Butter Cut-Out Cookies

For those of you who are looking for that perfect sugar-style cookie dough for cut-outs, this is a great one.  It's easy to handle and tastes great!  I like to use two different snowflake cutters for this recipe and decorate them with royal icing, luster dust and pearls.  It takes a bit of time, but when you see how they turn out, you just might think they are worth it.  Here's some pics:

And here's the recipe:

Butter Cookie Dough

  

Ingredients:

·       2 1/2 cups (12 1/2 oz.) flour

·       3/4 cup (5 1/2 ounces) superfine sugar

·       1/4 tsp. salt

·       16 tbsp. unsalted butter (2 sticks) cut into sixteen 1/2" pieces, at cool room temperature (about 65 degrees)

·       2 tsp. vanilla extract

·       2 tbsp. cream cheese , at room temperature

Directions:

    In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

    Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4” disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

    Adjust oven rack to middle position; heat oven to 375º. Roll out 1 dough disk to even 1/8” thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

    Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2" apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.

    If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. 

As I always recommend, use the best ingredients and you will taste the difference.  I only use King Arthur Flour and real vanilla.  Nielsen-Massey produces high quality vanilla extracts and I would recommend their Madagascar Bourbon vanilla.  Also, if you want a rich butter flavor and texture, DO NOT use cheap butter and if it calls for unsalted, do not use salted!  Cheaper butter adds more water which will make your cookies crumbly and bland.  I typically use Land O Lakes or Challenge.  Tillamook is another good brand.  Sames goes with cream cheese.  Cheaper the brand, more water.   

You might have to search a bit to find superfine sugar.  I use to find it at Albertson's, but the last place I saw it was at Winco's!  C&H makes it and is actually labeled ultrafine.  If you can't find it and have a food processor, you can process regular granulated sugar for 20 seconds as mentioned in the directions.  But measure it for the recipe after you process it.  

You can roll these out about 1/8-1/4" thick.  I like to do 1/4" because it makes it a richer, slightly softer cookie.  If you like the crispness, keep it at 1/8".  To save time during the busy baking season, cut these out and place on parchment paper.  Place on a cookie sheet and freeze for about an hour.  Cut the parchment between each cookie, stack in a bag, seal and freeze until you are ready to bake.  You don't really need to add on to your baking time because they defrost so fast.

The key to nice, crisp cut-out designs is refrigeration between each step.  Do not skip these steps.  Ever make a sugar cookie and it turned into a puffy blob?  That's because it go too soft before you baked it.  Take the time and you will be happy with the results.  

As you can see from the pictures, I frosted them with royal icing.  You can't rush it because it does take time to harden.  I typically do the first layer of frosting and let sit out overnight.  I dust them with luster dust the next day which you can find at most cake shops or even at Michael's.  Just read the label, some colors are not food safe.  I like to use a pearl for snowflakes and silver for stars.  Do your design on top and add pearls if desired or sugar the design.  You will be amazed with the contrast the luster dust gives. Again, allow time to dry.  Enjoy! 

Lucinda Scala Quinn's Quick Chicken Soup and Rice

This recipe is perfect for this time of year.  It's fast, it's warm, it's delicious and great for when you're feeling under the weather.  And it's really pretty!  There is some ahead time prep because you are making your own chicken stock and shredded chicken.  You can use store-bought chicken stock and chop up a cooked chicken breast, but this way is so much healthier and economical.

To make the chicken stock and shredded chicken, you will need the following:

1 whole chicken, rinsed

1 large onion

Kosher salt

water to cover

Clean the chicken and place in a large pot.  Peel the onion and cut in half and add to pot.  Sprinkle salt to taste over the chicken and cover with water.  Bring to a boil and simmer for 45 minutes.  Remove from heat and allow to sit for about 15 minutes.  Remove chicken from stock and allow to cool some more.  Strain the stock through a fine sieve.  I like to store mine in 4 cup containers that I label and keep in the freezer.  I usually get 12+ cups of stock.  When the chicken is cool enough, shred the chicken.  I usually get about 4 cups of chicken and divvy it up in freezer bags, 2 1-cup bags and 1 2-cup bag.  The stock and chicken will keep in the freezer for about 3 months.  

Now for the chicken soup.  This recipe makes 4 servings, but you can easily double it.  I did just that tonight and after my family was done with it, I might have 1 bowl left over for lunch tomorrow.  Here is the recipe:

Quick Chicken Soup and Rice

  

Ingredients:

·       1 tbsp. olive oil

·       1 tbsp. unsalted butter

·       3 scallions (both white and green parts), thinly sliced

·       1 large carrot, peeled and chopped

·       1/2 cup chopped fresh parsley leaves

·       1 qt. (4 cups) homemade chicken broth or best-quality store-bought chicken broth

·       1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sautéed or steamed)

·       1/2 cup cooked rice

·       coarse salt and freshly ground black pepper

Directions:

    Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Sauté the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes.

    Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.

Servings:  4

You'll want to defrost the chicken stock and shredded chicken ahead of time.  You can do that by putting in the refrigerator overnight or defrost in the microwave.  One thing to pay attention to, the recipe calls for cooked rice.  When I double the batch, I take 1 cup water and bring to a boil.  Add 1/2 cup long-grained rice, cover and reduce to a simmer.  Cook for 15 minutes, remove from heat and let sit for 5 minutes more without removing the cover.  

Don't forget to add salt and pepper to taste before you serve.  I like to use sea salt as a finishing salt.  Enjoy!