This is for all of my fellow students out there! As a precursor to finishing my last week of classes this semester, I decided to make some delicious cookies for classmates (teammates, y’all!) and professors. I invited two girlfriends from Denver to assist in my self-proclaimed Cookie Festival. The menu consisted of the following: sugar cookies from Thomas Keller’s Bouchon cookbook, snowballs, chocolate-covered peanut butter balls, snickerdoodles, and Mimi’s icebox cookies. Except for Mimi’s cookies, everything went off smashingly. I made my grandmother’s cookies not once but twice and botched them both times…down the sink they went! However, I think I figured out the problem and will give it a third try in the very near future (and of course post the recipe and photos).
In the meantime, here are some photos and recipes for the cookies that managed to stay out of the sink starting with the sugar cookies:
Thomas Keller’s Sugar Cookies (Biscuits Au Sucre)
Makes around 36 small cookies
- 8 tablesppons (4 ounces) unsalted butter, softened
- 1/4 cup plus 1 teaspoon confectioners’ sugar
- 1 vanilla bean, split
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
The cookie dough can be made in a standard mixer fitted with the paddle attachment or in a large bowl with a handheld mixer. Combine the butter and confectioners’ sugar and beat until blended. Scrape the seeds from the vanilla bean with a paring knife, and add the seeds to the bowl, and mix until combined. Continue to add flour until the dough comes together in a smooth mass and no longer sticks to the sides of the bowl. Wrap the dough in plastic wrap and refrigerate for about an hour to firm up slightly.
Dust a pastry board with flour. Halve the dough and roll each piece into a log 6 1/2 to 7 inches long and about 1 inch in diameter. Wrap in plastic wrap and refrigerate until firm enough to slice. (Hint: The dough can be frozen up to a month).
Put a rack in the center of the over and preheat the over to 325 degrees. Line two baking sheets with parchment paper. If the logs have been frozen, let them stand at room temperature until soft enough to cut without crumbling.
Mix the granulated sugar and cinnamon in a small bowl. Cut each log into 16 to 18 slices about 3/8 inch thick. Coat each slice with the cinnamon sugar and place on the baking sheets. Bake, in two batches, for about 20 minutes, or until light golden. Transfer to racks to cool. Store in airtight container.
Next we made some snowballs…