Mango Colada Thumbprint Cookies

By ICC Culinary Arts students Remy Albert and Caroline Verrone
First Place Winners of the ICC 2016 Cookie Games

Country of Inspiration: Bahamas
Yield: 3 dozen cookies

Ingredients for dough:

  • 2 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup coconut, shredded, unsweetened, toasted and cooled (plus additional for garnish)
  • 8 oz. butter, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • Filling, recipe below
  • Sea salt, coarse (for garnish)

cookie_games_winners

Procedures for dough:

1. Preheat the oven to 350°F.
2. In a bowl, combine the flour, salt and toasted coconut.
3. In a tabletop mixer with a paddle attachment, cream the butter and sugar, until light and fluffy.
4. Add the vanilla to the beaten butter and sugar, scraping the bowl well. Add the dry ingredients in one addition and combine until just mixed.
5. Portion the dough into 36 rounds and roll each piece in the additional toasted coconut.
6. Press the dough flat, while creating an indention for the filling and place on a cookie sheet.
7. Apply one teaspoon of the filling to the center of the cookie, top with a pinch of sea salt and bake for 10-12 minutes or until slightly golden brown.
8. Allow the cookies to cool before transferring. Store well-wrapped cookies for 3-4 days.

Ingredients for filling:

  • 2 tablespoons of butter
  • 2 ½ cups mango, diced
  • ¼ cup brown sugar
  • ¼ cup light rum
  • 2 teaspoon lemon juice
  • ½ lemon, zested
  • Pinch salt

Procedures for filling:

1. In a sauté pan over medium heat, melt the butter.
2. Add the remaining ingredients and stir to combine.
3. Increase the heat slightly, stirring constantly until the mixture is reduced to a thick consistency.
4. Transfer immediately to another bowl to cool.
5. Filling can be made in advanced and stored in the refrigerator until needed.

Guinness Cake Recipe

Guinness Cake Recipe

By Chef Jansen Chan
ICC Director of Pastry Arts

Yields: 9” three layered cake

Guinness Cake

Ingredients

  • 2 cups All-purpose flour
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp. Salt
  • 4 oz. (1 stick) Butter, unsalted, at room temperature
  • 1 1/3 cups Sugar
  • 3 Eggs, large
  • 10 oz. Guinness

Procedure

  1. Prepare a 9” cake pan by greasing and flouring the sides. Place a parchment circle on the bottom, if desired. Preheat oven to 350 F.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a mixer, using the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the eggs, scraping occasionally to prevent lumping.
  4. When thoroughly mixed, add the dry ingredients, alternating with the Guinness, in small batches. Mix until evenly combined.
  5. Pour the batter into the prepared cake pan and bake in a 350 F oven for 45-50 mins., or until springy to the touch. Let the cake cool in the pan for 10 mins. before unmolding onto a cooling rack. Remove parchment circle, if used. Allow cake to fully cool.
  6. Before frosting, slice the cake into three even layers.

Light Chocolate Ganache

Ingredients

  • 2 cups Cream
  • 8 oz. Bittersweet chocolate, chopped
  • 2 oz. Guinness

Procedure

  1. Place the chopped chocolate in a bowl. In a heavy pot, bring cream to a boil and pour immediately, over the chocolate. Let sit for 5 mins.
  2. With a whisk, starting in the center, quickly stir together, increasing the size of your stirring as the ganache forms. Add the Guinness and stir to combine.
  3. Place plastic wrap on the surface directly, to prevent a skin from forming. Chill overnight in the refrigerator.
  4. The next day, whip the ganache until it is thick and stiff.
  5. Divide the amount into three and spread the portions between the Guinness cake layers and on top.

Carrot Cake Diaries

Professional Pastry Arts student Meredith Adams-Spurrier on the history of carrot cake.


With spring right around the corner, some tasty confections that are most often thought of around this time are tart lemon meringue pies, cupcakes showered with pastel colored sprinkles and maybe a marshmallow bunny, and of course the incredibly flavorful carrot cake.

The carrot cake we enjoy today is lightly spiced, studded with walnuts, and covered with a thick layer of tangy cream cheese frosting; however, it dates back to Medieval times when carrot pudding was served at banquets for dessert. This was probably because carrots have a natural sweetness.

Around the same time carrots were imported to America by European settlers in the early 1900s, puddings and quick breads were starting to be baked in loaf pans. By the middle of the century, a businessman by the name George C. Page made carrot cake famous. Having a surplus of canned carrots after WWII, he hired bakers to turn canned carrots into a product he could sell; hence the carrot cake was born.

