Sometimes, you need an over-the top cream-filled and sprinkle-studded dessert.
Well, this cookie is not for that time. This cookie should not be loved any less because of that, however: the fact is, it's a perfectly simple but sweet snacking cookie. In fact, I might go so far as to call it a biscuit, because for some reason I can't shake the idea of pairing these sophisticated treats with English tea.
What more can I say about this biscuit? It's the perfect building block for a sandwich cookie or an ideal cookie to garnish an ice cream dessert; it would be wonderful dressed up with a dipping in chocolate and would be a very nice complement to a pot de creme.
Of course, lightly crunchy and not overly sweet, they make a fine snack all on their own, too.
No, it's not a showstopper. But this versatile cookie is a good one to have in your back pocket. They're not difficult to make, and the recipe yields a TON of cookies if you use approximately 1.5-inch cutters. Keep it on file!
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. freshly grated cinnamon
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- Over a small bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
- Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed.
- Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
- Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
- Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out the dough to 1/8-inch thickness. (If the dough cracks while rolling, let it stand at room temperature for 5 to 10 minutes more.)
- Remove the plastic wrap and place the dough on a floured work surface. Lightly dust the top of the dough with flour.
- Preheat an oven to 350°F. Line several baking sheets with parchment paper. Dip cookie cutters in flour before cutting out shapes.
- Cut out cookies and transder to the prepared baking sheets.
- Freeze the baking sheets for 15 minutes, or refrigerate for 30 minutes. Gather up the scraps, reroll and cut out more cookies.
- Bake the cookies until very light golden brown, 14 to 16 minutes. Transfer the baking sheets to wire racks and let the cookies cool to room temperature. Makes many cookies (like 80 1.5-inch round ones).