Cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Rolled Buttery Lemon Cookies (Mailanderli) Recipe

	Category	Cookie Recipes
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Ingredients And Procedures

1/2 c Butter, slightly softened (1

-stick) 2/3 c Granulated sugar, plus more

-for garnishing 1 lg Egg

Finely grated peel (yellow -part only) of 1 large Lemon 1 3/4 c All-purpose or unbleached

-white flour 1 lg Egg yolk beaten with 1

-tablespoon water For glazing cookies. Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated. Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard. Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough. Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished. Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.

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<h1>Rolled Buttery Lemon Cookies (Mailanderli)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter, slightly softened (1 <P>-stick) 2/3 c Granulated sugar, plus more <P>-for garnishing 1 lg Egg <P>Finely grated peel (yellow -part only) of 1 large Lemon 1 3/4 c All-purpose or unbleached <P>-white flour 1 lg Egg yolk beaten with 1 <P>-tablespoon water For glazing cookies. Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated. Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard. Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough. Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished. Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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