Shortbread Cookies

Cooking spray, for greasing

Butter - 1 cup, softened

Sugar - 3/4 cup, powdered

Salt - 1 1/2 tsp

Vanilla extract - 1 teaspoon

AP Flour - 2 cup

Corn Starch - 2 tbsp.

Preheat oven to 350°F. Grease a 13- x 9-inch rimmed baking sheet with cooking spray. Line bottom and sides with parchment paper, leaving a 1- to 2-inch overhang on short sides.

Beat butter, sugar, salt, and vanilla on medium speed in a stand mixer fitted with the paddle attachment until smooth and well combined, about 1 minute. (Do not beat until light and fluffy.) Reduce speed to low, and gradually add flour and cornstarch. Continue to beat until well combined and a dough just forms, 30 seconds to 1 minute, stopping to scrape down sides and bottom of bowl as needed.

Roughly crumble dough evenly onto prepared baking sheet. Place a sheet of plastic wrap directly on the surface of the dough; press dough into an even layer. Remove and discard plastic wrap. Using a paring knife, cut dough into 36 bars (about 3 x 1 inch each), cutting all the way through dough to parchment paper. Gently prick dough all over using a fork.

Bake until golden brown and center is set, 30 to 35 minutes. Remove from oven; while shortbread is warm, cut along score marks. Let cool completely before serving, 40 minutes to 1 hour.

Cinnamon Roll Focaccia

Dough

Water - 1 1/2 cup, warm

Yeast - 1 3/4 tsp

Brown Sugar - 1 tsp

Bread Flour - 3 1/2 cup

Salt - 2 1/2 tsp

Oil - 4 tbsp.

Butter - 2 tbsp., melted

Cinnamon FIlling

Butter - 6 tbsp., melted

Brown Sugar - 3/4 cup

Cinnamon - 1 tbsp.

Salt

Cream Cheese Glaze

Cream Cheese - 4 oz.

Butter - 1/4 cup, softened

Powdered Sugar - 3/4 cup

Vanilla extract - 2 tsp

Stir together warm Water, Yeast, and Brown Sugar in the bowl of a stand mixer fitted with a dough hook and let sit until foamy, about 5 min.

Add Flour and Salt to Yeast mixture and beat on low speed until everything is combined, scraping sides of bowl as needed, about 30 seconds. Increase speed to medium and beat dough until smooth and clinging to dough hook, about 5 minutes.

Drizzle 2 tablespoons Oil in a large bowl. Transfer Dough to bowl and turn dough over to coat it in the Oil. Cover with plastic wrap and let sit in a warm place (about 75°F) free of drafts until dough is very puffy, bubbly, and about tripled in size, 1 1/2 to 2 hours.

Stir together melted Butter, Brown Sugar, Sinnamon, and Salt in a medium bowl until smooth. Brush remaining 2 tablespoons Oil and melted Butter up sides and on bottom of a 13- x 9-inch baking pan. Set aside.

After Dough has risen, remove plastic wrap from Dough; turn Dough into prepared pan, and spread gently with greased hands to fill the pan. Dollop half of the Cinnamon filling on top of Dough and spread with your fingers. Fold bottom third of Dough into the center and the top third of Dough on top, like folding a letter. Spread remaining heaping 1/3 cup Cinnamon filling on top of Dough, pressing to spread Dough to fill pan. (If Dough is resisting, let rest 15 minutes before trying to stretch and spread again.) Cover pan tightly with plastic wrap, and let stand in a warm place until Dough puffs slightly, about 30 minutes to 1 hour.

Preheat oven to 400°F. Oil your fingers and dimple Dough deeply and evenly all over. Bake in preheated oven until Focaccia is golden around the edges and across the top, 25 minutes for extra gooey to 27 minutes for crispier edges, loosely covering with aluminum foil to prevent over browning, if needed.

Beat together Cream cheese and Cutter with a stand mixer fitted with a paddle attachment until smooth and fluffy, about 1 min. Add powdered Sugar and Vanilla; beat on medium speed until smooth and creamy, about 30 seconds.

Immediately loosen and transfer Focaccia to a serving platter or cutting board using a large spatula. Let cool 10 minutes before spreading glaze on top. Cut into 12 pieces and serve warm.

French Sable Cookies

AP Flour - 2 cup

Sugar - 1 cup + 2 tbsp.

Almond Flour - 1/2 cup

Salt - 1/4 tsp

Butter - 9 tbsp., cubed

Egg - 1

In a large mixing bowl, whisk AP Flour, confectioners’ Sugar, Almond Flour, and Salt to combine. Add Butter to Flour mixture and toss with fingers until butter pieces are thoroughly coated with Flour mixture. Using your fingertips, pinch and flatten butter, then rub it between your fingertips until a sandy texture forms, 3 to 4 minutes.

Make a well in the center of the flour mixture about 2 to 3 inches wide. Pour beaten egg into the well and, using a fork, gradually incorporate flour into the egg until a dry, crumbly dough forms.

Tip dough onto a large, clean, unfloured countertop. Using the heel of your hand, smear the dough away from you, then use your hands or a dough scraper to gather it back into a mass. Repeat until a soft, slightly sticky dough forms, about 6 to 8 more times.

On a clean cutting board or work surface, shape dough into a 10-inch long log about 1 1/2 to 2 inches in diameter. (If desired, roll log in an even layer of demerara sugar for added sweetness and crunch.) Wrap log tightly in plastic, twisting the ends of the plastic to seal. Once wrapped, roll log under your hands in a back-and-forth motion to ensure log is smooth, even, and tight all around. Refrigerate until very firm, about 3 hours. Line two 13-by 18-inch rimmed baking sheets with parchment; set aside.

Adjust oven rack to middle position and preheat to 350ºF (175ºC). Using a sharp chef’s knife, trim ends of log, then slice dough into 1/4-inch thick slices. Transfer sliced cookies onto prepared baking sheets and freeze until firm, about 30 minutes.  (You may have to freeze 1 baking sheet at a time, depending on the size of your freezer.)

Bake 1 sheet of cookies at 350°F (175° C) until lightly golden brown around the edges, about 15 minutes, leaving second sheet in the freezer while the first bakes. Repeat with remaining baking sheet.

Let cool for 10 minutes before serving; enjoy warm or at room temperature.