Preheat oven to 350°F and set oven rack to the middle position. Lightly butter a 10"x15" baking tray, set aside.
Cream together butter and granulated sugar. Divide the egg and add the egg yolk, cinnamon, salt and almond extract. Beat to fully combine. Add flour and mix only until dough starts to come together.
Press or roll dough evenly into prepared pan. Whisk egg white with 1 tbsp water. Brush evenly onto prepared dough. Sprinkle evenly with almonds and then sprinkle with coarse sugar. Just enough to create a nice sparkle.
Bake for 20-22 minutes until lightly golden. Remove from oven and allow to cool on a wire rack for 3-5 minutes and then cut into squares or diamonds while the cookie is warm and soft. Once cut, allow to cool completely before removing from the pan. The cookies will firm up as they cool.
Recipe Notes
-coarse sugar is a larger crystal sugar that doesn't melt when baked so it keeps a sparkle on the goods it's sprinkled on. It may also be called pearl sugar, decorators sugar, sparkling sugar.
-I get about 45 - 2" diamond shaped cookies, plus the best and crispiest half diamonds around the edges.
-I've tried sliced almonds with and without the skin and both are good to use and is a matter of preference.
-I find it just as easy to cut the squares instead of just scoring them while they are warm, but if you're having difficulty just score them and cut when cool.
-cookies are best if eaten while fresh, however they will last in a sealed container at room temperature for several days. If freezing, allow to cool completely and store in an airtight container away from strong odours.
Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
Cream Cheese Icing
Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
Recipe Notes
-Cake freezes well without icing for up to a month if well wrapped.
-Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.
-Recipe makes for a thick layer of icing. Icing freezes well on its own in an airtight container for up to a month.
Warm buttermilk to 95℉-110℉ in the microwave using 30 second intervals.
Combine buttermilk, water, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
Stir in 1 3/4 cups of flour, rosemary and salt. Knead on low until flour is fully absorbed. Add the butter chunks a few at a time, until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add remaining flour by the tablespoon until the dough is smooth but still a little bit sticky.
Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Fold dough two or three times by hand to remove the air. Divide dough into 12 equal portions. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
Whisk egg and 1 tbsp of milk with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes
-Use only fresh rosemary for this recipe.
-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.
-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart. Â For more individual rolls, Â increase spacing to 1 1/2" between rolls.
Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
Recipe Notes
-recipe yields 48 2 1/2" cookies.
-for best results, bake each tray separately on the middle rack.
-you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.
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