Magazine - Winter 2013

Page 27

New! Kitchen, Gourmet & Gifts!

Shop Small. Shop Local. Petit Gourmand.



8 ounces butter 2 cups sugar 3 eggs (room-temperature) 2 teaspoons vanilla 4 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt Cream the butter and sugar until the mixture turns a light yellow and takes on a fluffy consistency. Then, add the eggs one at a time. Scrape the bowl in between each. Next, sift the dry ingredients and add the mixture to the mixer. Mix on low until the flour is incorporated. You may need to scrape the bowl in the midst of mixing. Press the resulting dough into the shape of a disc and wrap it in plastic wrap. Then, chill it for at least a few hours. At that point, let the dough warm up a little— too much and it’ll become sticky. Use as little flour as possible to roll out the dough. That will keep your cookies buttery and crisp.

103 Cotton Street, across from Whirled Peace and Smiley’s.

FOR THE ICING 1 pound confectioners sugar 4 egg whites Pinch of salt Dash of vanilla Mix everything together with the whip attachment on low. Once the sugar is incorporated enough to not fly out of the bowl, scrape the bowl down and run the mixer on high for four to five minutes, or until the icing holds stiff peaks. You can use food coloring to tint the icing. It’ll go on easiest with a piping bag, which will also give you enough control to create fun, seasonal designs. The icing’s going to dry hard in a few hours, so cover the bowl with a wet paper towel while you’re applying it and scrape the sides of the bowl down often. Store the extra in an air-tight plastic container with a wet paper towel in contact with the icing. It’ll stay good refrigerated for up to two days. Winter 2013-2014 | 27

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