LCBO Food & Drink Holiday 2020

SPICED THUMB P RINTS WITH CITRUS CURD

1/2 tsp (2 mL) fine sea salt 1/2 tsp (2 mL) ground cloves 1 cup (250 mL) unsalted butter, at room temperature 1 cup (250 mL) granulated sugar 1 egg 2 tsp (10 mL) vanilla

medium speed until fully emulsified, smooth and light, 3 to 4 more minutes. Add flour mixture and continue to mix on medium-low speed just until a soft dough comes together. Chill until dough can easily be rolled into balls, 1 hour. 4 Arrange racks in top and bottom thirds of oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment. 5 Scoop 1-tbsp (15-mL) portions of dough, and roll into smooth balls. Arrange on prepared baking sheets, 2 inches (5 cm) apart. Using the pad of your thumb, push a deep indent in the centre of each ball. 6 Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 12 to 14 minutes. Carefully re-press indents, if needed. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. Repeat with remaining dough. 7 Pipe or spoon chilled citrus curd into centre of each cooled thumbprint.

The key to a super smooth thumbprint dough is fully incorporating the eggs into the butter mixture, letting them completely emulsify and blend before adding the dry ingredients. It might take a few more minutes than usual, but the polished look in the end will be worth the effort.

1 Whisk yolks with 1/2 cup (125 mL) sugar, orange and lemon juices in a small saucepan. Set over medium heat and cook, whisking often, until thickened, 4 to 6 minutes. Remove from heat. Add 1/2 cup (125 mL) cubed cold butter, stirring occasionally until fully melted and combined. Using a fine mesh sieve, strain mixture into a clean bowl, then stir in zests. Cover and chill completely, 2 hours. 2 Meanwhile, combine flour with baking pow- der, cinnamon, salt and cloves in a small bowl and set aside. 3 Using a stand mixer fitted with the paddle, beat 1 cup (250 mL) butter with 1 cup (250 mL) sugar on medium-high speed until very light and fluffy, 3 to 4 minutes. Scrape down sides of bowl, then add egg and vanilla and beat on

CURD 6 egg yolks

1/2 cup (125 mL) granulated sugar 1/3 cup (80 mL) freshly squeezed orange juice 1/4 cup (60 mL) freshly squeezed lemon juice 1/2 cup (125 mL) cold, unsalted butter, cubed 1 tsp (5 mL) orange zest 1 tsp (5 mL) lemon zest DOUGH 2 1/2 cups (625 mL) all-purpose flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) cinnamon

Makes 38 cookies

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FOOD & DRINK HOLIDAY 2020