Page 134 - Classic Cookies with Modern Twists

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with

parchment paper. On a lightly rice-oured surface or between 2
sheets of plastic w rap or parchment paper, roll the dough ¼ inch
thick. Using a small round cookie cutter, about 1¼ inches,

st amp out cookies and place them on the baking sheets, 1 inch
apart. Gather the scraps and repeat. When all of the cookies are
on the baking sheets, prick each one twice with a fork and
refrigerate briey, about 10 minutes.

4. Bake for 15 minutes, rot ating the sheets half way through, or

until the cookies are pale gold, with no brow n. Move the baking
sheets from the oven (leaving the cookies on the sheets) to a wire
rack to cool completely.

WITH A TWIST

Lemon -Lavender Shor tbread: Add 1½ tablespoon s nely
chop ped lemon ze st and 2 teaspoon s nely chop ped
fresh lavender blos soms to the butter and sugar before
beating.

Ros emary-C hoc ol ate Shor tbread: Add 2 teaspoon s nely

chop ped fresh ros emar y and ½ cup grated bittersweet
choc ol ate to the dough, mixing just enough to combine.

Orange-C araway Shor tbread: Substitute ¼ cup lightly

packed light brow n sugar for ¼ cup of granulated sugar.
Add 1 tablespoon nely chopped orange zest and 1
teaspoon toa sted, cr ushed caraway seeds to the dough,
mixing just enough to combine.

Decor ated Shor tbread: Replace the white rice our with all-
purpos e ou r (for a tot al of 2 cups) and add 1 teaspoon