~~join me for home cooking, traveling, and at times a quirky itch for writing and photography~~
Friday, October 26, 2007
2 1/2 cups all purpose flour
3/4 cups sugar
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1 large whole egg
1 large egg yolk
12 tbs (1 1/2 sticks) of cold unsalted butter cut into pieces
2 tbs grated lemon zest
1 1/2 tsp vanilla extract
preserves of your liking
Preheat the oven to 350.
In a cup or a measuring container add all wet ingredients and stir.
Place all dry ingredients into a food processor, or to a bowl and combine well, either by whip or processing for a few seconds.
Add the cold cut butter on top of the flour mixture and incorporate either by pulsing for a few seconds until crumbly or with a fork or pastry cutter.
Now add the egg mixture and pulse or stir until well combined. Turn out onto the counter and form into two uniform balls.
It will be quite a crumbly mess, but don't add any liquid, just form them, the heat of your hands will make it form well after a few seconds.
Place one ball on the top a piece of wax paper, place a second piece on top, indent the dough a couple of times with your rolling pin. It will help with rolling it out.
Roll out to about 1/8 inch thick. Cut out tops and bottoms with your cookie cutters.
Make sure you do equal numbers of tops and bottoms. Don't throw away the scraps, re roll them to make as many cookies as possible. Place on the baking sheets about 1/4 of an inch apart, they won't spread out so don't worry. Cook until golden brown, 12-15 minutes and let cool completely before assembly of your cookies.
I used three kinds of fillings, I like a variety. Strawberry Jam, Apricot Jam and Nutella. Turn the bottom over to the side it cooked on and spread a bit of jam or other sweet on then add the top and dust with powdered sugar!