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Monday, March 8, 2010

Spanish Pastissets
Powdered Sugar Cookies

A delicate cookie from the Catalunya and Baleares Region of Spain.
They are light, flaky and very delicate tasting.
Leaving them on the parchment to cool is
an easy way to keep from breaking them.
The lemon wasn't as pronounced as I was hoping for,
but perhaps next time I'll toss in a dab of lemon juice.

2/3 cup lard or vegetable shortening, softened
1/3 cup unsalted butter
1/2 cup sugar
1 egg yolk
1/2 teaspoon fresh lemon peel, grated
1/4 teaspoon cinnamon
2 cups flour
confectioners' sugar, Sifted (for dusting)

Preheat the oven to 350 degrees F.
In a large bowl, with a wooden spoon,
beat together the lard and butter.
Incorporate the sugar, egg yolk and
lemon peel into the lard/butter mixture.
In a separate bowl, combine the cinnamon and flour;
work into the lard mixture with your hands to form a smooth dough.
On a floured surface, roll the dough 1/4 inch thick
and cut with a 3-inch scalloped cookie cutter (or other shape).
Arrange cookies on a greased or parchment lined cookie sheet
and bake for about 10 minutes, or until golden.
Allow to cool briefly on the cookie sheet
as they are delicate when warm.
When cool, coat with confectioner's sugar.

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