Citron
Michele Fagerroos, Executive Pastry Chef
Michele is a first generation American whose passion for cooking
began as a child. She remembers being intrigued watching Julia Child
and The Muppets Swedish Chef on television. She learned from her
German mother that food prepared in a loving kitchen is a recipe
for comfort. When she was 18, she entered Tante Marie Cooking School
in San Francisco, where she later taught. Her resume includes Beowolf,
Market One in San Francisco where she mastered bread production,
and eight years as the Executive Pastry Chef at Citron. Michele
finds that good food makes people happy, and this will be her 4th
year bringing smiles to the guests at Women of Taste.
Butter Pecan Shortbread
Butter (room temp) 8 oz
White sugar 1/2 cup
Brown sugar 1/2 cup
Cake flour 1 cup
Flour 1 cup
Vanilla 1 tsp
Pecans (chopped) 1 cup
Salt Pinch
Sift the flours together and set aside. Cream the butter. Add
the sugars to the butter and cream until lighter in color. Add the
salt and the vanilla. Scrape down the bowl and then add all of the
flours, followed by the chopped pecans. Mix until dough is well
incorporated. Form the dough into a rectangle about 1 inch think
and chill. Cut the rectangle into logs and slice cookies 1/4 inch
thick. Bake in a 350° oven for 20-25 minutes, rotating half
way through the baking. These cookies should be golden brown and
are meant to be crunchy. |
