One Year: Trottole with Olive Pistou
Two Years: Marzipan Lingonberry Swirl Scone Cake with Buttermilk Glaze
Coconut Oil Shortbread with Dates and Walnuts
Makes About 2 Dozen
1 3/4 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp chinese five spice
4 tbsp unsalted butter, softened
1/4 cup coconut oil, in solid form (refrigerate ahead of time, if necessary)
1/2 cup sugar
1 egg
1 tbsp vanilla extract
4 dates, pitted and chopped
1/2 cup toasted walnuts, roughly chopped
Whisk together flour, baking soda, salt, and chinese five spice in a medium bowl. In a large bowl, beat butter and coconut oil until mixed. Add sugar and beat until fluffy, about 2 minutes. Beat in egg, followed by vanilla extract. Add dry ingredients in halves, stirring gently until just combined. Stir in dates and walnuts. Roll out cookie dough into a log, about 2 inches thick, and wrap in plastic wrap to refrigerate, minimum 45 minutes and up to 3 hours. When ready to bake, preheat oven to 350 degrees Fahrenheit. Slice 1/4-inch thick rounds and evenly distribute on baking sheet. Bake for 12-14 min, rotating halfway through, until the edges are golden and the center of the cookie is cooked through. Let cool completely on rack. Store in airtight container, up to four days.
I love shortbread and this sounds amazing. The chinese five spice sounds like a quirky but fabulous addition!
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Thank you, Caroline! As I was testing batches, it became clear that it was a necessary and irreplaceable ingredient! 😊
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[…] chips, by liberally supplying BOTH cinnamon AND chinese five spice (do we think that someone has a new favorite ingredient?), by refraining from refrigerating the dough, and by shortening the baking time-it felt a little […]
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[…] Year: Coconut Oil Shortbread with Dates and Walnuts Two Years: Trottole with Olive Pistou Three Years: Marzipan Lingonberry Swirl Scone Cake with […]
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