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Monthly Archives: February 2012

Just Granola

29 Wednesday Feb 2012

Posted by createdforjoy in Cook, Read

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Tags

almond, breakfast, cherries, coconut, cook, food allergies, granola, oats, parfait, read, sulfite-free, yogurt

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Granola can be tricky. It is one of those foods that cries out to be made from scratch, but there are so many variations and ingredients out there. I have tried at least a dozen recipes over the years, but I never made any of them more than once. One version had so many seeds, I felt like I was at a bird feeder instead of the breakfast table; the next had enough sugar to qualify as dessert. Then there’s the whole food allergy issue, which leaves me without many dried fruit options. (Almost all dried fruit is sulphured, meaning sulfites are added to help with the preservation process. It’s not really very hard to decide between breathing and eating dried apricots, but it does limit my granola options pretty mightily.)

After so many granola misfires, I finally narrowed down my requirements. I don’t expect my granola to be a portable superfood, substantial enough to nourish me on a three-day hike. I don’t want a multi-tasker — I’m not planning to add it to anything except milk and yogurt. No flax, no wheat germ, no goji berries, no exotic spices. I want something simple, crunchy, toasted, a little sweet, a little salty… just granola.

I think I finally found my recipe this time. It’s from Brunch! by Gale Gand and Christie Matheson. To show you how serious I am, I resisted most of my usual recipe-fiddling ways. I only made two substitutions: dried cherries instead of dried cranberries and clementine juice instead of plain orange. I resolutely kept the door of the spice cabinet closed, and I even measured out my ingredients instead of eyeballing it. My self-restraint was amply rewarded with every simple, tasty bite.

I don’t judge, though. If you are of the fancy granola ilk, more power to you. This recipe could easily handle the addition of cinnamon, ginger, or cardamom, and you could substitute banana chips or raisins for the dried berries. If you crave more texture, try some sesame seeds or sunflower kernels with your chopped almonds. After it cools, add a big handful of chocolate or peanut butter chips, and you’ve got something a little more indulgent that would be a great topping for fruit crisp or ice cream.

To show you how accepting I am, I got a little extravagant with the photos and made a parfait with layers of granola, vanilla Greek yogurt, and orange blossom honey. But between you and me, I gave that one to my daughter to eat. I’ll take mine plain — just granola, please.

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Almond Granola
makes about seven cups

1/2 c. honey
1/2 c. real maple syrup (not corn-based pancake syrup)
1/4 c. fresh-squeezed orange juice
3 Tbsp. unsalted butter
1 tsp. almond extract
4 c. old-fashioned rolled oats (not instant or quick cook)
3/4 c. unsweetened shredded coconut (preferably unsulphured)
1 c. chopped almonds
1 tsp. sea salt
1 c. sweetened dried cherries or cranberries

Oven 325F. Combine honey, maple syrup, orange juice, butter, and almond extract in a saucepan and heat over medium heat until butter melts and ingredients come to a boil. Immediately reduce heat and simmer for about five minutes, stirring often, until mixture is slightly thickened.

Meanwhile, mix oats, coconut, almonds, and salt in a large mixing bowl. Pour the hot honey mixture over the oats and stir well to coat thoroughly, then spread evenly on a parchment-lined, rimmed baking sheet. Bake for 15 minutes, stirring once. Add dried fruit, stir to combine, then bake for 20 minutes more, stirring a few more times to be sure granola browns evenly. Remove from oven and let cool completely. Break into smaller pieces and store in airtight container for up to two weeks. Can also be frozen for up to a month.

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Storms

25 Saturday Feb 2012

Posted by createdforjoy in Think

≈ 2 Comments

Tags

art, encouragement, heart, hope, sketch, storm, think, watercolor

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Is anyone else having one of those days? Actually, I think I’m having one of those weeks, the “when it rains it pours” kind that make me want to yell in frustration or stomp my feet, quite possibly both at the same time. For my family and those dearest to us, there have been more challenges than usual lately — many of them the wail-prompting, tear-stirring variety. These are not training-wheels sorts of days, these are all about wobbling and swerving while we try to keep our balance.

I spend a lot of time on this blog talking about things like yummy cheesecake brownies and delicate origami flowers, caramels from scratch and handmade valentines, and I really love making all of it. Creating keeps me aware and joyful, and it nourishes my body and mind. But I just want to be sure I am clear that these things are not born of a frivolous, unhurried life. My bookshelf holds dozens of beautiful art books, but right now I’m reading Boundaries with Teens; my calendar holds the promise of lunch with friends this weekend, but it also has appointments with the dentist and pediatric cardiologist. For me, cooking and crafting are ways of celebrating both the plenty and the drought and the lessons I learn from both.

