Wednesday, October 19, 2016

Cut out Shortbread Cookie Recipes (2 Versions)

I bought a Wooden Rolling Pin from Valek in Poland. They're die cut with a design. Mine has Deer Heads on it. Here's the recipe for the cut out cookies.

Valek Rolling Pins

Here's what you'll need:
Preheat the oven to 325 degrees.
2 Sheet Pans lined with Parchment Paper.
1 - 2" or 3" Round Fluted Cookie Cutter

2 C All Purpose Flour
3/4 tsp Salt
16 TBS = (2 Sticks) = (1 C) Unsalted Butter, room temperature.
1/2 C Confectioner's Sugar
1 tsp Vanilla or your favorite flavor of extract.

In a Small Bowl.
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Beat 3 - 5 minutes.

Beat 2 minutes, until creamy.

Mix just until combined.

Add, on Low Speed:
Flour Mixture
Beat just until incorporated, scraping the sides of the bowl as needed.

Create 2 equal Discs.
Wrap tightly in Plastic Wrap.
Refrigerate 1 Hour.

Transfer dough to a flat, lightly floured surface.
Roll 1/4" thick with a regular Rolling Pin.
Roll the top with the patterned Valek Rolling Pin. Press lightly just to transfer the design.
Cut out Cookies with the Cookie Cutter.
Transfer Cookies to the Sheet Pans.
Refrigerate for 30 minutes to firm the dough.

Bake 13 - 15 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.

Peace in the Kitchen!

Christmas Shortbread Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
A Stand Mixer with a Paddle Attachment
A Sheet Pan
2 pieces of Parchment Paper cut to fit the Pan.

16 TBS Butter, cold and cut into TBS slices.
1 C packed Brown Sugar
3 1/2 C Flour
A variety of Christmas Sprinkles

In the Stand Mixer:
Beat 3 minutes, until creamy smooth.

Flour, gradually.
Mix just until combined.
Form Dough into a Disc.
Wrap in Plastic Wrap.
Refrigerate for 30 minutes.

Remove from Refrigerator.
Flatten the Dough with your hands.
Place it between the 2 Sheets of Parchment Paper.
Roll Dough 1/2" thick.
Remove the top layer of Paper.
Press your favorite shape with the Cookie Cutters, 2" apart.
Remove the excess Dough, refrigerate it for additional cookies.

Scatter the tops of Cookies with Sprinkles.
Remove the top piece of Paper.
Slide the Cookies onto the Sheet Pan.
Refrigerate an additional 15 minutes.

Bake 15 to 20 minutes.

Remove the Pan to a Rack for 10 minutes.
Transfer the Cookies to the Rack to Cool Completely .

Peace in the Kitchen!

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