Lupo
12-10-2006, 08:45 AM
This is a recipe for a delicate butter cookie, perfect for a holiday treat.
1 stick unsalted butter cut into 8 equal parts
¼ cup confectioners sugar
1 large egg yolk
1 ½ teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/8 teaspoon salt
2 tablespoons jam (I used Smucker’s seedless strawberry but Orange and Mint are just as good.)
Preheat oven to 350.
Use the metal blade of a food processor to process the butter and sugar until smooth and creamy. After about every 20 seconds, stop to scrape down the bowl as necessary. Add the egg yolk and vanilla and process for about 5 seconds. Add the flour and salt and pulse 6 to 8 times or until well mixed, stopping to scrape down the bowl as necessary. Transfer the dough to a pastry bag equipped with a ½ inch star tip.
Hold the bag upright over a lightly greased baking sheet and pipe out a star of about 1 3/4ths inches across. Then pipe out another smaller star on the center of the first. Repeat the piping process with the remaining dough. Be sure to leave about 1 ½ inches between cookies.
Bake the cookies in the center of the preheated oven until firm but not brown. Typically this takes about 10 to 12 minutes. A little less at lower elevations and a little more at higher ones.
Place the cookies on a wire rack to cool. When cookies are cool, place the strawberry jam in a piping bag equipped with a small plain tip and pipe a dab of the jelly in the center of each cookie.
Makes about 3 dozen.
http://www.explore-greenwater.com/pix/smallcookie.jpg
1 stick unsalted butter cut into 8 equal parts
¼ cup confectioners sugar
1 large egg yolk
1 ½ teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/8 teaspoon salt
2 tablespoons jam (I used Smucker’s seedless strawberry but Orange and Mint are just as good.)
Preheat oven to 350.
Use the metal blade of a food processor to process the butter and sugar until smooth and creamy. After about every 20 seconds, stop to scrape down the bowl as necessary. Add the egg yolk and vanilla and process for about 5 seconds. Add the flour and salt and pulse 6 to 8 times or until well mixed, stopping to scrape down the bowl as necessary. Transfer the dough to a pastry bag equipped with a ½ inch star tip.
Hold the bag upright over a lightly greased baking sheet and pipe out a star of about 1 3/4ths inches across. Then pipe out another smaller star on the center of the first. Repeat the piping process with the remaining dough. Be sure to leave about 1 ½ inches between cookies.
Bake the cookies in the center of the preheated oven until firm but not brown. Typically this takes about 10 to 12 minutes. A little less at lower elevations and a little more at higher ones.
Place the cookies on a wire rack to cool. When cookies are cool, place the strawberry jam in a piping bag equipped with a small plain tip and pipe a dab of the jelly in the center of each cookie.
Makes about 3 dozen.
http://www.explore-greenwater.com/pix/smallcookie.jpg