(This post originally appeared on http://thesocietyco.com/holi-inspired-sugar-cookies-mahrukh-hamayun/)
With Holi just around the corner it may stump you as to
which delicacies to serve up on your dessert table to ensure that you’re the
talk of the of the town. Serving mithai is a given on any traditional event
such as Holi, however if you’re not the type who enjoys spoonful’s of desi ghee
and cardamom pods then look no further than this East meets West dessert treat.
These
‘Holi-inspired’ sugar cookies will leave both children and adults alike
tempting for just one more until your platter is left with nothing but crumbs.
They have a soft, luscious, fluffy center with a slightly crisp edge that will
certainly have your guests wanting to know the recipe of these little delights.
Holi-Inspired Cut Out Sugar Cookies With Icing
Makes: 18 medium-size cookies
Makes: 18 medium-size cookies
Ingredients:
(For
The Cookies)
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) white sugar
1 large egg (room temperature)
2 teaspoons vanilla essence
1/4 teaspoon almond extract
2 and 1/4 cups (281g) plain flour
1/2 teaspoon baking powder
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) white sugar
1 large egg (room temperature)
2 teaspoons vanilla essence
1/4 teaspoon almond extract
2 and 1/4 cups (281g) plain flour
1/2 teaspoon baking powder
(For
The Icing)
2 cup icing sugar
4-5 tsp milk
Assorted food coloring
2 cup icing sugar
4-5 tsp milk
Assorted food coloring
Method
1. In a large bowl using a mixer, beat the butter until
creamed and smooth, about 1 minute. Add the sugar and beat on high speed until
light and fluffy, about 3 or 4 minutes.
2. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes.
3. Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined.
4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour.
5. Once chilled, preheat oven to 350F degrees. Line the tray with a baking sheet; remove the dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
2. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes.
3. Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined.
4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour.
5. Once chilled, preheat oven to 350F degrees. Line the tray with a baking sheet; remove the dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
6. Bake for 11
minutes, until very lightly colored on top and around the edges. Make sure you
rotate the baking sheet halfway through bake time.
7. Allow to
cool on baking sheet for 5 minutes, and then transfer to a wire rack to cool
completely before icing.
8. Make the icing by mixing the ingredients mentioned together, add to a pastry bag fitted with a small nozzle and then proceed to decorate the cooled cookies using intricate holi-inspired patterns.
8. Make the icing by mixing the ingredients mentioned together, add to a pastry bag fitted with a small nozzle and then proceed to decorate the cooled cookies using intricate holi-inspired patterns.
