The other day I saw an article about Michelle Obama's and Cindy McCain's cookie recipes in Women's Day. They both look delicious, so I have decided to try them. I started with Michelle Obama's Shortbread cookies. Tim has a big 12-hour race today and since he loves shortbread cookies, I made these for him. Hopefully these freeze well since I have most of them in the freezer right now.
I'm not going to the race. It's just too long for me to be outside in the heat. I'm spending the afternoon and evening scrapping at today's Virtual Scrapbook Night on Splitcoaststampers.com. Which means I'll have a bunch more pages to show.
Michelle Obama's Shortbread Cookies
1-1/2 cups (3 sticks) unsalted butter, softened
1-1/2 cups plus 2 Tablespoons sugar
2 egg yolks
2 Tablespoons Amaretto (I used 1 tsp. almond extract and a little water)
1 teaspoon each orange and lemon zest
3 cups cake flour (not self-rising)
1/4 teaspoon salt
1 beaten egg white
chopped nuts or dried fruit (optional)
1. Heat oven to 325 degree F. Line a 17x12x1 inch pan with non stick foil. In a large bowl, cream together butter and 1-1/3 cups of the sugar.
2. Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
3. Stir in flour and salt until combined.
4. Spread dough evenly into prepared pan, flattening as smoothly as possible.
5. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 Tablespoons sugar.
6. Bake at 325 degree F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm. Makes 6dozen 2x3-inch cookies.