During the 1970s, carrot cake was extremely popular due to its “health conscious” ingredients. Since then it continues to be found on diner menus, restaurants and boutique bakeries.

Learn more about Professional Pastry Arts program.

pastry student New York

Carrot Cake

Yield: two 6-inch cakes

Estimated time to complete: 90 minutes

 

Ingredients for batter

  • 125 g cake flour
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs, at room temperature
  • 220 g sugar
  • 170 g vegetable oil
  • 165 g grated carrots
  • 60 g chopped walnuts

 

Ingredients for icing

  • 455 g cream cheese, at room temperature
  • 180 g unsalted butter, at room temperature
  • 350 g confectioners’ sugar
  • 20 g sour cream
  • 1 tsp vanilla extract
  • zest of ½ lemon
  • For the finish
  • 50 g chopped walnuts (optional)
  • 12 marzipan carrots

Procedure

1. Prepare your mise en place.

2. Butter and flour the cake pans. Set aside.

3. Preheat oven to 350˚F.

4. Sift the flour, cinnamon, baking powder, baking soda and salt together. Set aside.

5. Fill a saucepan large enough to allow a heat-proof bowl to fit snugly into it without touching the water with about 3 inches of water. Place over high heat and bring to a boil. Immediately remove pan from the heat.

6. Combine eggs and sugar in the heat-proof bowl and, using a wire whisk, whisk to blend. Quickly place the bowl into the pan, checking to make sure that the bottom is not resting in the hot water. Immediately begin whisking and continue to do so for about 10 minutes, or until mixture registers 110˚F on an instant-read thermometer.

7. Remove the bowl from the heat and continue to whisk vigorously for about another 10 minutes, or until the mixture has tripled in volume and forms a ribbon when lifted from the bowl.

8. Slowly pour oil in a steady stream and, using a rubber spatula, gently stir to combine. Work slowly and steadily or the mixture will separate.

9. Add the sifted dry ingredients and, using the spatula, mix slowly to just barely combine. Do not over mix.

10. Stir in the carrots and nuts just to incorporate, then, pour an equal portion of the batter into each of the prepared pans.

11. Bake the cakes for about 35 minutes, or until a cake tester inserted in the center comes out clean.

12. Immediately invert each pan onto a wire rack. Unmold the cakes and let cool completely. While cakes are cooling, make the icing.

13. Combine cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and mix on low just to blend. Add the confectioners’ sugar and beat on a medium speed for about 4 minutes, or until very smooth.

14. Beat in sour cream and vanilla. When well blended, remove bowl from mixer and stir in the zest.

15. When cakes are completely cool, using a serrated knife, cut each one in half crosswise.

16. Place bottom layer, cut side up, on each of 2 cake plates. Using an offset spatula, lightly coat the surface of each bottom with an equal portion of the icing. Place a top layer over the icing, cut side down. Using the remaining icing, completely cover each cake with about 1/8 inch thick coating of icing. Note that the cake itself is quite sweet, so you don’t want to frost it too thickly.

17. Using your hands, apply chopped walnuts about ½ inch up the side of each cake.

18. Place six small marzipan carrots or candied carrots on top of each cake in a decorative pattern that will yield one carrot per slice when cakes are cut.

18. Serve immediately or within a few hours of being frosted.

Porcini Mushroom and Roasted Chestnut Soup

By Swarna Koneru
Professional Culinary Arts student

I am a forager by nature. Growing up, I used to get fruits, vegetables and herbs from the backyard. Nowadays, not having many options to forage in the wild I forage in the grocery stores.

Every time I see a gourmet store or an ethnic market I make sure I try to come in and learn about new ingredients and foods. Sometimes I first buy something frozen or precooked to taste, and if I like it I try to replicate it myself. I pick up unknown to me ingredients and learn more about them once I get home.

On one of my “foraging” expeditions I bumped into freshly roasted chestnuts being sold outside of the store. I immediately grabbed a bag of those. Later on a beach trip, I bought some dried porcini mushrooms from a roadside vegetable stand. I always prefer such ingredients to supermarket produce because they are minimally processed.

I combined roasted chestnuts’ delicate, sweet, and nutty flavor with the woodiness and earthiness of the porcini. This soup is a perfect winter dish!

