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Once I go to flea markets or cease by a neighborhood storage sale, I at all times discover myself rummaging by means of weathered cardboard packing containers in search of cookie cutters. Classic ones, distinctive ones. You may think I’ve drawers stuffed with them, however that is not truly true. I’ve two small shoe-box sized containers of cookie cutters. That is it. It would not truly really feel like rather a lot to some who likes to roll and stamp cookies as a lot as I do, however the good ones are exhausting to come back by. Past form, I’ve a keenness for metallic cutters with sharp edges, and good construction. Shapes that may minimize cleanly by means of a currant or dried cranberry if want be. At this time, I assumed I would present you just a few of my scores, and share a favourite cookie-cutter pleasant recipe as effectively.
So, I like my Swedish coronary heart cookie cutter. It is roughly the scale of my palm and is completely symmetric. This is the factor. Hearts are a well-liked form for cookie cutters, but every coronary heart is a person. Some plunge deep, some curve shallow and tender, some are large and squat, some are tall and elongated…every one says one thing totally different with its form. There are pleasant hearts, severe hearts, subtle hearts. It is a private desire, however I have a tendency to love the hearts which might be nearly as large as they’re tall. Symmetrical, direct, with clear traces.
Then there are the wild card cookie cutters that I can not cross up. Like this farmhouse assortment. The shapes get a bit mushy over time, however the primitive traces are charming and the patina on the cutters stunning. The pig has apparently escaped – observe to self to search out him.
I have been making tiny shortbread within the shapes of small hearts, diamonds, spades, and golf equipment since I used to be a child, and have a tendency to desire tiny cutters for butter-rich cookies. They’re the kind of cookies the place a pair make the proper accompaniment to a day espresso or tea. At this time’s cookies qualify, and I picked the teardrop form.
These toasted almond sable cookies are a take-off on Alice Medrich’s charming Complete Wheat Sables, revealed in her e-book Pure Dessert just a few years again. I like them, and make them quite a lot of other ways relying on what I’ve available. This variation is tough to beat – toasty, nutty, peppered with dried currants. They’re made with complete wheat and all-purpose flours, sliced almonds, and one of the best butter you possibly can come by. That mentioned, I made one other variation with June Taylor’s candied citrus peels for the Little Flower College class a pair weeks again – swapping finely chopped peel for the currants you will see within the recipe beneath. The peel left beautiful little slashes of colour all through the cookies, and bursts of citrus taste. I actually beloved these too.
For these of you who’ve made it this far. I made a observe to myself for subsequent time. I am excited to do this recipe utilizing Dorie’s trick of utilizing cultured butter – for a touch of tang. It is likely to be the factor to place these proper excessive.
And for all of you who love a butter-forward cookie, do that if you happen to’re after a recipe for traditional shortbread cookies, it is exhausting to beat. And there are dozens of cookie recipes to discover past that! Completely happy baking all.
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