Lemon Shortbread Cookies

February 1, 2008

I love shortbread in any form! These light, buttery wonders are especially addictive, and the dusting of confectioners’ sugar makes them perfect for any party or feast. SAM

10 tablespoons butter, softened
1/2 cup confectioners’ sugar, plus additional for top
1 1/2 cups all-purpose flour
2 teaspoons lemon zest

With an electric mixer on medium speed, cream the butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in the flour and lemon zest. Divide the dough into quarters, and on a lightly floured surface, roll each quarter into a 6-inch cylinder. Wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 325 degrees F. Lightly grease a large baking sheet and set aside. Cut the dough crosswise into 1/2-inch thick rounds. Place the cookies on the prepared baking sheet and bake for 12 minutes or until the tops are firm to the touch and the bottoms are lightly browned. Remove to wire racks to cool. Sprinkle with additional confectioner’s sugar.
Makes 4 dozen cookies.


Chocolate-Orange Fondue

January 27, 2008

A very convivial dessert … spend an evening around a chocolate fondue pot and you’ll fall in love with everyone at the table. If you don’t like the combination of chocolate and orange—and some ROL readers don’t—omit the zest and substitute for the Cointreau your favorite liqueur or flavored syrup. SAM

1 (16-ounce) package semi-sweet chocolate
1 1/2 cups whipping cream
1/2 teaspoon vanilla extract
1 tablespoon Cointreau liqueur
1 teaspoon orange zest
3 bananas, peeled and cut into 1-inch chunks
3 oranges, peeled and sectioned
2 dozen small Coconut Macaroons

In the top of a double boiler over simmering water, melt the chocolate, stirring constantly. Add the cream and stir constantly until well blended. Add the orange zest, vanilla and liqueur, stirring until blended. Pour the fondue into a chafing dish and serve with banana chunks, orange segments, and Coconut Macaroons.
Makes 8 servings.