I found it….or what I affectionately refer to as “the motherload”.
Behold my dear friends…the recipe to end all recipes.
Henri’s Shortbread Cookies.
For the cookies:
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter
1 cup vegetable shortening
6 egg yolks
4 cups cake flour
2 teaspoons salt
2 teaspoons vanilla extract
For the fondant filling:
1/2 cup granulated sugar
1/4 cup water
2 tablespoons light corn syrup
2 cups powdered sugar
Food coloring (optional
To make cookies: With an electric mixer on low speed, cream sugar with butter and shortening until thoroughly combined. Slowly add egg yolks. Scrape the bowl and add flour, salt and vanilla. Scrape bowl again to make sure ingredients are thoroughly mixed. Wrap dough in plastic and chill for several hours. Preheat oven to 350 degrees. Roll out the dough a little at a time into log shapes the thickness of a roll of quarters. (Keep the remainder refrigerated.) Cut off pieces about 1 1/2 inches in length. Place pieces cut side up on a cookie sheet lined with parchment paper. Flatten each piece and make a depression in the middle using your finger or a dowel. (Excuse me? A what? Are we in the kitchen or the garden?) Bake for 15 minutes or until slightly brown around edges. Cool completely on rack.
To make the fondant filling: Boil sugar and water until dissolved. Transfer to the bowl of an electric mixer and add corn syrup and powdered sugar. Mix on low speed until smooth. Fondant should be thick yet pourable. Correct the consistency with more powdered sugar or corn syrup if necessary. Tint with color if desired.
Using a small spoon or decorating bag, place fondant in center of each cookie. Fondant will harden upon standing.
For those of you not within driving distance to Henri’s Bakery, you can now make these heaven cookies (trust me, they taste like heaven)anytime your little hearts desire. Me, I’m still driving the 5 miles to pick them up in a pretty little boxed container. Let me know how these work out for you guys. 😉