Sometimes I have visions of myself baking that are unrealistic.
Both of these things happened in one afternoon. I saw a video online of these cute heart-shaped pink and white striped sugar cookies. How fun to make with my kids with their choice of color sprinkles.
Let's break down the parts of this that weren't fun.
1. The dough was so thick my mixer couldn't even mix it - which meant I had to finish getting it into one mostly solid lump by hand.
2. Since it was so thick - I had to hand color the two quarters that were different colors. Picture me with blue and orange food coloring - everywhere.
3. Rolling. SO much rolling. Endless rolling.
4. I don't like making cut out cookies.
5. I'm not a straight line cutter so my strips weren't even.
6. Chilling dough so many times was a time waster - causing other problems.
7. Wanting to use as much of the stripped dough as possible I had to micromanage my children's cuts with the cookie cutters. No willie nillie cuts here!!
8. I got good at swatting Nicholas' hand away when he wanted to push down and I wasn't ready.
9. Gave up rerolling dough after the first set - just ridiculous amount of rolling.
10. These cookies weren't even that good! They need frosting or something to dip them into.
So that explains it. It was a LONG rolling sprinkle mess of a day trying to make these cookies. Sure they look pretty - but you know what? They'd taste better covered in cream cheese frosting and not seeing those pretty strips. Oh well... time spent with my kids is never wasted time.
Stripped Sugar Cookies
1 cup unsalted butter
1 cup granulated sugar
2 eggs
4 cups all-purpose flour
3/4 cup cornstarch
3/4 teaspoon kosher salt
1 tablespoon vanilla extract
1/4 cup pink sanding sugar
few drops food coloring
Instructions
Preheat to 375 degrees F.
In a standing mixer fitted with a paddle attachment, cream butter, vanilla and granulated sugar together.
Sift flour, cornstarch, salt. Whisk until incorporated.
Using a kitchen scale, split the 620 gram batch in half, each at 310 grams.
Split 450 gram sugar/butter mixture in half, each at 225 grams.
Add a few drops of food coloring to 1 batch of sugar/butter mixture. Mix until a desired color is reached.
Add 1 egg to each sugar/butter mixture.
On low, mix in dry mixtures to each batch.
Sprinkle ¼ cup sanding sugar to one batch. Give a gentle roll to incorporate pink sugar into the dough.
Transfer both to plastic.
Roll into a disk and chill for about 1 hour.
Roll out to a 1/4 inch thickness.
Using a ruler and a sharp knife, cut ½ inch strips.
Layer pink and white stripes so that they are touching.
Roll to create a seal. Transfer to the fridge to chill.
Cut cookies with a shaped cutter.
Place cookies on a baking sheet lined with parchment paper.
Bake for 12 minutes then let cool.
1. The dough was so thick my mixer couldn't even mix it - which meant I had to finish getting it into one mostly solid lump by hand.
2. Since it was so thick - I had to hand color the two quarters that were different colors. Picture me with blue and orange food coloring - everywhere.
3. Rolling. SO much rolling. Endless rolling.
4. I don't like making cut out cookies.
5. I'm not a straight line cutter so my strips weren't even.
6. Chilling dough so many times was a time waster - causing other problems.
7. Wanting to use as much of the stripped dough as possible I had to micromanage my children's cuts with the cookie cutters. No willie nillie cuts here!!
8. I got good at swatting Nicholas' hand away when he wanted to push down and I wasn't ready.
9. Gave up rerolling dough after the first set - just ridiculous amount of rolling.
10. These cookies weren't even that good! They need frosting or something to dip them into.
So that explains it. It was a LONG rolling sprinkle mess of a day trying to make these cookies. Sure they look pretty - but you know what? They'd taste better covered in cream cheese frosting and not seeing those pretty strips. Oh well... time spent with my kids is never wasted time.
Stripped Sugar Cookies
1 cup unsalted butter
1 cup granulated sugar
2 eggs
4 cups all-purpose flour
3/4 cup cornstarch
3/4 teaspoon kosher salt
1 tablespoon vanilla extract
1/4 cup pink sanding sugar
few drops food coloring
Instructions
Preheat to 375 degrees F.
In a standing mixer fitted with a paddle attachment, cream butter, vanilla and granulated sugar together.
Sift flour, cornstarch, salt. Whisk until incorporated.
Using a kitchen scale, split the 620 gram batch in half, each at 310 grams.
Split 450 gram sugar/butter mixture in half, each at 225 grams.
Add a few drops of food coloring to 1 batch of sugar/butter mixture. Mix until a desired color is reached.
Add 1 egg to each sugar/butter mixture.
On low, mix in dry mixtures to each batch.
Sprinkle ¼ cup sanding sugar to one batch. Give a gentle roll to incorporate pink sugar into the dough.
Transfer both to plastic.
Roll into a disk and chill for about 1 hour.
Roll out to a 1/4 inch thickness.
Using a ruler and a sharp knife, cut ½ inch strips.
Layer pink and white stripes so that they are touching.
Roll to create a seal. Transfer to the fridge to chill.
Cut cookies with a shaped cutter.
Place cookies on a baking sheet lined with parchment paper.
Bake for 12 minutes then let cool.
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