I collect cookie cutters. I love the different shapes and the way they can make an ordinary cookie look fantastic. The weird part about my cookie cutter collection? I don’t like using them. They’re generally too fussy to make: letting the dough chill, rolling it out, chilling it again…I’m more of a drop cookie kind of girl.
I turned to Alice Medrich’s Chewy Gooey Crispy Crunchy for a recipe. The recipe makes a huge batch, but the cookie cutters are huge so it produced about 18 cookies. I used vanilla paste instead of vanilla extract. It’s worth the splurge if you’re looking to wow others.
To prevent the dough from sticking to the cutter, lightly dip the cookie cutter in flour first. You want to press firm, but not too deeply to get a good impression onto the cookie. Usually I like to roll my dough thicker than called for to make soft cookies, but if you do that here, the wording gets all marred. It should be rolled out to 1/8″.
Along with the cookies I decided to try my hand at a red velvet cake from Rose’s Heavenly Cakes. People rave about red velvet. I find it a bit scary with all that red food colouring. What used to be a natural chemical reaction with an acid reacting to the cocoa powder has turned into how much red dye #47 we can shove into a cake. Despite the scary almost neon colour, it received rave reviews. Scary colour aside, it was moist and the cream cheese frosting didn’t feel heavy.
Recipe for red velvet cake from Heavenly Cakes can be found here.
Sugar cookie recipe can be found here.by