![]() Divide them equally between the baking sheets. You should get about 36 cookies from the roll. Using a sharp knife, cut the roll into 1/3-inch-thick (just under 1 centimeter) rounds. Remove one dough log from the refrigerator. Line two large, rimmed baking sheets with parchment paper. Refrigerate the logs for at least 4 hours and up to 1 week.īake the cookies: Position a rack in the lower third of the oven and preheat to 350 degrees. It may take 2 to 3 tries to achieve logs that are firm and keep their shape. Otherwise, transfer the wrapped dough to the refrigerator for 15 minutes, then roll them again, repeating until you have a smooth cylindrical shape. ![]() If desired, place the logs in cardboard paper towel rolls so that they hold their shape. Transfer each log to one of the pieces of parchment or plastic wrap and tightly wrap. (You can mix different colors together, or roll each log in different colors.) Gently transfer each log to the baking sheet with the sparkling sugar and roll each in the pan, making sure the sugar adheres to the dough and the logs are thoroughly and entirely coated. Repeat the rolling and shaping with the remaining strawberry and pistachio doughs to make a second 12-inch (30-centimeter) log. Keep rolling until the log is approximately 12 inches (30 centimeters) long. Working on a clean sheet of parchment, if desired, roll the dough log back and forth to make it longer and thinner. Squeeze the logs together gently to bind them. If the dough is too soft to work with at this (or any) point, refrigerate it for 10 to 15 minutes to firm up. Repeat with half of the strawberry dough. Take half of the pistachio dough and, on a clean work surface, roll it into a log that is about 10 inches (25 centimeters) long and 1 inch wide. Have ready two pieces of parchment paper or plastic wrap that will be large enough to roll and seal 12-inch logs of dough. Transfer the dough to a separate bowl and cover.Īssemble the dough: Spread the sparkling sugar in a large, rimmed baking sheet. Add the coarsely chopped pistachios and mix on low until evenly distributed. Add the ground pistachios, pistachio extract and green food coloring, and mix on low until the color is consistent throughout the dough. Make the pistachio dough: Return the other half of the base dough to the mixer bowl. Wipe the bowl clean to prepare it for the pistachio dough. Transfer the dough to a separate bowl and cover. Add the freeze-dried strawberries and mix on low until evenly distributed. Make the strawberry dough: To the dough in the mixer, add the freeze-dried strawberry powder, strawberry extract and pink food coloring and mix on low speed until the color is consistent. Leave one portion in the mixer and set the other portion aside. Divide the dough into two equal portions, about 370 grams each. Gradually increase the speed to medium and beat until the mixture is well combined, 30 seconds to 1 minute. With the mixer on low, slowly add the flour mixture. Add the milk and vanilla, and mix on low to combine. Gradually increase the speed to high and beat until the mixture is light and fluffy, 1 to 2 minutes. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the butter and granulated sugar on low speed. Make the base dough: In a medium bowl, whisk together the flour, cardamom, baking soda, salt and baking powder until combined.
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