Archive for December, 2008
Flour (all-purpose) 3 cups
Cold butter (cut into pieces) 1 cups
Sour cream cup
Sugar (divided) 1 cup
Method of Preparation
Add flour to a bowl and add cut butte to the flour. Use a pastry cutter or two knives for cutting butter and mix until mixture resembles coarse crumbs. Stir in sour cream. Sprinkle flour over working surface and transfer the flour mixture to the working surface. Knead well with hands until the mixture turn to an evenly mixed dough.
Tap and flatten the dough into an 8 x 6-inch rectangle. Cover with plastic wrap and refrigerate for at least 2 to 2 hours or preferably overnight.
Sprinkle cup sugar over working surface. Take out the refrigerated dough out and make two portions.
Return one half of the dough to the refrigerator duly wrapped again properly.
Work on the remaining half of dough over the sugared working surface and roll out to form a 14-inch square.
Make an indentation at the centre portion of the dough using sides of your hand. Now roll dough tightly commencing from one side, until it reaches the indentation made at the centre.
Repeat the rolling process for the other side and incorporate sugar into the dough to the maximum extent as you roll. Now wrap the roll tightly in plastic wrap and place it in an upright position so as to avoid any flattening of dough.
You can also make use one tall drinking glass for keeping he dough roll in upright position. Transfer the roll to refrigerator and let stand for 2 hours, You can also keep it for 2 to 3 days in succession. If able to freeze, then you can preserve even up to 3 weeks. Repeat the process with second half of dough and remaining sugar.
Pre-heat oven to 350 F. Cut rolls crosswise with serrated knife and make inch thick slices.
If the dough is too soft and is difficult to make perfect slices, refrigerate again until firm. Place slices 2 inches apart over an ungreased cookie sheet and bake for 10 minutes.
Turn the cookies over carefully and bake for 5 more minutes or until sugar has melted and cookies turn to deep golden in colour.
Place on wired rack and allow to cool for a minute on the cookie sheet itself. Then transfer cookies to wired racks for complete cooling. Store cookies in an airtight container and can be used for up to 1 week.
How to impress your neighbours with Macadamia Coconut Icebox Cookies
Softened butter 1 cups
Sugar (granulated) 1 cups
Vanilla extract 1 tablespoon
Flour (all-purpose) 2 cups
Baking soda 1 teaspoon
Quick cooking oats (rolled) 2 cups
Macadamia nuts (chopped) 2 cups
Coconut (flakes) 1 cup
Method of Preparation
Take a large bowl and add butter and sugar and cream together until the mixture becomes fluffy. Add vanilla and stir in. Add flour, baking soda and salt to another bowl and sift together. Add this sifted flour mixture to the butter mixture and stir well.
Then add oatmeal, macadamia nuts and coconut and stir well.
Make three equal portions of the dough made and roll each portion into a log of about 2-1/2 inches in diameter. Cover each log with plastic wrap and keep in refrigerator for 2 hours for initial chilling. You can make use of the dough thus prepared even up to 2 months provided you wrap them and deep freeze.
Preheat oven to 325 F. Keep ready baking sheets lined either with parchment paper or non-stick baking mats.
Take out the chilled dough and allow it to stand at room temperature for 10 minutes for thawing. Make inch round slices out of the rolled dough and lay them over prepared baking sheets 1 inch apart. Bake for 12 to 15 minutes until golden brown.
Allow to cool for one 1 minute on baking sheet itself and then remove to wire racks for complete cooling.
Flour (unbleached) 2 cups
Baking powder teaspoon
Lemons (large) 2 or 3 numbers
Softened butter cup
Sugar (granulated) cup + 2 tablespoons
Sugar (powdered) cup
Vanilla extract teaspoon
Method of Preparation
Take a waxed paper sheet, add flour, baking powder and salt and stir together well. From 2 or 3 lemons, grate 1 tablespoon of zest and squeeze 2 tablespoons of juice. Add butter, cup granulated sugar and powdered sugar to a large bowl attached with mixer and beat at medium speed till you get a creamy mixture.
Add vanilla, lemon zest and juice and beat until well blended. After reducing the speed of the mixer to low, add flour mixture and continue beating to get a well combine mixture. Make two parts of the dough.
After shaping each half portion of dough into 6 inch long log, wrap them in waxed paper separately and refrigerate overnight. Heat the oven and bring it to 350F. Take out one log of dough from the refrigerator and into slices of inch thickness. Place all the slices with 1 spacing over ungreased large cookie sheet.
Use the remaining 2 tablespoons of granulated sugar for sprinkling lightly over the slices. Bake for 12 minutes or until the edges turn to light brown in colour. Allow to cool on cookie sheets itself for some time.
Later remove using a wide spatula and transfer to wired racks for complete cooling. Repeat the same cooking process for the remaining part of the dough and sugar.