I made the watercolor sketch above because it says what my words cannot manage right now. The corner of it tore when I ripped it from my sketchbook, and I think that feels just right, too. No matter the frustration or obstacles today might bring, whether these hours feel overwhelmingly full or acutely empty, I am prayerfully hopeful for you and me. With that in mind, I have my next few posts planned about lovely things like almond granola parfaits and collages with cork and batik fabric. I am enjoying my time preparing them, and I am excited to share what I’m doing with you, even when times are not simple for either of us.

Pear and Marzipan Pastries

23 Thursday Feb 2012

Posted by createdforjoy in Cook, Read

≈ 2 Comments

Tags

almond, breakfast, brunch, cinnamon, cook, cream cheese, danish, marzipan, pear, puff pastry, read, sugar, sweet

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I am a little bit obsessed with brunch lately. Brunch has a lot going for it, to my mind. As a confirmed night owl, I am all for breakfast at noon, and inviting people over for brunch feels so much more do-able than homemade waffles for a crowd at 8 AM. Brunch is casual enough to remove the pressure associated with such portentous words as “dinner party,” yet it is still event enough to merit a few new recipes.

For me, brunch is about balance: breakfast and lunch, savory and sweet. This recipe is the perfect brunch candidate in the sweet category. The combination of buttery pastry, tender pears, and the richness of almond paste was inspired by a recipe from Gale Gand’s cookbook Brunch!. If you are joining me on the brunch bandwagon, her recipes are a good companion to have along for the ride. The one caveat might be that she has been an acclaimed pastry chef for so long, she’s a teensy bit out of touch with how things operate in a regular kitchen. (God bless her, it’s not her fault she hasn’t purchased puff pastry from a store in twenty years.)

I have no problem changing ingredients and ratios as I see fit, though; hence the recipe below, which I adjusted in several ways to tame the cloying sweetness of the original. Although a natural for breakfast, these charming little pastry parcels also make an indulgent dessert for a weeknight supper. They take very little time to put together, the most arduous task being peeling and coring a couple of pears. You can use marzipan and almond paste interchangeably here, depending on your preference and pantry. (See the Chewy Almond Macaroon recipe notes for more about both.) I also wouldn’t be opposed to finishing with a drizzle of creme fraiche — but then, would I ever? :)

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Pear and Marzipan Pastries
makes six

14 oz. all-butter puff pastry (one sheet, thawed overnight in refrigerator if frozen)
4 oz. marzipan or almond paste (I use Odense)
1/4 c. cream cheese, softened
2 Tbsp. sour cream (preferably all-natural)
1/4 c. cinnamon sugar (I make mine in batches of 1/2 c. granulated sugar + 1 Tbsp. ground cinnamon)
1 tsp. fresh lemon juice
1/4 tsp. salt
2 ripe pears, peeled, cored, and sliced into about 18 wedges
a dash of freshly grated nutmeg
1 egg
coarse sugar (optional)

Oven 425F. Cut the puff pastry sheet into six squares of about equal size and arrange on parchment-lined baking sheet. Slice the marzipan into six equal portions, then shape each portion into a disc about 2″ wide and 1/2″ thick, and place one disc in the center of each pastry square. In a small mixing bowl, thoroughly whisk together cream cheese, sour cream, lemon juice, salt, and 3 tablespoons of the cinnamon sugar. Place a generous dollop on top of each marzipan round. Top the cream on each pastry with three overlapping wedges of pear, then sprinkle the tops of the pears with the remaining 1 tablespoon of cinnamon sugar and a sprinkling of freshly grated nutmeg.

Carefully gather the four corners of each pastry together at the top and twist them together to form a little parcel with a pastry topknot in the center. (Be sure to press the corners together well enough that they won’t come apart during baking.) Beat the egg in a small bowl, then brush the tops of each pastry lightly with the egg wash. Sprinkle on coarse sugar if desired, then bake for 25-30 minutes, until pastries are puffed and golden. Transfer immediately to cooling rack and allow to cool before eating.

