Cookie of the Week: Roll/Cut Butter Cookie
Timing is seriously the main ingredient in all cooking, baking especially. If you are going to be multi-tasking don't bake cookies. It's not one of those Stick and forget it pastries...can't think of one that is. As a matter of fact any dish with butter needs to be watched because of the milk solids...once they come to temperature they like to caramelize quickly. That said let me say butter cookies are very nice to have on hand...not as rich as chocolate chip and they can be filled or served in any shape along side tea, cold or hot. I like to have something to munch on in the middle of the day between meals and these have a mild sweetness.
I decided to work with the drop butter cookie recipe because they can be rolled out to classic shapes and even cracker size to sandwich anything my heart desires. This time I used toffee, since I couldn't recall what it tastes like. It's a milder cousin of caramel, in my opinion. We enjoyed them tremendiously with green tea, not to mention easy to work with when baking with children.
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| Butter cookies are fun for Children to cut and roll |
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| my adorable baker |
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| Toffee filled butter cookies |
From Martha Stewart Baking Handbook. Read the instruction all the way thru. to get an idea of what you'll need and which cookies you'd like to make.
Cut-Out Butter Cookies
SOURCE: EVERYDAY FOOD, DECEMBER 2005
INGREDIENTS
Basic Butter Cookie Dough
Any type of dough that uses cold butter is reminiscent of a biscuit dough. So I didn't use a processor for these. I prefer to use my hands with biscuit type cookies. I get a better feel of how the dough is supposed to feel and look. Yes I could get the same thing from a processor and maybe finish a millisecond faster, but it's a preference for me.
Once you add the eggs and vanilla it seems like the dough will be dry but it's not...don't be tempted Keep kneading on a flat surface until it gets combined. You'll be pleasantly surprised.
The Process
- Place flour, sugar, butter, and salt in the bowl of a food processor(or a mixing bowl); (mix with two knives or pastry blender)process until mixture is the texture of coarse meal.
- In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.( for hand mixing, mix until the dough comes together)
- decorating sugar and sprinkles, (optional)
- Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
Preheat the oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch(translation: a bit thin); chill. Repeat with remaining dough.
Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
If you're decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.
A cookie that can be more than one is more fun....try these if you have the tools for the spritz or want a ready to go ice box cookie , which is a cookie in Martha Stewards Baking Handbook.
Spritz Butter Cookies and Ice Box Butter Cookies (no rolling)
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