Crisp Sugar Doily Cookies
- Comments()
- Yield Makes about 25 cookies
Ingredients
- 2 cups all-purpose flour, plus more for surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces (1 stick) butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Directions
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Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
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Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
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Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
Cook's Note
Cookies will keep, covered, for up to 5 days.
that's what I said, gbsk! It's a great idea but I would much rather use a doiley outline and spinkle the doiley design with powedered sugar
Come on. Who's going to spend all the time cutting these out unless the Queen is coming to dinner.
cannot find cutters on line.
To Socalgal,
Found this website, hope it is helpful:
http://www.thefind.com/kitchen/info-aspic-cutters
Where could I purchase the aspic cookie cutters? I can't find them on MSL site.
What is the difference between the brown and the white cookies? No mention is made of extra additions to change the colour...