Monday, October 20, 2008

Cookie Monday!

Just in time for dessert!
This recipe was inspired by some yummy cookies somebody brought for breakfast to our MOPS meeting last week. As soon as I tasted them, I immediately knew what I'd be attempting to replicate for this Cookie Monday. So here's what I came up with:

Almond Shortbread
This recipe is so easy to remember, just look at the measurements! Don't skimp on the ingredients; with so few, they must be the very best!

3/4 lb. unsalted butter (3 sticks), divided
3/4 cup sugar
3/4 teaspoon sea salt
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
3 1/4 cups unbleached, all-purpose flour

eggwash: 1 egg white, beaten with 1 teaspoon cream or water
3/4 cup sliced almonds
sanding sugar for sparkle

Preheat oven to 275 degrees. Butter (using about 1 Tablespoon) a 9 x 13 inch pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream remaining butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add salt and almond & vanilla extracts, and beat to combine. Gradually add flour, beating on low speed until just combined.

Press dough into prepared pan, leveling and smoothing the top. Using a knife, cut dough lengthwise into thirds, then crosswise into thirds, making nine rectangles. Cut each rectangle in half, diagonally, to make 18 triangles. Poking with a fork, create a decorative pattern on the surface.

Bake shortbread 30 minutes, then remove from oven. Brush surface with eggwash, and sprinkle with almonds and sanding sugar. Continue baking until evenly pale golden, but not browned, an additional 35-40 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over and cut with a serrated knife, along score marks. Store in an airtight container for up to 2 weeks.

*PS- The last of our Apple Hill apples (hiding behind the cookies in above photo) are soon to become Vanilla Caramel Apple Butter...
Stay tuned!

1 comment:

Tanya said...

yummy!! let me know how it turned out. I love making jams and things.
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