29
dough, with your fingertips or the back of a
spoon, to form an even layer. Sprinkle the
raisins evenly over the dough and gently
press the raisins into the dough. Take the
other half of dough and using your fingers,
crumble it over the top of the raisins. Then
lightly press the dough into an even layer.
Take the lightly beaten egg and, using a
pastry brush, coat the top of the shortbread
with the egg wash. Then, with the tines of a
fork, slowly drag the fork back and forth
across the shortbread to make a decorative
pattern.
Cut the shortbread into about 1 x 3 inch (2.5
x 7.5 cm) rectangular bars.Bake by selecting
the menu.
77
Thumbprint cookies
113 grams- unsalted butter
( room temperature),
50 grams- granulated white
sugar,
1 large egg (separated),
1/2 teaspoon pure vanilla
extract,130 grams- maida,
1/8 teaspoon salt,
100 grams- hazelnuts, almonds,
walnuts, toasted - finely chopped
1/2 cup jam
In the bowl of your electric mixer (or with a
hand mixer), beat the butter and sugar until
light and fluffy (2-3 minutes). Add the egg
yolk and vanilla extract and beat until
combined.
In a separate bowl, whisk together the flour
and salt. Add the flour mixture to the batter
and beat just until combined. If the batter is
too soft to roll into balls, refrigerate for about
30 minutes.
In a small bowl, whisk the egg white until
frothy. Place the chopped nuts on a
plate. Roll the dough into 1 inch (2.5 cm)
balls. Taking one ball of dough at a time, dip
first into the egg white and then lightly roll in
the nuts. Place on the prepared baking sheet
spacing about 1 inch (2.5 cm) apart. Using
your thumb or end of a wooden spoon, make
a indentation into the center of each cookie
and fill with about 1/2 teaspoon of jam.
Bake by selecting the menu. Remove from
oven and place on wire rack to cool.