Ingredients:

  • 1/4 cup dried porcini mushrooms
  • 3 cups chicken stock or vegetable stock
  • 1 tablespoon of butter
  • 1 1/2 cups of roasted chestnuts, peeled
  • 6 brown crimini mushrooms diced
  • 1 clove of roasted garlic (place in aluminum foil, coat in oil and roast in a 400 degree oven for 40 minutes)
  • grated parmesan for garnish (optional)
  • crème fraîche for garnish (optional)
  • salt and pepper to taste

Procedure:

1. Soak dried porcini in a cup of boiled water for 10 minutes. Strain and keep the liquid. Dice the porcini.
2. In a pan, melt the butter and sauté the crimini and the porcini until nicely browned.
3. Add the chestnuts and sauté a little more till they get light brown.
4. Transfer the ingredients to a blender, add garlic and make a smooth paste adding stock as needed.
5. Transfer the puree to the pan, add the stock and the reserved porcini liquid, and bring to a simmer. Adjust salt and pepper to taste. Serve hot with a sprinkle of grated parmesan and a drizzle of crème fraîche.
6. Serve with sourdough bread smeared with truffle oil and toasted in the oven at 400F for 10 minutes, then sprinkled with parmesan and roasted again till the cheese melts.

– Swarna
Blog // Facebook

Boneless Deep Fried Citrus Chicken Wings

By Chef Candy Argondizza
Vice President of Culinary and Pastry Arts.

When you’re throwing an awesome Super Bowl party, these crunchy wing bites are sure to please!

Ingredients

24 chicken wings- boned out by your butcher or follow the bone, with the tip of your boning knife, cut alongside both sides of the wing bone, then cut along the bottom of the bone, sever the bone from the joints and pull it away

2 cups of buttermilk

1 cup of flour/1 cup of cornstarch

2 tablespoons of Yuzu kosho- store bought condiment of Yuzu peel and ground chili peppers and salt

1 oz. white wine vinegar/1 oz. lime juice

1 teaspoon of honey

2 oz. evoo

Salt and pepper

Vegetable oil for frying

Makes 8 servings

Procedure

  1. Marinate the boneless wings in the buttermilk for 1 hour.
  2. Mix together the Yuzu Kosho, vinegar, lime juice, and olive oil- set aside.
  3. Heat enough vegetable oil in a sauce pot, to deep fry the wings, in batches. Approx.2 quarts.
  4. Slowly bring the oil up to 350 degree temperature, on medium heat.
  5. Drain the wings and dredge in the flour/cornstarch mixture, shake off excess flour and cornstarch.
  6. Place some of the wings into the 350 degree hot oil, do not overcrowd the pot.
  7. Allow the wings to cook and become crisp and golden brown, approx. 6-8 minutes, drain on paper towels and proceed to cook the remaining wings.
  8. Once all are fried and drained, place the wings into a large bowl and toss with the Yuzu marinade.
  9. Season with salt and pepper and toss to cover the wings.
  10. Serve warm with limewedges and enjoy!

Deep fried citrus chicken wings recipe // International Culinary Center

Gift Idea: Infused Olive Oil

By Carmela Fiorica
ICC’s International Bread Baking student

I always wanted to attend culinary school. I remember walking down Broadway and passing the school back when it was The French Culinary Institute. I’d tell myself “One day I’ll get there!”. But, life takes over, things come up and I worked in Healthcare for 20 years. But the thought of attending the school was always in the back of my mind, until finally opportunity knocked, I opened, and my “some day” finally came, and here I am!

Now I’m making bread, not just any bread, but the best! I’m being taught by an incredible chef, chef Johnson, a true master at this beautiful craft. My weeks at ICC are going by so quickly – time flies when your having fun! However, what’s going by even quicker than this, is the year. I seriously cannot believe Christmas is in just a few days!

This holiday season I decided to make and gift something edible. I thought of the ultimate, most delicious ingredient that I respect second to my family – the king of the pantry, OLIVE OIL! I’m making infused olive oil. Oh my deliciousness, this is one of the best things in life!

I grew up in a very traditional, big, loud, nutty Italian household, where food always played a big role. From the moment the day begins, we’re trying to plan our dinner menu during breakfast. Our ways of eating where a little different than those of my American friends. While our neighbors ate pizza, hamburgers and hot dogs, my mom served snails in tomato sauce, Riso con patate e cozze (rice with potatoes and mussels), or spaghetti frittata. Today we still cook our traditional recipes, but most importantly, we make sure we bring everyone to the table. Every Sunday we gather with my parents, brothers, sisters, in-laws, nieces, nephews, cousins and whoever else wants to eat over.

uni

I was born in Bari, Italy. My mother is from an adorable city in Bari named Bitonto, and my father is from Catanzaro, Calabria. These two regions produce some of the most delectable foods. Every year when I go back, I feel like I enter the food heaven, as if I take my first breath all over again.

