Cookies designated for decorating often sacrifice taste in exchange for physical durability and ability to hold shape, but these ones manage to be extremely attractive and delicious. They're high in butter and lightly flavoured with vanilla and lemon, and the dough is easy to work with and cut. They last a long time, and go well with a variety of toppings- I used dark and white chocolate, along with sprinkles, nonpareils, candied cherries and nuts.
I would consider these christmas cookies, but they can also be used for any other occasion where you want decorative cookies, like Easter or Halloween... or for no holiday whatsoever. After all, they're universally fantastic.
Butterplätzchen/Rolled Butter Cookies
From chefkoch.de
500 g. Flour
200 g. Sugar
350 g. Butter
1 Egg plus 1 yolk
Zest of 1/2 a lemon
1 Packet vanilla sugar, or 1 TBSP homemade
Pinch of Salt
Mix dry ingredients. In a food processor or stand mixer with a paddle attachment, add the remaining ingredients and mix until homogenous. Refrigerate for at least 2 hours.
Roll out dough between sheets of baking parchment and cut into desired shapes. Bake for 12-15 minutes at 180℃.
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