CRISP SUGAR DOILY COOKIES
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 25 cookies
Number Of Ingredients 7
Steps:
- Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
- Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
- Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
POTATO BREAD AND BUNS WITH POTATO STARCH
This yeast bread recipe uses potato starch that I keep on hand and makes a soft bun for burgers, dogs, and BBQ sandwiches.
Provided by Red_Apple_Guy
Categories Breads
Time 35m
Yield 10 buns, 5-7 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
- Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
- Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
- When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
- Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
- Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
- Preheat oven to 375°F.
- Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
- Brush with egg wash if desired and bake for 7 minutes.
- Rotate pan and bake for 7 more minutes until 190F internally.
- Cool buns on a rack until room temperature.
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