Shortbread and Oatmeal Crisp Cookies from Batter Bakery

Kerrygold teamed up with Batter Bakery in San Francisco to bring SF Chefs, Food, Wine, Spirits Festival attendees delicious shortbread cookies. Batter is a boutique bakery specializing in unique, handcrafted baked goods. Created by owner Jen Musty, all of Batter’s sweets are made using premium ingredients and fresh, seasonal flavors. Baked in small batches, their sophisticated yet simple treats will satisfy everything from an afternoon sweet tooth to an elegant event. Click here for more information on Batter Bakery.

Ingredients:
  • ORANGE PISTACHIO SHORTBREAD
  • 12 oz. Kerrygold Unsalted Butter, room temperature
  • 1 cup granulated sugar
  • 1.5 tablespoons orange zest
  • 3.5 cups All Purpose flour
  • 3/4 teaspon kosher salt
  • 1/2 teaspoon nutmeg
  • 4 oz. pistachios, toasted & chopped
  • LEMON OATMEAL CRISPS
  • 12 oz. Kerrygold Unsalted Butter, room temperature
  • 1.5 cups granulated sugar
  • 1.5 cups brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons lemon zest
  • lemon juice
  • 2.5 cups All Purpose flour
  • 2 cups rolled oats
  • 4 Tablespoons oat bran
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
Directions:

ORANGE PISTACHIO SHORTBREAD

Cream butter, sugar, zest & vanilla in the bowl of a stand mixer until light & fluffy.

Scrape down sides of bowl with a spatula.

Combine flour, salt, and pistachios. Add to butter mixture in two additions, mixing only until combined.

Gather dough together into a ball and turn out onto a floured work surface.

Pat into a rough rectangle, flouring hands as needed.

 Roll out to 1/4 inch thick. Cut using desired cookie cutter (or with a knife).  Re-roll scraps only once.

Transfer to a parchment lined sheet pan, spacing cookies 1 inch apart.

Bake at 375 until golden around edges and no longer soft to the touch.

Allow to cool & serve – wonderful as an accompaniment to tea or ice cream.

LEMON OATMEAL CRISPS

Cream butter, sugar, zest & vanilla in the bowl of a stand mixer until light & fluffy.

Add eggs one at a time. Scrape down sides of bowl with a spatula.

Combine flour, soda, cinnamon, and salt. Add to butter mixture in two additions, mixing until barely combined.

 Scoop dough with a very small scoop (70) onto parchment lined sheet trays, spacing 2 inches apart.

Bake at 350 until golden and crisp. Allow to cool on pan completely before removing.

*Photo Courtesy of Jonathan McNulty

 

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