Post by Loupy on Dec 9, 2013 16:05:18 GMT -7
Holiday Cut-Out Cookies
By Amanda Hesser @ food52.com/
This is my mother’s recipe. She’s a stickler for details, which plays to her advantage when it comes to baking. Her cut-out cookies are always the thinnest and prettiest and have the most restrained amount of decoration. Contrary to the plump and pale versions you often see, cut-out cookies should be very thin with browned edges, so they’re crisp and nutty!
“These cookies really do improve with age, so it’s a smart idea to make them at least 2 weeks before you want to eat them. This is also a healthy challenge. Be strong!” - Amanda
Makes 80 cookies
(depending on the cookie cutter size; you can halve or quarter the recipe)
Ingredients:
1 1/4pound unsalted butter, at room temperature
4cups sugar
4 large eggs
2teaspoons vanilla extract
8cups all-purpose flour
1 egg white
Finely chopped walnuts or sliced almonds (optional)
Sanding sugar (optional)
Dried citron or candied cherries, finely chopped (optional)
Instrucctions:
A day before baking the cookies:
In a stand mixer fitted with a paddle attachment (or by hand, in a bowl with a wooden spoon), cream together the butter and sugar.
Add the eggs one by one, mixing after each addition, then the vanilla. Gradually work in the flour until a dough forms.
Wrap the dough in waxed paper or plastic wrap and refrigerate overnight.
Baking day
Heat the oven to 350° F.
Whisk together the egg white and 1 tablespoon water in a small bowl.
Cut the dough into quarters and keep three-quarters cold while working with the first quarter.
Generously flour your work surface.
Lay down the dough.
Flour again.
Roll the dough into a large circle, about 1/8-inch thick -- and no thicker!
Use cookie cutters to cut into shapes.
It helps to dip the cutters into flour between every 2 cookies; this will prevent sticking.
Place the cookies on ungreased baking sheets.
Brush with the egg wash and decorate with chopped nuts, sanding sugar, or diced citron -- whatever you like!
Bake the cookies until they are lightly browned on the edges, 8 to 10 minutes -- I like to turn the baking sheet 180 degrees after 5 minutes to help them bake evenly.
Transfer to a rack and let cool completely.
Repeat with the rest of the dough.
Place the cookies in a tin or storage container with a tight lid and let age 1 to 2 weeks to bring out the flavor.
(I have eaten them at Easter, 4 months later, and they were still delicious.
)
©2013 Food52
By Amanda Hesser @ food52.com/
This is my mother’s recipe. She’s a stickler for details, which plays to her advantage when it comes to baking. Her cut-out cookies are always the thinnest and prettiest and have the most restrained amount of decoration. Contrary to the plump and pale versions you often see, cut-out cookies should be very thin with browned edges, so they’re crisp and nutty!
“These cookies really do improve with age, so it’s a smart idea to make them at least 2 weeks before you want to eat them. This is also a healthy challenge. Be strong!” - Amanda
Makes 80 cookies
(depending on the cookie cutter size; you can halve or quarter the recipe)
Ingredients:
1 1/4pound unsalted butter, at room temperature
4cups sugar
4 large eggs
2teaspoons vanilla extract
8cups all-purpose flour
1 egg white
Finely chopped walnuts or sliced almonds (optional)
Sanding sugar (optional)
Dried citron or candied cherries, finely chopped (optional)
Instrucctions:
A day before baking the cookies:
In a stand mixer fitted with a paddle attachment (or by hand, in a bowl with a wooden spoon), cream together the butter and sugar.
Add the eggs one by one, mixing after each addition, then the vanilla. Gradually work in the flour until a dough forms.
Wrap the dough in waxed paper or plastic wrap and refrigerate overnight.
Baking day
Heat the oven to 350° F.
Whisk together the egg white and 1 tablespoon water in a small bowl.
Cut the dough into quarters and keep three-quarters cold while working with the first quarter.
Generously flour your work surface.
Lay down the dough.
Flour again.
Roll the dough into a large circle, about 1/8-inch thick -- and no thicker!
Use cookie cutters to cut into shapes.
It helps to dip the cutters into flour between every 2 cookies; this will prevent sticking.
Place the cookies on ungreased baking sheets.
Brush with the egg wash and decorate with chopped nuts, sanding sugar, or diced citron -- whatever you like!
Bake the cookies until they are lightly browned on the edges, 8 to 10 minutes -- I like to turn the baking sheet 180 degrees after 5 minutes to help them bake evenly.
Transfer to a rack and let cool completely.
Repeat with the rest of the dough.
Place the cookies in a tin or storage container with a tight lid and let age 1 to 2 weeks to bring out the flavor.
(I have eaten them at Easter, 4 months later, and they were still delicious.
) ©2013 Food52
