Thin Butter Cookies

These wonderfully thin, tender butter cookies, have a delightful raspberry-lemon glaze

Ingredients

Cookies

2 cups powered sugar

4 sticks unsalted butter

4 1/2 cups unbleached flour

2 egg yolks

4 teaspoons lemon zest

1/2 teaspoon salt

Glaze

4 cups powered sugar

4 tablespoon lemon juice

2 tablespoons Framboise

Whisk together the salt and flour

In a stand mixer cream together the balance of the ingredients until light, then add the flour.

Remove from mixing bowl, form into a ball, divided into four, shape into balls, cover in plastic wrap and chili for about 2 hours

Preheat oven to 375 degrees

Line cookie sheets with parchment

On a prepared surface roll out balls, one at a time into sheets about 1/8 inch thick, using cookie cut of choice, cut out cookies and place on cookie sheet.

Bake for about 8 to 10 minutes, or until edges are golden.

While cookies are cooling mixed together glaze.

Spread onto cookies and let set.

Makes about 10 dozen or so cookies, depending on size.

Enjoy Cooking 

Twelfth Night Cookie

About 8 years ago I took a couples cooking class at I.C.E. in NYC and we made a Twelfth Night Cake, which our instructor told us was the early cousin to our current day Fruitcake. This cake was not the "brick" like cake which I and many others dread has the holidays get near, it was light and delightful, all be it very labor intensive.  So embarked to try to make a Cookie version of the Twelfth Night Cake, and after years interesting results I am now prepared to post;

Here is my Twelfth Night Cookie

Ingredients

The Fruits - Diced

1/3 cup of candied Citron

1/3 cup of candied Pineapples

1/3 cup of candied Cherries

1/3 cup of candied Citrus Peels

1/3 cup dried Calimyrna Figs

1/3 cup of Medjool Dates

1/3 cup of dark Raisins

1/3 cup of Golden Raisins

1/4 cup of Dry Sherry

1/4 cup Honey

2 2/3 cups of all purpose unbleached Flour

1/2 cup raw Sugar

1/3 cup Brown Sugar

2 sticks unsalted butter

1 Extra Large Egg (or 2 medium size)

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Mace

1/8 teaspoon ground Ginger

Pinch of Vanilla Salt

1 cup chopped Pecans

Night Before

Place all the diced fruits with the Sherry and Honey in a large bowl, toss to coat, cover with plastic wrap and let stand at room temp overnight.

Next day

Cream together butter, sugar, salt and spices. 

Next add Egg and blend together.

With the mixer on a low speed, slowly add the flour, followed by the fruit including any liquid left in bowl. Once the fruit is incorporated turn off mixer,  now hand mix in the nuts.

Divide dough into two to three logs, you want about 1 1/2 inches thick, roll in parchment and chill for at least 3 hours or until firm.

Preheat oven to 350 degrees

Line cookie sheets with parchment.

Cut logs into about 1/2 inch slices.

Bake for about 15 to 20 minutes, until Golden 

Enjoy Cooking 

Sweet Green Curry Potatoes

I came up with last night to go with Soy Glazed Chicken.

Ingredients

10 to 12 medium size Red Potatoes

1 stick unsalted Butter

1 medium Onion

3 Tablespoons of Thai Green Curry Paste

1/2 cup of Sweet Chili Sauce

1 Tablespoon dried Sumac 

Salt and Pepper to Taste

Preheat oven to 350 degrees

Cube Potatoes with skin on

Cut Onion into strips

Place in a bowl and season with Salt and Pepper

Melt Butter, add to it the Sumac, Curry & Sweet Chili Sauce, whisk to combine.

Pour over Potatoes and Onions, Toss to coat.

Place mixture in baking dish, cover with foil and bake for about 45 minutes or until Potatoes are soft. Toss Potatoes at least twice during the baking process.

Remove foil and bake for an additional 10 minutes.

Let cool about 5 minutes before serving

Enjoy Cooking