| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 2 | Dozen | |
INGREDIENTS
| 2 | Sticks (1 C) unsalted butter, at cool room temperature | |
| 1/2 | c | Sugar |
| 1 | lg | Egg |
| 1 | lg | Egg yolk |
| 1 | ts | Vanilla |
| Zest of 1 lemon | ||
| 2 1/2 | c | All-purpose flour |
| Pinch of salt | ||
| Fig Filling (separate recipe) | ||
| Egg wash made with 1 yolk and a little water |
INSTRUCTIONS
1. Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, egg yok vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed just until dough comes together. Wrap dough in plastic and chill until firm, about 1 hour. 2. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet. 3. Spread Fig Filling evenly over pastry. RoU out remaining half of dough and cover filling, Trim excess pastry to make a perfect rectangle. Chill for 1 hour. 4. Heat oven to 375'. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Lightly brush with egg wash. Bake 25 to 30 minutes, or until golden brown. Cut into bars and let cool. Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl From: Teri Chesser Date: 13 Jan 97 Posted to MM-Recipes Digest V4 #196 by [email protected] on Jul 28, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”