Baking with Alessi cookie cutters~ 烤餅乾的新玩具!

I’ve always been an admirer of Alessi products, so I was so thrilled to receive these Alessi cookie cutters as a gift from my brothers.

 

 

Alessi Classics
In this set, there are six cookie cutters in total, and are all shapes of iconic Alessi products: the Espresso Jug, the Mami Pot, the Figure  (Girotondo) the Hot Bertaa Kettle, the Bombe Teapot, and the Alessandro M. Corkscrew.
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前幾個月, 我哥哥跟弟弟寄了一個surprise 給我~我打開包裹看到這套Alessi Cookie Cutters 的時候真的是開心的尖叫了一聲! 有空的時候 就會把盒子打開來欣賞一下這幾個可愛的形狀。 前幾天終於為了慶祝美國的 “National Siblings Day” 拿出來使用。一邊烤餅乾,邊想著我很幸運, 夾在一位可靠的哥哥跟一位有智慧的弟弟中。 讓我同時享受當妹妹跟姊姊的樂趣。
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For my first time using these cookie cutters, I used my absolute favorite sugar cookie recipe from the Kitchn. (Please see recipe towards the end of this post) I love this recipe and I make them whenever an occasion calls for a cookie. From experience, I find that these sugar cookies are sturdy enough to withstand the flights of your imagination, and yet are still melt in your mouth in texture.(Personally, I omit the almond extract, and use either vanilla extract or vanilla bean, depending on whatever I have handy at the moment. I think the addition of cream cheese is brilliant. It adds a slight tanginess to the cookie, that elevates it from being just an ordinary sugar cookie, to something memorable.  Depending on the occasion, I’ve topped them with chocolate ganache, sandwiched strawberry jam between them, or sprinkled with lemon zest and sea salt flakes).The cookie cutters are made from 18/10 polished stainless steel, and cut nice clean edges.
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I like to roll the dough out quite thickly, so the cookies are akin to shortbread, and are that much more of a satisfying treat.

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One of the minor mishaps is that the skinnier parts of the cookie, such as the handle of  the espresso jug, or the Bertaa kettle, or the neck on the Alessandro corkscrew are a bit fragile. So I used a plastic butter knife to gently ease the cookie dough from the cutter.

 

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It’s been a while since I’ve used cookie cutters, so I had forgotten how satisfying the process of rolling out sheets of dough, and pressing the cookie cutters into the dough is.  It’s such a simple and precise, and calming feeling.

 

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On a side note, I’m starting to notice that my oven is showing signs of age, it seems that the heat is no longer being distributed evenly. Considering that this oven is almost 30 years old, it might be time for a replacement soon.

 

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I’m loving the shapes of all these cookies! The Hot Bertaa Kettle is a distinctive Alessi shape, but I also love the friendly shapes of the Mami Pot and the Bombe Teapot. (Both shapes are I think I will include next year in my holiday cookie gifts).

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這次用的餅乾食譜是我最常用的, 覺得這個食譜真的是白搭~可以用來做各式各樣的形狀~上面還可以加不同的 toppings (例如巧克力, Nutella, 海鹽跟lemon zest, 或是變成夾心餅乾)現在有了這套 cookie cutters, 我明年送出的聖誕節餅乾會更精彩了! 大家可以期待一下喔 :)

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Enjoy!

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Best Cut-Out Sugar Cookies
2 to 3 dozen cookies, depending on size

1 cup unsalted butter, softened at room temperature for 1 hour
2 ounces cream cheese, at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon zest
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.

At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight then proceed with the recipe.

To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment or a Silpat. Cut cookies out of the rolled dough and place on the prepared baking sheets.

Bake cookies for 8 to 12 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack.

Cool completely before icing or decorating, and store in a tightly covered container.

Best Cut-Out Sugar Cookies (Large Batch)
8 to 12 dozen, depending on size
3 cups unsalted butter, softened at room temperature for 1 hour
6 ounces cream cheese, at room temperature
3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
9 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt

In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.

At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight then proceed with the recipe.

To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment or a Silpat. Cut cookies out of the rolled dough and place on the prepared baking sheets.

Bake cookies for 8 to 12 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack.

Cool completely before icing or decorating, and store in a tightly covered container.

(Original recipe posted at: http://www.thekitchn.com/recipe-best-cutout-cookies-38629
)

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4 comments

  1. Pingback: Field Trip: Plain Stationery and Homeware~ Care Package 的據點 « Ciao desserts! 「 焦點心 」

  2. Pingback: Celebrating Mother’s Day with Vanilla Cupcakes~ 母親節快樂! « Ciao desserts! 「 焦點心 」


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