|
|
Vanilla
Horseshoe Cookies
(Martha Stewart)
Inspired
by vanillekipferln (Austrian Christmas cookies) and pastelitas
de boda (Mexican wedding cookies), These cookies get their
delightful sandy texture from the ground almonds, and have
a buttery rich taste perfect for the holiday season!
Heat
oven to 325°. Line a baking sheet with
a Silpat (a French nonstick baking mat) or parchment paper.
In the bowl of a food processor fitted with the metal blade,
combine 1/3 cup plus 1 tablespoon confectioners’ sugar
and the almonds. Process until finely ground. Add flour and
salt, and pulse to combine.
Scrape the seeds
from the vanilla pod. Add seeds to the flour mixture. (Reserve
bean for the dusting sugar.) Add butter a few pieces at a
time. Quickly pulse to combine. Do not overprocess. The mixture
should resemble coarse meal.
Place the reserved vanilla bean on the prepared
baking sheet, and let dry out in the oven for 3 to 5 minutes.
Set aside.
Remove dough to a clean work surface. Blend dough
by pushing it away from you with the heel of your hand. Gather
it up with a bench scraper, and continue process until dough
will peel easily from the work surface in one piece.
Divide dough into four equal pieces. Roll each
piece into a cylinder 5/8 inch in diameter and about 22 inches
long. Cut each log into pieces about 3 inches long. Curve each
piece into a horseshoe, and place on the prepared baking sheet
about 1 1/2 inches apart. Bake until lightly golden, 15 to
20 minutes.
While
cookies are baking, cut reserved dried vanilla bean into
small pieces. Place the remaining cup confectioners’ sugar
in the bowl of the food processor fitted with the metal blade.
Process until well mixed, about 1 minute. Sift sugar into a
small mixing bowl to remove any large pieces of the vanilla
bean.
Remove cookies to a rack to cool. After cookies
have cooled a little, about 5 minutes, gently toss warm cookies
in vanilla sugar to coat. Remove to rack to cool completely.
Once cooled, dust again with remaining vanilla sugar. Store
in an airtight container for up to 1 week.
|
Christmas
Cards
Original Art by A Couple of Artists
see
all Christmas Cards @ Caryn.com
Ingredients
1
1/3 c. plus 1 tablespoon confectioners’ sugar
1/2
c. whole blanched almonds
1
1/2 c. all-purpose flour
1/4
tsp. salt
1
vanilla bean
12
tbsp. unsalted butter, cut into small pieces, very cold
Makes
about 2 1/2 dozen cookies
Note:
Although
the dough can be processed until it binds together, Martha
prefers to use the French kneading technique called fraiser
to ensure the correct texture. To knead the dough this
way, process until the ingredients resemble a coarse
meal, then turn out onto a lightly floured work surface.
Blend the dough, incorporating the chilled butter into
the dry ingredients by pushing it away from you with
the heel of your hand. Gather it up with a bench scraper,
and continue this process until the dough holds together.
This technique should be completed quickly so that the
dough doesn’t become too warm
while you work. And careful not to
overprocess the almonds when grinding, or you’ll end
up with nut butter.
Christmas Tree Ornaments
featuring All Original Art
|