Bitonto is a very medieval city with a lot of history. Known for its focaccia with mortadella, fresh seafood (that we eat directly out of the ocean), and orecchiette with broccoli rabe, just to name a few of their specialities. It’s a city surrounded by almond trees, fig trees, and embraced with an abundance of beautiful large olive trees that are hundreds of years old. In fact, Bitonto have been given the nickname “La Citta’ delle Olive” – “The city of olives.” The aroma they give off is so ridiculously addicting, I just want to bottle it up as perfume. The smell alone indicates that this is going to be some good stuff. The color is of a beautiful dark green.

They say that the way to test if the oil is of good quality is to take a few sips of it, and if it goes down smoothly and leaves you with a tingling feeling in the back of your throat then it purely 100% olive oil.

Italy: Olive trees

Calabria is south of Bari, it’s one of the oldest regions in Italy. People of Calabria raise pigs and sheep in the mountains, catch fish along the coastline, and grow lemon trees, orange trees, prickly pears, and olive trees. This region is also known for its pepperoncino (hot pepper) soppressata (salumi), and Cippola Rossa (sweet red onions) from Tropea.

Italy almond trees

Calabria is also well-known for its olive oil which is distributed to America and all of Europe. Here in New York City, there is an Italian specialty store where my family and I have been shopping for years; they carry this delicious olive oil from Bitonto, and it’s the only one we use. My mother always says “Food is a way of life, and if you’re gonna cook, cook right, use the right olive oil and your food will sing”!

For my Christmas gifts, I purchase some cute, inexpensive glass bottles, and I fill them up with various herbs. This year I infused with rosemary, thyme, basil, and lemon zest. Then I cover the herbs with oil from Bitonto and I let the bottles rest for about 2-3 weeks. After that time, the oil has absorbed the aromatics of that particular herb and it’s ready for use. Put a bow on it, bag it up and you’re good to go!

Infused Olive Oil

Drizzle it over your salad, use for cooking with fish or meats. Sprinkle over baked potatoes, or even use as a dipping oil with some crunchy bread.

I would like to wish you all a Buon Natale, Merry Christmas and Happy Holidays! May they be filled with lots of love, laughs, good food, good wine and the best bread and olive oil you can get your hands on.

Thanks for reading,

Carmela

Curry Guru // Indian Chai Spiced Cookies

By Swarna Koneru
Professional Culinary Arts student

Christmas is a lovely time to bake all kinds of cookies. Chai is a staple drink in India, tealeaves are produced in Darjeeling region of India, and every household has their own mix of Chai spice. I decided to make Chai Spiced Cookies flavored with Indian Tea and Chai Masala, which are perfect for dunking in your coffee or holiday drinks.

Ingredients:

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 1/2 cup chopped cashew nuts
  • 2 Tbsp Darjeeling tea powder(finely ground)
  • 2 tsp Chai Masala

for Chai Masala:

  • 2 tsp cardamom powder
  • 1 tsp clove powder
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/2 tsp nutmeg
  • pinch of black pepper powder

Culinary student blog // Chai Masala Spices

Procedure:

  1. Preheat oven to 350F. Cream the butter and both kinds of sugar until the sugar has completely incorporated.
  2. In a medium bowl, sift the flour, salt, soda, tea powder, Chai masala and keep aside.
  3. Add the egg to the butter mixture and mix until incorporated.
  4. Add the flour mixture and mix until just incorporated. Fold in the cashew pieces. Scoop cookie dough into balls with a cookie scoop and bake in the oven for 12-15 minutes, just until the edges start to brown. Cool for 5 minutes and store in an airtight jar.

Culinary student blog // Indian Chai Spiced Cookies

Tips:

  • You can keep your cookies soft by adding a slice of bread in the container of the cookies.
  • You can also add pistachio nuts instead of the cashews.
  • Adjust the Chai masala and tea ratio to your taste.

