There is this cookbook that I have, you may have heard about it. It is calledFlour: Spectacular Recipes from Boston's Flour Bakery + Cafe. Who am I kidding, you have to have heard of it...at least if you have been reading my blog for a little while. I feel like I am always harping on and on about this cookbook. LOVE IT. Is harping even the right expression or phrase?
Speaking of expressions and phrases, I am absolutely horrible with them. Only in the last year have I started to understand or even know the correct words. Did someone say 'for all intents and purposes'? I always thought it was for all intensive purposes. Case and point instead of case in point. This all probably relates to my horrible hearing.
Enough of those cliches or whatever you call them, here are cookies that I made for my cousin's bridal shower! The invitation had a pink stiletto on it, so I wanted to take inspiration from that and incorporate it into the cookies! I ended up going with a very literal interpretation, but I still think they were pretty in pink! GAH, another cliche phrase! Must. Stop.
My rolling pin was really on a roll and rolled off my counter and broke. But some duct tape came to the rescue. The end of my pity party.
And I just looked one of those phrases up and they are called idioms just in case you wanted to know. I guess I am an idiot for not knowing they were called idioms.
I am going to do a separate post on royal icing, but if you need it ASAP I used Bake at 350 <-- lifesaver--="" lifesaver="">-->
Rolled Sugar Cookies
1 Cup (2 Sticks) unsalted butter, softened to room temperature
1 and ½ Cups granulated sugar
2 Large eggs
1 Tablespoon vanilla bean crush extract (Or use 2 Tablespoons of regular vanilla)
3 Cups all-purpose flour
2 and ½ Teaspoons baking powder
½ Teaspoon of kosher salt
1. Using the paddle attachment of a stand mixer, cream together the butter and sugar for 5 minutes on medium, occasionally stopping the mixer to scrape down the bowl. The mixture will become light and fluffy. On medium beat in the eggs and vanilla, mixing until evenly combined, about 2 to 3 minutes. Scrape down the bowl.
2. In a separate bowl, mix together the flour, baking powder, and salt. Stop the mixer and add in the flour in 2 or 3 additions to the creamed butter, mixing on low until evenly combined.
3. Remove dough from the bowl, placing it on some plastic wrap, press it down to form a disc. Refrigerate dough overnight (or for at least 1 hour, until firm).
4. After the dough has been refrigerated and is ready to be rolled, preheat the oven to 350 F and line baking sheets with parchment or silicone baking mats.
5.To roll the dough, cover workspace in flour and place half of the dough on the floured surface. Flour the top of the dough, and then roll out the dough. Remember to rotate the dough 90 degrees and to check that the bottom is not sticking to your work surface. If it is sticking use a bench scraper to loosen it and apply more flour. Cut the dough using cookie cutters of your choosing. The leftover dough can be reformed and then rerolled. If the dough becomes too soft just stick it back in the fridge until firm again.
6. Bake cookies 13 to 15 minutes (depending on the size of your cookies), the cookies should just be beginning to turn golden brown on the edges. For 10 minutes let the cookies cool on the cookie sheets, and then transfer to a wire rack to cool completely before decorating.
Recipe Originally from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafeby Joanne Chang
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