Cookbook review by Tracey Zabar
This perfectly gorgeous book is filled with lovely cakes and sweets. Curl up and read about them, then after your armchair trip to Paris, run into the kitchen and bake! Today’s recipe is for a cookie that deserves to be on your dessert platter all year long. Next on my list: Gâteau Orangette, a marvelous chocolate cake with candied orange peel; Pain d'épices (Alsatian gingerbread); and a savory cheese board.
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Recipe excerpted with permission from Sweet Paris by Frank Adrian Barron (HarperCollins)
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Mexican wedding cookies
Buttery and nutty treats that resemble miniature snowballs thanks to a double dusting of powdered sugar, Mexican wedding cookies are one of my holiday baking staples. I like to use pure Mexican vanilla for its deep spicy-sweet character, which imparts a hint of clove and nutmeg in this delectable cookie.
MAKES 30 COOKIES
2 cups (250 g) all-purpose flour
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (1 g) fine sea salt
1 cup (2 sticks/225 g) unsalted butter, room temperature
2¼ cups (280 g) powdered sugar
1 teaspoon (5 ml) pure Mexican vanilla extract
1 cup (115 g) finely chopped pecans, lightly roasted
1. In a medium bowl, whisk together the flour, cinnamon, and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and ½ cup (60 g) of the powdered sugar together until pale and fluffy, about 4 minutes. Add the vanilla and mix until well combined. With the mixer on low, gradually add the flour mixture in small batches, mixing well after each addition. Add the pecans and mix with a wooden spoon or rubber spatula until incorporated. Wrap the dough in plastic wrap and refrigerate at least 30 minutes or overnight.
3. Preheat the oven to 325°F (165°C). Line two baking trays with parchment paper or silicone baking mats. Place the remaining 1¾ cups (220 g) powdered sugar in a shallow bowl and set aside.
4. Roll the dough with your hands to form small balls, roughly 1¼ inches (3 cm) in diameter, and place onto the prepared baking trays. Refrigerate for 15 minutes, then bake for 12 to 16 minutes, or just until the bottoms are golden. Do not overbake. Transfer the baking trays to a wire rack and let cool for 5 minutes, then toss the cookies in powdered sugar and place back on the rack to cool completely. Once the cookies have cooled completely, toss in powdered sugar again. Repeat as needed with the remaining dough.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
Lori Zabar's Zabar's A Family Story, With Recipes is available here.
