PISTACHIO SUGAR COOKIES, THE UZBEK WAY

Posted in Cookies by sallybr

I am absolutely in love with this recipe, which I adapted from past adventures to incorporate pistachio flour to the party. It is hard for me to pick a favorite cutout sugar cookie recipe, but this is a very strong contender. Plus, it has the advantage of keeping the shape for patterns from molds, rolling pins, and…. a bread stamp! Yes, this post joins bread with cookies, by using the Uzbek stamp to create a design. I tell you, I am over the moon with these! To see the bread stamp used for its intended purpose, visit this old post of mine by clicking here.

PISTACHIO SUGAR COOKIES
(from The Bewitching Kitchen)

150 g butter, room temperature
90 g powdered sugar
1 g salt
1 egg (45 to 50g)
30 g pistachio flour
250 g all purpose-flour
1/2 tsp pistachio bakery emulsion (I used this one from LorAnn)
1/2 tsp vanilla extract

Cut the butter in small pieces, add to the bowl of a Kitchen Aid type mixer with the sugar and salt. Mix on medium-speed until creamy and light.

In a small bowl, whisk the egg with the flavor emulsions. Add to the creamed sugar in low speed, in three additions. Scrape the sides of the bowl with a spatula to make sure everything is mixing homogeneously. Once the butter and egg are mixed, add the flours. Mix on low speed until it starts to form a dough, remove from the bowl and gently knead by hand until smooth.

Form a disc and refrigerate for 30 minutes. Roll the dough, cut cookies and gently press with the Uzbek stamp tool dipped in flour to prevent it to stick to the dough. Depending on how soft your dough is, you might need to brush a little flour on top before pressing the design.

Freeze the cut and stamped cookies for 10 to 15 minutes before baking at 325F until it starts to get dark on the edges. Fifteen to twenty minutes, depending on your oven. Remove to a cooling rack and paint once the cookies are at room temperature.

ENJOY!

to print the recipe, click here

Comments: Take a look at that speckled dough! The pistachio flour adds wonderful taste and texture to the cookies. Please give it a try. Cookies will be great even baked without any adornment. Of course, if you sandwich them with some lemon buttercream or a pistachio ganache, I won’t hold any of it against you.

For more ideas on how to paint them, and details on the Uzbek stamp, please visit my cookie blog with a click here.

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9Apr2023

HAPPY EASTER!

Posted in Cookies by sallybr

All cookies from my baby-blog, perhaps a toddler, as it will turn 2 years old soon!

Click here to visit For the Love of Cookies

20Mar2023

CHOCOLATE-COVERED OREOS

Posted in Cookies by sallybr

I am slightly obsessed with these. So. Many. Possibilities. I will have to disappoint the purists, though. I do not use high-quality chocolate to make them, I go with compound chocolate. Go ahead, twist your nose, but I have to be mindful of my baking budget. Feel free to splurge and temper chocolate if you prefer.

To make them you will need the appropriate molds. Go to online sources such as amazon or etsy and search for molds for chocolate covered Oreos. I will share links to the specific ones I used, but there are countless possibilities out there. Then, you need your choice of dark or white compound chocolate (about 250g for a mold of 6 cookies). A touch of coconut oil, maybe 1 teaspoon. And the items to decorate: oil-soluble food dye, luster powder, or chocolate transfer sheets.

VERSION #1

CHERRY BLOSSOMS ON WHITE CHOCOLATE

Mold used can be found here. To decorate this set, I used chocolate transfer sheets that I bought a couple of years ago (!!!!). Simply cut them to fit the bottom of the mold, making sure the transfer motif is up, so it will be in contact with the warm chocolate. Pour the melted white chocolate and pour about halfway up. Place an Oreo cookie inside, and add chocolate to cover. Tap a little bit to force air bubbles up, smooth the top (which will be the bottom of the enrobed cookie), and refrigerate for 30 minutes. You can also freeze for about 10 minutes. They should come out very easily.

VERSION #2

DARK CHOCOLATE ON FLOWER MOLD

Mold used for this set can be found here. Same method as the previous one, except that the gold decoration was achieved by painting the bottom of the mold with luster powder (as a powder, no vodka needed). A little bit goes a long way, next time I will use less. They also look nice left plain.

VERSION #3

WHITE CHOCOLATE WITH PINK AND GOLD

For the molds, follow this and this link. A small portion of melted chocolate-coconut oil was dyed with fat-soluble red dye (a very small amount, to get a pink tone), and used to paint the bottom of the mold. Then the rest of the melted chocolate was poured normally on top, cookie added, and topped to close with more chocolate. Details with gold were painted after unfolding. The White poinsettias were dusted with dry gold powder, the heart was painted with gold + vodka.

