Hearts and Flowers

I have had a crazy-busy few months…besides the usual holiday madness I was interning as an editorial assistant at Food Arts magazine, helping cookbook author Judith Choate develop content for her next project (more about that later), all around attending my classes at The French Culinary Institute which moved me into the kitchen for L’Ecole and required an elaborate menu writing assignment. So, unfortunately, devoting any time to my personal projects simply slipped away…


hearts-and-flowers


I’m sending hearts and flowers to all my friends and family who haven’t heard from me while I’ve been buckled down and otherwise occupied.


citrus-shortbread-collage


Citrus Shortbread
Makes about 60 2-inch cut cookies

  • 16 Tablespoons unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted; plus more for dusting while rolling the dough
  • ¼ teaspoon salt
  • 1 egg, beaten
  1. Preheat oven to 300° F.
  2. Cream the butter and confectioners’ sugar in a mixer until fluffy.
  3. Add the orange and lime zest and juice along with the vanilla, flour and salt; blend until just combined.
  4. Divide dough into thirds, shape into flat rounds about 4 inches wide. Wrap in plastic wrap and chill for 30 minutes.
  5. Working with one portion of dough at a time-roll the dough between two sheets of parchment lightly sprinkled with flour to ¼-inch thickness. Cut out hearts, flowers, puppies, stars, or any shape you want.
  6. Place cut cookies on parchment paper lined baking sheet about 1-inch apart.
  7. Lightly brush the top of each cookie with the beaten egg.
  8. Bake for 9-13 minutes in pre-heated oven, turning pan halfway through to encourage even browning.
*All ovens vary, so watch the first sheet of cookies carefully to determine the proper cooking time for your oven.
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