Sometimes, there's just nothing like a cookie. A simple, crumbly, buttery little gem that falls apart in your mouth and brings a feeling of total comfort. My Grandma Josie always kept a supply of biscotti and cookies stored in her oven (hey- it's much bigger than a cookie jar!) and my Nonna always had cookies and Nutella for me
This is that cookie.
This week has been a bit hectic and today's to-do list includes finishing up some small projects, sending out some notes, spending some time looking at paint colors and fabrics, and planning a cooking demo for next week.
It's also gray and spitting rain after an absolute deluge yesterday- we had what appeared to be the Colorado River running through areas of our neighborhood!
So it's a good day for a cup of cappuchino (actually, that would be EVERY day) and a few cookies as I'm sprawled on the floor with recipes and paint chips.
Isn't this fabric wonderful??
I've had this forever- time to do something with it!
These cookies are a favorite. They're melt-in-your-mouth buttery and perfect with wonderful summer fruit jams. The base of the cookie is actually made from a sweet butter dough I use for tarts. Today I used some of my raspberry jam and pineapple/ ginger jam to fill them
Buttery Tartlet Cookies
3/4 cup all-purpose flour
3/4 cup cake flour
2 sticks unsalted butter
scant 1/2 cup sugar
scant 1/2 cup milk powder
1 whole large egg
2 egg yolks
1 tsp vanilla
extra sugar for rolling
Your choice of fruit jam or preserves
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Put all ingredients except jam or preserves in food processor. Process till dough forms and leaves sides of machine in a ball. Form large walnut- sized balls, roll lightly in sugar and place on sheets. Refrigerate for about 15 minutes. Flatten slightly with the bottom of a glass dipped in sugar if necessary to prvent sticking. ** SEE NOTE Do not over-flatten-these will spread due to the butter content. Make a small indentation in the center and add a small amount of jam. Put back in the fridge for an hour. Bake for about 15 minutes till the edges are just starting to color- don't overbake. Cool in pan for a minute or two and transfer to racks to cool completely
**NOTE- I used a small tart press to flatten these, but a glass with a decorative bottom works just as well
Please forgive the poor picture quality- lighting is awful today because of the gray skies.
I'm off to finish up and head out to my favorite local kitchen shop for some supplies. This evening, off to Allie's high school for the cheerleaders' parent meeting.
What are y'all doing today??
Buon Alimenti, Buon Amici,
Pattie and Allie