We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, July 14, 2010

Cookie Recipe #193 - Strawberry Shortbread Wedges

This shortbread cookie with a light strawberry flavor can be sprinkled with sugar or may be iced after cooling. Have some with your next cup of coffee or tea.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 1/4 cup strawberry preserves, 1 teaspoon vanilla, 1/2 teaspoon ground pink peppercorns (optional), 1/4 teaspoon salt, 2 2/3 cup all-purpose flour, coarse decorating sugar, icing: 2 cups powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla.

Instructions: Preheat oven to 300 degrees. Line baking sheets with parchment paper;set aside. In large mixing bowl beat butter. Add granulated sugar, preserves, vanilla, peppercorns (if using), and salt; beat until well combined. Beat in flour until mixed.

On lightly floured surface, roll dough to 1/4-inch thickness. Using a 6-to-7-inch round scallop-edge tart pan (or bowl or canister) place on top of dough and press to cut out circle. Using two spatulas transfer circle to prepared baking pan. Cut wedges with pizza cutter or ravioli cutter; do not separate. Lightly brush with milk; sprinkle with coarse sugar. Repeat with remaining dough.

Bake 16-20 minutes or until centers are set and edges begin to brown. Remove from oven and recut wedges; let cool slightly on pan. Transfer to wire racks to cool completely.

If desired, make icing as follows and spread on cooled cookies: Combine powdered sugar, milk and vanilla until of spreading consistency, adding more milk if necessary. Top with decorator sugar, if desired.

Makes about 3 dozen wedges.

"Better Homes and Gardens Magazine", December 2009, page 207.

Cookies Rule!!!

No comments:

Post a Comment