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noveldevice at 07:38pm on 18/02/2010 under recipe
noveldevice at 07:38pm on 18/02/2010 under recipeThis is the recipe I used. I reproduce it below, with notes.
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
2 3/4 c flour is a little much. I'd cut it to 2 1/2. Put the flour, baking soda, and baking powder in a bowl and stir it together with a fork. Set it aside. Preheat your oven to 375°F. I think that's 190°C but don't quote me.
When they say softened, they mean softened, on the butter. Leave it out for 24 hours until it is room temp and dead soft. I'd decrease the sugar a bit, say 1 1/4 cups. The egg should be fine. I added brandy as well as vanilla.
Put the softened butter and the sugar in a large bowl and cream together. Add the egg, mix well, add the vanilla/brandy and mix well. Give it some really good stirs until it's cohesive and looks very blended. Begin adding the flour mixture a little at a time. By the time you've put in a third of it, you're probably going to have to use your hands. Mix it in well and knead each time until the dough goes soft and sticky. When all the flour is added, put a sheet of parchment paper on your cookie sheet/s and begin taking chunks of dough (2 TBS or so will give you a nice 2 1/2" cookie), rolling them into smooth balls, and then pressing them into slightly flattened rounds. Place them on the cookie sheet with room to spread. Bake them for ten minutes. No more. Yes, they look raw. They are done. Trust me. Take them out, take them off the cookie sheet (I just grab the parchment paper diagonally and lift them off) and set them to cool.
It'll take about 15 minutes to put the dough together, plus the day plus of softening the butter.
When they are cool, if you want, you can ice them. You might use an icing like this:
Royal icing with egg whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Food colouring
Beat egg whites and lemon juice together, then begin adding the icing sugar gradually until it's all in and the mixture is smooth. Use a hand-mixer. I think your arm would fall off, else. Mix the colour in and use it immediately; store whatever you don't use in an airtight container. Royal icing hardens when exposed to air.
This one will dry hard and glazy.
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
2 3/4 c flour is a little much. I'd cut it to 2 1/2. Put the flour, baking soda, and baking powder in a bowl and stir it together with a fork. Set it aside. Preheat your oven to 375°F. I think that's 190°C but don't quote me.
When they say softened, they mean softened, on the butter. Leave it out for 24 hours until it is room temp and dead soft. I'd decrease the sugar a bit, say 1 1/4 cups. The egg should be fine. I added brandy as well as vanilla.
Put the softened butter and the sugar in a large bowl and cream together. Add the egg, mix well, add the vanilla/brandy and mix well. Give it some really good stirs until it's cohesive and looks very blended. Begin adding the flour mixture a little at a time. By the time you've put in a third of it, you're probably going to have to use your hands. Mix it in well and knead each time until the dough goes soft and sticky. When all the flour is added, put a sheet of parchment paper on your cookie sheet/s and begin taking chunks of dough (2 TBS or so will give you a nice 2 1/2" cookie), rolling them into smooth balls, and then pressing them into slightly flattened rounds. Place them on the cookie sheet with room to spread. Bake them for ten minutes. No more. Yes, they look raw. They are done. Trust me. Take them out, take them off the cookie sheet (I just grab the parchment paper diagonally and lift them off) and set them to cool.
It'll take about 15 minutes to put the dough together, plus the day plus of softening the butter.
When they are cool, if you want, you can ice them. You might use an icing like this:
Royal icing with egg whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Food colouring
Beat egg whites and lemon juice together, then begin adding the icing sugar gradually until it's all in and the mixture is smooth. Use a hand-mixer. I think your arm would fall off, else. Mix the colour in and use it immediately; store whatever you don't use in an airtight container. Royal icing hardens when exposed to air.
This one will dry hard and glazy.
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