This crispy cookie is great for cut-out cos it retains the shape very well. The stack test is the ultimate testimony:
I also learn a few tips from on cut-out cookie:
- do not over-cream the butter and sugar. You need to make them very fluffy in cakes but not cookies. If you over cream it spreads when baked, and you end up with distorted cookie.
- rest the dough for ~30 minutes before rolling out. Like bread, the resting time is important for the dough to get smoother and less sticky.
I read before that the simpler the recipe, the more finicky it is; only the best quality ingredients can bring out the flavours. And since I am in mood to splurge, I bought a bottle of organic Maple Syrup. Well, it's pay day ya =p
Back to the recipe, once again, I omitted the egg. The purpose of egg white is to provide strength and structure while egg yolk to tenderise. With the previous omission working fine, I went ahead to give them (egg) a miss. As you can see, it's doing fine without the eggs.
I also omitted the glaze cos we folks here do not have as sweet a tooth as the westerners. =p
1 cup unsalted butter, softened
1 cup sugar
½ cup maple syrup
1 teaspoon salt
3 cups all-purpose flour
- Cream butter and sugar until light and creamy; beat in maple syrup.
- Combine salt and flour; fold into butter mixture.
- Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight. Keeping the dough overnight gives time for flavour to develop. Dough may be made 4 days ahead and kept chilled.
- Preheat oven to 160°C.
- Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
- Cut out cookies with floured cutters; re-roll any cut any scraps, but try to keep is to the minimum cos re-rolling toughens the cookie.
- Bake at 160° for 12-15 minutes until golden. My oven took about 20min to get the crispness. Check yours at 5 min interval.
- Cookies keep in airtight containers 1 week.
THIS IS FOR ALL TEACHERS READING THIS -
HAPPY TEACHERS' DAY