Sunday, February 21, 2010

Number 44: Bavarian sugar cookies (?)

Have you heard of Bavarian sugar cookies? Apparently they're from Stranger than Fiction, which I did not watch. But if these really are Bavarian sugar cookies, as raspberri cupcakes says they are, they are amazing. She calls them crack cookies because you just can't stop eating them, and I agree. Except in our room, guac is our crack.

Moving on.

So Roomie is kinda awesome because yesterday we ran out of sugar. And  I was somewhat down and nothing really cheers me up like baking something good. So Roomie hopped over to M's room and stole (read: borrowed and will never return) his sugar. We'll just buy him some more.

I've been eying these cookies for a while, so after some annoying conversions, we made them. We decided to use my porcupine cookie cutter, of course. And today, while photographing, I tried to recreate Rilo Kiley's "It's a Hit" music video.



Rilo Kiley -It's a Hit
Uploaded by Alexander_Band. - Music videos, artist interviews, concerts and more.

Okay enough of that. Here it is! The recipe is halved (except for the frosting so you can pile it on if you like) and adapted to US measurements.


Bavarian sugar cookies
adapted from raspberri cupcakes
For the cookie:
9 tablespoons unsalted butter, cold and chopped into cubes
1 1/4 cup all-purpose flour
1/2 egg yolk (Beat an egg yolk and put 2 tablespoons + 1 teaspoon ish)
dash of salt
1/6 cup + 1.5 teaspoon granulated sugar

For the frosting:
1 egg white
14 tablespoons confectioners' sugar

To make:

Preheat the oven to 440 degrees F.

1. Sift the flour into a large bowl. Using a pastry blender, cut the butter in until it resembles coarse meal (you can also use two knives, or your hands)
2. Mix in the sugar, then egg and salt
3. Knead the dough until it comes together. Wrap in plastic wrap and fridge for 30 minutes or until firm.
4. Meanwhile, make the frosting. With an electric mixer on the lowest setting (or whisk by hand), whisk the egg whites and gradually sift in the sugar until it is smooth and white. Don't let it sit untouched for too long or it will form a skin.
5. Take the dough out of the fridge and roll it out carefully until it is 3 to 4 millimeters thick. It's super delicate dough, so be careful.
6. Cut out cookies, place them on parchment paper-lined baking sheets. Frost carefully - the frosting may burn if it goes over the cookie's edge. Bake for 4 to 5 minutes, or until the edges brown slightly.
7. Remove and let cool. Enjoy!

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