Happy Friday!
What are your plans for the weekend?
Photo Credit: Food52
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On the list is a trip to my favorite Vintage store to see if there are any new treasures
Sunday afternoon I’m planning on volunteering at The Girl’s Recovery House. Since it’s going to be rainy, I’ll bring my Scrabble board along, and hopefully, I can talk someone into playing with me. As always, there will be a little plate of cookies in my bag, to share
If you’re anything like me, at the start of the holiday season I have a long list of events, and doorsteps I’d like to drop cookies off on. There are holiday parties, cookie swaps, Food at First, and other last-minute gatherings.
So we find ourselves again, flour in all corners of the kitchen, mixing bowls piling up in the sink, cookie dough on our favorite t-shirt, rummaging through the kitchen cabinets at in the wee hours of the morning to find those darn gingerbread men cookie cutters, because we know we saw them just the other day
Thought it might be fun to feature some cookie recipes over the next few posts, and today a few cookie making tips from around the web
Photo Credit: Instagram – @bonappetit
The little tip that forever changed the way I made cookies [via The New York Times]
Make cookies at a moment’s notice – keeping cookie dough in the freezer [via Martha Stewart]
Tip for making our cookie dough light and fluffy [via Bon Appetit]
Dori Greenspan’s Essential Tools and Tips when it comes to cookies [via Food52]
How to Roll Cookie Dough [via Saver]
8 Tips for Making the Perfect Cookie Plate [via Food and Wine]
Some great cookie packaging ideas – Martha Stewart and Real Simple
How far in advance can we make our holiday cookies? [via Food52]
Ina Garten and Alton Brown share their cookie making tips [via Food Network]
How to Decorate Holiday Cookies like a Pro – Bon Appetit, and King Arthur Flour
The science behind baking your ideal chocolate chip cookie [via NPR]
Ever wondered where to put the oven rack? Me too .. [via Food52]
How to make a perfectly round cookie [via The Kitchn]
If everything seems to go awry, we can always count on Betty Crocker and Bon Appetit to help us out of our cookie conundrums
A classic cut-out cookie with rye flour and cream cheese dough. They’re perfect for holiday cookie enthusiasts after a not-too-sweet, shortbread-style butter cookie
The key to their beauty is simplicity
They would also work well with a variety of different flavorings. Think orange + cardamom, cinnamon + vanilla, lemon + ginger, maybe even lavender
Some ideas for finishing: sprinkling them with large natural sugar crystals before baking, decorate them with strands of pretty white icing or leave them plain
Enjoy!
xoxo
ps: The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies
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~ Adapted from 101Cookbooks
Swedish Rye Cut-Out Cookies
Ingredients
- 1 cup rye flour
- 1 cup spelt flour
- ½ tsp fine-grain sea salt
- ½ cup cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- ½ cup fine-grain natural cane sugar, sifted
- large grain natural sugar, for sprinkling
- organic powdered sugar, for snow
Instructions
- In a medium-sized bowl combine the flours and salt. Set aside.
- In your stand mixer, add the cream cheese and beat until light and fluffy.
- Add the butter and repeat, mixing until the two are well combined.
- Add the fine-grain natural sugar and continue to mix until well incorporated.
- Add the flour mixture to the butter mixture, and stir until the two are just combined (be careful not to over-mix). The dough should no longer be dusty looking.
- Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator for at least an hour
- Heat your oven to 350° F, and arrange the racks in the top and bottom thirds.
- Line a couple of baking sheets with parchment paper
- When you're ready to roll out your cookies, do so on a lightly floured work surface.
- Roll the dough out to ¼" thickness, and cut into shapes with the cookie cutter of your choice.
- Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar.
- Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges (avoid over-baking, or they'll come out on the dry side)
- Allow to cool, and dust the cookies with a bit of powdered sugar.
1 Comment
This is the first time I have seen rye cookies and they look divine. I love how they look like shortbread which I absolutely love x