Tuesday, June 12, 2012

Tyrion's Golden Shortbread Cookies



Hello! Welcome to (what I hope is) my lovely blog! I would take you on a grand tour, but my boyf/webgoblin has made it so easy to navigate that I’m sure you’ll have no trouble finding what you need. Look! There’s even a pretty search bar! And a Recipes page! And a contact form!

So now let’s start talking food…




…in a moment. First, I want to talk about Game of Thrones. Like so many other people right now, I’m reading the books. I haven’t watched the series (yet), but I can assure you that I am mesmerized by these books. The sheer complexity of the characters and plot is enough to make me respect George R. R. Martin, and I’m only partway through the series.

One of my favorite characters is Tyrion Lannister. The Lannisters are supposed to be golden, beautiful, cold, and talented, and they “always pay their debts”. But Tyrion was born a twisted dwarf, and it’s difficult for anyone to look past that at the extraordinarily intelligent man standing there. The interesting thing about Tyrion is that he isn’t a good guy, but he isn’t a bad guy, either. I’m really curious to see if he ends up on one side or the other… or if he’s going to die first (I’m learning very quickly that Martin has no qualms with killing any character, no matter their importance or surrounding plot).

Anyway, I've decided to base my first recipe on Tyrion Lannister. And it's shortbread. Because he's short. And it's golden. Because he's a Lannister.

I know, I'm hilarious.

I altered this recipe from a cookbook my grandparents bought for me, called The Back in the Day Bakery Cookbook. I’m not very good at following recipes, and yet I share and expect you to follow mine? Let’s just ignore the hypocrisy of that idea and pretend that I actually have a master plan as intricate as one of Tyrion’s.




Tyrion’s Golden Shortbread Cookies


½ lb unsalted butter (softened)
1 t vanilla extract
¼ coarse salt (fleur de sel was recommended, but I used margarita rim salt because beggars can’t be choosers and also I'm a genius)
1 ¼ c powdered sugar
Zest of 2 lemons (I used one regular and one Meyer)
Juice of 2 lemons (Always zest first!)
2 c flour
½ t ginger (fresh or ground)
¼ t clove
¼ t cinnamon
¼ t nutmeg
¼ c white sugar
½ t (ish) ground ginger for dusting

In a largish bowl, beat together the butter, vanilla, salt, lemon zest, and lemon juice on medium speed until smooth and creamy (a minute or so). Turn the speed to low and add the powdered sugar. Beat until light and fluffy (another couple of minutes).

In another bowl, mix together the flour, ginger, clove, cinnamon, and nutmeg.

Add the flour mixture to the butter mixture a bit at a time, and stop mixing when it’s fully incorporated! Overmixing is bad. Don’t do it. Just say no.

Move your chunk of dough into another bowl (the flour bowl, so you have less dishes to wash), and use your hands to make sure all the dry bits from the original bowl are properly mixed in.

Form cookies from balls of dough equal to about a tablespoon or two (remember, just keep them consistent!), and keep them an inch apart on the cookie sheet. Flatten the cookies with a cookie stamp, the bottom of a cup, or the heel of your palm.

In a plastic baggie, pour the white sugar and the remaining ground ginger into a bag and shake it up until you have delicious ginger sugar. Sprinkle it all over your flattened cookies. Refrigerate (30 minutes to 3 hours) and do the dishes!

Preheat oven to 350˚F (176.7 C). Grease your cookie sheet(s).

Bake in the lower part of your oven for 8-10 minutes, until the edges are as golden as a Lannister’s light hair. Rotate the cookie sheet(s) halfway through baking. Let cool on a wire rack, and store in an airtight container. Or eat immediately.

They are best enjoyed with a sweet plum wine and a good book.


4 comments:

  1. Will you be bringing some to me soon? Please? Awesome blog! <3 M

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    Replies
    1. I'll make them if you have the ingredients! Anything I need to bring? luvume

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  2. ginger sugar ftw!

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  3. Baketress,

    I must send you my deepest apologies. I have read your blog somewhat out of order. I started with your raspberry lemon cake then your orange soda cupcakes, then proceeded to this entry. I promise you from now on I will be reading this blog in order and will not tarnish the order that Baketress has established.

    I hope you can forgive your humble servant,

    Dorian Gray

    ReplyDelete