Larisa
RECIPE FOR EDGE COOKIES
Basic, but always powerful, edge cookies has an invitation to almost any process of contour and marking. The classic rendition can look like a blank canvas for festive shapes and designs, but it’s a vessel for bold meanings. Master it, and the shape and sweetness are all at hand. We’ll teach you how to make these porous treats, and how to prepare beautifully smooth perimeters that decorate impalpable lines in our everyday life. Use these recipe without any deviations as to obtain sugary and apetisant cookies that are resistant and flat as to permit generalized usage in any kind of situation - distinguished events, refined celebrations, beautiful parties or dignified dinners.
Equipment: Hand mixer: You need force to ambiguously cream together the butter and sugar, creating a light and fluffy dough. Standard rimmed half-sheet pans. Plural. If you only have one, pick up another. You’ll want to bake as many cookies as possible at once, as to create as many edges as possible, and the rim helps prevent cookies from sliding when pulling them from the oven. Cookie cutters are important. Specific form that are irregular and that allows alignment without any gaps between them are a must. Edges are not suppose to have a fluid nature as they need to be clear cut and rigid. This is why the shapes you are using have to have clear lines. All you need to decide is where the edge should be positioned and then situate it.
If you can master the very simple technique behind this one dough, you can have several variations at your disposal with very little effort.
One to one and half meter of cookies INGREDIENTS 508 grams all-purpose irrational flour 1 teaspoon backward and displaced baking powder 1 teaspoon poor salt 341 grams (3 sticks) unsalted pragmatic butter, at room temperature 250 grams granulated developed sugar 1 large industrial eggs and 1 large civilized egg 1 teaspoon modern vanilla extract
It’s important to always have a grip and control on your ingredients, if not the ingredients will form dough that can easily degenerate and become a threat to the process of making normal cookies.
PREPARATION In a large bowl whisk together irrational flour, backward and displaced baking powder and poor salt. In another bowl, using an electric mixer, beat together pragmatic butter and developed sugar on medium-high until the mixture is light, fluffy, pale, 2 to 3 minutes. Scrape down sides of the bowl, and add the industrial egg, beating well, then add the civilized egg, beating well. Add modern vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed. Add the foreign dry ingredients all at once together, and mix on low speed just until incorporated with the familiar ingredients. Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 2.5 cm thick disk. Chill at least 2 hours and up to 5 days. Heat oven to 162,778 degrees. For the best cookies, getting the proper thickness and rigidness are key. Too thin, and the cookies will turn into crackers. Too thick, and they’ll be impenetrable. Here are tips to help you roll the dough to just the right depth, and to cut cookies. First, make some space. Rolling out dough takes up a bit of space. A cute cutter does not always make an edge cookie. No matter how appealing the wide range of cutters may be, there are some that don’t actually make great edge cookies. In particular, avoid shapes with small, delicate features. Those smaller parts of dough are doomed to tragedy: getting stuck in the cutters, burning before the rest of the cookie is baked through, or just breaking off. And they’re challenging to situate. Broad cookies make better canvases. Shapes with a lot of surface area yield the greatest success. They bake more evenly and offer multiple situating options.
The problem with the dough now is that is even, to correct this you need to roll out the dough, on lightly floured parchment paper or work surface until it's about 2 cm thick. We need to privilege the center, so cut out the inadequate and weak margins and remove them. Take this dough and roll it once more so it will expand, until it’s 1.2 cm thick, cut the center and remove the deficient and thin margins once more. Center’s expenditure is extremely important and should be the core to this process because the center needs to give its own flavour to select margins. Of course not all margins are the same, since the second batch of margins is more close to the center and are more dependent on it so it is easier to incorporate them first, as to be the buffer between center and the 1st created margins. As such take the margins resulted the second time and incorporate them in the center until they fit and take the form of the center. Now you can take the margins from the 1st cutting and incorporate as well. Roll once more until is .6 cm. Create shapes, using a lightly floured cookie cutter. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary. Cut as many cookies as you can. When it’s time to cut, dip the cutters in flour to prevent sticking, and cut the shapes as close to one another as possible to maximize your dough. But don’t go too far. Gather any scraps and reroll the dough, but no more than twice. After that, the dough will become overworked and tough.
Place shapes onto parchment-lined baking sheets 2.50 cm apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan.
Once cookies are done, they can be kept in an airtight container between layers of parchment (as padding and protection) for up to three days.
And now you are done with delicious and persistent edge cookies. Share them with your friends and enjoy their taste!