These are fantastic warm from the oven or room temperature. They don’t reheat well, however, so eat them within a day of baking. (That’s not meant as a challenge. ;)

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Pleated paper bowl

18 Saturday Feb 2012

Posted by createdforjoy in Make, Read

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Tags

bowl, folding, handmade paper, Lokta, make, modern, Nepal, origami, paper, paper craft, Paper Source, pleated, pleating, read

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While most people window-shop for clothes or browse the electronics aisle, I stare at racks of art paper. Our local Paper Source store has a dozen rainbow rows of handmade papers, with patterns ranging from candy-colored stripes to watercolor waves. Just the sight of all those deckled edges is enough to make me want to squeal a little. :)

When they stocked some gorgeous new handmade Lokta, I knew it merited a special project. Lokta is a paper made in Nepal from the bark of the Lokta bush, and the strength of the fibers combined with the light weight mean it folds beautifully. There is also something undeniably romantic about folding paper that was crafted in the heights of the Himalayas. I chose a sheet printed with delicate butter yellow and white chrysanthemums on gold stems, layered over a pale aqua background.

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I wanted a project that would really showcase the paper, and my mind immediately went to the piece featured on the cover of Modern Paper Crafts, one of my favorite additions to my art book collection last year. The title features sections on folding, scoring, cutting, pleating, and recycling paper, and this pleated paper bowl was one of the highlights for me.

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I like to practice intricate paper crafts on more pedestrian paper before I attempt the real thing. Because a lot of this project was about perfecting the pleating technique, it made sense to take the time for a dry run and get my hands used to the folding and scoring motions. I made my test bowl from some Alice in Wonderland scrapbooking paper, twice the size of the final 6″-square Lokta bowl I had planned.

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If you examine the underside of the paper, you can see how the base and sides are formed. It required a lot of precise folding, but after one of those weeks that tested me both emotionally and physically, it was a joy to put on some ridiculously upbeat music and lose myself for a focused, rewarding half hour. Forming the final shape took some time, and I am definitely glad I tried it first before attempting it on more expensive, one-of-a-kind paper.

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Other than doubling the Lokta so both sides would be patterned, the second bowl was just a smaller version of the first. It went a little faster at the final stages because I knew what to expect and I was so excited to see the finished product. It made me excited to try out a few other projects that I have had my eye on from the same book. I think I saw a piece of paper with clouds and cranes that would work perfectly… ;)

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(Modern Paper Crafts; STC Craft: 2011; ISBN 1584798661)

Ottolenghi’s Green Pancakes with Lime Butter

15 Wednesday Feb 2012

Posted by createdforjoy in Cook, Read

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Tags

butter, cook, green, lime, Ottolenghi, pancakes, recipe, vegetarian

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I have seldom posted a recipe that wasn’t my own on this blog, but I am making an exception. I feel comfortable doing so because A) this recipe already appeared in print in the London Times in 2008; and B) I am posting it entirely to encourage you to buy the author’s cookbook, Plenty. Plenty is the culinary brainchild of London restaurant owner Yotam Ottolenghi, and the considerable press buzz surrounding it is absolutely merited.

Mr. Ottolenghi is Israeli, and his dishes are Med-Rim in flavor, drawing from the culinary heritage of northern Africa, the Mediterranean Middle East, and southern Europe. The recipes are vibrant and modern, sometimes complex but never fussy. Plenty happens to be a vegetarian cookbook, although its author and his eponymous restaurant are not. But this is not the meager, stretched-thin sort of food that outsiders often associate with their herbivorous brethren; instead it is filling, tasty, and somehow indulgent. The recipes can be a meal themselves or co-exist happily alongside meat; Monday night, we sampled Sweet Potato Wedges with Lemongrass Creme Fraiche, and they made a brilliant partner to smoked turkey breast and peppery greens.

I served Plenty‘s Green Pancakes with Lime Butter as part of the spread at our Super Bowl bash, and they were delicious. The original recipe calls only for spinach, but I substituted Organic Girl’s Super Greens, a mix of baby greens that includes red and green chard, spinach, arugula, and tat soi. I also chose to use one large, milder Anaheim pepper instead of two smaller green chiles to control the heat, since I knew some of our guests were not fans of spicy food. Other than that, I stuck stolidly to the recipe and was completely satisfied with the results. These are easily made ahead and warmed just before serving, and the lime butter is equally brilliant over other veggies and fish or chicken. Make this recipe, love it, and then buy the cookbook. :)

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Ottolenghi’s Green Pancakes with Lime Butter
makes a dozen 3″-pancakes, serves 3-4

