup
• 1/2 stick (4 tablespoons) unsalted butter, softened

Directions

Make Cookies:

1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, cornstarch, and salt.
3. Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
4. Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
5. Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
6. Form and bake more cookies on second baking sheet.

Make Filling and Sandwich Cookies:

1. Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
2. Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

Recipe Notes1. The sugared dough balls should be chilled for 30 minutes or frozen for 5 to 10 minutes to help preserve their round shape. Keep the sandwiched cookies chilled.
2. The unsandwiched cookies keep, in a metal cookie tin, at a cool room temperature for up to 4 days.

Happy baking!