Stylish Cookies

Name: Stylish Cookies - Varvara P.
Ingredients: For the cookies: 350 g flour; 3 tablespoons black cocoa; 1 packet baking powder; 1 pinch of salt; 250 g butter at room temperature; 350 g granulated sugar; 2 eggs; 1 tablespoon orange zest; 2-3 drops orange extract. For the glaze: 2 egg whites; 2 teaspoons lemon juice; 330 g sifted powdered sugar.

Dessert - Stylish Cookies by Varvara P. - Recipia

Whenever I need cookies that look great on a plate, I turn to this recipe. It's not quick, but it doesn't require complicated techniques. The important thing is to have patience at every step – the icing makes all the difference in the end. I usually use heart-shaped cutters in two sizes, but they turn out just as well with any other cutter. Quick Info Total time: about 1 hour and 15 minutes (includes dough cooling) Preparation time: 30 minutes (without cooling) Baking time: 10-12 minutes per batch Servings: depends on the size of the cutters, usually 2-3 trays Difficulty: medium, requires attention to detail Recipe type: occasion cookies, suitable for Christmas or gifts Ingredients For the cookies: - 350 g flour - 3 tablespoons unsweetened cocoa - 1 packet baking powder - a pinch of salt - 250 g butter (at room temperature) - 350 g granulated sugar - 2 eggs - 1 tablespoon orange zest - 2-3 drops orange extract For the icing: - 2 egg whites - 2 teaspoons lemon juice - 330 g powdered sugar, sifted Instructions 1. Mix the sugar with the soft butter in a large bowl. Beat for a few minutes until you get a fluffy, light-colored cream. 2. Incorporate the eggs, one at a time. After each, mix briefly until combined. Add the grated orange zest and drops of orange extract. 3. In a separate bowl, mix the flour with cocoa, baking powder, and salt. 4. Gradually pour the dry ingredient mixture over the butter and egg cream. Do not mix too much, just enough to form a homogeneous dough. 5. Remove the dough onto a piece of plastic wrap. Roll it gently and flatten it, then wrap it well. Refrigerate for at least 30 minutes to firm up. 6. Preheat the oven to medium temperature (the oven should be well heated). Prepare one or two trays with parchment paper. 7. Take the dough out of the fridge, sprinkle a little flour on the work surface, and roll out a sheet about 1 cm thick. Cut out the desired shapes. If the dough gets too warm, you can refrigerate it briefly between batches. 8. Arrange the cookies on the tray, leaving a little space between them. Bake each tray for 10-12 minutes, until the edges start to firm up, but the center remains slightly soft. 9. Let the cookies cool completely on a wire rack. 10. For the icing: beat the egg whites until frothy. Gradually incorporate the powdered sugar, alternating with lemon juice. The icing is ready when the thread that falls from the whisk stays on the surface for a few seconds before sinking. 11. For outlining, use the thick icing. For filling, dilute with a few drops of water. Decorate as inspired and let the cookies dry completely before moving them. Why I make this recipe often The cookies hold up well for a few days, do not soften, and keep their shape. For platters or gifts, they are among the most visually appealing I have tried. The icing allows for many variations, and I can decorate them as I like. Tips and variations Tips - The dough is quite soft at first, but it is much easier to work with after it has chilled. - If you want precise edges, chill the cut shapes for another 10 minutes before baking. - Use a wide spatula to move the cookies from the work surface to the tray, especially if they are thin. Substitutions - You can use lemon zest instead of orange if you don't have it on hand. - Orange extract is optional but helps with flavor. Variations - If you want the cookies less crispy, roll the sheet thicker or shorten the baking time by 1 minute. - You can use any shape of cutter; it doesn't matter for the result. - For colored icing, add a little food coloring paste or powder to taste. Serving ideas - They are suitable with coffee or as a festive dessert on a platter. - You can package them individually for holiday gifts. - They can be decorated together with children – the icing can be easily applied with a paper cone or a teaspoon. Frequently asked questions 1. Can I prepare the dough in the evening and bake it the next day? Yes, the dough lasts in the fridge overnight. Before rolling it out, let it sit at room temperature for 5-10 minutes to make it easier to work with. 2. What if the icing is too runny or too thick? If it's too thick, add 1-2 drops of water. If it's too thin, add more powdered sugar. 3. Do the cookies hold their shape while baking? Yes, if you respect the cooling time of the dough and do not roll the sheet too thin. 4. Can I use margarine instead of butter? The result will not be as good in taste and texture. I recommend butter, but technically margarine can be used. 5. Can the cookies be frozen? Baked cookies freeze well, but the icing may suffer during thawing. It's safer to freeze the raw dough and then bake it fresh. Nutritional values Approximately, for a medium cookie (calculated for 40 pieces): about 110 kcal, of which carbohydrates 17 g, fats 4 g, proteins 1.2 g. Values vary depending on the size of the cookies and the thickness of the icing. Storage and reheating The cookies keep well for 5-6 days in an airtight container at room temperature. No reheating is necessary, but if they are hard after a few days, you can put a slice of apple in the container to soften them slightly. The icing hardens and remains stable during storage.

Stylish Cookies

Tags

Categories