It’s Valentine’s day again, the day to profess your love! WE do not celebrate it, not because we are against it, but just because we are busy(or we are pretending to be 😉 ). Oho and definitely not because we are too lazy to think of plans to surprise each other..
All this shouldn’t discouraged the love birds out there. To give all sort of encouragement from our end we have got a Classic recipe with a twist.
This simple Sugar cookies is a great canvas for cookie decoration – you can shape it, do fancy icing; the options are endless – because they retain the shape unlike other cookies that spread on baking, they are sturdy you may drop them without cracking. And of course they are yummy.
Basic ingredient, basic equipments(just a bowl and muscle power will do), basic steps and less waiting time. If you want to start with cookie baking this is a great recipe.
I have adopted this recipe from thetoughcookie. She is no longer active (do to personal commitments), you are greatly missed.
- Unsalted butter – 200gm (3/4 cup+2Tbsp)
- Powdered Sugar – 200gm (1 cup)
- Egg – 1
- Vanilla extract – 1 tsp
- All purpose flour – 400gm (3 cup + 3Tbsp)
- Salt – 1/4 tsp
- Baking powder – 1/2 tsp
- Powdered sugar
- Make sure the butter is soft. This helps you to work with them easily, especially if your doing this by hand.
- Beat the butter till they are soft, add in sugar,egg, vanilla extract and mix till they are well combined.
- Mix flour, salt and baking powder – this will make sure they are evenly spread and add it to butter mixer.
- Combine everything, do not over mix it, else the gluten formation will make the cookies hard. It will be crumbly. Split this into 3 parts and roll them by keeping it between parchment paper – to around 4mm thick. Try rolling all set into same thickness.
- Keep it in fridge for at least 30mins to chill. This will help cookies set and even make handling of cut cookies easy.
- Bring out one set at a time and cut them into shapes. Combine all the leftover from all 3 batch combine, roll again cut till they are all shaped.
- Layer these cut cookies and chill again in fridge for 30mins. Wrap and seal if your planning to bake them the next day, like I did.
- Turn them into batches and bake them in preheat oven at 170C for 14-15 mins. Keep them chilled till you bake. I liked mine brown. If you plan to decorate them, keep them on the lighter end.
- Leave them in oven for 5 mins. If the cookies puff up once you take them out
place a level based plate on top and press them gently.
- Place a spoon full of jam on cookie without sugar dusted and overlap with cookie with mid cutout after dusting with powdered sugar.
Cookies can turn from white to brown to burned in minutes, so keep a close watch after 12 mins.
I have used homemade banana jam, with no color or artificial flavor added. More on that later.
These store well up to 2 weeks in airtight container.
I used 2″ radius cutter. Got nearly 30 cookies.
You can use household tools, knife included, to shape them.