There’s a new place in town to indulge that sweet tooth. Plus, they give us a recipe for one of their seasonal favorites!
Regulars of the Brookside Farmer’s Market and Thou Mayest coffee shop in the Crossroads will already be familiar with the baked delights of Heirloom Bakery & Hearth. Now you can get them straight from the oven of Heirloom’s first brick-and-mortar location, at the corner of Oak and 63rd in Brookside.
In addition to homemade pop-tarts, cookies, pies and breads, the bakery also serves soups and sandwiches. Heirloom is closed Mondays and open 7 a.m. – 6 p.m. Tuesday through Friday, 7 a.m. – 4 p.m. Saturday and 8 a.m. – 3 p.m. Sunday. Need a sweet treat ASAP? Owners Kate and Scott Meinke shared the recipe for their Cranberry, Sage and Walnut Shortbreads with us. Bon appétit!
The Heirloom Bakery recipe for Cranberry, Sage and Walnut Shortbreads
2 cups all-purpose white flour
1 cup confectioner’s sugar
2 sticks butter, chilled and cubed
1/4 cup, plus 1 tablespoon dried cranberries
1/4 cup, plus 1 tablespoon sage, chopped
1/4 cup, plus 1 tablespoon walnuts, chopped
1/2 cup granulated sugar, or sea salt for sprinkling
1. Pre-heat oven to 375°F. In a food processor, combine flour, sugar, cranberries, sage and walnuts and mix for several seconds until combined.
2. Scatter butter pieces over the top of dry ingredients in the food processor and pulse 15-20 times until crumbly dough forms.
3. Form dough into even balls and place on a lined baking sheet.
4. Lightly dust the bottom of a measuring cup with confectioner’s sugar and press cup into dough balls to create a slightly flattened surface.
5. Sprinkle cookies with granulated sugar or sea salt (depending on whether you want the cookie to be more sweet or savory).
6. Bake cookies for approximately 15 minutes, until cookies start to turn golden brown at the edges.