Thursday, June 7, 2012

class & cookies

These 1961 photos just ooze class. They seem to have been taken during a Martini & Rossi-sponsored cocktail party. I want to go to there.

Also, a friend asked for the recipe to make these banana shortbread cookies from an earlier post.
So, here it is!
Banana Shortbread

2 1/2 cups whole grain pastry flour (I always just use all-purpose flour.)
1/2 tsp. baking powder
1/8 tsp. salt
1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup packed brown sugar
1 large very ripe banana, mashed
1 tsp. vanilla extract
1/2 cup chopped walnuts (I always skip these.)

Preheat the oven to 400 degrees. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat the butter and brown sugar with an electric mixer, until creamy. Add the banana and vanilla extract, beating until just incorporated. Add the flour mixture and beat just until well blended. Stir in the nuts (if using).

The right way to do it:
Divide the dough into quarters. Press one-quarter of the dough into an 8-inch circle on a large baking sheet. Using the dull side of a knife blade, score the dough, creating an outline of 12 pie-shaped wedges. Repeat with a second quarter of the dough on the same baking sheet. Shape the remaining quarters of dough on another large baking sheet.

The way I do it:
Drop rounded spoonfuls of dough onto a baking sheet. Use a fork, dipped in flour or sugar, to squash the dough, first in one direction, then in the other direction, making a criss-cross.

Bake for 20 minutes or until the shortbread is lightly browned and has risen. Place on racks to cool and cut into wedges (if applicable).

I love them with strawberry slices and vanilla ice cream, but they'd also be great with chocolate ice cream. I've also played around with putting bits of chocolate in the batter. Try chocolate chips!

recipe from Simply Organic by Jesse Ziff Cool
all photos from Ana Lee, except the last one by me

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