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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