After I go to flea markets or cease by a neighborhood storage sale, I at all times discover myself rummaging by way of weathered cardboard bins in search of cookie cutters. Classic ones, distinctive ones. You may think I’ve drawers stuffed with them, however that is not truly true. I’ve two small shoe-box sized containers of cookie cutters. That is it. It would not truly really feel like lots to some who likes to roll and stamp cookies as a lot as I do, however the good ones are laborious to come back by. Past form, I’ve a keenness for metallic cutters with sharp edges, and good construction. Shapes that may lower cleanly by way of a currant or dried cranberry if want be. As we speak, I assumed I would present you just a few of my scores, and share a favourite cookie-cutter pleasant recipe as effectively.
So, I like my Swedish coronary heart cookie cutter. It is roughly the scale of my palm and is completely symmetric. This is the factor. Hearts are a well-liked form for cookie cutters, but every coronary heart is a person. Some plunge deep, some curve shallow and tender, some are large and squat, some are tall and elongated…every one says one thing completely different with its form. There are pleasant hearts, critical hearts, subtle hearts. It is a private desire, however I have a tendency to love the hearts which might be nearly as large as they’re tall. Symmetrical, direct, with clear strains.
Then there are the wild card cookie cutters that I am unable to cross up. Like this farmhouse assortment. The shapes get a bit mushy through the years, however the primitive strains are charming and the patina on the cutters lovely. The pig has apparently escaped – observe to self to search out him.
I have been making tiny shortbread within the shapes of small hearts, diamonds, spades, and golf equipment since I used to be a child, and have a tendency to favor tiny cutters for butter-rich cookies. They’re the kind of cookies the place a pair make the proper accompaniment to a day espresso or tea. As we speak’s cookies qualify, and I picked the teardrop form.
These toasted almond sable cookies are a take-off on Alice Medrich’s charming Entire Wheat Sables, printed in her e book Pure Dessert just a few years again. I like them, and make them quite a few other ways relying on what I’ve available. This variation is difficult to beat – toasty, nutty, peppered with dried currants. They’re made with entire wheat and all-purpose flours, sliced almonds, and the most effective butter you possibly can come by. That stated, I made one other variation with June Taylor’s candied citrus peels for the Little Flower Faculty class a pair weeks again – swapping finely chopped peel for the currants you may see within the recipe beneath. The peel left pretty little slashes of shade all through the cookies, and bursts of citrus taste. I actually liked these too.
For these of you who’ve made it this far. I made a observe to myself for subsequent time. I am excited to do this recipe utilizing Dorie’s trick of utilizing cultured butter – for a touch of tang. It could be the factor to place these proper excessive.