Monday, December 20, 2010

Visions of Sugar Plums

Christmas has exploded here at Chez Phillips and I'm putting the finishing touches on some home made goodies to deliver to my favorite people. Today I decided to use some new flavored sugars that they sell at Great News for cookies.  

 I'm using the Lemon, Tangerine and Lime flavored sugars to roll the outside of some slice and bake shortbread cookies.  Each cookie will be flavored with appropriate flavor, so I've added lime oil to the lime cookies, etc.  But, I'm now wondering what it would be like to vary the flavors--another day, this Elf has a long way to go before she sleeps!

 Lay the sugar on a sheet of plastic wrap

 Roll the chilled dough into a log embedding the sugar into the roll.

 Slice and place on cookie sheets---silpats make it a breeze to get them onto racks after baking!

 The cookies doubled in size while baking, so space them a bit farther apart.

 Wrap airtight and make sure you have a huge glass of milk, or a mug of tea or hot chocolate to enjoy these with!  

Simple Shortbread 
Makes about 4 dozen cookies

3/4 cup unsalted butter, softened
1 1/3 cup confectioners' sugar
1 teaspoon lemon oil (or 2 teaspoons lemon extract) 
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
One 4.5-ounce jar Lemon Sugar (Essential Cane Brand) 

  1. In the large bowl of electric mixer, beat together the butter, sugar and lemon oil, until fluffy.  Add the egg, and beat until the mixture is combined.
  2. Add the flour, baking powder, salt, and soda, beating on low speed till the mixture comes together.
  3. Form the mixture into 2 logs about 1 1/2-inches wide, wrap in plastic wrap, and refrigerate for at least 2 hours, or up to 3 days, or freeze for 2 months. 
  4. Preheat the oven to 375 degrees.
  5. Sprinkle 1/4 cup of the sugar onto a sheet of plastic wrap, and roll the log in the sugar to embed the sugar into the outside of the log.  
  6. Slice the cookies 1/4-inch thick and transfer to baking sheets lined with parchment, silicone, or aluminum foil. 
  7. Bake the cookies for 8 to 10 minutes, until lightly browned.  Remove from the baking sheets and cool completely on wire racks before storing airtight.  The baked cookies freeze for up to 2 months.  

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