![]() If you don’t have a food processor, just beat/roll the berries in a ziplock bag with your rolling pin until finely crushed. ![]() My mini food processor is perfect for the job of pulverizing the freeze dried berries into powder. I used raspberries, strawberries and blueberries here, and I’ve also used peaches, apples, and mangos to great effect with regards to flavor (not so much with color). of any low-moisture addition-cocoa, fruit powder, spices, herbs, chopped nuts, heck, go crazy.įreeze dried berries are easy to find in the grocery store now (Trader Joe’s consistently has great freeze dried fruit options), although certainly you can find them online too in bulk. This dough recipe is receptive enough to allow up to 1/3 c. Just because both are powdery and dry doesn’t mean you can substitute one for the other. Cocoa powder is made of dried cocoa solids…it is not a grain, and it behaves very differently from flour in a recipe. Side note: never listen to a recipe that tells you to “substitute” some flour for cocoa powder to make something chocolate. of cocoa powder for the best chocolate cookies you’ve ever tasted. To make a plain version of these cookies, just omit the fruit powder. Here I’ve simply added fruit powder to the dough for a pop of color and intense flavor-pairing the cookies with tart lemon and orange curd makes them an incredibly fun and flavorful cookie. Since I had lemons and blood oranges laying around, I decided to make a curd of each-honestly they are both great, but the lemon curd is really a knockout. Follow a couple of my temperature techniques below and you can accomplish anything-ANYthing-with this dough. It is very easy to work with, versatile, and tastes even better than all-butter cookie dough in my opinion. ![]() Especially in our image-soaked Instagram-era of baking where carefully edited photos are often valued over, you know, flavor, I wanted to make sure my cookies could walk the walk. I’ve tasted plenty of fancy decorated cookies in my life and hooo boy, some people just do not care how their cookies taste, I can tell you that for sure. I developed this recipe because I really wanted a cut-out cookie that tasted as good as it looked. It’s really a unique cheese when you think about it-it’s not exactly like other soft cheeses, and the particular fillers it uses (gelatin, xanthan gum, guar or carob gums) give it a special consistency that makes it both creamy/spreadable and able to keep its shape. A fellow pastry chef told me that in France his colleagues call cream cheese, a newish product to them there, “Philadelphia” and praise its wonders-in Spain and Mexico it’s called queso filadelfia. Just make sure you’re using real, full-fat cream cheese blocks and not the spreadable kind that comes in tubs. ![]() Plus the slight acidity of cream cheese acts as an extra tenderizer, ensuring these cookies have a smooth, soft mouthfeel and none of the dry flouriness that ordinary rolled doughs have. Replacing some of the butter in a basic cut-out cookie recipe with cream cheese allows the cookies to stay soft and moist while minimizing spread. And it’s all thanks to a couple of key techniques and ingredients, the most important of which is cream cheese. But this is no crisp, crumbly shortbread-this is a soft cookie with a tender crumb. Some bakers simply use shortbread for their cut out cookies since, without any eggs or leavener, shortbread always keeps its shape. This recipe makes a perfect cut out cookie that is tender yet keeps any shape you cut it into. My beloved dough is all dressed up for spring here with tangy berry and lemon flavors and I couldn’t be happier about how these turned out. The one I’ve been working on for two years. This is it y’all, this is the cookie recipe. ![]()
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