12/20/07

Cut Out Cookies with Fiori di Sicilia

If you are lucky enough to have Fiori di Sicilia and Bakers Ammonia in your cupboard then this recipe is for you. I *think* it came from King A's Flour company but I'm not entirely sure. What I do know is that these two ingredients make a very light, crisp cookie similar to what you may have had at your local bakery. If you don't have Fiori di Sicilia just substitute almond extract instead but if you don't have bakers ammonia, then forgo this recipe for another.

Cut out Cookies with Fiori di Sicilia


1 c butter
2 c powdered sugar
2 Ts light corn syrup
1/2 t Fiori di Sicilia
1/2 t salt
1 egg, lightly beaten with 2 tablespoons water
1 t baker's ammonia
3 1/2 c King Arthur Unbleached All-Purpose Flour

Cream together the butter, powdered sugar and corn syrup until light and fluffy. Beat in the Fiori di Sicilia and salt. Add the baker's ammonia to the egg and water, and stir to dissolve. Add this mixture, along with the flour, to the ingredients in the bowl, and beat until smooth.

Divide dough in half, cover or wrap it, and refrigerate for 1 hour.

Preheat your oven to 350°F. Using one piece of dough at a time, roll it out very thinly (about 1/16-inch thick) on a lightly floured surface, using more flour to keep the dough from sticking to the table or rolling pin. Cut out shapes, transfer to ungreased cookie sheets, and bake just until slightly brown on the edges, or until they feel firm, about 8 to 10 minutes. Let the cookies cool on the baking sheet for several minutes, or until they're set. Transfer them to a wire rack to cool completely. Cookies may be frosted after baking, or sprinkled with sugar before baking.

Yield: about 4 dozen 2-inch cookies.
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