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24
Refrigerate batter for at least 30 minutes before
scooping.
Shape dough into 3 cm balls, coat generously
in confectioners’ sugar and arrange on baking
sheets 1 inch apart. Bake for about 12 minutes
until tops appear crackled. Remove from oven
and cool in pan; transfer to a wire rack to cool
completely.
Nutritional analysis per cookie:
Calories 115 (26% from fat) • carb. 20g • pro. 12g
• fat 3g • sat. fat 2g • chol. 23mg • sod. 60mg
• calc. 8mg • fibre 1g
Pecan Linzer Cookies
This shortbread is perfect for linzer cookies.
Makes about 60 cookie sandwiches
3 cups unbleached, all-purpose flour, plus
additional for rolling
½ teaspoon kosher salt
2½ sticks unsalted butter, cut into 2cm
pieces and at room temperature
½ cup toasted pecan halves, finely ground
¼ cup granulated sugar
1 cup confectioners’ sugar, sifted, plus
extra for dusting
1 teaspoon pure vanilla extract
¾ cup seedless raspberry jam
Combine the flour and salt in a small bowl.
Reserve.
Put the butter, finely ground pecans and sugar
into the Cuisinart
®
mixing bowl. Insert the flat
mixing paddle and mix on Speed 2 to combine.
Increase to Speed 5 and cream the butter
mixture until light and creamy, about 2 to 3
minutes. Scrape down the bowl as necessary.
Decrease to Speed 2 and add the
confectioners’ sugar. Mix until combined.
Scrape down the bowl. Add the flour mixture,
in 3 batches, and the vanilla extract; mix until
fully combined and smooth, about 2 to 3
minutes. Scrape down the bowl as necessary.
Dough should be one large, smooth ball when
done.
Remove dough from bowl and divide into two
equal pieces. Form each into a disk and wrap
in plastic wrap and refrigerate for at least 2
hours.
Preheat oven to 175°C. Line two baking sheets
with parchment paper. Reserve.
Remove one dough disk from refrigerator. On
a floured surface, roll the dough into an even
3mm thickness. Using a 5cm round, fluted
cookie cutter, cut rounds and place on
parchment-lined baking sheet. Roll out and
cut any remaining dough scraps in the same
manner and transfer to the lined baking sheets.
Bake until cookies are very lightly browned on
the edges, about 16 to 20 minutes. Remove
from oven and cool completely in pan.
While the first batch of cookies is baking, roll
out and cut the second dough disk with the
same 5cm cookie cutter. Make a second cut
with a 2cm round cookie cutter in the centre of
each cookie. Roll and cut remaining scraps.
Transfer cookies to baking sheets and bake as
directed above.
Heat jam either in microwave or on stovetop
until just liquid – jam will be too runny if it is
too hot.
Once the cookies have cooled, spread about
¾ teaspoon of warm jam on the centre of the
solid cookie. Then place the cutout cookie on
top. Sprinkle with confectioners’ sugar. Store in
an airtight container with cookie layers
separated by wax paper.
Nutritional analysis per 1 cookie sandwich:
Calories 107 (47% from fat) • carb. 13g • pro. 1g
• fat 6g • sat. fat 4g • chol. 13mg • sod. 26mg
• calc. 1mg • fibre 0g
Chocolate Chunk Cookies
Chunks of three different types of chocolate make
these cookies quite decadent.
Makes about 48 cookies
3 cups unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter,
cut into 2cm pieces and at room
temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
4 ounces bittersweet chocolate, broken
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