Cookie recipes + Soup

We chatted about some recipes & cookbooks during our video chat on the 20th. Here are three highlights ~ Enjoy!!

From Cold-Weather Cooking cookbook by Sarah Leah Chase:  

Mr. Powers's Broccoli and Mustard Seed Soup

6 T. unsalted butter 

2 medium onions, minced

2 lg potatoes, peeled & diced

1 lg bunch broccoli, trimmed and chopped

6 cups chicken broth

salt & fresh ground pepper to taste

1 c. heavy cream

1/4 c. golden mustard seeds

1 c. fresh grated Parmesan cheese

Melt butter in a stockpot. Add onion and sauté til translucent. Stir in potatoes and broccoli, cover with broth, and season with salt/pepper. Simmer uncovered til vegetables are tender, 30 - 40 minutes.

Add cream and purée the soup. Stir in mustard seeds and cheese. Thin with milk if soup seems too thick. Mustard flavor is more pronounced as the soup sits, so good to make this a day ahead of when you plan to serve it.

Also from Cold Weather Cooking -

Coffee & Chocolate Chip Shortbread

1/2 c. + 2T unsalted butter at room temp

1 1/4 C unbleached flour

1 T instant coffee granules

1/2 C confectioners' suger, sifted

1/2 t. vanilla extract

1 C semisweet chocolate chips (Sue likes to use mini chips for this)

Preheat oven to 325 F

Place all ingredients except chocolate chips in mixing bowl and work mixture together with large wooden spoon til smooth. Add chocolate chips and stir to incorporate. 

Lightly flour your fingers and press dough evenly over the bottom of an uncreased 9" square pan. Score dough with tip of sharp knife into 16 squares. Prick each square with the tines of a fork.

Bake til the dough is set and beginning to color, about 20 minutes. Let cool a little, then retrace the scored lines with the tip of knife. Cool completely, then store in an airtight container.

Linda's Grandma Prudy's Butter Pecan Cookies

1 C. butter

2/3 C brown sugar

1 egg yolk

2 C. flour

1/2 t. salt

Cream butter and sugar. Add yolk. Beat. Add flour. Chill the dough. Form into walnut-sized balls and flatten with a fork. Place a pecan half on top. Bake at 350 F about 10 minutes til light brown.

For more of Linda's family recipes, her niece, Karen Gifford, has published them in her popular food blog, The Food Charlatan.



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