| |
|
|
|
| |
Cookie
Recipes - Bloomfield Cookies Recipe
|
|
|
|
|
|
| |
|
Nut and Spice Cookie Recipes -
Bloomfield Cookies
Ingredients
-
7 tbsp
butter, softened
-
1/3 cup/70
g firmly
packed
light brown sugar
-
1 large egg yolk
-
1 1/3 cups/200 g
whole-wheat flour
-
grated zest and juice of
1/2 lemon
-
1/2 cup/50 g finely chopped
dried apricots
-
1/2 cup/50 g coarsely
chopped pecans
Method:
-
Preheat the oven
to 350°F/180°C/gas 4. Butter two cookie sheets.
-
Beat the butter
and brown sugar in a large bowl with an electric
mixer at high speed until creamy. Add the egg yolk,
beating until just blended.
-
Mix in the flour,
lemon zest and juice, apricots, and pecans. Press
the dough into a disk, wrap in plastic wrap, and
refrigerate for 30 minutes.
-
Roll out the
dough on a lightly floured surface to a thickness of
1/4 inch (5 mm). Use a 2-inch (5-cm) cookie cutter
to cut out the cookies.
-
Gather the dough
scraps, re-roll, and continue cutting out cookies
until all the dough is used. Use a spatula to
transfer the cookies to the prepared cookie sheets.
-
Bake for
15-20
minutes,
or until lightly browned. Transfer to racks and let
cool.
|
|
|
|
|
|
|
|
|