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Message cookies success! Ina's recipe and stamped after they come out of the oven
- Thread starter mariadnoca
- Start date
mariadnoca
Moderator
Yes, these are for my niece's wedding for favors. I will put some decorative piping on them too...
After I pipe some decorative trim on them I will bag them and tie them with a ribbon.
The recipe on the box, which is what I used for my test batch was really bland and tasted like flour. So, I switched over to Ina because she's never steered me wrong. What I did was use the cookie cutter to cut out the cookies without using the plunger to imprint the message, then I sugared and baked them. After giving it a minute or two out of the oven while they were still warm and soft, I re-cut the cookie ( this couldn't be avoided) and used the plunger to imprint the message. This left me with lots of shortbread cookie shrapnel which I'm going to use with some strawberries and whipped cream for later. The result is a very sharp edged cookie with a solid imprinted message. It was a real pain in the butt, but I had already committed to make these for my niece's wedding before I knew that these imprinted cookies wouldn't bake right, so I had to come up with some sort of solution.
The barefoot contessa recipe is a keeper.
Shortbread Cookies
   
Total: 1 hr 15 min Prep: 15 min Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe-1945855.amp
After I pipe some decorative trim on them I will bag them and tie them with a ribbon.
The recipe on the box, which is what I used for my test batch was really bland and tasted like flour. So, I switched over to Ina because she's never steered me wrong. What I did was use the cookie cutter to cut out the cookies without using the plunger to imprint the message, then I sugared and baked them. After giving it a minute or two out of the oven while they were still warm and soft, I re-cut the cookie ( this couldn't be avoided) and used the plunger to imprint the message. This left me with lots of shortbread cookie shrapnel which I'm going to use with some strawberries and whipped cream for later. The result is a very sharp edged cookie with a solid imprinted message. It was a real pain in the butt, but I had already committed to make these for my niece's wedding before I knew that these imprinted cookies wouldn't bake right, so I had to come up with some sort of solution.
The barefoot contessa recipe is a keeper.
Shortbread Cookies
   
Total: 1 hr 15 min Prep: 15 min Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe-1945855.amp