Monday, December 23, 2013

cookie calendar - day 23: rhubarb and ginger linzer cookies

day 1: double chocolate cookies day 2: chewy chocolate chip cookies day 3: banana date cookies day 4: cranberry orange biscotti day 5: peppermint pinwheel cookies day 6: corn cookies day 7: chocolate-ginger crinkle cookies day 8: chocolate macarons day 9: gluten-free shortbread bars day 10: coconut lime shortbread cookies day 11: porlos testa day 12: oatmeal raisin cookies day 13: shortie bars day 14: snickerdoodles day 15: brown sugar shortbread day 16: traditional east coast cookie day 17: oolong tea cookies day 18: chocolate, orange and cranberry cookies day 19: deviant rosemary cornmeal cookies with raspberry jelly day 20: minty dark chocolate crinkle cookies day 21: almond crescent cookies day 22: “nonna’s almond cookies day 23: rhubarb and ginger linzer cookies

Note: Sorry for the delayed posting again! Things at kitchen frolic are going to be a little off as Toronto is still dealing with the aftermath of a really bad ice storm. There are still over 210,000 people without power (us being one of them). We haven't had heat or power for almost 45 hours as I write this (and for half of that time, no cell phone service or internet access either). 

This is how much I like Stuart (aka CakeyBoi): If I ever had the opportunity, I would move to Scotland just so that we could be neighbours. Or I could figure out a way to get him to move to Toronto. Either way, the result would be that I could then partake in all his amazing baked goods. And I mean ALL OF THEM (Stuart bakes a lot)...actually, on second thought...maybe it's better there's an ocean between us - my daily caloric-intake would probably triple if we were residing in the same city.

Besides our shared love of his baked goods (LOL), Stuart makes be laugh with his funny cartoons and was the one who introduced me to the awesome Mackays marmalades, jams and curds product lines. We also have a weird need to share our McFlurry discoveries with each other.

But seriously, Stuart is an awesome blogger, baker and friend, and I hope one day, we can meet in real life, if only even just for a short visit (and a trip to McDonald's for McFlurries!).

p.s. A huge Thank You to Stuart for introducing me to some of the amazing bakers who took part in this year's Cookie Advent Calendar. I was short a few Guest Posters and Stuart was able to recommend several who were very enthusiastic about joining in and so through him, I've been able to connect with even more amazing "across the pond" bloggers/bakers.

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guest post by Stuart from Cakeyboi

I am extremely happy that Stephanie asked me to take part in her Cookie Advent Calendar again this year. I always remember getting so excited opening my advent calendar as a child and glad that I can be part of something similar!

The cookies I decide to add this year are my Rhubarb and Ginger Linzer Cookies. Linzer cookies always make me think of the holidays so I thought they would be perfect to find in an advent calendar!

rhubarb and ginger linzer cookies
Recipe (adapted from Anna Olsen, Food Network)

Yield: A dozen sandwich cookies

Ingredients:

115 grams unsalted butter, softened
100 grams icing sugar
2 egg yolks
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
45 grams ground almonds
150 grams plain flour (minus 3 tablespoons)
3 tablespoons cornflour
1/8 teaspoon baking powder
1/8 teaspoon salt
12 teaspoons of Mackays Rhubarb and Ginger Preserve

Method:

Line 2 cookie sheets with greaseproof paper. Preheat the oven to 180C. Sift together the flour, cornflour, baking powder and salt. Set aside.

In the bowl of a mixer, cream together the butter and sugar. Add the egg yolks, lemon zest and vanilla and mix until slightly thickened. Add the ground almonds and stir in by hand. Add the flour mix and stir through until a dough forms. Place the dough onto some clingfilm and wrap tightly before placing in the fridge for 15 minutes to chill slightly.

When cool, roll the dough to about ¼” thick. Cut out an even number of shapes and with the smaller cutter, cut out a ‘window’ from half the shapes. Place the shaped and shapes with windows on separate trays and bake in the oven for 12 to 15 minutes. The cookies with the cut out window will take slightly less time, so keep and eye on them. When the cookies just turn slightly brown they are ready. Transfer to a cooling rack and allow them to cool completely.

Sift icing sugar over the cookies with windows. Mix the preserve with a spoon to loosen it a little. Take the bottom part of the cookie, and spread on a teaspoon of the rhubarb and ginger preserve. Place the top part on and press together lightly. Repeat with all the cookies and allow to set a little before eating.


I love the festive season and all December I will be making and baking festive treats to inspire everyone. It’s just as well I always take a full week off during the month – which I call Christmas Prep Week! Truth be told, most of my shopping is done and I just pop my feet up and watch old Christmas movies, scoffing on the cookies I have made.

Pop over to my little blog and say hi. You can always follow me on twitter (@MrCakeyBoi), Facebook (Facebook.com/Cakeyboi) or Pinterest (pinterest.com/cakeyboi).

Thanks again to Stephanie for asking me to be part of Cookie Advent Calendar.

Happy Holidays everyone!!


The recipe and all photos used in this blog post belong to Stuart / Cakeyboi and should not be reprinted without their express permission.

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