It’s all about cookies around here.
In Juliet’s case, it is her beloved pumpkin treats.
The pup savors every crumb and dances for more. Think I’m exaggerating? Ask my neighbors and you will get a knowing nod. Around here, Juliet is known for her dancing chops—particularly for what we call her “triple Lutz” where she twirls and twirls (and twirls) like a spinning ice skater. What can I say? Juliet’s middle name is Terpsichore.
For me, my favorite cookies have always been my coconut macaroons (see recipe here), but now I’m not so sure. These shortbread cookies are sensational–crisp tender, not-too-sweet, elegant, versatile. And did I mention they are easy, too.
Here’s the recipe.
Save RecipeIngredients
- 1 C. unsalted butter (at room temperature)
- 3/4 C. granulated sugar
- 1 egg yolk
- 1/2 t. fine sea salt
- 1 T. vanilla extract
- 1/2 t. orange zest (or orange blossom water)
- 2 C. all-purpose flour
- Melted chocolate
- Finely-chopped pistachios
Instructions
- Set up your stand mixer with the paddle attachment. Cream butter and sugar for about 2 minutes. The mixture should be a light yellow color and should be fluffy. Beat in egg yolk, salt, vanilla extract and orange zest until well combined. Gradually add the flour and mix until the dough is smooth. You will need to scrape the sides of your mixing bowl a couple times to be sure you have mixed in all the ingredients.
- Scoop the dough out of the mixer bowl onto a large piece of plastic wrap. Although the dough will be very sticky, you need to form the dough into a log of about 1 1/2 inches in diameter. Wrap the dough log in the plastic wrap and chill for at least 3 hours. (I chilled the dough for 3 hours for my first batch of cookies and chilled the rest overnight for a second batch.)
- When you are ready to bake your cookies, unwrap the dough. It will have firmed up quite nicely and will be easy to cut into 1/4-inch-thick rounds.
- Bake the cookies for about 15 minutes at 350 degrees F on a cookie sheet lined with parchment paper or a silicone baking mat. The edges of the cookies should be a light golden brown when the cookies are done and the bottom of the cookies will just be beginning to color. The top of the cookie should remain a light color. Remove the cookies from the oven and cool on a rack. Don't try to move the cookies around too much while they are hot; they are fragile.
- You can eat the cookies unadorned or you can dip the edges into melted chocolate and finely-chopped pistachios.
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This recipe is adapted from a Melissa Clark cookie recipe that appeared in the NY Times. You can see the original recipe here.
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