Shortbread Cookies from Michelle Obama
In celebration of last week’s historic inauguration, I decided to bake a batch of Michelle Obama’s Shortbread Cookies. The cookies were prepared as part of the inaugural festivities at the Ritz-Carlton by DC Central Kitchen, a charity organization that welcomes ex-prisoners and once homeless into its culinary arts program to open doors of opportunity. The article on NPR about the organization included the recipe, so I really couldn’t pass up the chance to make the new First Lady’s own recipe.
This cookie is a very buttery shortbread, infused with citrus flavors and almond liqueur, then topped with mixed dried fruits and nuts.
The dough was very easy to whip up. Initially I was a little concerned at how dry and crumbly it was, but it came together really nicely with a little more mixing. For this recipe, the dough is rolled out and cooked in one large piece, then cut after baking. Slicing the cookies after baking was easy, but very (as Ina would say) “rustic” looking. Definitely a style preferred by some, so I guess it just comes down to your preference. I found that the edges cooked much faster than the center, so it might be a good idea to cut the cookies out beforehand.
The recipe says the nuts and dried fruit are optional; I added them because I wanted to make the cookies as close as possible to the way they were baked for the inauguration. I’m so glad I did. They are a MUST.
In the spirit of democracy, I decided to take a vote on the cookies. Of the three tasters present, all three agreed that the cookies are a winner. Matt’s favorite part: “The nuts. More nuts!” Ben thought they were “delicious.” And Elizabeth (who originally sent me this article), would “definitely make them.” Hooray for America!
Michelle Obama’s Shortbread Cookies
1 1/2 c. unsalted butter, softened
1 1/2 c. plus 2 tbs. sugar
2 egg yolks
3 c. cake flour (not self-rising)
1 tsp. each orange and lemon zest
2 tbs. amaretto (almond liqueur)
1/4 tsp. salt
1 beaten egg white
Chopped nuts or dried fruit (optional)*
*Editor’s Note: NOT optional. You really should add them.
Preheat oven to 325 degrees. Mix together butter and 1 ½ cups of sugar. Add egg yolks one at a time and beat until smooth. Stir in flour, zest, amaretto and salt, and mix only until everything is incorporated.
Spread dough evenly onto baking pan and brush top of dough with egg white and remaining 2 tablespoons of sugar. Sprinkle with nuts or fruit if desired. Bake until golden brown, approximately 25 minutes. Cool for a short time, then cut while still warm.
(P.S. Food photography is hard! This time, it was me on my own! Luckily, Brian is back home and can start taking pretty pictures again!)
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I feel misquoted. I said, “NUTS”
Damn, minus the almonds and hook me up with some Obama cookies!
Yummy!