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martedì 8 novembre 2011

Rolled Sugar Cookies with Pistacchio butter cream


Croccanti e gustosi biscotti che ho scopiazzato dal blog  americano "Glorius Treat".....ottimi!!!...Vi lascio la ricetta che è in   "CUP"...(io ho coprato gli appositi misurini,ma sul web è possibile trovare la tabella di conversione dei CUPS in GRAMMI)
3 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon good quality vanilla extract

Parchment paper                                         Directions:
-In a medium bowl, stir together the flour and baking powder and set aside.
-In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.
-Add the egg and vanilla and beat another minute or so.
-Add the flour mixture slowly.  (Be careful not to add too much at a time or you will have a snowstorm of flour.)
-Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
-Take the dough out of the bowl and place it on a piece of parchment paper. 
-Using your hands, knead the dough a few times.
-Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours.  If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don't forget it in the freezer, or it will become to firm to work with (and then you'll have to wait for it to thaw). 
-When it's almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F).
-When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it).  Cut the dough with your choice of cookie cutters. 
Place cookie shapes on a prepared baking sheetPlace entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes.  Chilling the cookies this way will help ensure they keep their shape while baking.
Bake cookies for 8-10 minutes depending on the size of the cookie.  Bake until they are just barely beginning to take on a golden tone.  They will continue to bake as long as then are on the pan, so don't let then get too brown.  Cool for just a minute or so on the pan, then carefully remove cookies from the baking sheet and place on a cooling rack.
Once cooled, the cookies can be decorated with frosting, royal icing or rolled fondant.
Per dare un tocco personale ho preparato una crema al burro aggiungendo della farina di  pistacchio e ho unito 2 biscotti !

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