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sábado, 12 de março de 2011

Lavender Shortbread

Jean Pierre’s Lavender Shortbread


1 1/4 cup (2 1/2 sticks) cold, unsalted butter cut into small cubes

1/4 cup powdered sugar

1/4 cup granulated sugar

2 1/2 cups flour

2 teaspoons culinary lavender (available at Spice House)


Place all ingredients in a large mixing bowl. Work the butter into the other ingredients using your fingers until all the ingredients are completely combined. Let dough sit for about half an hour; at room temperature, it will be easier to work with.

To shape cookies, roll into balls of the desired size (usually 1 inch) and place on cookie sheets. Use a cookie stamp to flatten the balls. Alternatively, if desired, shortbread can be divided into 2 parts. Pat each part into an ungreased 8-inch round cake pan. Score dough in cake pans 9not all the way through) with a paring knife and stamp with cookie stamp around the outside edge of each pie-shaped wedge. Cover and chill dough well, about an hour.

When ready to bake, preheat oven to 300° F. Bake until cookies are pale and golden, but cooked all the way through, 20 to 25 minutes for cookies, 25 to 30 minutes for pans. Time will depend on the size of the cookies and your oven. Makes about 36 cookies, using 1 tablespoon of dough per cookie.

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