I love a good butter cookie. So pure, so delicate, so delicious. And so pretty if they're spritz cookies. I decided to make a batch late last night, and for the first time, used Rose Levy Beranbaum's recipe. Hers is very interesting because you add toasted ground almonds. This, says Rose, gives the cookies a very tender texture. And you don't have to use as much sugar. Having let my butter warm up for two hours (which I almost never do), the batter was really easy to whip up. And the cookies were not just more delicate, but had more flavor because of that toasted almond goodness. If you'd like to try her recipe out, just click here and I'll direct you to the LA Times website where they've archived it.
BTW, my recipe came from Rose's Christmas Cookies. For some reason, I have an autographed copy and was delighted to find out that she'd lovingly signed her name in both red and green colors!
No comments:
Post a Comment