LCBO Food and Drink Holiday 2016

FESTIVE  A SHOW OF COOKIES

These shortbreads are decorated with gin- flavoured icing—the flavours are gorgeously delicate. Orange flower water is available at some cake decorating and bulk food shops, as well as Middle Eastern grocers. If unavailable to you, substitute with 2 tsp (10 mL) finely grated orange zest. ¾ cup (175 mL) unsalted butter ½ cup (125 mL) icing sugar ¼ tsp (1 mL) salt 1 tsp (5 mL) orange blossom water 1½ cups (375 mL) all-purpose flour 1 cup (250 mL) royal icing mix 2 tbsp (30 mL) gin Decorative sugars, small dragées and sprinkles (optional) 1 In a medium bowl combine butter and icing sugar. Using an electricmixer, beat until fluffy, about 5 minutes. Mix in salt and orange blos- som water. Stir in flour. Bring dough together and divide in 2; flatten slightly and wrap in plastic wrap. Refrigerate for 30 minutes. 2 Working with 1 portion of dough at a time, roll out ¼ inch (5 mm) thick on a lightly floured surface. Using small- to medium-size cutters, cut into desired shapes, re-rolling and cutting scraps. Place 1 inch (2.5 cm) apart on a parchment-lined baking sheet. Repeat with remaining portion of dough. Chill for 30 minutes. 3 Preheat oven to 325°F (160°C). 4 Bake for 13 to 15 minutes or until lightly golden at edges, rotating halfway through if using 2 pans. Cool on pans on racks until firm, about 15 minutes. Transfer cookies to rack to cool completely. 5 To decorate, combine royal icing mix and gin in a small bowl and beat to combine. Us- ing a piping bag and small round tip, decorate as desired. While icing is still wet, sprinkle with desired decorative sugar, dragées or sprinkles if using. Let dry completely before handling or stacking. To create a cookie jar display as shown here, see page 253. Makes 18 to 24 cookies depending on shape and size of cutters Orange Flower SHORTBREADS

100  FOOD & DRI NK HOLIDAY 2016