![]() Okay, I cheated because I bought a roll of these in 2015 and will never use them up, but my goal here was a decorated sugar cookie that required no paintbrushes or piping tips. No piping bags, food dye, and while we’re at it, no tweezers. If you do not, you can use them for snacks, or decorating practice.ĥ. Yes, some that come from the edges are irregular I find them charming. But nothing gives me the joy that using a smooth or fluted pastry wheel to cut an entire sheet of dough into squares, rectangles, diamonds, and other parallelograms for a tessellated slab of cookies with nothing left to re-chill and reroll. I have about 100 more cookie cutters than any human being needs (although most are crusted with Play-Doh these days). ![]() Plus, flouring can toughen up the dough as it absorbs extra, and leads to annoying notes in recipes like “don’t reroll scraps.” I mean, what? You can reroll your scraps with abandon here.Ĥ. Having no powdery mess to clean up is downright revolutionary in my kitchen and all of the rooms floury feet might drag the spillover mess into. I roll my cookie dough between two sheets of parchment paper with absolutely no extra flour. You can put your cookies in the oven within 30 minutes of starting the dough.ģ. 4 hours or overnight in the fridge), until it’s completely solid, then cut the cookies in wonderfully crisp shapes from it. I then slide the flattened dough onto a baking sheet or thin cutting board and pop it in the freezer for 10 to 20 minutes (vs. Instead of fighting a firm, cold dough into a flat sheet, I instead roll my cookies out when it’s the easiest - right away. What I found was that there was no discernable decline in the final quality of the vast majority of cookies made this way, but a steep incline in my enjoyment of the process, now that I didn’t have to add 30 to 60 minutes to my prep time to get the butter exactly soft enough whoops too soft, back to the fridge, yup, now it’s hard again, repeat until you can no longer remember why you even wanted to make cookies.Ģ. I began making cookies with cold butter in a food processor or stand mixer (or, with patience, a hand mixer) a few years ago and haven’t looked back since. ![]() There are five really cool things about this recipe (and if you’re familiar with this post, a few are paraphrased from it):ġ. I knew I’d never be able to share a sugar cookie recipe until I could find a way to make them as unfussy as I want them to be, the kind of thing you could decide to make, say, right now, and be eating not very long from now, decorated to the hilt. And personally I just cannot with hours upon hours of work for someone to inhale my masterpiece in one bite, spilling crumbs on the floor, and then immediately ask for another, rude as it may be to come for my kids so publicly. So many of the intricate, stunning ones that I admire with awe fall short on taste. It’s just, they can be kind of boring! And a lot of work. ![]()
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