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Toronto, ON
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Tuesday, 20 December 2016

Holiday Cookies

This recipe, adapted from All Recipes makes a lot of cookies. I spit the dough into two batches and added cocoa to one for a chocolate variation.
Difficulty: 3 out of 5
Cookie tip: Many recipes call for chilling the dough first before rolling it flat in order to cut out shapes. In theory, it’s to ensure the dough is stiff enough so it doesn’t stick to the cookie cutters. However, cold dough requires a lot of muscle to roll and it often cracks. Instead, roll out the dough while it’s still warm, then refrigerate it before cutting into shapes.
For the cookies
1 1/2 cups (375 mL) room temperature unsalted butter
2 cups (500 mL) granulated sugar
4 large eggs
1 tsp (5 mL) vanilla extract
5 cups (1.25 L) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
1 tbsp(15 mL) cocoa powder
In a stand mixer with paddle attachment on medium speed or a large bowl with a mixer, cream butter and sugar until fluffy. Turn speed down to low and add eggs and vanilla. Turn speed to medium to whip into a fluffy mixture.
Slowly add flour, baking powder and salt. Mix on low speed until it forms a single ball of dough.
Divide dough in half. Mix one half with cocoa powder until there are no more streaks. Roll out each dough ball into 1/2 cm thickness between two sheets of parchment paper. Refrigerate dough for minimum 1 hour.
Preheat oven to 400F (200C). Prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
Cut rolled-out dough into desired shapes using cookie cutters. Gather any leftover dough, roll out and repeat.
Transfer cut cookies on to lined baking sheet. Using a chopstick, poke a hole into each cookie for ribbon.
Bake cookies for 8 to 10 minutes, or until cookies begin to turn golden brown on edges.
Remove from heat and let cool for 5 minutes before transferring to a wire rack to cool completely. If the holes aren’t completely open, widen it with a toothpick.
Makes about 72 cookies.
For the icing
2 cups (250 mL) sifted icing sugar
2 tbsp (30 mL) light corn syrup
1/4 cup (60 mL) water
In a bowl, whisk together all ingredients until smooth and sugar has completely dissolved. Fill a piping bag fitted with a small round tip. Twist open end of bag to ensure icing doesn’t leak. Pipe decorations on cookies and let dry completely before stringing them with ribbons.

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