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72
Lemon Shortbread Crust
Used in Zesty Lemon Bar recipe in the Desserts section.
Makes enough crust for two dozen bars
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup confectioners' sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon zest
6 ounces (1 1/2 sticks) unsalted butter, cut into 1/2-inch piece
METHOD
1 Preheat the oven to 350°F. Adjust the rack to the bottom third of the
oven. Spray the bottom and sides of a 9 x 12-inch baking pan. Cut a
piece of cooking parchment to fit the bottom of the pan and line the
pan with the parchment. Spray the parchment.
2 Put the flour, sugar, cornstarch, salt, and lemon zest in the bowl of
your food processor fitted with the Processing Blade. Pulse several
times to combine them.
3 With the machine running, gradually drop in the pieces of butter
through the feed tube and continue to process until you have a
slightly crumbly dough.
4 Transfer the mixture to the prepared baking pan and, with your
fingers, press it into the bottom to form an even layer of crust. Bake
in the lower third of the oven until the crust is light golden in color,
25 to 30 minutes.
5 Remove from the oven and allow to cool.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
71
Basic Cookie Dough
Makes enough for 4 to 5 dozen cookies, depending on size
The following recipe yields two separate batches of dough: one a
vanilla dough, and one a chocolate dough.
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces,
at room temperature
1 1/2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
1/4 cup cocoa powder
METHOD
1 In a medium bowl, sift together the flour, baking powder, and salt;
set aside. Put the butter in a large mixing bowl and, with a rubber
spatula, stir until smooth and softened. Add the sugar and continue
to blend for 2 minutes, until the mixture resembles light yellow-
colored mashed potatoes. Transfer to the bowl of your food
processor fitted with the Processing Blade.
2 With the food processor running, crack the eggs, one at a time, into
the butter mixture and beat until well-blended. Add the vanilla
extract. Add the sifted flour mixture and continue to blend until a
smooth dough forms, 2 to 3 minutes more. Remove the dough from
the mixer and divide it in half. Place half of the dough back into the
Processor. On low speed, add the cocoa powder and continue to mix
until the cocoa is evenly blended in. Gather each batch of dough into
a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or as
long as overnight.
Recipe courtesy Wolfgang Puck
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 71