Process 3: Sugar Cookies

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kitchen.jpg

Final recipe:
zest of one lime, leaves from a sprig of rosemary cut finely
2 C unbleached all-purpose flour preferably Gold Medal
pinch of salt
2 sticks unsalted butter
1 large egg
1 T vanilla
1 C sugar

Preheat oven to 375. Blend zest, sugar and butter until creamy and yellow. Then blend in egg and vanilla. Then flour until it seems mixed in like dough. Roll out flat into pan lined with parchment. Bake until golden brown on the edges. Right when you take out of oven, use pizza cutter to cut into small squares. Once cooled, put each square into a petit fours paper, add a small/appropriate dollop of chilled/thickened curd to each, and top with a mint leaf as garnish.
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1 Comment

I remember seeing starting on the other side of the table at 3M and looking forward to making my way around to your cookies - the effort you put into presentation was great.

I also liked the cookies themselves - you made a simple shortbread base very interesting by pairing it with new ingredients (honey, lavender) and bold flavors (lime, herbs), and making them an appropriate size for those flavors. The mint almost overwhelmed the rosemary, but really balanced well with the cherry-lime curd for a refreshing cookie (a welcome break from some very sweet options).

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About this Entry

This page contains a single entry by Brittany Edwards published on September 12, 2011 12:00 PM.

Process 2: Fruit Curd was the previous entry in this blog.

Process 4: Presentation, Revision, and Reflection is the next entry in this blog.

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