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½ cup un­salted but­ter, at room tem­per­a­ture

½ cup gran­u­lated sugar

½ cup ic­ing sugar, sifted 2 large egg yolks

1 tsp pure vanilla ex­tract Finely grated zest of

1 lemon

3 tbsp freshly squeezed lemon juice

2 oz white cou­ver­ture (bak­ing) choco­late, melted and cooled to room tem­per­a­ture

1½ cups all-pur­pose flour

2 tbsp corn­starch

½ tsp each: bak­ing soda and bak­ing pow­der White dec­o­ra­tor’s or sand­ing sugar, or gran­u­lated

sugar, for rolling

Pre­heat the oven to 325°F and line two bak­ing trays with parch­ment pa­per; set aside.

In a large mix­ing bowl, cream the but­ter, gran­u­lated and ic­ing sug­ars by hand or us­ing an elec­tric mixer on medium speed. Beat in the egg yolks, vanilla and lemon zest, then the lemon juice. (If the mix­ture looks a lit­tle cur­dled, sift ½ cup of the flour into the mix­ture to smooth it out.) Stir in the melted choco­late.

In a sep­a­rate bowl, sift to­gether the flour, corn­starch, bak­ing soda and bak­ing pow­der. Add all at once to the but­ter mix­ture and blend by hand or on low speed un­til com­bined (the dough will be soft but still man­age­able for scoop­ing).

Use a small ice cream scoop or two tea­spoons to shape the dough into balls. Roll the balls in the dec­o­ra­tor’s sugar to coat thor­oughly and ar­range them on the bak­ing trays, 2 inches apart. Gen­tly press down on the cook­ies with the palm of your hand to flat­ten.

Bake un­til cook­ies can be gen­tly lifted from the trays, 12 to 14 min­utes. Care­fully smack the trays down on the coun­ter­top to de­flate the cook­ies (and get the crackle ef­fect). Let cool on the trays for about 5 min­utes, then trans­fer to a wire rack to cool com­pletely.

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