Well good afternoon to all my lovelies out there. I had every intention of posting this recipe the other day and time escaped me until this very moment. These sweet little cookies are inspired by an email sent to me from a friend of mine that shared an amazing collection of Southern recipes favorites of retired food editor, Judy Walker. http://www.nola.com/food/index.ssf/2015/11/60_favorite_recipes_of_retirin.html
The compilation has many great recipes to try but this one jumped out at me and I made them immediately! You will too! 😉
Cream the butter in standing mixer until soft and fluffy. Add remaining ingredients (besides granulated sugar which is for pressing only) and mix well.
Take teaspoon amounts of cookie dough and roll into balls. Place on a parchment lined baking sheet. Just like when making sugar cookies, get a little water in a small bowl and put the granulated sugar in another small bowl, dip the bottom of the glass in water then sugar. Press gently down on the cookies making them flat.
Bake in a 350 degree oven for 10 minutes or until the edges are lightly brown. Allow to cool on cooling rack. Serve with your favorite afternoon tea.
The original recipe called for the lemon juice being optional, but I wanted that extra zing. That change really makes these cookies refreshing and delicious!
Poached Pear Wrapped In Puff Pastry With Portly Sauce And Homemade Whipped Cream is melt in your mouth good. The Portly sauce is absolutely so divine you’ll want to drizzle it over everything. When you make this, it is sure to impress!
Poached Pear Wrapped In Puff Pastry With Portly Sauce And Homemade Whipped Cream
Preheat the oven to 400 degrees.
Wash, peel, and prepare pears leaving the stems. Slice the bottoms of the pears to make them flat if necessary so that they sit upright in the pan.
Add the port, red wine, sugar, lemon zest, vanilla, and cinnamon to the pan. Cook until the pears are tender, about 10-15 minutes and covered with an even red color.
Carefully remove the pears from the pan and place in a dish to refrigerate for 30 minutes.
Leave the wine mixture in the pan, remove the lemon zest and continue to slowly cook down to form the sauce. Keep on low heat until reduced at least by half. Then cool slightly in pan until ready to serve on pears.
While the pears are chilling in the fridge, it is time to prepare the puff pastry. Lightly sprinkle the counter with flour before you lay out the puff pastry. Using a pizza cutter or small sharp knife, cut the puff pastry into 3/4-inch strips.
Using a pastry brush coat the puff pastry lightly with water then sprinkle with additional sugar.
Starting at the top of the pear, wind 1 pastry strip at a time around the pear until the whole pear is completely wrapped, end to end with puff pastry. This takes about 3 strips each pear.
To make this dessert even more spectacular to the eye, use a small leaf cookie cutter for the remaining pastry to cut out leaves and place them by the stems.
Place the wrapped pears on a cookie sheet lined with parchment paper.
Bake at 400 degrees for 20 minutes or until the pastry is golden brown. Allow to cool slightly before serving as these baked pears are steaming hot.
To make the homemade whipped cream, simply begin with a clean mixer bowl that has been chilled in the freezer for at least 20 minutes prior to beginning. Pour heavy cream into standing mixer whisking slowly until begins to thicken. Turn the mixer up to high speed and whip until beginning to form peaks. Add the powdered sugar (wise to turn the mixer off while doing this part or your whole kitchen will be powdered). Continue to whip until the heavy cream forms stiff peaks. Be careful not to over whip as you will get butter instead!
Place the pear in a shallow bowl, drizzle the portly sauce around the bottom and over the top, add a dollop or two of the whipped cream and serve warm.