|The bed of spinach and rice on the rice wrapper.|
|Add the cilantro and the carrots.|
|Add the cucumber, fold in the edges, and roll.|
|The first few rolls on the platter.|
I also made vanilla shortbread the other night, which we are going to dip in chocolate. It's a very simple recipe. We got real vanilla beans-- my favorite-- from Costco. When I was a little kid, I always shied away from things with vanilla bean in them because I thought the little black specs looked like-- and possibly were-- bugs legs. In reality, vanilla bean lends a wonderful, strong vanilla flavor, and makes your dishes look very fancy. Here is the recipe:
- 1 cup butter
- 1 cup sugar
- 1 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp vanilla extract
- 1 vanilla bean
Directions1. Cream sugar and butter together. Mix until fluffy.
3. Add flour and cornstarch. Mix until it becomes a smooth dough.
|A vanilla bean. Slice open and scrape.|
5. Either make into a log and wrap in wax paper to put in the refrigerator or make into walnut-sized drops and bake for 20-23 minutes at 325 degrees Fahrenheit.
Update 12/23/10: No idea why I said 450 degrees-- the cookies should actually be baked at 325 degrees Fahrenheit. Also, I made them today so I took some pictures:
I only made half the log because I might want to make some more later, so I cut half into just under 1/4 inch cookies, and rolled the rest in wax paper and put it back in the refrigerator.
|Half the log returns to the fridge.|
|Shortbread, just out of the oven|
As a good omen for the holidays, after several days of rain, there was a beautiful double rainbow yesterday.