Sunday, May 24, 2009

Coo-kees & tea

No, that's not a typo. Apparently I say "coo-kee" most of the time without noticing... I just realized that it's probably my Frenglish (instead of saying "biscuit" when I speak French, I say "cookie" instead and thus, my accent just automatically changes)

So anyway, I got this awesome cookie cutter stamp thingy thanx to 2 Stews and La Table de Nana. I was SO excited!!!!! It was shipped over from Germany, lol!!! Quite a long way for one cookie cutter, but worth it nonetheless.

I tried out the cookie stamp today with some leftover lemon sugar dough that I store in the freezer.

Lemon sugar cookies
(adapted from Annie's Eats's Ella White Sugar Cookies)
  • 1 cup butter, softened at room temperature
  • 1 cup powdered sugar
  • 1 egg, beaten
  • 1/2 tsp lemon oil
  • 2 -3 tsp lemon juice
  • 1 t. salt
  • zest of 1 lemon
  • 2 ½ cups all purpose flour
Preheat oven to 375F.

Cream butter with electric mixer or hand-held then add powdered sugar. Drop in egg, lemon oil, lemon juice, salt, zest and flour. Wrap dough in plastic & refrigerate until firm enough to work with.
Roll cookies to 1/4 inch thick & bake at 375° for 8-10 min.

Since I only rolled out a few to try with my new cookie stamp, I baked them in a preheated toaster oven at 400F for 25 minutes.

I poured myself from jasmine tea and brought the cookies back to my chair in the backyard, where I've been reading "Ratio: the simple codes behind the craft of everyday cooking" since this afternoon. Awesome book! I can't wait to apply Michael Ruhlman's ratios to make my own stuff.


Justin said...

i want a custom cookie stamp!

2 Stews said...

Hi Tramie...I love your cookies and your sweet blog! I'm glad you're enjoying the cutter...I've had a lot of fun with it. And thanks for your feedback!

I have to keep checking to see what's new over here ;-)

Happy Baking....Diane

La Table De Nana said...

I just found this!! I am so happy you like it..your cookies are adorable!!

Anonymous said...

I just wanted to say THANK YOU for mentioning Ruhlman's book...I've been needing something like that for so long and had no idea it actually existed! I have another book by that author, so I'm totally excited to read this one. I've really been wanting to develop my own recipes for things like banana bread etc, but I haven't been sure how to start because I don't know those basic ratios. Thanks again!