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Tuesday, October 28, 2008

Shortbread Blossoms

Shortbread Blossom cookiesThese cookies are a delicate delectable melt in your mouth sensation! They aren't overly sweet which makes them a perfect accompaniment to an afternoon tea. They're crispy and crumbly and straight-up yumm-o. I dare you to eat just one!

I had been thinking about designing a cookie and wondered what would make me happiest. I adore shortbread cookies, but I knew I wanted them to be more than that. I originally tried this recipe with cherry preserves and named them Cherry Blossoms after the Cherry Blossom Festival in DC - which I love; however, the cherry preserves were way too difficult to work with. Instead, I used raspberry - another favorite - but you should feel free to use whatever makes you happy!

NOTE: A friend needed a Vegan version of these cookies and I was more than happy to oblige. It took some finagling but we were able to come up with a suitable alternative (actually it was her suggestion; I just did the trial run)! Use 1-3/4 c. butter flavored vegetable shortening and 4 oz. of applesauce (that’s one individual serving cup of applesauce). You may need to add a little more flour. The key here is to make sure the dough is cold and your surface is well floured. It probably wouldn’t hurt to freeze, or refrigerate, the rolling pin either. Work in smaller batches if you’re concerned. I won’t deny, they are fragile … but oh are they good!!

3 3/4 c. Flour
3/4 c. Sugar
3/4 c. Unsalted Butter
1 c. Butter Flavored Shortening
2 tsp. Vanilla
1 10 oz. jar Seedless Red Raspberry Spreadable Fruit
Confectioner's Sugar (for dusting)

In a bowl sift flour and sugar together. Cream shortening, butter and vanilla together. Add the flour mixture slowly until incorporated. You will need to scrap the bowl at least once - the mixture should resemble cornmeal.




Squeeze dough to form a ball. Move the dough to a floured work surface and kneed until smooth (about 10 times). Divide the dough in half, wrap in plastic and chill for an hour.

Preheat oven to 325. In a saucepan, over low heat, or in a bowl in the microwave, melt a little less than half the Spreadable Fruit and set aside. Soften the remaining Spreadable Fruit with a spoon, or fork, and spoon into the corner of plastic bag, or pastry bag. Snip a small hole off the corner and set aside also.

Turn one half of dough out onto a well flour work surface and roll to 1/8 inch thick. Cut out your cookies (make sure the result is an even number). Cut the center out off half the cookies using a small, round cookie cutter.



Transfer the "solid" cookies to the baking sheet. Brush with the melted fruit (this is your glue).



Place a "cut-out" cookie on top to of the solid cookie. Fill the cut-out with fruit from the pastry bag.

Bake for 20-25 minutes, until set but not brown. Repeat with the remaining half of the dough.

Cool completely on a wire rack and dust with powdered sugar.



Store in an air tight container. These cookies freeze beautifully! But! Be sure to freeze them without powdered sugar and then thaw and dust with sugar before serving.

Makes approximately 3 1/2 dozen 2 inch cookies.