The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [348]
2½ cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
½ teaspoon salt
4½ cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1½ cups heavy cream
3 tablespoons confectioners’ sugar
1. Preheat the oven to 350°F. Spread the coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave the oven on.
2. Process the cookies and ½ cup coconut in a food processor until finely ground and the mixture begins to clump together, about 2 minutes. Transfer the mixture to a 9 × 13-inch rimmed baking sheet; press into an even layer on the bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on the sheet on a wire rack.
3. Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in the milk and egg yolks. Cook over medium heat, whisking constantly, until the mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add the butter, whisking until combined. Stir in 1½ cups coconut.
4. Spoon the custard onto the cooled crust; smooth the top with an offset spatula. Press plastic wrap directly onto the custard surface to prevent a skin from forming. Refrigerate until set, about 3 hours.
5. Beat the cream and confectioners’ sugar in a large chilled stainless-steel bowl until stiff peaks form.
6. Cut the custard-filled crust into 24 bars (each about 3 × 1½ inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle the bars with the remaining ½ cup coconut.
chocolate-almond-marsala cookies
MAKES ABOUT 24
½ cup whole raw almonds with skins
1¼ cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1¼ teaspoons ground cinnamon
¾ teaspoon coarse salt
2 large eggs
1/3 cup Marsala wine
½ cup finely chopped candied orange peel
4 ounces semisweet chocolate, chopped
3 tablespoons honey
1. Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.
2. Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.
3. Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10½ × 1½ × 1-inch rounded log. Refrigerate the dough 15 minutes.
4. Cut each log into ¾-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper–lined baking sheet. Brush the tops with beaten egg.
5. Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.
cream cheese–walnut cookies
MAKES ABOUT 48
4 cups all-purpose flour
1¼ teaspoons salt
1 pound (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1¼ cups sugar
2 tablespoons plus ½ teaspoon pure vanilla extract
2½ cups walnut halves (1½ cups toasted and chopped; 1 cup finely chopped)
1. Line 2 baking sheets with parchment paper; set aside. Whisk together the flour and salt in a large bowl; set aside.
2. Put the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in the sugar and vanilla. Reduce speed to low. Add