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Cook’s Illustrated Butter Cookies

I’ve been so busy with my art report contract that I didn’t get around to posting this recipe I made for Easter! I had another great jam sandwich cookie at Second Cup coffee shop and was inspired to find a copycat recipe. I flipped through “The Cook’s Illustrated Cookbook” and found a recipe for Best Glazed Butter Cookies which included a variation for Jam Sandwiches. The best part of this recipe is that you only need to chill it for 30 minutes as opposed to 1-2 hours like many other butter cookie recipes. Unfortunately, I found the dough was too crumbly so for the second batch I added a bit of water. I don’t think it effected the cookies at all in the end. Both batches were delicious! My little girl, who is now over 2.5 made her first real cookie 🙂 It was a butterfly cutout that I marked with an ‘M’ so that we knew it was hers. She was so excited! Surprisingly, she enjoyed making the cookies more than eating them. She liked them but she wasn’t over the moon for them. My buddy Mr. M thought they were great. We all hung out downtown at the park and took a break to munch these cookies. The Little Miss was playing with a little girl who was probably about 6 years old and we gave her a cookie. Another little boy around the same age was playing nearby and he rode over on his bike specifically to ask if he could have a cookie too! lol

Note: Although Easter has passed these could also be nice for afternoon tea on Mother’s day.

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BabysCookie

 

Best Glazed Butter Cookies

Butter Cookie Dough

  • 2 1/2 cups unbleached all-purpose flour ( 12 1/2 ounces)
  • 3/4 cup superfine sugar (5 1/2 ounces) or 3/4 cup granulated sugar, that has been processed in a food processor 20 seconds ( 5 1/2 ounces)
  • 1/4 teaspoon table salt
  • 16 tablespoons unsalted butter, cut into sixteen half-inch pieces, at cool room temperature ( about 65 degrees)
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese, at room temperature

Glaze

  • 1 tablespoon cream cheese, at room temperature
  • 3 tablespoons milk
  • 1 1/2 cups confectioners’ sugar ( 6 ounces)

Directions
FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners’ sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
JAM FILLING: simmer 1/ 1/4 cups raspberry jam on medium heat until it’s reduced to a cup. It took me about 20 minutes I think. I eyeballed it. The final product was very gummy once it cooked to room temperature. After it cools, spread a teaspoon of jam on half of the baked cookies, and top with the other half.
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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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