![]() ![]() I don't recommend making this dough ahead of time. Dark-colored sugars show up best yellow, say, doesn’t contrast enough. ![]() If you want sugar on all sides, roll each ball in colored sugar, then flatten. Transfer to a storage container.ĭelicious immediately but over a few days, the buttery flavor and chewy texture continue to develop.ĪLANNA's TIPS What? No baking powder or baking soda? That's right. Let cool for five minutes, transfer to paper towels on the counter to cool completely. Dip the bottom of the glass into a colored sugar, then gently and evenly press the glass to flatten the cookie until, well, it’s flatter and squatter (like a thick button) but neither thin nor flat.īake for about 10 - 15 minutes or until the cookies are baked clear through and the bottoms are crisp and golden. Place the colored sugars on small plates, one color per plate. Rub the bottom of the glass with a little butter. A smooth-bottomed glass also works but a pattern helps hold the sugar and if you’re really lucky (I wasn’t) the sugar will impress the pattern into the dough. Hunt through the cupboards and china cabinet to find a glass with a patterned bottom – here, my grandmother’s sugar bowl worked perfectly. Roll the cookie dough into balls (for one-inch balls, that's 12 grams, for two-bite cookies, make larger balls for larger cookies) and arrange quite close together (they spread just a little) to fill an ungreased baking sheet. Add the flour and combine well but just until fully mixed, you're not adding air to the dough. Add the yolk and extract and combine well. In a mixing bowl, use an electric mixer to blend the butter and sugar until light and fluffy. Heat oven to 350F/180C with the oven rack in the center-most position.
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