– Swarna
Blog // Facebook

Gingerbread Cookies with a Fresh Ginger Glaze

By Julia Johnson,
Professional Culinary Arts student

Twinkling lights, crackling fires, the fragrant aroma of gingerbread baking in the oven – these are all things I associate with the holidays. And, seeing that Christmas is only just over a week away (how is that possible??), I wanted to share my go-to gingerbread cookie recipe with you. Please note that these cookies are heavy on the molasses, as I love its rich, deep flavor. This year, I drizzled the cookies with a fresh ginger glaze, which I feel adds a nice spiciness, but they are also delicious just plain. And, unlike most cookies, these are even better the day after they are made – making it even easier for you to get ahead of the game this holiday season. Hope you enjoy!

Gingerbread with ginger glaze

Gingerbread Cookies with a Fresh Ginger Glaze

Yield: about 3 dozen cookies

  • 2 ½ cups all purpose flour, plus more for rolling the dough
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) butter, softened
  • ¾ cup light brown sugar
  • ½ cup unsulphured molasses
  • 1 large egg

For the glaze:

  • 2/3 cup heavy cream
  • 5 ounces fresh ginger, peeled and cut into small cubes
  • 2/3 cup confectioner’s sugar

In a medium bowl, sift together the flour, ground ginger, cinnamon, freshly ground nutmeg, ground cloves, and salt. Set aside.

In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 3 – 5 minutes. Add the molasses and egg and beat until well combined, scraping the sides of the bowl as necessary.

With the mixer on low, gradually add the spiced flour mixture and mix until the dough just comes together. Form the dough into a disc, wrap in plastic, and refrigerate until firm, about 1 ½ – 2 hours.

Once the dough has chilled, preheat the oven to 350 degrees F. On a lightly floured work surface, roll out the dough until about 1/8 of an inch thick (making sure to move the dough frequently so it doesn’t stick. Using a biscuit cutter or small glass about 2-inches in diameter, cut circles from the dough and arrange on parchment-lined sheet pans. (Excess dough can be re-rolled and cut, but may need to be refrigerated again before rolling if it gets too warm).

Bake the cookies for 10-15 minutes, depending on desired texture – 10 minutes will yield a chewy cookie, while 15 will yield a crunchier texture (make sure to keep an eye on them, so they don’t burn). Transfer to wire racks to cool.

While cookies are cooling, prepare the glaze. In a small saucepan, combine the ginger pieces with the heavy cream. Heat over medium-high heat until the cream just begins to bubble. Cover, remove from heat, and allow to steep for 20-30 minutes. Once steeped, transfer the mixture to a blender and blend until smooth.

Gingerbread cookie recipe

Sift the confectioner’s sugar into a small bowl and add 2 tablespoons of the ginger and cream mixture. Whisk until smooth. The glaze should be thick, but pourable. If too thick, add more of the ginger and cream mixture, 1 teaspoon at a time, until desired consistency is reached.

Once cookies have completely cooled, drizzle with ginger glaze and allow to rest on parchment paper or a wire rack until the glaze has hardened, about 30 minutes – 1 hour.

– Julia
Blog // Instagram

Roasted Parsnips with Macadamia Nut Gremolata

By Julia Johnson,
Professional Culinary Arts student

As Thanksgiving nears, I wanted to share this simple and delicious side dish for your holiday table. It is inspired by a recipe for glazed carrots with hazelnut gremolata from the Level 3 curriculum of the Professional Culinary Arts program.

When I first had the dish I was immediately hooked. The hazelnuts added such a nice crunchy texture to the otherwise traditional gremolata, which paired beautifully with the sweet, tender carrots.

At home, I decided to make my own spin on it – substituting earthy, roasted parsnips for the glazed carrots, and sweet macadamia nuts for the hazelnuts. I also chose to sauté my garlic and parsley quickly in a bit of olive oil to release their flavors, and played around a bit with the proportions of the gremolata. When finished, it turned out to be a dish that I would be proud to serve, and one that I am confident you would enjoy as well.

Whether you are hosting Thanksgiving this year, or traveling somewhere else, I hope you give this dish a try.

Roasted parsnips recipe

Yield: serves 6 as a side (with extra gremolata)

For the parsnips:

  • 2 pounds parsnips (about 6), peeled, ends trimmed, and quartered lengthwise
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp coarse salt

For the gremolata:

  • 1 1/4 cups whole, raw macadamia nuts (a little less than 1/2 a pound)
  • 3 Tbsp extra virgin olive oil
  • 2-3 cloves of garlic, finely minced
  • 1/2 cup chopped fresh parsley
  • 3/4 tsp coarse salt (or to taste)
  • zest of 1 lemon

For garnish:

  • 7 ounces full fat Greek yogurt
  • 1/4 tsp coarse salt

Preheat the oven to 400 degrees F. Arrange the quartered parsnips on a sheet pan in one layer. Drizzle with the olive oil and sprinkle with salt. Toss to coat. Roast in the oven, tossing the parsnips occasionally, until tender, about 30 – 40 minutes.

