Rating: 3.67 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.

Martha Stewart Living, December 2008

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Recipe Summary

Yield:
Makes about 25 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat espresso beans and milk in a small saucepan until the milk begins to simmer. Remove from heat, and let stand for 15 minutes. Strain, and discard espresso beans.

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  • Meanwhile, cream butter and sugar until light and fluffy. Add extracts. Mix flour and salt in a small bowl. Reduce speed to low, and add flour mixture in 2 additions, alternating with espresso-infused milk, and beating just until dough forms. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).

  • 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 round cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.

  • Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If the dough begins to soften, return cookies to freezer until firm.) Bake until edges are set, 12 to 15 minutes. Let cool on a wire rack.

Cook's Notes

Cookies will keep, covered, for up to 5 days.

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Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/19/2008
How I find the smaller aspic cutters in the shape of tear drop and leaf shapes? I can't find anywhere?
Rating: Unrated
11/24/2008
Great recipe Martha. This was a great idea for my women's church group. It took me a little bit to find the aspic set but I finally got one from www.confectionerswares.com. The looked just like dollies. Thanks for the idea. A loyal fan, Lorriebass