For pancakes:
8 oz. (about 8 cups) raw spinach or mixed greens, washed
3/4 c. self-rising flour (see Recipe Notes below to make your own)
1 Tbsp. baking powder
1 egg
4 Tbsp. unsalted butter, melted
1/2 tsp. kosher or coarse sea salt
1 tsp. ground cumin
2/3 c. milk
6 medium green onions, finely sliced
2 fresh green chiles, thinly sliced
1 egg white
olive oil for frying

For lime butter:
8 Tbsp. unsalted butter (one stick), at room temperature
grated zest of one lime
1 1/2 Tbsp. fresh lime juice (that was the juice of one lime in my case)
1/4 tsp. salt
1/2 tsp. white pepper
1 Tbsp. chopped cilantro
1/2 clove garlic, finely chopped
1/4 tsp. chile flakes

To make the lime butter, beat butter in small mixing bowl with wooden spoon until soft and creamy. Add rest of butter ingredients and mix well. Tip on to a sheet of plastic wrap or parchment and roll into a sausage shape, then chill until firm.

Wilt the spinach in a saute pan with a splash of water over medium heat. (If using mixed greens, wilting will take a couple minutes more.) Drain in a sieve, and when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and set aside.

Put the flour, baking powder, whole egg, melted butter, salt, cumin, and milk in a large mixing bowl and whisk until smooth. Add the green onions, green chiles, and chopped spinach, and mix well with a fork. Whisk the egg white in a small bowl until it holds stiff peaks, then gently fold into the pancake batter with a silicone spatula.

Heat about a tablespoon of oil in a skillet over medium-high heat. For each pancake, ladle in two tablespoons of batter and press down gently. Cook for about two minutes on each side, until golden brown and green. Transfer to paper towels, and continue cooking until all batter is used; you should have about twelve 3″-wide pancakes. To serve, pile up three warm pancakes for each guest and top with a slice of lime butter to melt over the top.

Recipe Notes + Tips:

If you don’t have self-rising flour on hand, mix one cup all-purpose flour, 1-1/4 tsp. baking powder, and a pinch of salt. I place my ingredients straight into a zip-close bag so they are easily mixed and stored. This recipe requires only 3/4 cup of self-rising flour, so you’ll have a little left over for your next recipe.

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Be mine

13 Monday Feb 2012

Posted by createdforjoy in Make

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Tags

card, cut and paste, handmade, heart, love, make, paper craft, pink, red, Valentine's Day, valentines

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For me, February has only two redeeming qualities: the fact that it is a few days shorter than the rest of the winter months, and the appearance of Valentine’s Day halfway through. After weeks of unrelenting cold and gray outside, I am happy to warm up my studio with bright pink paper and red foil hearts, and I certainly don’t mind an excuse to eat chocolate. :)

I have always loved this holiday. One of the highlights of my elementary school years was sorting through my Valentine’s Day “mailbox” (a.k.a. my shoebox covered with an improbably thick layer of glitter) and examining all the tiny cards. I was thrilled to see my name written by so many different hands, to open dozens of little secret messages, and then sort them by cartoon character and color. In a tidal wave of zeal for the day, I even ate whole handfuls of Conversation Hearts, even though they taste more like chalk than candy.

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It is a shame that Valentine’s Day often creates such a vortex of angst and commercialism. Life involves quite enough pressure and uncertainty without adding worries over buying the right gift, making the right reservation, or finding the right partner on a deadline. I much prefer the old days, when you gave a valentine to everyone in your class because that way no one got their feelings hurt. I appreciate February 14th because it is a day to say “I love you” to the people I care about, to remind my friends and family how much I appreciate their sweet selves. I’ll take construction paper hearts and a hug over diamonds and a teddy bear gift basket any day.

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I had a lot of fun making my own valentines again this year. They wound up being more like miniature books than cards, a melange of all the papers, fabric, stickers, and ribbon that caught my eye. I made a dozen, but no two were alike — partly because I don’t see the point in making something by hand and then turning it into an assembly line, and partly because I have a little trouble reigning myself in when I get excited about a project. :)

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The end size of my valentines was about 2″x3″, much more reminiscent of vintage valentines than a traditional greeting card. They are small, detailed, have lots of texture and color: all my crafting loves. In addition to several papers, I used red plaid fabric from kitchen curtains I made a few years back and some pink and white toile from my daughter’s toddler bedroom. (She’s almost twelve now — always keep your fabric scraps is the lesson here.) The finishing touch was some translucent plastic, Valentine-themed die-cut shapes, perfect for tucking in tiny envelopes or dangling from pink embroidery floss. Valentine’s Day is one of those times when I indulge in all things girly, dainty, and pretty.

