Wednesday, January 26, 2011

sweet bunny swiss butter cookie



250 g unsalted butter, soft
250 g sugar
5 yolks
1/4 c 35% cream
zest of 1 orange
1 t cinnamon
1 t pure vanilla extract (bunny bling bling is using almond extact today, but only 3/4 t)
1/4 t salt
500 g all purpose flour


cream the butter and sugar in the bowl of the kitchen aid until smooth. Scrape the bowl with a rubber spatula a lot during this whole process to get the bottom of the bowl cleared. Add the yolks, mix, scrape, add the cream, mix, scrape, then the zest, cinnamon, vanilla, salt and flour. Scrape the bowl. Add 1/2 the flour, mix until smooth, then the other half of the flour and mix until you see the dough coming together around the mixing paddle. the dough should be smooth and well mixed.

flatten some plastic wrap on the work surface, and pile the dough on the plastic wrap. wrap it up in a little parcel, and flatten it so it cools and hardens in the fridge in a thin layer while you do something else for at least 1 hour.

Preheat your oven to 350F.

Take the dough out of the fridge, and cut it in half. Set one half aside. roll out the dough, using plenty of flour on the surface and the rolling pin. turn the dough and roll it in 2 directions until it is about 1/4-1/2 cm thick. cut out the bunny cookies and lie them out on a sheetpan covered in parchment paper, or non stick sheet. Freeze the cookies on the sheetpan for 1/2 hour until hard.

Bake the cookies in your preheated over at 350F for 8 mins then rotate the pan, then another 8 minutes. baking times may vary depending on the size and thickness of the cookies, and the oven you are using. bake to lightly golden brown on the edges and underneath.

Bunny Bling Bling Tip: ALWAYS use a timer!

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