Since there is not need to temper chocolate, these are incredibly easy and quick to make. You can make a batch of 6 or 12 in 45 minutes, including cooling time. They would be a ton of fun to make with kids too, so consider that option for a fun weekend…

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26Feb2023

SUGARPRISM PAINTED LINZER COOKIES

Posted in Cookies by sallybr

Linzer Cookies are one of my favorites and this recipe starts by toasting hazelnut flour. Do not skip this step, because it is a huge flavor boost to your cookies. Traditionally, they are finished with a dusting of powdered sugar, making them a little messy to eat. Inspired by Michele, the very inventor of Sugarprism, I skipped that and coupled Sugarprism in Red Lipstick color with a few stencils for a totally different look. I also used some air-brush gold from Chefmaster to create contrast, as my cookies were a little dark to start with.

SUGARPRISM PAINTED RASPBERRY LINZER COOKIES
(adapted from Food Duchess)

75 g hazelnut flour
160 g all-purpose flour
1/4 tsp salt
3/4 cup unsalted butter, at room temperature
100 g granulated sugar
1 tsp cinnamon
25 g egg yolk (about 1 large)
1 tsp vanilla
1/4 cup seedless raspberry jam

Sugarprism diluted to air-brush consistency in Lipstick Red (optional)
Chefmaster air-brush gold (optional)

Heat oven to 350°F. Cover a baking sheets with parchment. Evenly spread hazelnut flour onto the paper and bake for 5 to 10 minutes, moving it around often so that no spots get overly roasted. Remove the toasted flour from the oven and allow to cool for 30 minutes.

In a medium mixing bowl, whisk together the cooled hazelnut flour, all purpose flour, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and cinnamon, until light and fluffy – about 3-5 minutes. Add egg yolk and vanilla, then beat again until well-combined. Add flour mixture to the stand mixer and beat until just combined and a crumbly looking dough has formed.

Remove dough from stand mixer and lightly form into a disk shape with your hands. Place dough-disk onto a heavily floured surface, and roll the dough out to about ⅛-¼” thick. Cut the cookies in you desired shape and size, cutting a hole in the center of half the cookies. Those will be the top. Bake for about 10 minutes, until the edges start to get darker. Remove from the oven and allow to cool before proceeding.

Use a stencil to add a pattern to the cutout cookies. Spread jam on the cookie base, top with the decorated cookie.

ENJOY!

to print the recipe, click here

Comments: I used 4 different stencils and coupled them either with a single color (Sugarprism Lipstick Red or Chefmaster gold) or with both combined, by moving the stencil to expose adjacent regions. It is hard for me to pick a favorite, but I might go with the one below…

It was fun to play with different patterns…

Another very easy way to give Linzer a new face, is simply spraying the top cookie with PME or Wilton pearl spray right on the baked cookie, before assembling.

The spray leaves no after-taste, so it won’t interfere with the cookie flavor. The possibilities of decoration are endless, so stay tuned for future important experiments on this subject…

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17Feb2023

BROWN BUTTER DULCE DE LECHE COOKIE CUPS

Posted in Cookies by sallybr

Once again I regret not having included the OMG FILES when I set up this virtual site of mine. I will admit that these are not the most beautiful cookies to look at, but I dare you eat one and stop. I baked a batch to donate and made the mistake of trying one. You know how it is, new recipe, I was curious to find out if all the hype was justified. Yes, it was. And in one particular week, a group of homeless people had two cookies less than expected. Sorry, really sorry.

BROWN BUTTER DULCE DE LECHE COOKIE CUPS
(from Tessa Arias’ Handle the Heat)

95g all-purpose flour
95g bread flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
113g butter (1 stick) unsalted butter
50g granulated sugar
125g dark brown sugar
1 teaspoon vanilla
1 large eggs, plus 1/2 egg yolk at room temperature
canned Dulce de Leche

Flaked sea salt, for finishing

Heat the oven to 350°F. Spray one 24 mini-muffin tin with nonstick cooking spray. In a medium bowl combine the flours, baking soda, baking powder, and salt.

In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.

While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool before adding in the vanilla and the egg and yolk, stirring well after each addition. Stir in the flour mixture until just combined.

Press a 1-tablespoon sized ball of dough into each muffin cup (about 20g per mini-muffin). Bake for 12 to 15 minutes, or until golden brown. Remove from oven and using the end of a wooden spoon, make 1-inch wide indentations into the center of each cookie.

Spoon a teaspoon of dulce de leche into each indentation. Sprinkle with sea salt. Let cool completely before serving.

ENJOY!

to print the recipe, click here

Comments: The recipe is available in Tessa’s book “The Ultimate Cookie Handbook“, which I own and love. However, it is also available online, so I felt ok to share here. I halved the recipe, that is why you’ll see 1/2 egg yolk as ingredient, I simply eye-balled it. I did not want to make 48 little cookies, plus I only have one tray of 24 mini-muffins.

My only modification for next time would be to use a piping bag to add the dulce de leche, I think it will look more polished, but I swear, these are AMAZING. And yes, I am using all caps. They look rustic, but don’t let the humble look prevent you from trying this recipe. One of the tastiest cookies I’ve made in a while.