I'm trying to get through my backlog of less-than-stellar pictures, in order to force myself to edit all the RAW format pictures I have waiting on my computer for future posts. This is a recipe that's been waiting for MONTHS to see the light of day. I think it was still winter when I made these!
Anyways, thought I'd do a quick post before the weekend, as I'll be off to my beloved city of Boston until Sunday. Have a lovely weekend, all. See you next week :)
(Used Mark Bittman's recipe in his actual book, but Googled and found it here so I didn't have to type it all out...which would be impossible to do anyway since the book is at my friend's house and not in my hands.)
- 4 tablespoons butter, unsalted, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- Pistachios, almonds, or nuts of choice -- I used both plus some coconut shavings, you can also use dried fruit
Preheat oven to 375.With an electric mixer, cream butter and sugar until well-combined, light and fluffy. (We used a food processor). Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated. Add your mix-ins.
Butter and flour two cookie sheets. Divide dough in half and shape each into a log about 2" wide. Bake until logs are golden and beginning to crack on top, 30 minutes. Remove from oven and drop temperature to 250.
When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagonal.
Return the slices to the baking sheets and bake at 250 for another 15 to 20 minutes, turning once.Cool on wire racks.