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Michelle Obama’s Shortbread Cookies

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DC Central Kitchen, a charity organization, got its start 20 years ago this week by collecting leftover food from the inaugural balls of George H. W. Bush and giving it to the homeless. Now, the group’s culinary arts students — many of whom have been homeless themselves or in prison — are helping with some of the cooking for this year’s inaugural festivities. They prepared Michele Obama’s shortbread cookies. Jars of them were handed out as gifts for the hotel’s inaugural guests. Please note they contain lots of butter, so enjoy in moderation. And if you have a favorite cookie recipe, please share.

Michelle Obama’s Shortbread Cookies, adapted

1 cup or 2 sticks unsalted butter, softened
1 cup sugar
1 egg, separated

1-1/2 tablespoons Amaretto
¼ teaspoon salt
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
2 cups flour
¾ cup slivered almonds
1. Preheat oven to 300 degrees.
2. Beat sugar and butter until mixture is smooth.
3. Slowly add egg yolk, Amaretto, salt, orange and lemon rind, mixing well.
4. Slowly mix in flour until mixture is well blended.
5. Pat the mixture into an even layer in an ungreased 10 by 15 inch jelly roll pan.
6. Whisk the egg white until foaming and brush on top of dough. Sprinkle with almonds.
7. Bake for 25 to 35 minutes until lightly browned.
Cool slightly and cut into two inch squares while still warm.
Yield: 40 squares

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