Oster FPSTCF7500 - Manual (Page 11)

Classic Vanilla Shortbread
1 3/4 cups all-purpose flour
2 1/2Tablespoon vanilla
1 1/4 cups powdered sugar
1 large egg yolk
1 large egg, separated
1/2 teaspoon salt
1 1/4 sticks unsalted butter,
room temperature
Pinch salt
Preheat oven to 300°F. Cut parchment paper to fit a square 8x8 or a 9-inch cake pan.
Combine flour, salt, vanilla in bowl. In mixer, cream butter, sugar, and egg yolk until light and
well incorporated. Add flour mixture and blend. Remove dough and press into pan lined with
parchment paper.To smooth dough, roll with jar or can. Beat egg white with salt and lightly
brush dough with mixture. Carefully slice dough to form uniform wedges and prick with a
fork. Bake approximately 15 minutes, until dough is a light golden brown. Let cool, remove
from pan, and slice.
Makes approximately 8 large wedges.
Tuile Pirouettes
This classic cookie can be made into a variety of shapes, such as a cup for ice cream. Just
place the pirouette into an egg carton to cool. Or tie a rolled pirouette with a thin ribbon for a
graduation party.
10Tablespoon butter, melted
2 cups superfine sugar
1/8 teaspoon salt
1 teaspoon vanilla
8 large egg whites
2 cups flour, sifted
6Tablespoon heavy cream
Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper.
Spray with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric
mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated.
Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back
of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet.
Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around
edges. Adjust oven temperature, if necessary.
Carefully lift cookie off with spatula and shape quickly by rolling over a pencil.
Repeat with remaining batter.
Makes 24 cookies.
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