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To open One Girl Cookies, Dawn Casale looked to her family for inspiration, digging into a treasure trove of heirloom recipes and photos that she uses in her unique packaging designs. She often names her cookies for people special to her: Lucia (Espresso Caramel Squares with White and Dark Chocolate Swirl) is in honor of Dawn’s beloved grandmother, and Lana (Bittersweet Chocolate Sandwiches Filled with Raspberry Preserves) was created for her favorite teacher, who was a little bit bitter but mostly sweet. Dawn’s family life and the shop are so inseparable that it is only fitting that when she hired David Crofton, a professional baker, to expand the business, it turned out that she had found the love of her life.
From simple old-fashioned confections such as Lemon Bars and Strawberry Rhubarb Pie with Spiced Oat Crumble to modern treats like Orange Butter Drops with Shredded Coconut and Pumpkin Whoopie Pies with Maple Spiced Filling, the recipes featured here will impress and delight anyone lucky enough to get a taste. With beautiful color photos and tips for wrapping and gift-giving, One Girl Cookies will become a cherished addition to every passionate baker’s kitchen.
2. In a small bowl, mix together the ice water and egg yolk. Add the egg mixture to the food processor, and pulse until the crumbs begin to climb the side of the bowl and hold their shape when pressed together. Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling.
3. Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle. Working quickly and carefully, line a 9-inch pie dish with the dough. With your fingertips, make sure that the edge of the pie is smooth and even. Refrigerate it for 20 minutes.
4. Preheat the oven to 350°F.
5. Remove the pie dish from the refrigerator. Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights. Bake for 15 minutes. Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape.
Remove the foil and bake for 6 minutes, until the bottom of the crust looks dry and the shell is a very pale golden color. Remove the dish from the oven and let the crust cool. Leave the oven on.
6. To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl. Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted. Remove the baking sheet from the oven and let the pepitas cool.
7. To make the filling, mix together the half-and-half and eggs in a medium bowl. Add the pumpkin puree and mix well. Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well. The filling will be very runny. Pour the filling into the pie shell. Sprinkle the pepitas on the filling.
8. Bake for 25 minutes. Rotate the dish and bake for 20 more minutes, or until the center of the pie jiggles just a bit when you touch the oven rack. Transfer the dish to a wire rack and let the pie cool completely.
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