Dorie Greenspans Sugar Cookies Bon Appetit December 2007 Food
DORIE GREENSPANS SUGAR COOKIES (BON APPETIT DECEMBER 2007)
Categories Cookies Dessert Bake Christmas Easter Thanksgiving Valentine's Day Halloween
Yield 35 cookies
Number Of Ingredients 12
Steps:
- Cream together the butter, sugar and salt in a mixer fitter with the paddle attachment, until pale and fluffy, about 2 minutes. Add egg, beat until well blended, about 1 minute and then add vanilla. Scrape down the sides of the bowl. Add flour and beat on a low speed until just combined. Gather dough into a ball;divide in half. Form each into a flattened disk and wrap in plastic, chill for at least 3 hours. It ca be made up to 2 days ahead. Position rack in center of oven; preheat to 350 degrees. Line 2 baking trays with parchment paper. Working with one disk at a time, roll out dough between two sheets of wax paper to 1/8″ thin. (I didn't have any so I rolled mine out on a lightly floured counter and it was just great. I had to add flour when it seemed that the cookie dough might stick to the counter or rolling pin.) Use cookie cutters, cut out cookies and transfer to a cookie sheet, spacing 1 inch apart. Gather any scraps, roll them out until all the dough is used. If not using icing then decorated with sprinkles before baking. Bake one sheet at a time until cookies are firm and golden around the edges, about 10 minutes for smaller cookies and up to 14 minutes for larger ones. Cook completely on rack. Decorate with Royal icing, sprinkles or other decorations. Let stand until icing sets. FOR ROYAL ICING: Use electric mixer, beat 3 1/4 cups powdered sugar, egg whites & lemon juice until thick & shiny. Add more powdered sugar by the tablespoon if it is too thin to spread, about 3 min. Cover w/ wet towel until use. Fill parchment pastry bag with ~3tblsps of icing. Consistency should be soft enough to pipe but firm enough to hold its shape, like soft mashed potatoes. Cut very small hole at the tip of the bag and draw an outline around the cookie. Separate the icing into little bowls for food coloring. Thin out some icing to flood - make it consistency of molasses. Decorate.
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ULTIMATE SUGAR COOKIES RECIPE | BON APPéTIT
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- Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours.
- Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
- Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
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- Note: If measuring by volume, it's important to measure the flour and cocoa lightly, as follows: stir flour briefly in the container or bag, spoon into the measuring cup until it's heaped above the rim, then level it with a straight-edged knife or spatula.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
- Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time.
- Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter.
- Center a rack in the oven and preheat the oven to 325 °F. Line two baking sheets with parchment or silicone mats.
- Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.)
- Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
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