Spring Menu 2015


Cookies

  • 1¼ Cup unsalted butter, at room temperature
  • 1¼ Cup confectioner’s sugar (powdered)
  • Zest of 1 lemon, finely grated
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¼ teaspoon vanilla
  • ¼ coarsely chopped crystallized ginger
  • 1 egg, slightly beaten
  • 3 ½ Cups allpurpose unbleached flour
  • 1/3 Cup confectioner’s sugar, to dust

  1. Line two baking sheets with parchement paper. Preheat the oven to 325° F.
  2. In a mixer, beat the butter and sugar until pale and smooth.
  3. Stir in the rind and vanilla. Add the egg gradually.
  4. In a separate bowl combine flour and ground ginger. Mix flour slowly into butter, sugar, lemon rind mixture. Add final addition of crystallized giner. Combine until soft and sticky.
  5. Divide the dough in half. Roll out each portion 1/8 inch thick between two sheets of well-floured waxed paper, working quickly and lightly. Place on the baking sheets with the paper attached.
  6. Refrigerate until firm.
  7. Slide the pastry off the sheets onto a work surface. Remove the top piece of parchment and cut the dough with a 3.5” fluted cookie-cutter (flour it first). Place each cookie on the parchment lined baking sheets.
  8. Bake 20-25 minutes until golden brown.

Filling

  • 3/4 Cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 Tablespoons powdered sugar
  • 1 ½ Cups fresh strawberries

  1. For cream filling – pour the cream, vanilla and 3 Tablespoons of powdered sugar into a mixing bowl. Whip into soft peaks. Spoon into a pastry bag fitted with a star nozzle.
  2. Assemble shortbread shortcakes by laying one cookie on the plate. Pipe the base cookie with whip cream. Top with strawberries. Repeat. Finish the top cookie with a small amount of whip cream and a small strawberry. Make the edge of the cookie an empty canvas. Garnish by dusting with powdered sugar.




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