I love to read almost as much as I love to cook. My reading selections jump around as much as my cooking selections. Everything depends on my mood of the week. Recently I've been into light mysteries and there are several authors that publish recipes in their novels. One of my very favorites is Diane Mott Davidson and the book I'm reading now is Double Shot. I can actually see myself as Goldy the main character in this novel. She is in the catering business and a wanna-be private-eye.
This just sounded to good not to try, so I made a batch. I loved them because you had to freeze the dough before baking, which means you can bake as many as you need when you need them, perfect for me. These will be in your favorite cookie file.
1 1/2 cups blanched, slivered almonds, toasted and cooled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (4 1/2 ounces) cake flour
1 cup (4 1/2 ounces) all-purpose flour
1/2 pound (2 sticks) unsalted butter, softened to room temperature
2 2/3 cups (10 ounces) sifted confectioners' sugar
1 large egg
1 teaspoon vanilla extract
Blend the flours, salt, baking soda; add the almonds and toss to coat, set aside.
In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar and beat on medium low until very creamy, about 5 minutes. Reduce the beater speed to low and add the egg and vanilla; continue to beat until well blended. Stir in the flour mixture just until well combined; do not over beat.
Divide the batter into 3 equal pieces and equally distribute them in the bottom of zipped plastic freezer bags. Roll each section of the dough into logs. Zip the bags closed and place them in the freezer overnight.
Preheat the oven to 350 degrees F.
Remove one log at a time from the freezer. While each log is still frozen, place it on a cutting board. Use a large, sharp knife to divide each log into 24 equal pieces. Place 12 of the cookies on an ungreased Silpat sheet on top of the cookie sheet. Flatten each cold cookie slightly with the palm of your hand. When the first two dozen are baked and cooling, you may remove another roll from the freezer and start on it. (The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while they are still frozen.
Bake one sheet at a time for about 10 minute, or until the cookies have turned golden brown at the edges. Rotate the cookie sheets from front to back after 5 minutes. Cool completely on racks. Store in cookie tins.
Wednesday, May 26, 2010
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