Boozy Marmalade Shortbread Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
• Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
• Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
• Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
• Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
• To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
• Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
• Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
• Serve when the chocolate is firm.
• Store in a cool, airtight container for up to a week.

Steps:

• Preheat the oven to 350 degrees F.
• In a heavy skillet, melt the butter over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, and then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside to cool.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites and sugar until stiff and glossy. Add the flour, vanilla, and brown butter and mix at low speed until blended. The batter will become thicker as the egg whites lose volume.
• Using an offset spatula, an icing spatula, or the back of a spoon, spread the batter in circles to form thin disks on silicone baking mat-lined baking sheets. (You may only fit 6 or 8 per pan.) The batter should be so thin that you can see the pan through it.
• Bake until light golden brown, 8 to 10 minutes. When the cookies come out of the oven, immediately lift them off the sheet pan with your fingers or a spatula and roll them up on a wooden spoon handle; then slide them off.
• Repeat with the remaining batter. The batter will probably start to stiffen up as the butter cools; you can reheat it in the microwave, or set the bowl over hot water to keep the batter warm.