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Shortbread Cookies - from Henri's Bakery
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Cuisine: Dessert
From the menu of . . . Henri's Bakery
6 Irby Ave., Atlanta
404-237-0202
Q: I have lived in Atlanta since 1968 and I have been frequenting Henri's for all of this time. I simply must have the Henri's shortbread cookies recipe. They are my absolute all-time favorite cookies in the whole wide world.
- Nannette Roberts, Atlanta
A: Steve Kilbride, pastry chef at Henri's Bakery, graciously provided this recipe for fondant-filled "thumbprint" cookies. For a perfect cut, Kilbride places dough in a small round biscuit cutter and punches them down with a wooden dowel that fits just inside the cutter, but you can use your thumb or other small round object.
Hands on time: 40 minutes Total time: 2 hours and 55 minutes Serves: 60
Ingredients:
-
For the cookies:
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter
1 cup vegetable shortening
6 egg yolks
4 cups cake flour
2 teaspoons salt
2 teaspoons vanilla extract
For the fondant filling:
1/2 cup granulated sugar
1/4 cup water
2 tablespoons light corn syrup
2 cups powdered sugar
Food coloring (optional
Instructions:
To make cookies: With an electric mixer on low speed, cream sugar with butter and shortening until thoroughly combined. Slowly add egg yolks. Scrape the bowl and add flour, salt and vanilla. Scrape bowl again to make sure ingredients are thoroughly mixed. Wrap dough in plastic and chill for several hours. Preheat oven to 350 degrees. Roll out the dough a little at a time into log shapes the thickness of a roll of quarters. (Keep the remainder refrigerated.) Cut off pieces about 1 1/2 inches in length. Place pieces cut side up on a cookie sheet lined with parchment paper. Flatten each piece and make a depression in the middle using your finger or a dowel. Bake for 15 minutes or until slightly brown around edges. Cool completely on rack.
Prepare fondant filling. Boil sugar and water until dissolved. Transfer to the bowl of an electric mixer and add corn syrup and powdered sugar. Mix on low speed until smooth. Fondant should be thick yet pourable. Correct the consistency with more powdered sugar or corn syrup if necessary. Tint with color if desired.
Using a small spoon or decorating bag, place fondant in center of each cookie. Fondant will harden upon standing.
Prepare fondant filling. Boil sugar and water until dissolved. Transfer to the bowl of an electric mixer and add corn syrup and powdered sugar. Mix on low speed until smooth. Fondant should be thick yet pourable. Correct the consistency with more powdered sugar or corn syrup if necessary. Tint with color if desired.
Using a small spoon or decorating bag, place fondant in center of each cookie. Fondant will harden upon standing.
Nutrition:
Per cookie: 115 calories (percent of calories from fat, 50), 1 gram protein, 14 grams carbohydrates, no fiber, 6 grams fat, 28 milligrams cholesterol, 79 milligrams sodium.
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