These little cakes are very simple, but quite delicious. They’re more like cookies, honestly, and I think they’d make nice Christmas cookies. They have a lot of butter, and precious little else! The recipe calls for orange zest or any flavoring you’d like, but I opted for clementine zest, because it’s a lovely mysterious flavor, and because that’s what I had! The recipe called for a large, round fluted punch, to cut the cookies. I happened to have ja tiny tart pan (about 8 inches) that I thought would work, but if you don’t have such a thing, you could use any cookie cutter you like, or even a juice glass of any size you like.
Here’s Clementine, by the Decemberists. I love this song!
1 2/3 cup flour
1 cup powdered sugar
2 sticks (1 cup) cold unsalted butter
3 egg yolks, passed through a fine strainer
zest of two clementines
Pour the flour into a large bowl, add the salt, clementine zest, and powdered sugar and mix well. Grate in the butter, and mix with a spoon or your hands to make a rough crumbly dough. Add the egg yolks, and mix well, first with a fork, and when that becomes impossible, with your hands. It will seem, at first, as though it’s impossible to bring everything together without more moisture, but if you keep at it, it will all come together. When everything is incorporated, form into a smooth patty, cover in foil, and refrigerate for at least one hour.
When you’re ready to bake, preheat the oven to 400 and lightly grease two large baking sheets.
Break off a big piece of dough, and roll it on a well-floured surface to be about 1/2 cm, which is about a quarter of an inch, I think. Then you can cut it in any shape you like. The book said to use a “punch” that was large, round, and fluted, so I used a small tart pan (about 8 inches across). Then the book says to cut it into four, and use the back of a knife to make a grid shape, which I did. The result was large fan-shaped cookies, that looked very pretty! I suspect most people don’t have a small tart pan, so you could use a small plate (it wouldn’t be fluted, but that’s okay!) Or just a drinking glass, and make smaller, round cookies. Any way you do it, they’ll taste good!
Bake for eight to ten minutes till they’re set, and just starting to get golden on the bottom. They’re quite soft, so you’ll need to let them cool for a bit on the baking sheet before you transfer them to a cooling rack.