the best cut out cookies ever
Happy New Year everyone! I hope everyone had a fun and food filled end to 2011. A part of me can not believe we’re already in 2012. I’m not sure what this year will bring, but I’m hoping for more eating, more writing and more blogging. I’m thinking of tinkering with the blog’s theme (and content), so you might see some changes there.
I’ll also be catching up on the (zillion or so) drafts waiting for their day in the sun… It’s been quiet because we’ve been eating our way through Thailand, Cambodia and Malaysia (with a free side of gastro included) for the last two weeks. I’ll tell you all about it later, because this post is supposed to be about the best roll out cookies ever.
This is one of the drafts I was telling you about, lost in the chaos of holiday packing (I’m an avid fan of packing like, everything). These cookies were a first time success. I’m awful at making cookies and these just rolled out, over and over again with no complaints. Plus they kept their shape in the oven (bonus!).
It’s just a guess but I think the secret is the cream cheese. I’ll be making these for this Christmas 2012 for sure (yes, 12 months from now – I’m sure it will be here before we know it).
May 2012 be a year filled with lots of cookies. :)
The Best Cut Out Cookies Ever
Inspired by The Best Cut-out Sugar Cookies Ever by Apartment Therapy
The glace cherries are purely for festivity, though I think the cookies are more elegant without. To minimise cookie-spread, freeze the cookies for a few minutes before sliding into the oven.
Makes 3 dozen cookies
225 gm butter, at room temperature
225 gm caster sugar
60 gm cream cheese
3 gm vanilla paste or essence
1 tsp lemon zest
375 gm plain flour
8 gm baking powder
3 gm salt
100 gm glace cherries, chopped (optional)
In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy.
Add the egg and beat well.
Add the cream cheese and beat well.
Toss in the vanilla and lemon zest.
Mix the flour, baking powder and salt in a separate bowl.
With the beater on slow-medium speed, gradually add the flour mixture until fully incorporated.
Add the chopped cherries and mix for a couple of seconds.
Scrape the bowl down and refrigerate for an hour (or overnight).
Preheat the oven to 170°C.
Take out the cookie dough (this stuff tastes seriously good. must. resist.) and divide into 3 or 4 balls.
Roll out to 4mm thick.
Fun part: cut out the cookies!
The scraps can be re-rolled. If it gets too warm or sticky, pop it into the fridge to firm up.
Bake for 8 to 12 minutes and cool on a wire rack.
If you like, decorate with royal icing or nothing at all. These keep in an airtight container for up to a week.
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