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One final caveat: even though I really enjoy making my own valentines, I offer not a whit of condemnation if you don’t. As long as what you give comes with genuine thought and feeling, you really can’t go wrong. May you have a sweet, loving day this Valentine’s Day and every day. :)

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Origami Photo Cube

10 Friday Feb 2012

Posted by createdforjoy in Make, Read

≈ 1 Comment

Tags

art, cube, make, memories, nostalgia, origami, paper craft, photo, preserve, read, recycle, valentine

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Remember the ubiquitous 1970s acrylic photo cube? It had a clear plastic outer layer and a spongy cube in the center, between which you could slide five of your favorite snapshots for fashionable, easy display. My grandparents had one in their living room, and I remember twirling it from one side to the next to look at the pictures over and over again, as if they might change on the next turn.

My favorite photo in the cube was of my grandpa and I: he resplendent in a silvery blue leisure suit, I perched on his lap in my favorite Snoopy shirt. He was a gentle, charming man with brilliant white hair and thick-rimmed glasses, and I was a preschooler with blonde ringlets and a ready, crooked smile. He loved to tell cheesy jokes, and I loved to hear them… we were a good match.

Twenty years later, at his passing, I found the same photo cube sitting on the side table. The colors in the picture were faded to shades of green and umber, but he was still there, with the same smiling, twinkling eyes. I wish I had kept that photo cube; I wish I had known things like that would matter so much more some day.

I couldn’t help but feel nostalgic when I saw a photo cube project in Trash Origami. Unlike the original, this one is made entirely of paper, but it is the same concept. In the origami version, the inner structure of the cube is formed from six photo-size pieces of thick paper — I opted for cardstock scraps, but you could easily use old postcards. A few simple folds layer them together without any adhesive.

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The cube’s outer layer is made from folded photographs which serve to lock the structure in place. I used 4″x6″ prints from our visit to a San Diego botanical garden this fall. I thought it would make for a welcome bright spot in the midst of my husband’s thoroughly taupe cubicle. I love the variety of textures and colors the plants provide, but the cube could just as easily display snapshots of a new baby, honeymoon pics of the newlyweds, or photos of you and your sweetheart for a custom valentine.

Best of all, it could even preserve a moment of laughter shared between grandfather and granddaughter. And although some day soon the clothes in the pictures and the technology used to capture them will again be obsolete, the memories never will. These jokes are for you, Daddy R.E. :)

Two atoms are walking along when one suddenly says to the other, “I’ve just lost one of my electrons!”
“Are you sure?” asks his buddy.
“Yes,” replies the first atom. “I’m positive.”

How do you make a Venetian blind?
Poke him in the eye.

What do you call a fish without eyes?
A fsh.

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Lemon Sugar Icebox Cookies

04 Saturday Feb 2012

Posted by createdforjoy in Cook

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Tags

cook, cookies, dessert, icebox, lemon, procrastination, recipe, sugar, variations

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Procrastination and baking do not generally compliment each other, but with this recipe, forgetting your cookie dough for a few weeks before you get around to baking it actually improves the final product. The extra time in the freezer allows the lemon flavor to really infuse and develop, producing buttery, fragrant cookies. The crisp coating of lemon sugar on the outside adds just a hint of crunch, and lemony tart icing drizzled on top completes the citrus trifecta.

Of course, these are wonderful even if you only freeze the dough the minimum one hour. Though these resemble shortbread in appearance, the addition of egg yolk makes for a more tender, less crumbly cookie than traditional shortbread. The dough comes together in a matter of minutes, just the time it takes to zest and juice a few lemons and blitz the ingredients in the food processor. I often double the recipe and keep a log in the freezer, ready to cut and bake for guests.

