I heart cookies

January 30, 2009 at 2:22 pm | Posted in Uncategorized | 1 Comment
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Today TikiBoo and I made cookies!  It was fun, although more than a little messy.  Hundreds and Thousands roll when you spill them on the ground…into the cracks between floorboards, under the couch, everywhere.  When you try and vacuum them up, they roll again.  However, mess aside, we enjoyed ourselves and she was very proud of the end result, which actually taste pretty darn good!

tikicookies

Here is the receipe, it’s a Nigella one which I found here: Food Network.

Cut-Out Cookies

Ingredients
Cookies:

* 6 tablespoons soft unsalted butter
* 1/2 cup sugar
* 1 large egg
* 1/2 teaspoon pure vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt

Icing:

* 2 to 3 tablespoons just-boiled water
* 1 cup confectioners’ sugar, sifted
* Food coloring, preferably pastes
* Special equipment: cookie cutters

Directions

Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you’re using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they’re ready expect them to be tinged a pronounced gold around the edges; they’ll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don’t dilute the icing as they tint. Ice cooled cookies, as desired.

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1 Comment »

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  1. And they tasted pretty darned good too!


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