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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Culinary matcha — baking, ice cream, lattes, white chocolate
Roasted green tea — hojicha lattes, ice cream, baking
Chinese red dates — soups, tea, desserts, sticky rice stuffing
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Culinary matcha — baking, ice cream, lattes, white chocolate
Roasted green tea — hojicha lattes, ice cream, baking
Chinese red dates — soups, tea, desserts, sticky rice stuffing
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*Tip: make your own "instant" rose water jam by stirring a small amount (about 1-2 teaspoons, to taste) rose water into your favorite homemade or store bought jam. Preheat oven to 365 degrees. <<This is the correct temperature. In a large mixing bowl, food processor or KitchenAid stand up mixer, combine the butter, sugar, salt, extract, lemon zest and eggs. Stir in the flour until incorporated. Gather cookie dough into a ball, wrap in plastic and chill for 1 hour. Remove from refrigerator and roll out dough on a floured surface to 1/4" thickness. Cut into 2" rounds and place on a parchment-lined baking sheet. (I used the cap to one of the plastic spice bottles in the pantry. It measures 2 1/8"). Spoon 1/4 teaspoon (no more than that) fruit jam in center of each dough round, pinch sides of cookie to close (see photo above). Note: the jam should show on both sides of the impression. Bake 8-10 minutes until *very lightly* browned. Rotate the baking sheet at the halfway mark. I noticed a few of the cookies started to come apart in the center where they were pinched. I carefully pinched them again. I'm confident in time my dough pinching skills will improve. Remove to a wire rack to cool completely. Store in a covered container.