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DEL.ICIO.USStar Provisions Shortbread Cookies
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From the menu of . . . Star Provisions
1198 Howell Mill Road N.W., Atlanta
404-365-0410
Q: Easter weekend I went to Star Provisions and checked out its bakery. Everything that I ordered was great, but the Easter cookies shaped like a chicken were extraordinary! I even left and ran errands and came back to get another one.
- Sherryl Minnick, Marietta
A: While these holiday shortbread cookies are deceptively simple to make, there is a secret that makes them outstanding. It's Plugra, a European-style butter that is absolutely loaded with fat and, therefore, yumminess. If you substitute the Plugra with anything else, you probably won't get that fabulous taste that made you go back to get another one.
Hands on time: 25 minutes Total time: 4 hours and 50 minutes Serves: 48 cookies
Ingredients:
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For the cookies:
1 cup (2 sticks) unsalted Plugra butter, very cold and cut into chunks
1/2 cup granulated sugar
2 cups all-purpose flour, plus extra for flouring rolling surface and pin
1 pinch salt
1 pinch lemon, orange or lime zest (optional)
For the icing:
2 egg whites (for safety's sake, use pasteurized eggs, which are now available at Harris Teeter)
1 cup confectioners' sugar
Food coloring (optional)
Instructions:
To make the cookies: In a mixer, preferably with a paddle attachment, blend butter and granulated sugar until well-combined. Add flour, salt and zest, if using. Mix on low speed until combined. Gather dough into a ball, wrap with clear plastic wrap, press to form a flat disk and chill at least 1 hour.
Preheat oven to 225 degrees. On a floured surface, roll out dough to 1/4 inch thickness and cut out with a favorite cookie cutter. Place on cookie sheets and bake for 65 minutes. Remove cookies onto a rack and let cool completely while making the icing.
To make the icing: Mix egg whites and confectioners' sugar to spreading consistency. Add food coloring, if desired. Spread on cooled cookies. Set them out on wax paper for the icing to dry completely, about 1 hour.
Preheat oven to 225 degrees. On a floured surface, roll out dough to 1/4 inch thickness and cut out with a favorite cookie cutter. Place on cookie sheets and bake for 65 minutes. Remove cookies onto a rack and let cool completely while making the icing.
To make the icing: Mix egg whites and confectioners' sugar to spreading consistency. Add food coloring, if desired. Spread on cooled cookies. Set them out on wax paper for the icing to dry completely, about 1 hour.
Notes:
Plugra, the European-style high-butterfat butter used in these rich cookies, is sold at farmers' and specialty markets such as Harry's Farmers Market and Star Provisions. You could substitute regular unsalted butter. Our tester had to use a lot of extra flour on her rolling and cutting surface to keep this dough from sticking. She recommends making them a bit thicker if you have the same result.
Nutrition:
Per serving: 70 calories, 1 gram protein, 4 grams fat (percent calories from fat, 50), 8 grams carbohydrates, 10 milligrams cholesterol, 8 milligrams sodium, trace fiber.
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