Tuesday, December 20, 2016
They're a little different. For one, the recipe calls for superfine sugar, which apparently helps achieve a fine, even, delicate, crisp texture. There's a bit of cream cheese added to make the dough flavor and richness without affecting the texture. Finally, it uses a reverse creaming method in which the butter is beaten into the flour and sugar (rather than the usual creaming method in which the butter and sugar are whipped together and then the flour added). This produces flat, non-puffy, crisp cookies without airy pockets. Good for glazing or decorating. Of course, we weren't going to chill, roll, and make glazed cut out sugar cookies. We were going to try one of the 3 variations.
Cherry Chocolate Shortbread we make. These are good, and a little easier (but not much easier). SP really likes the addition of hazelnuts. Me? Well, as usual, I could do without them, but most people probably like the hazelnuts on top.
These are really good. The sugar cookie part is yummy. I'd like to try chilling and then rolling this dough for sugar cut out cookies. Definitely a make again cookie dough, whatever variation we try in the future.
Cherry Chocolate Hazelnut Bars
from Baking Illustrated / The Science of Good Cooking
Butter Cookie Dough - recipe here or here
1 cup chopped dried cherries
1.5 cups chocolate chips
1.5 cups toasted, skinned, and chopped hazelnuts
When making the dough, add the cherries with the flour and other dry ingredients. Press the mixed dough into a parchment lined/silpat lined 12 x 18 or 11 x 17 or 12 x 17 cookie sheet (I can't remember which cookie sheet we used, but I know it wasn't the exact same size as was listed in the book). Bake at 375 for 20 minutes or until edges are golden. Sprinkle chocolate chips evenly over the top and allow them to start to melt. Spread the melting chips in an even layer over top the cookie. Sprinkle hazelnuts evenly over top, pressing in so they stick. Let cool then cut into desired shape (squares, rectangles, diamonds).