I have a big redesign coming soon so I won’t be posting regularly yet, but I’ll leave you guys with this recipe for now. It’s piped butter cookies!
Piped cookies are like piped shortbread, except they have eggs. And they’re also like roll-out cookies, except they have more butter, which is creamed with the sugar for a pretty long time to achieve the pipe-able consistency (this is key!). They’re pretty traditional cookies, and not as scrumptious as, say, a chocolate chip cookie, but I think they’re pretty fun. You can make them in all sorts of fun colors and shapes like these ones.
|Extra chocolaty paste|
These are vanilla (dyed pink for an added cute factor) and chocolate. You make a vanilla dough first, then divide it in half and add the cocoa. I kind of accidentally doubled the amount of cocoa, but I thought the cookies were nicely chocolaty. Feel free to reduce the amount of cocoa if you want. Now, in order to add the cocoa, you need to mix it with some water first, otherwise you’d dry out the dough. It may seem a little hard to incorporate at first, but once mixed it should look like melted chocolate.
Then, if you want to make bicolor roses, you’ll have to use a piping bag for each color. Then take a bigger piping bag with a 1M tip, place the two smaller bags inside, and pipe away, making a spiral shape starting from the inside of the cookie. You don’t need to use parchment or butter on your sheet; just a mist of baking spray if you like, though it shouldn’t be necessary since the cookies are so buttery.
|This is what the 1M tip looks like. Looks kinda like a crown to me.|
Now, although these cookies are super cute, I found that it was a bit hard to pipe with the double bags, since the tip of one was always closer to the end than the other, or even clogged the tip. Next time I would try taping the bags together to keep them in place.
And if you want to keep it simple, you can put the doughs in one bag at once to make marbled cookies, or just make them in one flavor. They’ll still be cute and yummy!
Piped butter cookies
Recipe by IAG
Yield: 18 cookies
6 oz butter
3 oz powdered sugar
1 tsp vanilla extract
9 oz flour
pink food coloring (optional)
1 oz cocoa + 5 tbsp water (optional)
1. Preheat the oven to 350ºF.
2. Beat the butter and sugar until very light and fluffy, about 10 to 15 minutes. Add the food coloring, if using, at this stage.
3. Beat in the egg and vanilla extract.
4. Mix in the sifted flour, just until incorporated.
5. If making two-flavor cookies, divide the dough in half, and mix one half with the cocoa-water mix.
6. Fill piping bags and pipe shapes (about 2 inches in size) in a clean baking sheet.
7. Bake until very slightly golden, 20 to 25 minutes (my cookies were a tad overbaked, so don’t go by that color).