COOKIE
DISCLAIMER: In order to provide recipes prior to the Christmas season, I will publish photos at a later time. I can not be held responsible for the appearance of your cookies. I reserve the right to reject any comments that may be calumniatory or disparaging. I began mixing and freezing cookie doughs early to accommodate a busy holiday schedule, pictures will follow. I PROMISE.
This is a wonderful dough from Bo Friberg. Perfect for Christmas! Light and crispy this wafer thin cookie will melt on your tongue. The original recipe does not include icing, however a wonderful friend and fellow self made cook created an amazing way to top off the cookie. She created a lemon glaze to drizzle on top and if you really want to guild the lily . . . you can sprinkle them with edible glitter flakes. I have cut this recipe in half, it makes a gazillion cookies, feel free to double and the proportions will be correct, but there is really no need. This cookie comes together so easily you will love love love it, the dough does need to chill overnight, so plan ahead, but it can be kept refrigerated, covered for 2 months. The options for this cookie are endless, use it for a gingerbread house, men or as described here. Remember, the dough MUST be rolled paper thin for cookies so they do not turn out hard and inedible.
Recipe
7 1/2 ounces unsalted butter
7 1/2 ounces granulated sugar
10 ounces light corn syrup
3 ounces whole milk
1 pound 5 ounces bread flour
1 1/2 tsp. baking soda
2 T cinnamon
1 T cloves
1 T ginger
Yeilds: approximately 120 cookies
Dough Preparation
In a sauce pot large enough to accommodate all of your ingredients, stir together, butter, sugar, corn syrup & milk over medium heat until sugar is dissolved. Remove from heat and sift together dry ingredients and stir into the pot. Line a rimmed baking dish with parchment paper and pour dough onto sheet, spreading it into an even thickness. Refrigerate, covered overnight. Roll out the dough in small batches on a floured surface, I roll about 1 sixth of the dough at a time to 1/16 inch thick. You will almost be able to see through the dough, but don't worry it rolls beautifully. Cut out cookies using a 3-inch star cutter and place on a parchment lined baking sheet. I like to chill the cookies again or freeze at this point to bake at a later time. Re-chilling will help your cookies keep their shape, this applies to any dough. Set dough scraps to the side and re-roll when you have finished with the first batch. Bake at 400 degrees for 7-10 minutes, the cookies will be crisp and a rich brown color.
Lemon Icing
Juice of 1 lemon
1 C approximately powdered sugar
Stir lemon juice into sugar a little at a time to reach desired consistency. The icing should flow easily, place icing in a small tipped squeeze bottle and drizzle over cooled cookies, sprinkle while wet with edible glitter flakes optional.
No comments:
Post a Comment