Archive for category: Desserts

Beat the butter or margarine and sugar together until light and fluffy. Sift in the flour and cocoa and mix well. Form into small balls about the size of a walnut, place on a greased baking sheet and flatten with a damp fork. Bake in a preheated moderately hot oven, 190 c (375f) Gas mark 5, for 10 to 15 minutes. Transfer to a wire rack to cool.

Works best if dough is set in the fridge overnight. Roll ¼” thick on floured surface, adding more flour as needed & cut out. Bake 7-9 min. @ 350º.

Preheat oven to 300 degrees. Heat cream, milk, sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and extra egg yolks together well. Gradually whisk the heated mixture into the eggs and return to the saucepan. Cook over moderate heat, stirring constantly until the custard coats the back of the spoon (3 to 4 minutes); remove from heat. Stir in vanilla. Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across. Set dish or dishes in a large pan and place on the middle rack of the oven. Pour hot water into the outer pan to come level with custard. Bake for 35 to 45 minutes until center is set. When done, remove custard from water bath and cool. Cover and chill. A few hours before serving, preheat broiler. Sift brown sugar over top of custard. Set custard under broiler as close to heat as possible. Broil until browned about 1 1/2 minutes. Watch closely. Remove and chill.

Sift flour with salt and baking soda. In small bowl with mixer at medium speed, Cream butter, sugar, egg and lemon rind. Beat well. At low speed, beat in flour slowly, and then add lemon juice. Refrigerate for 1/2 hour. Heat oven to 375°F. Grease two cookie sheets and shape cookie dough by tablespoonfuls into balls. Roll in granulated sugar until coated. Place two inches apart on cookie sheets. Using a fork, press down each ball until it is flat and round. Bake 10-12 minutes or until light golden brown.