GRAIBA
Special Supplies
Standard sheet pans (you will need a couple as the cookies need to cool completely before they are moved off the tray)
Parchment paper
Ingredients
1 cup clarified butter (recipe available under foundations)
1 cup sugar
2 1/2 cups flour
Pistachios or slivered almonds (optional)
Directions
- Preheat oven to 300 degrees
- Line baking sheets with parchment paper
Place butter and sugar in bowl of stand mixer with paddle attachment. Using a low to medium-low speed combine until a creamy consistency.
Once combined, slowly add flour and continue to blend together at a low speed until all of the flour is incorporated into the butter mixture. At this point you will need to remove the bowl from the mixer and begin to knead by hand until the mixture (which will have a crumbly texture) is combined into a solid dough mixture. (see image below). Cover bowl and let sit to cool down so that the mixture will be easier to work with when creating your cookies.
Begin by taking a small amount of dough and form into a ball shape. You then, gently roll the ball out to create about a 3 inch long rope. Gently bring the ends together to form a circle shape and transfer to your baking sheet. Once your sheet is filled you can add a pistachio or piece of slivered almond to the cookie where the ends of the rope meet.
NOTE: You can also create diamond shaped cookies by rolling out the dough into a longer and thicker rope and flattening by gently pressing down so that you have about an inch of thickness and cutting pieces off using a diagonal slice. Or even use a cookie cutter to cut out a shape (see images further below).
Place your tray in the heated oven and bake for approximately 12-18 minutes. They should be light colored but not browned (think shortbread cookies) Remove from oven and let cool completely before removing from tray.
Heart shapes made for the dessert table at Alexa and Jack’s wedding.
