Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Books
Music and Dance
Product Reviews

(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

Fiori Di Sicilia Cookies with White Chocolate Glaze

Tiny little butter cookies that taste like a vanilla creamsicle in a cookie. The Fiori Di Sicilia is a specialty extract that perfumes these morsels just so. I get mine from King Arthur Flour  or you can make up your own (substitute given in the recipe). I dust these with fine sugar before or after baking or dip them in melted white chocolate.

Cookie Dough
½  cup plus 2 tablespoons unsalted butter
½ cup fine sugar
1 egg
1 teaspoon Fiori Di Sicilia * ( or 1 tsp. vanilla, 1/2 tsp. orange oil, 1/4 tsp.almond extract)
1/8 teaspoon salt
2 cups all-purpose flour

Glaze
6-8 ounces quality white chocolate, melted
1/2- 1 teaspoon Fiori Di Sicilia (or orange extract or oil)

Extra Sugar for Dusting
For sugar used in dusting: pulverize about ½ cup in a food processor before you start recipe to have a finer sugar for dusting.

Preheat the oven to 350 F.  Stack two large baking sheets together and line the top one with parchment paper. Set aside.

In a food processor, pulse the butter and sugar together to make a crumbly mixture, and then process longer, to make a creamed, pasty mixture, a couple of minutes.  Add in the egg and the extract. Blend well and then add in the flour. Blend a minute or two until it clumps but does not hold together.

Turn the dough out onto a lightly floured board. Press together to make a smooth dough.  Divide in half. Roll each half out about 1/8 inch thin. Cut in little discs about 1 ½ inch  (you can make them thicker, or larger but this was a nice size). Dust with the sugar (alternatively, dust with sugar after baking). If you are dipping these in white chocolate after baking, you can omit the sugar dusting.

Place the cookies on the baking sheet and bake until browned around the edges and beginning to color on the tops, 12-16 minutes.

Cool well.

For the glaze, gently melt the chocolate in a bowl over steaming water. Whisk in the extract to blend. Smear white chocolate on each cookie and let set.

Makes about 60 cookies or so – but really tiny ones.

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page

 BakerBoulanger / BetterBaking.com 1997-2003