There’s probably not another person on the planet (besides me) who needs something sweet and crispy to eat with a cup of coffee on a cold day. No calories, please. But, could I have another cookie?
Melba toast spread with a thin layer of jam is fine, I just want something with a bit of flavor.
So, off comes the gloves and I figure out the means of methods known only to bakers across the nation. I want a simple, crisp cookie to enjoy with my coffee.
Don’t tell Ann Zuccardy that I made my own shortbread, but… yeah, I kinda did. I’ve tasted Ann’s shortbread and mine isn’t nearly as yummy delicious as hers, but… close. (Especially since HERS is in Vermont.)
1 1/2 cup flour
1 cup butter (the real butter – no substitutes)
1/2 teaspoon baking powder
1/4 cup sugar
1/2 cup finely ground pecans
Mix together everything but pecans and form into round shape on wax paper covered pan. Flatten to 1/3 inch thickness and smooth edges. Place pecans on top of cookie (should be about 10 – 12 inches in diameter) and press into cookie. Top with a pizza stone and carefully invert so pecans are on the bottom and waxed paper is on top. Remove waxed paper.
NOTE: IF dough is too dry to mix, add a bit more butter or if daring – add a bit of thickened cream. Dough should be dry, but must hold some shape to bake properly.
Bake at 350 degrees about 20 minutes (until very lightly browned and set well).
1/2 cup raspberry preserves
Shut off oven. Score immediately into pizza style wedges and drizzle top with raspberry preserves. Place back in warm oven. Let set for 10 minutes in warm oven. Remove.
Drizzle plates with a zig zag pattern of melted dark chocolate if serving as a formal dessert.
Serve on your best china, with linen napkins and silver.
Definitely tastes best with a good cup of coffee or an English tea.
This recipe comes from Jan Verhoeff – who absolutely LOVES Ann Zuccardy’s shortbread and hasn’t had any in WAY TOO LONG. This recipe doesn’t even compare to Ann’s shortbread, but in a pinch, all the way in Colorado, it works… mostly.