I had a thought this morning and it morphed into one of my better cooking ideas. After the holidays and all the heaviness of what had transpired-into my gut- I was looking for something refreshing. I glanced at a cooking catalogue and was reminded of a product I had bought awhile ago. And by “awhile”- I mean a year! It was Fiori di Sicilia extract. It’s a citrus-vanilla extract that is commonly found in Penattone (an Italian dessert that my mom happens to love!) and is everywhere for the holidays.
So I thought, I have to make something with this…holidays…cookies. Duh, use it in a sugar cookie recipe! It had to be a rich and decadent sugar cookie, though to balance and contrast the flavor of the Fiori. So here’s what I came up with…I’m quite proud, I must say.
- 1/4 cup of butter, heated to "brown butter" status
- 1 Stick of butter, room temp.
- 1/2 tsp. Meyer lemon zest
- 1 tsp. Fiori di Sicilia
- 2 egg yolks, room temp
- 2 C. All-purpose flour
- 1 tsp. salt
- Heat the 1/4 c. of butter in a silver-bottomed sauce pot, until butter has just browned. Remove from heat and let cool for about 15 min. To expedite the process you can place in fridge once the pot is not too hot to place on fridge shelf.
- In a mixer stand, with paddle attachment, cream stick of butter for about 2 min. Then add cooled brown butter. Mix together for about 1 min.
- Add lemon zest and Fiori. Mix again for about 1 min more.
- Add egg yolks, one at a time and beat thoroughly.
- In another bowl combine flour and salt. Use a whisk to blend together.
- Once eggs are incorporated it's time to add the dry ingredients.
- Add the flour in 3 sections, beating well and incorporating the flour each time, well.
- The dough will come together quickly. Remove dough form mixer bowl and roll onto floured counter or a piece of parchment paper.
- Mold into a log and wrap with parchment paper.
- Let sit in fridge for 30 min. or more. (It's at this point you can leave in fridge up to 2 days before making.)
- Take out of fridge and roll dough out to 1/2 inch thick. Cut into desired shapes and place on cookie sheet lined with a silpat or parchment paper. If you're just using sugar, sprinkle it on now.
- Bake at 350 for about 8-10 min.
- Remove from oven when slightly golden-browned on the edges.
- If using the sugar glaze refer to my post.
- Careful not to eat them all before giving to your friends and family!
Cream both brown butter and regular butter…see those delicious brown speckles? That gives these cookies the richness.
Add each egg yolk one at a time
Mix dry ingredients in a separate bowl. Aerate the flour mixture with a whisk. *Best trick so you don’t have to sift!
It’ll come together in bowl…then roll out onto counter.
Wrap and chill. Then roll out about this thick…
Cut into desired shape. I liked this rippled edge look, it’s pretty for the holidays.
Place on silpat lined cookie sheet. Love, love, love my silpat. Thank you Martha for introducing me to it many moons ago. Sprinkle the sugar on top at this point if this is the way you are going.
My Basic Sugar Glaze
This is super easy and really is just a starting point for you to create whatever you want your cookies to taste like. I use this for sugar cookies and glazes over cakes, muffins, etc. You’re choices are limitless. Experiement with it! Add mint extract, coffee extract, coconut…have fun with this!
1/2 cup confectioner’s sugar
2-3 TBS. half and half
1 tsp. vanilla
Let sugar glaze dry on a cookie rack. Let your tastebuds decide how many you’ll have left! Enjoy!