I longed for the variety and the weekly surprise of super fresh Ranui CSA produce all winter–how great it was to get John’s call yesterday morning to tell me that Ranui’s CSA is starting up for the season this week—yippee!
This blog, Muffintalk, is 3 years old this summer season. It began as a way to compile the recipes I write for Ranui, to help us all enjoy our produce more. I’d like to say that I add recipes in the winter, chronicling what we are having for dinner, but work and skiing seem to get in the way. As long as we receive our weekly boxes, each Tuesday I will post a couple of recipes featuring the ‘pick’, and I encourage you to Search the archives to find more recipe ideas.
Since lacto-ovo vegetarian is my diet, the recipes include butter and eggs. This is the food Robbie and I cook at home. I work as a pastry chef, though, so enjoy the occasional sweet recipe—like today’s cookies.
Thyme and Lemon Zest Cookies
These cookies are from Peggy Knickerbocker’s Simple Soirees: Seasonal Recipes for Sensational Dinner Parties. They were a perfect light and flaky treat to finish the decadent, five-course brunch we served at Deer Valley last weekend.
The lemon oil bumps up the flavor but you certainly don’t need it to make a tasty cookie. LorAnn lemon oil can be found in Park City at No Place Like Home. Freeze one of the logs for a quick dessert later, tomorrow, this weekend or next month.
½ pound (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar, sifted
½ cup sugar (take away 1 tablespoon at higher altitudes)
1 egg, lightly beaten
2 teaspoons vanilla
1 teaspoon of lemon oil, optional
2 ¼ cups all-purpose flour
½ teaspoon baking soda
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped lemon zest
In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg, vanilla and lemon oil, if using, and mix well. Scrape the sides and bottom of the bowl. Sift together the flour and baking soda. Mix into the creamed butter, scraping the bowl again.
Divide the dough into 2 equal portions. On a piece of parchment or waxed paper, pat each portion into a 12-inch log. Use the parchment to roll smooth, even logs, about 1 1/2 inches in diameter. Refrigerate 2 hours or freeze 45 minutes, until firm.
Preheat oven to 325°F. Line a couple of large baking sheets with parchment paper or oil them lightly with canola oil. Slice each log into 1/8-inch rounds and arrange on the baking sheets about 1 inch apart. Bake 10 to 15 minutes, until the cookies are slightly golden brown.
Makes about 100 small cookies.