"Easy Baking with Lindsey"
Linton - Certified Chef Instructor
Kathleen Linton is a certified chef and graduated from the culinary institute
Augustine Florida. She has had her own catering business for over
is now catering for the Lorton Workhouse. She will soon be catering
Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
on Saturday, October 15th from 7:30-10:30 PM. She has taught culinary
in St. Augustine Florida. She is now teaching at the Workhouse in
La Table at Pentagon city, William and Sonoma at Tyson Corner and private
at client’s homes. She had her own TV show in St. Augustine called
Cuisine's. She is a Gold Medalist in cooking competitions.
Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Her father was in the MC for over 30 years and her family traveled
This is what inspired her to cook. Her specialty is ethnic cuisines.
Classic Shortbread Cookies
1) 3 cups All-purpose Flour
2) 1/2 tsp. Salt
3) 1 1/2 cups unsalted Butter, at room temperature (350 g)
4) 3/4 cup granulated Sugar, (150 g)
1) Preheat oven to 350F.
2) Position racks in top and bottom thirds of oven.
3) Line 2 baking sheets with parchment.
4) Stir flour with salt in a medium bowl.
5) Beat butter with sugar in a large bowl, using a wooden spoon, until
smooth, about 1 minute.
6) Gradually stir in half of flour mixture, until just combined.
7) Add remaining flour mixture, kneading with your hands, until dough
forms a ball.
8) Roll out on a floured counter until 1/4 inch thick.
9) Cut out cookies with various shapes of cookie cutters.
10) Arrange on prepared sheets 2 inches. apart. Cookies will spread as
11) Bake in top and bottom thirds of oven, switching sheets halfway
through until edges are just golden, 12 to 15 minutes.
12) Leave on sheet for 5 minutes, then transfer cookies to a rack to cool
13) Cookies will keep well in an airtight container up to 1 week, or freeze
up to 1 month.
Flavor Variations (optional mix-ins and coatings):
1) Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
2) Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
3) Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely
Chocolate Icebox Cookies
1) 1 stick (1/2 cup) unsalted Butter, softened
2) 1/2 cup light Brown Sugar
3) 1/3 cup granulated Sugar
4) 1 large Egg
5) 1 teaspoon Vanilla
6) 2 ounces Unsweetened Chocolate, melted & cooled
7) 1 3/4 cups Flour
8) 1/2 teaspoon Baking Soda
9) 1/8 teaspoon Salt
1) In a large bowl, beat the butter until fluffy.
2) Add the brown sugar and granulated sugar and beat until well blended.
3) Add the egg and vanilla and beat until thickened.
4) Beat in the melted chocolate, then add 3/4 cup of the flour along with
the baking soda and salt. Stir in the remaining 1 cup flour to make a
5) Divide dough in half. Wrap each half in plastic wrap and shape it into
a 6-inch log. Refrigerate until firm. (Can be stored in a plastic bag and
refrigerated for up to 1 week or frozen for up to 2 months.)
6) Preheat oven to 350.
7) Using a thin knife, slice each log 1/8 to 1/4-inch thick.
8) Arrange the cookies 1" apart on a buttered cookie sheet and bake for
10 to 15 minutes or until lightly browned.
1) Chocolate Mint: Add 1 teaspoon of peppermint extract to the dough
with the vanilla.
2) Double Chocolate: Add 2 ounces of chopped semisweet chocolate.
Vanilla Icebox Sugar Cookies
1) 2 1/2 cups All-purpose Flour
2) 1/2 tsp. Baking Powder
3) 1/2 tsp. Salt
4) 1 cup Unsalted Butter, at room temperature
5) 1 Egg
6) 1 tsp. Vanilla
7) 3/4 cup granulated Sugar
1) Stir flour with baking powder and salt in a medium bowl. Set aside.
2) Beat butter with sugar in a large bowl, using an electric mixer on
medium-high, until fluffy.
3) Beat in egg and vanilla.
4) Gradually beat in flour mixture, just until combined.
5) Gather into a ball. Divide dough in half, then roll each portion into a
2-inch wide log.
6) Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.
7) Position racks in top and bottom thirds of oven. Preheat to 350F.
8) Line 2 baking sheets with parchment.
9) Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared
10) Bake in top and bottom thirds of oven, switching halfway through, until
cookies are golden, 10 to 12 minutes.
11) Let cookies cool on sheets for 1 minute, then transfer to a wire rack to
cool completely. Repeat with remaining dough.
12) Cookies will keep well, stored in an airtight container at room
temperature, up to 5 days.
1) Keep dough in freezer up to 1 month.
2) Thaw in refrigerator overnight before using.
1) Pistachio and Cranberry: Add 1/4 cup finely chopped pistachios and 1/4
cup finely chopped dried cranberries.
2) Maple bacon icebox Cookies: Add /2 cup finely chopped cooked bacon
to dough. Whisk 3 tbs. maple syrup with 1/4 cup icing sugar until smooth.
Spoon into a zip-top freezer bag. Snip off 2 millimeters from a corner of bag.
Drizzle icing over cookies. Cookies will keep well, stored in an airtight
container at room temperature, up to 5 days.