"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 11-12-2004, 12:50 PM   #31
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Hurray! The Cook's Illustrated Spritz worked! I didn't even chill the dough, and they still held the star shape. If you want them to be puffier stars, then you should chill them for about an hour or two, which I'm going to do next time. Here's the recipe :)

Spritz/Italian Butter cookies that HOLD THEIR SHAPE

Makes about 6 dozen 1 1/2-inch cookies

1 large egg yolk
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 cup unsalted butter (2 sticks), softened (about 70 degrees)
2/3 cup sugar (about 4-3/4 ounces)
1/4 teaspoon table salt
2 cups unbleached all-purpose flour (10 ounces)

1. Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

2. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.

3. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
__________________

__________________
Lisa110 is offline   Reply With Quote
Old 11-12-2004, 12:59 PM   #32
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Good job, Lisa! You solved your own dilema!

That's an interesting recipe. The only differences that I can see are the obvious omission of the egg white, 1/3 cup less sugar and 1/2 cup less flour, the inclusion of 1 tablespoon of cream, less salt and obviously no baking powder. Would you agree?

What is the taste and texture like as compared to the first recipe? Are they firmer? I'm sure they taste fanstatic! I would also assume that they were easier to pipe, due to less flour.

Very interesting!

(PS: Edited to correct to "due to less flour" before psiguyy sees this...! )
__________________

__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-12-2004, 01:08 PM   #33
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Thank you. Audeo, and I'm glad I solved this dilemma before Christmas. It should be fun to make all kinds of different shapes with my pastry tips!

I totally agree with your assessment of the recipe and how different it is from Giada's. It's barely resembles hers as far as some of the ingredients, the measurements and amounts go, but all I cared about was a great tasting cookie (which Giada's was), that held the shape (which Giada's did not) that I piped out. The weird thing is, I thought omitting the egg white would give me an even flatter, shapeless cookie, since egg whites 'puff', but then I came to the conclusion that maybe that initial 'puff' took away the shapely ridges, before it deflated and spread.. kind of like a souffle 5-10 minutes after you take it out of the oven.

These cookies are flaky, tender, crunchy, and have a great buttery taste. I highly recommend that you give these a try and tell me what you think ;)
__________________
Lisa110 is offline   Reply With Quote
Old 11-12-2004, 01:19 PM   #34
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Well, you sold me! I will give this recipe a try, hopefully on Sunday when we're to have yukky, cold, rainy weather...a cookie day, by my definition.

As I said before, I never experienced the difficulties that you had with my recipe, but I'm all for trying new variations, especially one with a wee bit less sugar without compromise!

I really appreciate your feedback, Lisa!
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-12-2004, 01:25 PM   #35
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Oops, you posted before my last edit, where I attempted to think up a scientific explanation a la Shirley Corriher. LOL

In any event, like you, I relish the idea of less sugar resulting in just the right amount of sweeteness.

Also, I forgot to add, they are a lot easier to pipe, and pull away cleanly from the tip, probably due to, like you said, the butter to flour ratio. I piped them so fast, I felt like Jacques Torres!
__________________
Lisa110 is offline   Reply With Quote
Old 11-12-2004, 01:30 PM   #36
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Aha! Edit duly noted and deeply appreciated!

The egg white conclusion also makes sense now...
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-12-2004, 05:47 PM   #37
Sous Chef
 
Join Date: Aug 2004
Posts: 843
The recipe looks suspiciously similar to shortbread cookie dough. The exceptions are the liquids.
__________________
Psiguyy is offline   Reply With Quote
Old 11-12-2004, 05:55 PM   #38
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
I noticed that the egg yolk included in the recipe was next to the title, so I changed it back to the way it should be.

These cookies do not taste or have the same texture as shortbread. You should give them a try :)
Lisa110 is offline   Reply With Quote
Old 11-14-2004, 12:17 PM   #39
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,670
Yowza, what a crazy thread!
I, too, watch Giada and love her. She is so darn cute, with that gorgeous smile of hers and that perfect Roman nose, and the 89£ tiny weeny body of hers, I just could pinch those cute little cheeks of hers. But having watched that episode, she even had trouble piping her cookies, which I noticed from the get go. I think her mini morsels had trouble sticking too, as I recall.

Funniest thing is, on my last work session, I worked with a man who told me about these incredible little Italian cookies he always makes for the holidays. I asked him for the recipe and he told me he had to get it (again) from his boyfriends' mother. It's her recipe I guess. Anyway, I think what this original post is about, is what he was referring to. Now I don't have to wait for his email, instead, I'm emailing this whole 4+ pages to him.

You people in here are awesome and so informative. This board is so much better than the Foodtv.com bulletin boards where I swear, we fought more than actually helped each other. Again, pattin you all on the backs and I can't wait to try these two or is it three :? , recipes?

this is edited because I just found GDLR's recipe for this cookie. It does call for AP flour.
__________________

__________________
LEFSElover is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cookie Exchange Cookies jkath Cookies 27 12-02-2006 03:49 PM
"A New Age of Heros" marmalady Breads, Pizza & Sandwiches 4 12-08-2004 02:57 PM
Italian Fried Cheese Cookie? northernMIcook International Cuisines and Ethnic Cookery 5 02-02-2004 11:33 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.