Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm reroll once to cut out more cookies. Cut out shapes with 2-to-4-inch cookie cutters arrange 2 inches apart on the prepared baking sheets. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Line 2 baking sheets with parchment paper. (The dough can be frozen for up to 1 month thaw overnight in the refrigerator before rolling.) Wrap and refrigerate until firm, at least 1 hour. Divide between 2 pieces of plastic wrap shape into disks. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Add the egg and vanilla and beat until incorporated. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Makes about 36 cookies.Īdapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl set aside. You can divide the icing among 2 or 3 small bowls and make each one a different color by adding a few drops of food coloring to each bowl.ĭecorate the cookies using colored sugars, sprinkles and/or candies (see related tip at right). In a bowl, using a whisk or an electric mixer on medium-low speed, beat the confectioners sugar, warm water and corn syrup until smooth. Move the cookies onto the rack with a metal spatula and let cool completely. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes. When 1 baking sheet is full, put it in the oven and bake the cookies until light brown around the edges, 10 to 12 minutes. Smash all the scraps together, roll the dough out and cut out more shapes. Set the scraps of dough aside and repeat with the second chilled disk of dough. Repeat, cutting as close as possible to the previous shape and spacing the cutouts about 1 inch apart on the baking sheet. Sprinkle more flour under and over the dough as needed so it doesnt stick.Ĭut a shape out of the dough with a round cookie cutter. Roll out the dough with the rolling pin until it is about 1/4 inch thick. Sprinkle the top of the dough with a little more flour. Unwrap 1 chilled disk of dough and place it on the floured surface. Wrap each disk in plastic wrap and refrigerate until well chilled, about 1 hour. The dough will look lumpy, like moist pebbles.ĭump the dough onto a work surface and press together into a solid mound. Turn off the mixer and add the flour mixture. Turn off the mixer and scrape down the bowl with a rubber spatula.Īdd the egg and vanilla and beat on medium speed until blended. In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. In a bowl, using a wooden spoon, stir together the flour, baking powder and salt.
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