Today I baked cookies for my friends Kitchen Tea tomorrow – I forgot to take a photo so I took this one on Saturday at the event.
Nigella Butter Cut-Out Cookies
|¾||cup (1½ sticks) unsalted butter, softened|
|1||tsp. vanilla extract|
|2?||cups cake flour, plus more if needed|
|1||tsp. baking powder|
|2||baking sheets, greased or lined with parchment or waxed paper|
|2||Tbsp. hot water|
|2||cups confectioner’s sugar, sifted|
|~||Food coloring as needed|
- Cream the butter and sugar together until pale and moving toward moussiness, then beat in the eggs and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely.
- If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly, as too much will make the dough tough. Halve the dough, form it into 2 fat discs, wrap each half in plastic wrap, and let it rest in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees.
- Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first), and sprinkle more flour on that. Then roll it out to a thickness of about ¼ inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on the baking sheets.
- Bake for 8 to 12 minutes, by which time the cookies will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.
- When the cookies are all fully cooled, you can get on with the icing. Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sifted confectioners’ sugar, and mix together, adding more water as you need to form a thick paste. Color as desired; let the artistic spirit within you speak, remembering with gratitude that children have very bad taste.
- Frost the cookies; let the frosting set a bit before coating with sprinkles or other decor.