Big-Hearted Butter Shortbreadfrom Big Fat Cookies by Elinor Klivans
Cookies:1 3/4 cups unbleached all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter
3/4 cup powdered sugar
2 teaspoons vanilla extract
Powdered Sugar Glaze1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
5 to 6 tablespoons heavy (whipping) cream
This and many other wonderful recipes may be found in
Big Fat Cookies
by Elinor Klivans from Chronicle Books
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line one baking sheet if making 9 cookies, or two baking sheets if making 13 cookies, with parchment paper.
Make the Cookies
Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to a 1/4-inch thickness. Using a 4 1/2 or 3 1/2-inch-long heart-shaped cutter, cut out the hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1 inch apart. Gather together the dough scraps, roll them, and cut out additional hearts.
Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
Make the Glaze
The cookies can be layered between sheets of wax paper in a tightly covered container and stored at room temperature for up to 4 days.
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