BOURSIN CHEESE SPREAD
½ tsp. salt (optional)
1 cup unsalted butter, softened
1 Tbsp. grated lemon zest (about 1 large lemon)
1 Tbsp. finely grated lime zest (about 1 large lime)
1 cup granulated sugar
1 Tbsp. each lemon and lime juices
1 ½ tsp. pure vanilla extract
Colored sanding sugar
Shape half of the dough into a log about 10 inches long and place on a piece of plastic wrap or parchment paper. Roll tightly, twisting the ends tightly to seal and pressing them inward with your hands to compact the dough. Repeat with the remaining dough. Refrigerate the cookie log for about 2½ hours, or freeze until ready to use.
Heat oven to 375 degrees and line baking sheets with parchment paper. Using a sharp, thin-bladed knife, cut cookie log into 1/8 inch rounds. Set the rounds 1 inch apart on the baking sheets, sprinkle with colored sugar, and bake one sheet at a time on the center rack of the oven. Bake until lightly browned around the edges, about 10 minutes, rotating cookies as needed. Let cool about 5 minutes before transferring cookies to racks with a spatula.
1 3/4 cups sugar, divided
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons dry lavender buds
1 tablespoon grated orange peel.
All righty then... I'm going to exercise a tiny bit of self-control and stop here, even though I'd love to share every single recipe I've ever found or concocted! (There is, after all, a Monday in every week of the year.) Hope you have some fun with these - and if you have a favorite recipe, I'd love to hear it! Just throw me an e-mail: email@example.com