windowpane cookie (cut sugar cookie)
- 2 ½-3 ½ dozen cookies
1 cup (225 g) unsalted butter, at room temperature
½ cup (65 g) icing sugar, sifted
scraped seeds of ½ a vanilla bean
1 ¾ cups (255 g) all-purpose flour
¼ cup (30 g) cornstarch
½ tsp (2.5 g) salt
12-15 hard candies (a few colours, if you wish)
用料
| butter, unsalted | 1/4 cup |
| powder sugar, sifted | 1/8 cup |
| vanilla extract | 1/8 tsp |
| all-purpose flour (63.75 g) | 1/2 cup + 1/2 tbsp |
| cornstarch (7.5 g) | 0.9375 tbsp |
| salt (1/8 tsp) | omit |
windowpane cookie的做法
soften butter
beat butter, powder sugar, and vanilla till fluffy
sift in dry ingredients (flour, cornstarch)
divide in 2 discs and chill for at least 2h
smash hard candies for the window
Preheat the oven to 300 F (150 C).
On a lightly floured surface, knead the dough just a little to soften it (this will prevent cracking as you roll) and then roll it out into a circle just under ¼-inch (6 mm) thick.
Use a cookie cutter to cut out desired shapes and then use a smaller cookie cutter (it can be a different shape) to cut out a hole in the centre of each cookie and then place them onto the baking tray, leaving an inch (2.5 cm) between cookies.
Any scraps can be re-rolled.Sprinkle a generous amount of the crushed candy into the hole of each cookie,
* it will thicken up to be a thin layer, so be generous
be sure to brush away any candy bits that fall onto the surface of the cookie.Bake the cookies at 300F for 18-20 minutes, until they just begin to show signs of coloring at the edges.
Let the cookies cool on the tray (optional: on a rack)
don't take them off immediately, b/c the candy center needs to be solid for you to do soThe cookies will keep for up to 5 days in an airtight container.
小贴士
* to hold shape, limit liquid in the batter
* add cornstarch for shortbread texture