These caramel shortbread stars have a deep flavor of maple, coconut and butter. They are a chewy cookie lover's delight. While adapted , I significantly altered the recipe by changing the sugar, toasting the coconut ,and adding the maple.
eggs with 2 pinches salt, lightly beaten-for egg wash
In This Recipe
With the paddle ,in a stand-up mixer, beat butter and sugar together til light, scraping down bowl occasionally, then add remaining ingredients and mix until just combined. Divide dough and roll out into a rectangular shape approx. 1/4" thick, chill at least one hour, then cut with 2 1/2" star cookie cutter. Brush with egg wash (egg beaten with a little salt.) Bake in 350 degree oven for 10-15 minutes; turn pans and bake for 5-10 minutes more. Cool on rack.Cookies should be chewy.
note: to assure a quality maple extract, I use the Whole Foods carried Pioneer brand.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.