All photos by Janis Nicolay of Pinecone Camp.
Rosie Daykin's cookbook, Butter Baked Goods, published by Random House, photographed by Janis Nicolay, was released this past week. We thought it was a perfect time to share the Butter's Shaped Cookies recipe, to help get you in a spooky mood for Halloween.
Start by pulling out your cookie cutters and get baking. Butter Baked Goods gets their cutters from Copper Gifts, where you can also custom design your own.
Butter's Shaped Cookies
(from Butter Baked Goods, published by Random House)
makes about 24 cookies, using a 3 1/2-inch cutter
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups butter, room temperature
3/4 cup icing sugar
1/2 cup granulated sugar
2 tablespoons pure vanilla
1. Preheat oven to 350F. Line cookie sheets with parchment paper and set aside.
2. Onto a large piece of parchment paper, sift together the flour and baking powder. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Scrape down the sides of the bowl again.
4. Turn the mixer to low and add the dry ingredients and mix until fully combined.
5. Shape the dough into a large disk, about 1 inch thick, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
6. Divide the disk in two, and place half the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick.
7. Use the cookie cutter of your choice to cut out about 12 cookies. Carefully transfer to the prepared cookie sheets and place about 1/2 inch apart. You may have to combine the dough scraps and re-roll the dough to cut out enough cookies. Avoid doing this too many times, as the cookies will become tough with over-handling.
8. Use a rolling pin to roll out the second disk of dough to about 1/4 inch think and repeat step 7.
9. Bake in the preheated oven for 15 minutes or until the cookies are lightly browned around the edges.
10. Remove from the oven and allow cookies to cool for about 10 minutes on the sheets, then transfer to wire racks to cool completely.
Royal Icing - makes 4 cups, enough to coat about 24 cookies
4 cups icing sugar
1/4 cup meringue powder
6 to 8 tablespoons water
1. In a stand mixer fitted with a whisk attachment, combine the icing sugar and meringue powder. Mix on medium speed until the meringue powder is evenly distributed throughout the icing sugar.
2. Turn the mixer to low and slowly add the water, little by little, until the icing reaches the desired consistency.
3. Once the water is incorporated, beat the mixture on high to create some volume and lightness in the icing.
When icing cookies, you need two different consistencies of icing. The "dam" icing should be thick enough to hold it's shape; the "flood" icing should be loose enough to spread across a cookie without being so thin that it runs off. Royal icing can become any shade you like just by adding a drop of food colouring. The combination of meringue powder and icing sugar gives it a pure white base that means all colours read true when tinting, so show restraint when you start adding the colouring.
Package them up for all the little monsters in your life!
We're giving away a copy of the book to one lucky Poppytalk follower, anywhere in the world. All you have to do is leave a comment. We'll pick a winner on a Monday (Oct. 28/13) —deadline to enter Sun. Oct. 28/13 at 6pm (Pacific)! Good luck!
More info about the book.
Rosie Daykin's cookbook, Butter Baked Goods, published by Random House, photographed by Janis Nicolay
Update: the winner of the book giveaway is Casi Price - please shoot us an email for details!
