Difference between revisions of "Desserts/pistachio-mint-meringues"
| Line 1: | Line 1: | ||
Makes: 48 cookies | Makes: 48 cookies | ||
| − | Active Time: | + | Active Time: 35 minutes |
| − | Total Time: | + | Total Time: 1 hours 35 minutes |
| − | From: | + | From: Tante |
=Ingredients= | =Ingredients= | ||
| − | 1/2 | + | 1 1/2 cups (3 sticks) unsalted butter, at room temperature |
| − | + | 2/3 cup sugar | |
| − | 2 | + | 2 tbsp fresh rosemary, minced |
| − | 1 | + | 2 1/4 cups unbleached all-purpose flour |
| − | 1/2 | + | 1/2 cup white or brown rice flour |
| − | + | 1/4 teaspoon salt | |
| + | |||
| + | coarse sea salt for topping | ||
=Directions= | =Directions= | ||
== Step 1 == | == Step 1 == | ||
| − | Preheat oven to | + | Preheat oven to 375º. |
| − | == Step 2 == | + | == Step 2== |
| − | + | Cream the butter and sugar in a large bowl until pale yellow and light. | |
| + | add the sugar and continue mixing until the mixture is fluffy. | ||
== Step 3 == | == Step 3 == | ||
| − | + | Add both flours, the salt, and the rosemary to the butter mixture, | |
| + | and mix until thoroughly combined. The dough will be somewhat soft. | ||
| + | Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll. | ||
| + | |||
| + | == Step 4 == | ||
| + | Roll the dough into a log, and cut into 1/4 inch thick slices. Place about | ||
| + | 1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse | ||
| + | salt and bake in the center of the oven until gold at the edges, 12 to | ||
| + | 15 minutes. | ||
| + | |||
| + | == Step 5 == | ||
| + | Remove from the oven, sprinkle with a LITTLE bit more coarse salt, | ||
| + | and transfer them onto wire racks to cool. Makes about 4 dozen. | ||
Revision as of 19:19, 1 January 2013
Makes: 48 cookies
Active Time: 35 minutes
Total Time: 1 hours 35 minutes
From: Tante
Ingredients
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2/3 cup sugar
2 tbsp fresh rosemary, minced
2 1/4 cups unbleached all-purpose flour
1/2 cup white or brown rice flour
1/4 teaspoon salt
coarse sea salt for topping
Directions
Step 1
Preheat oven to 375º.
Step 2
Cream the butter and sugar in a large bowl until pale yellow and light. add the sugar and continue mixing until the mixture is fluffy.
Step 3
Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
Step 4
Roll the dough into a log, and cut into 1/4 inch thick slices. Place about 1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse salt and bake in the center of the oven until gold at the edges, 12 to 15 minutes.
Step 5
Remove from the oven, sprinkle with a LITTLE bit more coarse salt, and transfer them onto wire racks to cool. Makes about 4 dozen.
