19 lines
1.0 KiB
Markdown
19 lines
1.0 KiB
Markdown
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%title Woo, cookies.
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%date 2005-10-17 22:55:18
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:diary:livejournal:fossils:
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Absinthe Suissesse Apees
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2 cup all-purpose flour
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1/2 cup white sugar
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1/2 cup unsalted butter, cubed
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1 tsp. almond extract
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1/2 tsp. orange extract
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1/4 cup Absinthe
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1. Preheat oven to 350F.
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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.
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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.
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4. Bake until firm, but not colored, about 14 minutes. Cool on wire rack.
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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.
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