3.11.2007

Cookies

For some strange reason, I keep making cookies. I made another batch the other day, right after the others were gone. These aren't as good, or aren't as pop-able (i.e. they're larger), so they're lasting longer, but I totally want to make another batch now. I can't really warrant it, but I really like baking right now for some reason. It's like a nesting instinct or something.



The batch I made the other day are an orange almond cookie. It's really simple, almost an orange shortbread. I got the recipe from a book called The Cookie Book by Catherine Atkinson, Joanna Farrow and Valerie Barrett. (The cover of mine is different from the one on Amazon, but it's probably got some of the same recipes.)
  • 9 oz/ generous 1 cup shortening (I used butter flavored Crisco)

  • 4.5 oz/ generous 1/2 cup superfine sugar

  • 2 eggs beaten

  • grated rind and juice of one orange

  • 11 oz/ 2 & 3/4 cups all purpose flour sifted with 1 teaspoon baking soda

  • 7 oz/ 1 & 3/4 cups ground almonds

  • 2 oz/ 1/4 cup confectioners' sugar mixed with 1 teaspoon ground cinnamon

  1. Preheat oven to 400 degrees. Place the softened shortening in a bowl and beat with an electric whisk until light and airy. Gradually beat in the superfine sugar.

  2. Whisk in the eggs, orange rind and juice. Whisk for 3-4 minutes more, then stir in the flour mixture and almonds to form a dough.

  3. Roll out on a lightly floured surface to 1/2 inch thick. Stamp out 36 round pieces with a plain cutter. Lift the pieces onto baking sheets and bake for about 10 minutes, until golden. Leave on the baking for 10 minutes to cool and firm slightly. Sift the confectioners' sugar mixture evenly over the cookies and leave to cool completely.



Question of the Day: What's your favorite cookie?

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