zk/diary/2005-10-17-22:55:18.md

%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.