| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1 |
tb |
Lemon zest, plus 1 teaspoon |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Unsalted butter, chilled, cut in 1/2" cubes |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Pecans |
|
|
Vanilla sugar, optional |
|
1 |
week. |
INSTRUCTIONS
Preheat oven to 350 In food processor combine the flour, sugar, cornstarch,
lemon zest and salt. Process briefly until well mixed. Add the butter and
vanilla and , using rapid off-on pulses cut in until the mixture resembles
a fine meal. Add the pecans and process until finely chopped. Transfer the
mixture to a large sheet of waxed paper and gather together into a flat
disk. Top with a second sheet of waxed paper. Roll out the dough 1/4 inch
thick. Using a 3-inch or smaller heart shaped cutter, cut out cookies.
Transfer to ungreased cookie sheets, spacing them 1/2 inch apart. Gather up
the scraps and repeat. Sprinkle the cookies with vanilla sugar if desired.
Bake until just beginning to color, about 20 minutes. Transfer to wire
racks and let cool for 5 minutes. Store in an airtight container for up to
Posted to MC-Recipe Digest V1 #328
Recipe by: Williams Sonoma Cookies and Biscotti p. 24
From: Sue <suechef@sover.net>
Date: Wed, 4 Dec 1996 18:48:36 -0500 (EST)
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