While the parsnips are roasting, prepare the gremolata: arrange the macadamia nuts in one layer on a small sheet pan. Transfer to the oven with the parsnips and allow to toast, shaking the pan a few times, until golden brown, about 7-8 minutes. (Be careful as they burn easily)! Remove from the oven and transfer to a cutting board to cool. Once cool, coarsely chop and transfer to a medium bowl.

Thanksgiving side dish parsnips

Heat the 3 tablespoons of olive oil over medium heat. Add the minced garlic and chopped parsley and sauté, stirring frequently, until fragrant, about 2-3 minutes. Pour the mixture through a fine-mesh strainer to drain the excess oil and add the parsley and garlic to the bowl with the macadamia nuts. (The excess oil can be reserved for another use — it is delicious drizzled as a garnish on just about anything: pasta, crostini, hummus, mashed potatoes, you name it). Add the salt and lemon zest to the bowl and stir to combine well.

To plate: in a small bowl, mix the Greek yogurt with the 1/2 teaspoon of salt. Dollop onto a plate, and arrange the parsnips on top. Sprinkle the gremolata over the parsnips, and serve any extra on the side.

– Julia
Blog // Instagram

Lavender + Violet Shortbread Cookies

Recipe by Julia Johnson and Elena Ubeda,
ICC’s Professional Culinary Arts students,
Second Place Winners of the ICC 2015 Cookie Games

Yield: 48 cookies

Ingredients:

For the Shortbread Dough:

  • 1 1/2 cups confectioner’s sugar, sifted
  • 2 teaspoons dried lavender, crushed
  • 2 teaspoons grapefruit zest
  • 1 lb (4 sticks) unsalted butter, room temperature
  • 4 cups all purpose flour, sifted
  • 1 1/2 teaspoons coarse salt

For the Grapefruit Glaze:

  • 1 1/2 cups confectioner’s sugar, sifted
  • 1/4 cup heavy cream
  • 2 tablespoons freshly squeezed grapefruit juice
  • 1 teaspoon grapefruit zest
  • pinch of salt
  • dried lavender, for garnish
  • violet candies, crushed, for garnish
International Culinary Center Bloomingdales demo
Above, ICC’s Director of Pastry Jansen Chan and “The Cookie Games” winners Julia Johnson and Elena Ubeda during their baking demonstration of the Lavender + Violet Shortbread Cookie at Bloomingdale’s.

Procedure:

In a medium bowl combine the sugar, crushed dried lavender, and grapefruit zest. Using your fingers, rub the lavender and zest into the sugar until well combined. Set aside.

In a stand mixer with a paddle attachment, beat the butter on medium high until light in color and airy, about 2-3 minutes. With the mixer on low, gradually add the sugar, lavender, and zest mixture. Increase the mixer’s speed to medium high and beat, scraping down the sides as needed to cream the butter and sugar, about 3-4 additional minutes. With the mixer on low, gradually add the flour, followed by the salt. Mix until just combined. Remove dough from bowl and divide into four portions. Shape the portions into fat logs and wrap in plastic wrap. Refrigerate until firm: at least 1 hour.

International Culinary Center students at Bloomingdales

Meanwhile, prepare the glaze: In a medium bowl, whisk together the sugar, heavy cream, grapefruit juice, and zest. Add a pinch of salt and whisk until smooth.

Preheat the oven to 350 degrees F. Line 4 half sheet pans with parchment paper. Once dough has chilled, remove it from the refrigerator and unwrap the logs. Working quickly (so the dough stays chilled), roll the logs until they are approximately 1 1/2 – 2 inches in diameter. Slice 1/4-inch-thick medallions and arrange on the parchment lined sheet pans, making sure to leave a bit of room in between each cookie. Transfer to the oven and bake just until cookies are lightly golden around the edges, 15 – 20 minutes. Transfer the cookies to a wire rack to cool.

Once cookies are completely cool, dip the top of each one into the glaze and set back on the wire racks to dry. While glaze is still wet, sprinkle cookies with dried lavender and crushed violet candies for garnish. Allow to sit until glaze has completely hardened, and enjoy!