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Addie Rennebeck – Pittsburgh Irish Festival Recipes

Pittsburgh Irish Festival

Rachael’s daughter, Adeline Rennebeck, recently started working at Flour Power Cooking Studios teaching the youth how to prepare simple snacks and meals.  Pittsburgh Irish Festival Executive Director, Mairin Petrone asked her to give a demo at this year’s Five Farms Irish Cream test kitchen at this year’s festival.

Addie, a 15-year-old sophomore at North Hills High School, prepared toffee bars and Irish sugar cookies. We hope you enjoy these simple recipes thanks to Addie.

Recipe Cookies

Butter Cookies

Ingredients (Delish.com)

  • 2 1/2 c. all-purpose flour
  • 1 tsp. kosher salt
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 2/3 c. granulated sugar
  • 1 large egg, plus 1 large egg yolk for brushing
  • 1 tsp. pure vanilla extract,or almond extract (optional)

Butter cookies may seem simple, but trust us—this classic dessert is worth mastering. Similar to shortbread, these cookies are a perfect afternoon snack (paired with a hot cup of coffee or chai latte for dipping) because of their subtle, buttery flavor. These aren’t the sweetest of cookies: There’s a healthy dose of salt in the dough, making it easy to down 4 or 5 without overdosing on sugar. If you’re looking for a Christmas cookie or food gift that’s not overly sweet but still incredibly satisfying, then these cookies are the answer. Keep reading on for everything you need to know on making these classic cookies:

How to make the best butter cookies:
— Dealing with soft dough. If your dough is too soft, I’d recommend refrigerating the dough for 30 minutes to allow it to firm up. Thanks for cooking with us!
 The top of the cookies. Butter cookies can come in lots of shapes and sizes, but we choose to top ours with a simple crosshatch pattern. Feel free to skip the design, or pipe your dough with a star-tip for a stunning, swirled design.

Make ahead:
The dough can be made ahead, and refrigerated for up to 2 days ahead or frozen for 2-3 months.

Storage:
If you have any leftover baked cookies, store them in an airtight container at room temperature where they’ll keep for around 1 week. Alternatively, you can freeze your baked cookies for up to 3 months.

Jagoff Pittsburgh Irish Festival

Irish Shortbread Toffee Bars (Delish.com)

  • Ingredients

    FOR THE SHORTBREAD:

    • 2 sticks (1 cup) salted butter, at room temperature
    • 1/2 cup granulated sugar
    • 2 cups all-purpose flour

    FOR THE TOFFEE AND FINISHING:

    • 2 sticks (1 cup) salted butter
    • 1 cup granulated sugar
    • 1 (14-ounce) can sweetened condensed milk
    • 3 tablespoons maple syrup
    • 1 (10-ounce) bag good-quality bittersweet chocolate chips
    • Sea salt (optional)

    Instructions

    1. Make the shortbread: Arrange the rack in the middle of the oven and heat to 350°F. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.

    2. Transfer to an 8×11-inch baking dish. Bake until light golden brown, 18 to 20 minutes. Place on a wire rack.

    3. Make the toffee: Place the butter, sugar, condensed milk, and maple syrup in a medium saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until thickened and golden brown (but not burned), 5 to 7 minutes. Pour over the shortbread layer. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) Let sit until set, at least 1 hour or overnight.

    4. Melt the chocolate chips in a small saucepan over low heat. Pour over the cooled caramel layer and spread into an even layer. Sprinkle with sea salt (if using), and cool completely. Cut into 12 pieces before serving.

 

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