March 2014 Cookbook of the Month - Stir: Mixing it up in the Italian Tradition: Sweet Treats Pg. 289-311
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Butter Cookies - p. 301
I noticed when I picked up this book from the library a couple of days ago that nobody had reviewed anything from the sweet treats chapter yet. I am happy to take on the burden of being the first.
Anyone who has made sugar cookies will not find this recipe surprising; softened butter (10 tbsp!) and 1/2c+2tbsp sugar are whipped in a stand mixer bowl until fluffy, egg yolks (3 of them) are incorporated one at a time, then 1.5c flour and 1/4tsp of baking powder are stirred in. The ball of dough is then shaped into a disc, wrapped in plastic and refrigerated for at least 6 hrs. At this point you roll out your dough, grab your cookie cutters and away you go. I found the dough slightly tricky to work with - when I first rolled it out, it cracked around the edges, so I might have chilled the dough for a little too long. Eventually it softened up a bit, though, and I was on my way.
BL suggests refrigerating your cookie sheets for another 15-20 minutes after you cut the cookies out, before baking, which I think helped to ensure that my cookies didn't spread out into buttery, vaguely skull and crossbone shaped puddles. :-)
These were very nice cookies - rich, buttery, and with a lovely texture - a slight snap as you take a bite, and a good crumb. Perfect with my afternoon cup of tea!