Lemon Butter Cookies
From "Chocolate and Zucchini" by Clotilde Dusoulier

1 lemon with its zest
1 cup + 2 Tbsp flour
1/3 cup sugar
1 tsp kosher salt or fluer de sel
7 Tbsp chilled unsalted butter (diced)
1 large egg yolk
1 cup confectioners sugar

In a large bowl combine flour, sugar, salt, and lemon zest. Add the butter and rub in with fingers or pastry cutter. Add the egg yolk and stir until blended. Knead the dough until it forms a ball If too dry add a little icewater 1 tsp at a time, if to wet add a little flour. Divide the dough in 2 and roll each half into a log about 1in diameter. Wrap each in plastic and freeze for 30min.

Heat oven to 350f and line baking sheet with parchment. Remove log of dough from freezer and slice in 1/4in rounds with a sharp knife. Rotate the log a little after each cut to keep things round. Put on the baking sheet keeping 1/2in apart from each other. Bake for 12min until lightly golden at edges. Cool completely before glazing (about an hour).

Squeeze the lemon to get 3 Tbsp of juice. Put the confectioners sugar in a bowl, add the juice and whisk until smooth and syrupy. Use a brush or the back of a spoon to glaze the cookies. Let glaze set for about an hour.

Should make about 40 little cookies.
Orange Flower Shuttle Cookies
From "Chocolate and Zucchini" by Clotilde Dusoulier

4 Tbsp (half stick) of unsalted butter at room temp
1/2 cup sugar
1 large egg beaten
3 Tbsp orange flower water (or 3 Tbsp water + 1 Tbsp finely chopped orange zest)
2 cup flour
1/4 tsp salt
1 large egg yolk lightly beaten with 1 Tbsp water

Combine butter and sugar in food processor and process until fluffy. Add the egg and orange flower water mix until well blended. Add flour and salt, mix until smooth. Turn dough onto lightly floured surface gently knead into a ball. If it's too moist add a little more flour, too dry a little ice water 1 tsp at a time. Divide into 2 slightly flattened balls, wrap in plastic and refrigerate for an hour.

Heat oven to 350f and line baking sheet with parchment.

Get one ball and divide it into 8 equal pieces. Roll each into a 3in log. Cut each of these in two. Pinch the ends of each and flatten the top a bit to form a little boat. With the tip of a round ended knife carve a deep slit lengthwise down the center, not quite reaching the other side or ends. Arrange on a baking sheet and brush with egg wash. Bake for 15min until golden and slightly browned at tips. Cool on rack.
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