(For the recipe, please visit Ulrike’s fabulous blog, Küchenlatein.)
I run hot and cold when it comes to sugar cookies. I don’t like thick and doughy cookies. I do like soft cookies–not too soft, but not crispy either. I like them thin, buttery, and of course, sweet.
This week I was happy to try out Dorie’s recipe for sugar cookies. Most of her cookies recipes I’ve tried have been great. I actually did like this recipe, although they weren’t the typical “sugar cookie” you might think of.
After tasting the dough, I realized this might be the perfect base for recreating the Rosemary Butter Cookies from Les Madeleines in Salt Lake City, UT. (If you are a local–you have to go there and try those and pretty much everything else, too.)
So, I divided the dough into halves. I added orange zest and poppy seeds to one half, and finely chopped rosemary and lemon zest the the second half.
I formed the logs, wrapped them in waxed paper, and placed them in the freezer until they were firm enough to slice. After I took the waxed paper off, I rolled the logs in raw sugar. I ended up getting roughly 50, 1/4″ slices. The cookies spread quite a bit, but it wasn’t a problem.
My daughter and I especially loved these cookies. I don’t know which one of sneaked more while the other wasn’t looking. They barely survived their photo shoot.
Look to a different recipe if you want the traditional kind of sugar cookie. Some of the bakers had success rolling the dough out and using cookie cutters. I found the dough to be too delicate and soft for that.
In any case, they are the perfect base for just about any flavor I imagine.
Check out the TWD blogroll and see the splendid creations of my fellow group members.