Cookies - Sugar Crunch - Cut Outs - Sandwiches - 1 1/2 recipe
*made w fleischmans unsalted margarine & almond milk-very crunchy but cut outs got larger tho kept basic shape
Alice Medrich Chewy etc book p 188-Cream Cheese Sandwiches-
cut out version of sugar crunch cookie-changes:
SCC is rolled in sugar & flattened to 1/4"
Sandwich cookie is rolled to 1/8" & cut, not rolled in sugar
top of sandwich cookie is sprinkled w/vanilla sugar
following is 1 1/2 recipe
can be made vegan: replace butter w/vegan margarine & milk w/vegan milk alternative
Ingredients
- this is 1 1/2 times recipe:
- 4 1/2 cups (20.25 oz) AP flour
- 3 tsp cream of tartar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 lb (3 sticks) unsalted butter, softened
- 2.25 cups (15.75 oz) sugar
- 3 tbs milk
- 1 1/2 tbs vanilla extract
- vanilla sugar for sprinkling
Preparation
Step 1
Combine the flour, cream of tartar, baking soda & salt in bowl & mix thoroughly
In large mixing bowl of elec mixer beat butter w/sugar til smooth & creamy
Beat in milk & vanilla
Add flour mixture & beat on low speed til just incorporated. Dough will be soft
Divide dough into 3 pieces. Gently roll first piece 1/8" thick between sheets of waxed paper/parchment.Slide whole thing onto cookie sheet, repeat w/other pieces of dough, stacking them
Refrigerate at least 2 hours or overnight
Preheat oven to 350
Remove 1 sheet of dough from fridge
Peel off top piece of waxed paper & sprinkle dough w/a little flour
Put paper back over dough loosely. Flip dough & both pieces of paper over. Peel off top piece of paper
.
*Cut out opt:
Cut out 3" rounds or shape of choice
If making sandwiches, cut 1 1/2" pieces from half the rounds
combine scraps & re roll
Sprinkle the cookies w/the holes w/vanilla sugar-these will be the sandwich tops
Bake 10 - 12 mins til golden
Cool on racks
fill sandwiches right before serving so they dont get soggy
.
Sugar cookie option:
Form level tablespoons of dough into 1" balls
Roll each ball into remaining 2 tbs sugar & place 2" apart on prepared cookie sheets
Flatten each ball to 1/4" thickness with the bottom of a glass dipped in sugar
Bake for 10-12 mins, til the cookies puff & settle down & turn golden
Cool completely on rack, store in airtight container for several days
Options:
Spiced Sugar Crunch Cookies: Instead of granulated sugar, roll the dough ball into:
Cardamom Sugar, Star Anise Sugar, Chinese 5 Spice Sugar, Nutmeg Sugar, or Garam Masala Sugar
see p 336 for spiced sugars