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Exquisite Christmas Stamped Cookies

Crafting delightful stamped cookies has been a creative venture, employing cookies tinted with natural dyes like matcha, cocoa, and purple sweet potato powder.

Ingredients for this Culinary Symphony

Ingredients:

- Unsalted butter … 40g

- Powdered sugar … 40g

- A dash of salt

- Whole egg … 16g

- Soft flour (Ecriture) … 91g

- Almond powder … 9g

- Coloring (for 1/4 fabric)

    - Matcha … 0.5g

    - Cocoa … 0.5g

    - Purple potato powder … 2g

Meticulous Preparation Ritual

Steps:

1. Allow whole eggs and butter to attain room temperature.

2. Meticulously sift soft flour and almond powder together.

3. Preheat the oven to 180 degrees.

Crafting Elegance

Method:

  • Commence by amalgamating unsalted butter, powdered sugar, and a hint of salt in a bowl, stirring with a spatula initially (to prevent powdered sugar from dispersing into the air). Gradually transition to a hand mixer, continuing until the mixture achieves a whitish hue.
  • Integrate whole eggs incrementally into the amalgamation from the previous step, utilizing the hand mixer until emulsification occurs.
  • With care, transfer the butter from the mixer blades (as per step 3) back into the bowl. Add the sifted flour while sifting once more, and delicately blend with a rubber spatula. Attaining an appearance akin to the provided image is acceptable.
  • Divide the dough from the preceding step into four equal segments.
  • Incorporate the coloring ingredients into each portion and fold them within the plastic wrap, ensuring an even distribution of colors.
  • Envelop each segment with plastic wrap, allowing the dough to rest in the refrigerator for an hour.
  • Position a 3mm ruler alongside the dough from step 7, enclosing the cookie dough between plastic layers, and roll it out using a rolling pin. Apply robust flour to the mold, ensuring firm adherence, and eliminate excess flour to prevent the cookie dough from compromising the stamped pattern.
  • Initiate the process by firmly pressing the cookie cutter and subsequently exerting pressure on the push section for a defined pattern. The ideal consistency for the cookie dough is firm enough to bend without breaking when subjected to pressure. *Excessive hardness or softness may impact the pattern.

Refinement:

Gently impress the mold onto the plain dough, leaving a subtle mark. Employ a round nozzle to cut out ears and sides, repeating the process with the remaining cocoa dough. For a seamless transition between colors, lightly apply the rolling pin over the marked areas from step 8.9.

Adopting a strategic placement for patterns adds a touch of charm.

Likewise, cut out matcha, purple sweet potato, and cocoa into distinctive shapes. Position mini cookies atop them, hold them with slightly bent arms and allow them to cool in the refrigerator for approximately 30 minutes. Preheat the oven to 180 degrees, then reduce the temperature to 170 degrees, baking for about 15 minutes. Utilizing an empty baking sheet on top during the second stage prevents excessive browning, preserving the vibrant colors.

Once baked, transfer to a cake cooler.

For those inclined towards a more subdued palette, leaving the cookies uncolored allows for creative embellishment with almonds or other chosen items.

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