Despite not posting for a number of months, Little Bee did stay quite busy. I was a regular feature at the Pop-Up General Store in Oakland, CA where I sold my tart dough and Fleur de Sel caramel sauce among other things.
Most recently Little Bee participated in the Bake Sale for Japan which was truly amazing! 40 simultaneous bake sales across the country. As of this posting we have raised just over $124,000 of which 100% will go to relief efforts in Japan.
Yields 2-3 dozen cookies
2 ¾ cups flour
¼ teaspoon sea salt
2 sticks cold , cut into chunks
1 cup sugar
1 ½ teaspoons good brandy (optional)
1 large egg + 1 large
Directions: Pre-heat oven to 350º.
Stir together flour and salt - then, using a pastry blender or your fingertips, cut the butter into the flour mixture until it is the consistency of course meal. In a separate bowl beat together sugar, egg, yolk, optional brandy, lemon zest, and cinnamon until well blended and smooth. Stir sugar mixture into the flour mixture until evenly incorporated.
Divide the dough in half and place each piece of dough between two pieces of waxed paper. Roll out the dough to ¼” thick. Chill dough sheets still in waxed paper in refrigerator for about 30 minutes.
When ready, peel off top layer of waxed paper and place it back on the dough. Flip over the dough sheet and gently peel off second layer of waxed paper and cut out desired shapes. Re-roll excess dough until used up. (If dough gets too soft, put back in the refrigerator until it firms up.)
Place cookies on baking sheet 1 ¼” apart and bake in middle rack for 6-8 minutes. The edges should be lightly browned. Transfer to a wire rack to cool. Decorate as desired.