I’m thankful today for my neighbor Judi, who just brought me over a baggie filled with Caramel coconut brittle, which in real life translates to shortbread-like, buttery wonderfulness reminiscent of the marble cookies that I loved as a kid.
Cookies make it aaaaaaalllll better.
Judi’s the longtime food columnist for our local paper, so you, me, and the rest of the Dover reading public will have access to the recipe next Wednesday. In the meantime, here’s my very favorite cookie recipe, from The Silver Palatte Cookbook. It takes a lot of time, a good bit of work, and more butter than I’d like to admit. Believe me, though, it’s worth it!
3/4 pound (3 sticks) sweet butter, softened
1 cup confectioners’ sugar
3 cups unbleached all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1. Cream butter and confectioners’ sugar together until light.
2. Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.
3. Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
4. Roll out chilled dough to 5/8-inch thickness [I usually make them about 3/8 inch thick and just cut down on the baking time]. Using a 3-inch-long heart-shaped cookie cutter [I like a star or moon too!], cut out cookies. Sprinkle tops with granulated sugar. Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
5. Preheat over to 325°F (160°C).
6. Bake for 20 minutes, or until just starting to color lightly; cookies should not brown at all. Be careful removing from the pan–they are fragile! Cool on a rack.
Yield: 20 cookies