Did you know that the Chocolate Chip Cookie was created by mistake? Check out the cute story here.
My intention was to make raspberry pop tarts (which I will make eventually) and due to some mishaps, this recipe turned into something far from those rectangular toaster pastries I was after. I’ve noted the road bumps below, and in the end, I ended up with some delicious, savoury and sweet biscuit cookies. They taste a bit like empire cookies, but are a bit more savory. They were yummy so I was happy that my mistake turned into a new recipe.
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 12 tablespoons raspberry preserves (preferably organic homemade)
- Powdered sugar
- Fresh raspberries
Glaze
- 3/4 cup powdered sugar
- 1.5 teaspoons vanilla
- 2 tablespoons cold milk
Directions
- Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal.
- Add ice water by tablespoonfuls, tossing until moist clumps form.
. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour. *Here is where I may have gone wrong. I didn’t have plastic wrap, so I wrapped it in wax paper. The dough was really tough and crackily when it came out so I let it sit for 30 min.
- Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles. *Here is another point where I went wrong. I had trouble rolling the dough into a rectangle. Wasn’t happening for me. So I decided to use my cookie cutter instead. Also, some of my circles were very thin – almost too thin looking. The thinner the better – think rice paper like- the dough rises a lot.
- Top with second dough circle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick or fork, poke a few holes in center of top dough circle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week. * I didn’t freeze them. I took them straight to the oven.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake “tarts” uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack and let cool for 30 min.
- To make the glaze, combine all ingredients and stir until it forms. Brush on a healthy amount of glaze onto each cookie and let them sit for 20 minutes before eating.
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