%title Woo, cookies.
%date 2005-10-17 22:55:18
:diary:livejournal:fossils:

Absinthe Suissesse Apees

2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, cubed
1 tsp. almond extract
1/2 tsp. orange extract
1/4 cup Absinthe

1.  Preheat oven to 350F.
2.  Cut the flower into the butter until the size of peas.  Mix in sugar, add Absinthe and extracts and stir (or user a mixer) to make a dough.
3.  Roll out on a lightly floured surface (too much flour will make the dough crumbly) to a little more than 1/4" thick.  Cut into three inch rounds and place on greased baking sheets.
4.  Bake until firm, but not colored, about 14 minutes.  Cool on wire rack.

Makes a firm cookie, though if you roll them too thin, they get fairly hard.  I used Blanche de Fougerolles 74 because it was sweeter than the Verte, though with the color of the butter and the small amount of absinthe, if you used a verte, the color would likely be lost, so that won't make much of a difference.  The taste is something like a pizzelle, only more full.