East Indies spiced shortbread
Source of Recipe
First published in Chatelaine's 12/2001 issue.
List of Ingredients
2-1/4 cups (550 mL) all-purpose flour
1 tsp (5 mL) ground cardamom
1 tsp (5 mL) ground ginger
3/4 tsp (4 mL) ground cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (175 mL) light brown sugar, packed
1 tsp (5 mL) grated lemon peel (optional)
Recipe
. In a small bowl, using a fork, stir flour with cardamom, ginger, cinnamon and salt until blended. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until fluffy and well blended, from 3 to 4 minutes. Beat in lemon peel, if using. Gradually beat in flour mixture, a third at a time, beating just until blended. Form into a disc, wrap in plastic wrap, then refrigerate until dough is firm enough to roll out, about 1 hour.
2. Preheat oven to 350F (180C). Lightly coat baking sheets with vegetable oil or non-stick cooking spray. Using a rolling pin, roll dough about 1/4 inch (0.5 cm) thick between sheets of wax paper. Using your favourite cookie cutters, preferably no larger than 2 inches (5 cm) wide, cut out cookies. Place on baking sheets, about 1 inch (2.5 cm) apart. Bake in centre of 350F (180C) oven until edges start to brown, from 10 to 12 minutes. Remove to a rack to cool. Store cookies in an airtight container in a cool place for up to 2 weeks or freeze for up to 3 months.
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