• rodica godlewski

sugary shortbread cookies

Updated: Apr 3, 2019



I found snowdrops the other day. While that might not be an exciting find for all of you living in Europe, they are a rare find in Michigan. I was so happy when I stumbled upon these tiny wild ones while going for coffee in Rochester Downtown. Therefore, I had to bake something to showcase them. These shortbread cookies coated in sugar are just the perfect accessory for the snowdrops.



When I see snowdrops it gives me hope that spring is near. They are so delicate, yet so powerful to withstand the last of the winter and the cold.


RECIPE


for the cookies:

  • 12 tablespoons (1 1/2 stick) butter, room temperature

  • 1/2 cup granulated sugar

  • 1 teaspoon Grand Marnier

  • zest of one orange

  • pinch of salt

  • 1 3/4 cup flour

to decorate:

  • 1 egg white

  • 1 1/2 cup granulated sugar

INSTRUCTIONS

  1. In a bowl cream together the butter and the sugar with the help of a hand mixer for 2 minutes. Add the Grand Marnier, and orange zest and whisk until incorporated. Add the salt and flour then mix on low speed until the dough starts to come together. With your hands, flatten the dough into a square, wrap in plastic foil and refrigerate for one hour.

  2. Preheat the oven to 350 degrees F.

  3. Roll the dough into the desired thickness (I usually do half an inch). Cut the dough into shapes and place on a parchment paper coated sheet pan.

  4. After all the cookies have been cut, refrigerate for 10 minutes.

  5. Beat the egg white with a fork for 1 minute, remove the cookie tray from the fridge, then lightly brush the egg white on top of each cookie. Generously sprinkle the cookies with the granulated sugar (I used about a tablespoon on each), and bake for about 20 minutes, or until the edges of the cookies start to turn lightly brown.

  6. Let the cookies cool down on a cooling rack.








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©2019 by cooking is my inheritance. Rodica Godlewski.