Kate knows baking. Her blog
is fantastic, and she shared this adorable
turmeric shortbread cookie recipe
- laced with Sunshine Dust
. Check out the baker and her recipe!
Hi! I'm Kate Pogue and I'm a bartender at The Pat Connolly Tavern
in Dogtown, St. Louis. When I'm not working, I like to bake and cook at home. In addition to sharing my love for local on Instagram, I also have a fledgling blog over at kateheartscake.com
What were you doing in food before COVID-19, and how has that changed?
I stepped down from my role as General Manager just prior to COVID-19. We were on-boarding my successor while also ramping up for St. Patrick's Day (which all of Dogtown canceled). I like to joke that my timing is impeccable. We all took a few weeks off to self-isolate and shift our operations to contactless curbside. We have online ordering now, which we have never done before. Recently, we also opened up a socially-distanced patio.
I feel like many businesses have used this time as an opportunity to make the changes they have been considering for a while. We definitely used it as a reason to rip the bandaid off.
Tell us about this recipe - flavors, suggested pairings, your inspiration for it, etc.
Shortbread is great on its own but is also subtle enough in flavor to serve as a blank canvas. Any tea would work well as an addition to this recipe, but I particularly love how the pepperiness of Sunshine Dust
plays off of the richness of the butter in these cookies. Dunk these babies in milk, coffee, or any tea.
What’s exciting to you about working with Sunshine Dust?
I look for ways to add Sunshine Dust
to literally everything. Aside from the health benefits, it's a bold flavor that works equally well in sweet and savory dishes. I love sprinkling it over roasted veggies, adding it to marinades, or incorporating it in baked goods. Basically, if a recipe calls for turmeric, I just use Sunshine Dust.
Kate's Sunshine Dust Shortbread Cookies
For the cookies:
- 1 tbsp Sunshine Dust
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp Kosher salt
For the icing:
- Mix butter and Sunshine Dust together about 8 hours ahead of time. You can skip this step and just mix the Sunshine Dust into the flour if you want a milder flavor.
- Preheat oven to 350°.
- Cream butter and powdered sugar together in a large bowl.
- Add flour and salt. Mix until a soft dough forms. Refrigerate for an hour or until dough is firm enough for rolling.
- Roll out dough on a lightly floured surface until it's 1/4 inch thick.
- Bake on a parchment-lined baking sheet for 15 minutes, or until edges are a golden brown. Transfer to cooling rack.
- Whisk icing ingredients until smooth and ice cookies. I prefer icing the cookies directly on the rack, allowing any excess to run off, but you can also dip half of the cookie into the icing and set on wax paper to set.
you need this magic dust in your kitchen.