![]() ![]() Store in air tight containers with parchment paper between layers. Bake for 12 to 14 minutes or until cookies are firm and bottoms are very light golden. Bake plain or brush tops with milk and sprinkle with colored sugar.Keep unbaked cookies chilled till ready to bake. Place on cookie sheets 2-inches apart, dipping cutters in flour if sticking. Cut out the cookie sheets, shamrocks or other shapes. Work with 1 piece of dough at a time, keeping other half chilled. Preheat oven to 325☏ shortly before removing dough from chilling in the fridge.Lightly smooth top with rolling pin, keeping wax paper in place, lay dough on cookie sheet. With hands, press dough out to 1/4-inch thickness. Spoon 1/2 of dough onto a 15-inch long piece of wax paper. Turn mixer to high and beat a full 5 minutes or more, until just combined. Add grated almond paste and sugar, mix on low speed until combined. Remove from the oven and immediately prick cookies randomly with a fork. Bake at 325° for 9-10 minutes or until lightly browned on bottom. With a mixer, beat butter on high for 3 minutes or until very soft and light in color. On a floured surface, roll out one portion of dough at a time to a 1/4-in. Line cookie sheets with parchment paper or foil.Cookies keep in an airtight container at room temperature for three or four days.Top each cookie with a half drained maraschino cherry.I start with the outer circle and end at the top. Squeeze the icing onto the cooled shortbread.Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.Add the heavy whipping cream and beat on medium until light and white, about three minutes.Add the vanilla extract, peppermint extract and pinch of salt.Once the powdered sugar is incorporated, mix on medium for about 30 seconds. Turn the mixer speed to low and slowly pour in the powdered sugar.In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds. ![]() Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.Bake for 15 - 20 minutes, until the edges begin to turn brown.Lay about one inch apart on an ungreased cookie sheet.If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again. Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick.Preheat oven to 325 degrees Fahrenheit.Refrigerate for 1 to 1 1/2 hours, until firm.Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour. ![]()
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