Arabian Shortbread
"I'm not sure where I got this one from. I love orange blossom water."
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
3 dozen cookies
ingredients
- 1 1⁄2 cups butter, softened
- 1 3⁄4 cups powdered sugar, divided
- 1 teaspoon orange blossom water
- 1 egg yolk
- 3 cups flour
- 40 almonds, blanched
directions
- Preheat oven to 300 degrees.
- Cream butter, 1 1/2 cup sugar, egg yolk, and orange blossom water.
- Gradually add flour, mixing with fingers until a smooth dough is formed.
- Form dough into balls slightly smaller than a walnut. Place on an ungreased cookie sheet and flatten slightly.
- Press an almond into top of each cookie.
- Bake for 20 minutes or until bottoms are lightly browned.
- Sprinkle with remaining sugar.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