Not in the mood for lemon? See the Recipe Notes for several more flavor variations, including Orange-Ginger and Mocha-Vanilla. All of them also freeze well after baking — just wait to glaze until right before serving. It’s not often that procrastination is so beautifully rewarded. :)

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Lemon Sugar Icebox Cookies
makes 18 cookies

For cookies:
1 c. all-purpose flour (I prefer King Arthur)
1/2 c. powdered sugar
1/2 tsp. kosher or coarse sea salt
1/2 c. unsalted butter (1 stick), cut into tablespoon-sized pieces
1 Tbsp. + 2 tsp. lemon zest
1 tsp. fresh lemon juice
1 large egg yolk
1/4 c. granulated sugar (for rolling)

For icing:
1/2 c. powdered sugar, sifted
1-2 Tbsp. fresh lemon juice

In food processor, pulse flour, powdered sugar, salt, and one tablespoon lemon zest until thoroughly combined. Add butter and pulse again until it forms sandy crumbs. Add egg yolks and lemon juice and process until mixture forms a ball of dough. Place dough on a sheet of parchment paper and shape into a log 1-1/2″ in diameter. (Don’t stress if it’s not perfectly round — you’re not looking for something that appears factory-produced, just a uniform shape that will cook evenly.) Fold over ends of parchment and freeze dough for one hour or up to one month. If freezing more than a few hours, place parchment-wrapped dough in a layer of plastic wrap or a zip-seal plastic bag to protect it against freezer burn.

When ready to bake, preheat oven to 350F. Blitz granulated sugar and remaining two teaspoons lemon zest in food processor until well-combined. Roll frozen dough log in lemon sugar, pressing to achieve a solid, sugary coat. Using a sharp, non-serrated knife, slice into eighteen 1/4″-thick rounds. Place 1″ apart on parchment-lined cookie sheet and bake for 15 minutes, until edges of cookies have just a hint of golden brown and centers are set. Be careful not to over-bake.

Allow to cool on sheet for a few minutes, then remove to rack to cool completely. While cookies cool, mix icing ingredients. Drizzle glaze from the back of a spoon on tops of cooled cookies and serve. Easy-peasy lemon squeezy! :)

Recipe Notes + Tips:
There are endless variations to this recipe using the same quick, basic dough. Try substituting fresh orange zest and juice for the lemon in the cookies and icing, plus add a 1/2 tsp. of ground ginger to the dough. Roll in finely chopped candied ginger before baking, and you have citrusy, spicy Orange-Ginger Icebox Cookies.

For a chocolate treat, trade out a tablespoon or two of the flour for the same amount of unsweetened cocoa and substitute a teaspoon of vanilla bean paste or real vanilla extract for the lemon juice in the cookie dough. Roll in chocolate jimmmies before baking and glaze with melted chocolate. For Mocha-Vanilla Icebox Cookies, follow the same directions for the chocolate cookies, but add a teaspoon of espresso powder to the dough and substitute brewed coffee for the lemon juice in the glaze.

The list of possible flavors is limited only by your imagination: Caribbean Coconut-Lime, toasty Butter Pecan, Mexican Hot Chocolate with a kick of cayenne and cinnamon…. There’s really no end to the combinations, just keep the proportions of dry and liquid ingredients the same as the original recipe. I’d love to hear what you come up with! :)

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I linked up this recipe to Fellowship Fridays on

Kirigami bookmark

01 Wednesday Feb 2012

Posted by createdforjoy in Make

≈ 2 Comments

Tags

bookmark, cut and paste, kirigami, paper craft, papercutting

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Kirigami is origami’s scissor-wielding cousin, from the Japanese kiru meaning “to cut” and kami meaning “paper.” I have been anxious to try my hand at this sort of precision papercutting ever since I got a CutterBee Reatractable Knife for Christmas. It looks like the ergonomic lovechild of an X-acto hobby knife and a ballpoint pen, and the hands-free blade replacement cartridge is much less hazardous than trying to snap off the tip to get a new sharp edge. (Unlike the kitchen, so far I have never had an injury in the studio that required stitches, and I would like to keep it that way! :)

If there is one thing I can always use more of, it’s bookmarks, so I decided that’s how I would use my first little piece of kirigami. I traced the floral leaf motif from a cutting template in Papercrafting In No Time; I have learned the wisdom in having training wheels when trying out a new type of art. As I get more proficient at the cutting techniques themselves, I would like to try sketching my own designs.

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I made the papercutting out of plain white cardstock, then mounted it on some printed paper for contrast. The top layer slides back to reveal another printed paper and an appropriately bookmark-ish quote. This project only took about an hour start-to-finish, and I see bookmarks of all shapes and sizes in my future. Now if I could just figure out how to construct a few more bookshelves with paper and a cutting tool, I would be set… :)

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