|Pipped chrysanthemum shaped cookies|
What is your favorite cookie? Do you like it crispy or soft and chewy? Does it have a dense, buttery texture, or is it a little lighter? I don't really have a favorite cookie, but I do prefer my cookies to be light, thin and crispy. In fact, a lot of times, when I find myself handing over money to buy cookies from the "professionals", it is for the type of cookies I just described because I could not bake them at home myself. So when I experimented with recipes and came up with this successful lot, I knew I hit a winner. Best of all, it is so simple! Cookies served at fine bakeries can now be baked right at your home.
Makes 48 Cookies:
(Let all chilled ingredients come to room temperature first.):
2 Sticks Butter
3/4 Cups Sugar
1/2 Tsp Salt
1 Cup Salad Oil
3/4 Cups Water
4 Cups flour
1 Tsp Custard Powder
1 Tsp Vanilla Extract
1 jar maraschino cherries (Sliced in half)
Pre-heat oven to 350 F.
Cream the the butter and sugar together until the butter has turned into a paler shade. This is an important step and will affect the final texture of the cookie. If you don't cream the butter long enough, the sugar cannot incorporate into the butter and will remain grainy. Over-cream the butter and the end result will be an oily dough. For this recipe, I used a Kitchenaid stand mixer on speed setting 4, and beat it for 2-1/2 minutes. (Just another helpful hint: The temperature of the butter is important. The butter is ready to be creamed if the surface is slightly melted, and when you press your finger in it, it yields without resistance.)
After creaming the butter, add the oil, water and salt. Start beating slowly and beat until you get a homogeneous mixture and see no more lumps. At this point, stop beating. You might be surprised to find water and oil in addition to butter in a cookie recipe, but that is why the texture of the cookie is so different.
Next, add in flour and custard powder all at once and beat until combined.
Load the dough into a piping bag fitted with the chrysanthemum tip and pipe onto an a ungreased cookie sheet. Don't worry about not greasing the pan or using parchment paper because the dough will release from the pan despite being soft and light. A helpful hint on piping using this tip. The piping tip is special. Because of the way it is shaped, it is easy to mistakenly rest the feet directly on the sheet before piping. If you do that, you will end up with a messy cookie with a big hole in the center. To achieve better results, I suggest holding the pastry bag with the fitted tip close to the sheet, but not actually touching it. Give the bag a good gentle squeeze and lift the bag up swiftly to release the tip from the cookie.
|This is the size of each cookie.|
|A plate of pipped cookies, ready to be topped with cherries.|
|Pipped cookies with a cherry in the middle.|
|Golden brown cookies. They really look like cute flower petals, don't they?|
Have a great week ahead!