How To make Annie Hall's Butter Cookies
2 cups butter -- softened
1 1/2 cups sugar
4 egg yolks
2 teaspoons vanilla
4 1/2 cups unbleached flour
1/2 teaspoon salt
Preheat oven to 350 degrees. With an electric mixer (even the hand-held kind), cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready to bake use an ungreased cookie sheet and place cookies 1 inch apart. Bake for about 10 minutes, but do not brown them. Remove cookies from cookie sheet while still warm and cool on sheets of waxed paper. Decorate, if you like. Makes 6 to 8 dozen. Taste fabulous!
Shapes:
Candy Canes: Divide 3 cups of dough in half. Add 1 1/2 teaspoons red food coloring to one half. Using about a tablespoon of dough, roll a 4 inch strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on ungreased cookie sheet 1 inch apart. Curve the top like a candy cane and bake about 10 minutes; do not brown. You can sprinkle with crushed peppermint candy.
Rolled Cookies: Shape dough into rolls with width of a cookie. Wrap in waxed paper and chill. Before baking, roll in chocolate shots. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350 degrees for 10 minutes; do no brown.
Stars, Hearts, Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and put through a 'star tip' (sizes 2 and 7 - 9). Squeeze onto cookie sheet into the shapes you like. For instance, make star, then fill baked cookie center with red jelly. Decorate these cookies with cinnamon hearts, mini chocolate morsels, color sugar, little silver balls, or frosting from a tube. Bake them, same as others. Do not brown.
Cookie Cutter Cookies: Chill dough. Roll out onto lightly floured board to thickness of 1/2 inch. Cut with cookie cutters and bake as mentioned above. Decorate your own way.
Plain Old Drop Cookies: Just drop unchilled dough by teaspoonful onto ungreased cookie sheet. Bake 350 degrees for 10 minutes. Don't brown. Remove from pans immediately.
MC Formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe posted 5/16/97
How To make Annie Hall's Butter Cookies's Videos
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How to Make Victorian Petits Fours Biscuits | with Dr Annie Gray
Join Food Historian Dr Annie Gray as she shares an easy home baking recipe for Petits Fours a The, or Small Biscuits with Tea. This recipe comes from the book of Jules Gouffé whose brother, Alphonse, worked as Queen Victoria's Head Pastry Cook.
INGREDIENTS
125g / 4 ½ oz flour
70g / 2 ½ oz caster sugar
35g / 1 ¼ oz unsalted butter, cubed, at room temperature
1 pinch of salt
25ml cream or whole milk
The zest of 1 lemon
1 egg, separated
Decoration, for example raisins, candied peel, candied angelica, blanched almonds or pistachio nuts
METHOD
1. Sieve the flour. Make a well in the centre and add in the sugar, butter, salt, cream, and just over ½ of the egg yolk. Mix well, but fast and lightly. Do not overwork, but form it into a dough which should be slightly sticky and firm. Wrap in plastic wrap or put it into a bowl with a plate on top and leave to rest in the fridge for an hour.
2. Remove from the fridge and roll out on a well-floured worktop. Aim for a thickness of around 6mm (1/4 of an inch). Using what the Victorians would have called fancy cutters, cut out shapes and lay them on a baking sheet lined with greased baking parchment or a silicon baking mat.
3. Beat the egg white and leftover yolk together with a small pinch of salt and brush this over the surface of your biscuits. Decorate each one with a raisin or piece of candied fruit or nut.
4. Bake at 180°C conventional or 170°C fan (350F/340F) for 15mn until just golden brown. Cool on a wire rack before serving.
These biscuits will keep for at least a week in an airtight container (though experience suggests they will have been eaten long before then).
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