Barefoot Contessa Cookie Recipe

Daisy Shortbread Cookies Recipe Ina Garten Food Network

WEBApr 6, 2015 · In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until …

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
4. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

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Orange French Lace Cookies Recipe Ina Garten Food …

WEBJun 2, 2020 · Directions. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. Place the almonds on a sheet pan and …

Rating: 5/5(18)
1. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
2. Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside.
3. Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds.
4. With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper.

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