coffee and waves at sunrise – can’t beat it!
Yes, it’s Spring. But on some days in late March it still feels well, nasty. Today started out to be a dud – especially compared to waking up in Montecito and having your coffee with the waves!
Here’s a little sampler of what you get to see just at sunrise:
Ok, well that is over for now and I’m back to reality. I sat at my desk this morning with several cups of tea. Then I decided I needed a cookie.
Shortbread cookies are one of the most convenient, quick and versatile cookies to make. You can whip up the dough in 5 minutes, stick it in the fridge, run your errands (walk the dog) and then pop them into the oven. I considered Earl Grey, Lavender Lemon, Coconut and Rosemary for today. But, I settled on this old favorite Orange and Almond. These never fail to please and are the perfect treat for a rainy day – or any day!
Orange-Almond Shortbread Cookies – adapted from Leslie Mackie’s Pistachio Shortbread Cookies
1 cup unbleached all purpose flour
1/4 cup granulated sugar
1/2 tsp kosher salt
1/2 cup sliced toasted almonds (not blanched)
scant 1/2 tsp almond extract
1 stick unsalted butter, cold, cut into cubes
zest of 1/2 large navel orange
sanding sugar
1. In the bowl of your food processor, pulse (not run) the flour, granulated sugar, salt, almonds, almond extract and orange zest for 1 – 2 minutes, or until the almonds are finely ground. Scatter the butter pieces in the bowl and pulse several times to cut in the flour. Stop pulsing when the ingredients just come together and cling to one another. Watch carefully as the food processor works very fast and can easily over mix the dough. At first the mixture will have a coarse, crumbly texture, but if you are not careful, it will turn into a paste. If you have any doubts, under-mix the ingredients and finish by hand. (I stop when the ingredients start to stick together and move up the side of the bowl but are not really too clumped.)
2. Turn the dough out onto a lightly floured board and shape it into a 10 x 2″ log. Wrap tightly in plastic wrap and refrigerate for at least two hours or overnight. (or up to 5 days). Dough freezes well for up to 3 weeks if wrapped tightly in plastic.
3. Preheat oven to 325F. Line 2 rimmed baking sheets with parchment paper and set aside.
4. Cut the chilled cookie dough into 1/2 inch thick slices and place about 2″ apart on the prepared baking sheets. Lightly brush with water and sprinkle with sanding sugar. Bake for 15-18 minutes or until the cookies are lightly golden brown on both the top and the bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the cookies in an airtight container for up to 2 weeks.
makes about 20 cookies
This is such a versatile recipe so, play around with your favorite flavor ingredients – next up Rosewater variations!