Recipes

Trios

1 Mins read
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Trios

Trios

amanda

Equipment

  • - Deep Fryer: A kitchen appliance designed for deep frying food items, ensuring consistent temperature and efficient cooking process.

  • - Electric Skillet: Ideal for shallow frying or sautéing small to medium-sized food portions. Perfect for breading and baking trios.

  • - Air Fryer: A healthier alternative that mimics deep-frying with minimal oil, suitable for cooking battered items like trios.

  • - Cast Iron Skillet: Versatile skillet perfect for frying a variety of foods due to its heat retention properties. Ideal for pan-frying trios.

  • - Dutch Oven: A heavy-duty pot with a tight-fitting lid, suitable for deep-frying large quantities or slow cooking battered dishes.

  • - Candy Thermometer: Essential for monitoring the temperature of fats and oils to ensure optimal conditions for breading and frying trios.

  • - Mixer with Whisk Attachment: Useful for combining ingredients such as flour, herbs, and spices needed for coating trios.

  • - Food Processor: Helps in efficiently preparing and blending batters or doughs for breading trios.

  • - Oven Thermometer: Ensures accurate oven temperature when baking trios without frying, contributing to a perfect golden crust.

  • - Stainless Steel Tongs: A must-have utensil for safely handling hot food items like fried or baked trios during the cooking process.

  • - Silicone Baking Mat: Offers an oven-safe, non-stick surface to bake or air-fry battered trios without a pan.

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 2 sticks (1/2 pound) unsalted butter, softened

  • 1 cup sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • About 2 tablespoons seedless raspberry jam

  • About 2 tablespoons apricot preserves

  • About 2 tablespoons strawberry preserves

  • Equipment: a 1/2-inch-thick wooden spoon handle or dowel

Instructions

1

Instruction 1

Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
2

Instruction 2

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
3

Instruction 3

Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
4

Instruction 4

Fill indentations in each cookie with about 1/88 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.
5

Instruction 5

Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
6

Instruction 6

Bake more batches on cooled baking sheets lined with fresh parchment.
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