Valentine's COOKIEs
Berawal dari tugas sekolahnya Patricia u/ bikin heart shape cookies... jadilah sy nyoba resep baru. Tiap awal bulan Patricia dapat 1 kalender bulanan yg berisi 'homework' u/ 1 bulan, dan semua tugas dikumpulin akhir bulan. Nah tugas tgl 5 Feb kemaren, adalah bikin cookies-tapi saat itu kan bday-nya Patrick. Kita dah sibuk bikin bday cake. Ya udah jadi mundur bikinnya. Anyway, setelah milih2 resep-pilihan jatuh pada resep cookies ini, dari webnya Martha Stewart. Resepnya sih butter cookies ... gampang kog, bentuknya rada unik ... ternyata rasanya ueenak bgt. Mirip ama 'Danish Butter Cookies'~itu lho yg dijual di kaleng biru, ada dari zaman gw kecil. Seneng bgt, ternyata seluruh keluarga seneng cookies ini. Cocok bgt deh u/ dibikin bareng anak2, mereka bisa bantu nyetakin, nabur gula atau ngoles jam. Sy bikin 1/2 resep, ternyata jadinya buanyaak, toh tetep aja cepet abis :) enak siiih.
Makes 22 dozen 1 1/2-inch cookies
This recipe makes a lot of cookies, but it can be halved,
or you can freeze a portion of the dough for up to three weeks.
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4-2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar(optional)
Petal dust in pink, orange, and violet tones(optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)
1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
3. Heat oven with two racks centered to 350ยบ. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.
Note-Coloured Sanding Sugar/gula berwarna byk dijual di toko bahan kue, sy cuma beli 1/2 ons doang... kepake gak sampe 1/2-nya.
Makes 22 dozen 1 1/2-inch cookies
This recipe makes a lot of cookies, but it can be halved,
or you can freeze a portion of the dough for up to three weeks.
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4-2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar(optional)
Petal dust in pink, orange, and violet tones(optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)
1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
3. Heat oven with two racks centered to 350ยบ. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.
Note-Coloured Sanding Sugar/gula berwarna byk dijual di toko bahan kue, sy cuma beli 1/2 ons doang... kepake gak sampe 1/2-nya.
Comments
saya lagi mo nyoba resep ini tapi sptnya ada yg missing yah..apa beneran pake buttermilk? dan berapa takarannya kalo iya?
saya nyari2 di Marthastewart.com kok ga nemu yah resep yang serupa?
tq mba..!!
thx buat koreksinya.
Dah 1 th resep itu sy posting kog baru nyadar sekarang. Anyway sekalian sy update deh.
Pakenya 1/4 cup buttermilk.
padahal di cara pembuatannya dah ada buttermilk...
padahal sy cuma copy paste dr resep aslinya... kog masih jg salah yah...ck..ck..ck.. ceroboh bgt.
Thx sekali lagi.
Resep aslinya bisa liat di
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2324