Tuesday, October 21, 2008
A fancy name for a plain cookie
The King Arthur Flour Cookie Companion Copyright 2004
½ cup confectioners’ sugar
¾ cup (1 ½ sticks) unsalted butter
½ teaspoon salt (extra-fine preferred)
1 ½ teaspoons vanilla extract
½ cup cornstarch
1 cup unbleached all-purpose flour
Preheat the oven to 300 degrees F. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the cornstarch and flour, stirring to make a cohesive dough. Drop the dough by the tablespoons onto the prepared baking sheets.
Bake the cookies for 25 minutes, until they’re a light golden brown. Remove them from the oven, let cool for 5 minutes on the baking sheet, then transfer to a rack to cool.
Per cookie: 106 cal, 7 g fat, 1 g protein, 7 g complex carbs, 3 g sugar, 19 mg chol, 55 mg sodium
These were described as 'light as cotton candy' but I wouldn't go that far. They were basically like a spritz or a shortbread. Actually why aren't these considered a shortbread? The books says that they're 'like a shortbread' but what's the difference?
They were okay, nothing special if you ask me. My son declared that I make the best cookies in the world, which surprised me. I could see him making that declaration after eating a chocolate chip cookie or a nice oatmeal cookie but not these cookies, although he loved the spritz trees I made for Christmas last year.
So, they'll get eaten but I see no reason to ever make these again. Although I just has a thought that these would be great dipped in chocolate but that can be said of any shortbread recipe (or 'shortbread-like' recipe!)
Speaking of dipped in chocolate, I was so tempted to buy a chocolate fountain this weekend. They had a great deal airing on one of the shopping networks. I didn't but boy was I ever tempted.
Question of the Day: Do you have a chocolate fountain?