Cookies

Oh, this is very important: If you manage to find the sanding sugar, you MUST LINE THE COOKIE SHEET WITH A SILICONE BAKING SHEET, PARCHMENT PAPER, OR WAX PAPER IF THAT’S ALL YOU HAVE. Only skip this step if you want broken cookies. When the sugar melts in the oven, it bonds itself to the cookie sheet that would require a super power to get it free. Trust me, I have tested it too many times without the paper.

lemon butter biscuits with lemon thyme glaze

2 sticks (224g) unsalted butter, at room temperature
2/3 cup granulated sugar
zest of 1 lemon (the zest of 2, if you have an extra one lying around)
1 egg, separated
1 teaspoon salt
2 1/2 cups unbleached all-purpose flour
1 tablespoon freshly squeezed lemon juice
1/4 cup sanding sugar*

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, lemon zest, and salt. Mix until light and fluffy. Add in egg yolk, and mix until well combined, scraping down the sides of the bowl as necessary. Mix in flour and lemon juice until just incorporated. Turn the mixture onto a floured board, and knead gently to ensure all ingredients are well distributed.

2. Shape the dough into 2 cylinders, each about 2 inches in diameter and 15 inches long. Beat the egg white in a small bowl, and brush on all sides of the cylinders. Roll in sanding sugar, then roll up in parchment paper and refrigerate for at least 30 minutes. (You can freeze them at this time if you wish.)

3. Preheat oven to 350 degrees (180 degrees celsius). LINE COOKIE SHEETS WITH PARCHMENT PAPER OR A SILPAT. Cut cylinders into 1/4 inch slices. Lay flat on cookie sheets at least an inch and a half apart. Bake for 18-20 minutes in the top third of the oven until edges begin to turn a light golden brown. Let cool in the pan for at least 5 minutes, then transfer to a cooling rack. Let cool completely and drizzle with glaze.

for the glaze:

1 cup (100g) confectioner’s (icing) sugar
2-3 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 teaspoon fresh thyme, finely chopped

1. Mix all ingredients in a small bowl, adding a small amount of the lemon juice at first, and then adding more, to create the desired consistency.

*Sanding sugar is large granulated sugar available in cake decorating supply stores. Mine was the Wilton brand, called “Sprinkles.” I found it at JoAnn.)

** Don't these look good ? I got the recipe from -

Sophistimom.com

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Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Ingredients

• 6 tablespoons (3/4 stick) butter, plus more for baking dish
• 8 ounces pancetta, cut into 1/4-inch dice
• 2 large onions, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, chopped
• 2 tablespoons freshly chopped rosemary leaves
• 1 pound baby bella mushrooms, chopped
• Salt and freshly ground black pepper
• 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped
• 2/3 cup freshly grated Parmesan
• 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
• 1 cup canned low-salt chicken broth, plus more if needed
• 2 large eggs, beaten
• 1/4 cup chopped fresh Italian parsley leaves

Directions

Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.

Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.

Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.

In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.

Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

Recipe courtesy Giada De Laurentiis 2009

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