Friday, January 29, 2010

Sugared Cinema: Stranger Than Fiction


As Harold took a bite of Bavarian sugar cookie, he finally felt as if everything was going to be okay. Sometimes, when we lose ourselves in fear and despair, in routine and constancy, in hopelessness and tragedy, we can thank God for Bavarian sugar cookies.



Harold Crick (Will Ferrell) is an IRS auditor who is forced to change his methodical ways when he starts to hear his life being unfavorably narrated in his head.  When the voice predicts the exact day and time of his death, Harold tries desperately to alter his fate all while trying to juggle work and an unexpected romance with a hot-headed baker, Miss Pascal (Maggie Gyllenhaal.)

Will Ferrell in a serious role?  It works.  It really works.

Today's post is inspired by Miss Pascal's bavarian sugar cookies.  Soft, delicately sweet and best of all, heart-shaped.



Here's what you'll need:

3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

(caution: yellow pics ahead.  I still haven't learned how to use Photostore or whatever it's called.)

In a large bowl, cream the butter and sugar together.



Beat in eggs


and vanilla


until smoooove. 

Stir in flour, salt and baking power until combined.



And this is why it's important to have tongs around at all times.  Especially if you're 5'3".


Cover the bowl and let it hang out in the fridge for about an hour.

Time to get your roll on.

Preheat the oven to 400 degrees.

Now, there are two methods that you can use:  you can a) roll your dough out on a surface dusted with powdered sugar then transfer the cookies to your parchment-lined baking sheet...

...or you can b) make your life just a tad bit easier and roll it out right on the parchment.  If you're like me, you'll go easier route.  If you're Bear Grylls, go with the first option.


I used Wilton's fondant cut-outs for the cookies.  The biggest heart, of course!


Hey.  Cut it out. 
(1" apart.)


Remove the excess dough, leaving the sweet little darlings behind.

Slide the parchment onto a baking sheet and into the oven.

Bake for 6-8 minutes until the cookies edges are just ever so lightly browned.  You don't want these cookies to be too done.


Roll out the remaining dough and repeat the process.

Once they've cooled (and you've eaten a few test cookies), frost and sprinkle away!

 

And we can't forget a beer to go with our treats.  It's Friday...let's tripel it up.

Koningshoeven Trappist Ale.  8% abv.  100% yummy.



You little heartbreaker.


...sometimes, when we lose ourselves in fear and despair, in routine and constancy, in hopelessness and tragedy, we can thank God for Bavarian sugar cookies.

Yes, indeed.

10 comments:

  1. "until smoooove."

    --- Oh no you dih-int. :p

    "fondant"

    --- I'm thinking "fon-don" (a la fondue) but it's prolly a Yankee-fied "fawn-dannt" ;)

    Koningshoeven? Didn't he direct "Showgirls"? :)

    [6 weeks, baby girl, 6 weeks!]

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  2. Close! Fon-dint. I need a handlebar mustache to twirl while I say it.

    I think Koningshoeven also did RoboCupcake.

    [6 weeks. Aww yeah.]

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  3. Mornin'. *yawn* Need coffee. *yawn* And a heart sugar cookie to go with it. Mmmm. Thanks for breakfast.

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  4. Yum! I totally want to try this recipe!

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  5. I use fondant cutters as my cookie cutters for linzers. I just made a batch of valentine's day cookies last night! I really like your receipe - very simple and to the point. <3

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  6. Mmm...your linzers are the best <3

    I was never a fan of making rolled cookies until I discovered the trick of rolling it out on parchment then sliding it onto the pan.

    Tranferring cookie dough with a spatula used to bring out the Samoan anger beast in me.

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  7. Hello,


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    ReplyDelete
  8. I saw a recipe of these...I think through tastespotting...but that person used so much butter I wasn't sure how my cookies would turn out but they raved about the cookies on their blog so I thought I'd give it a shot anyways...they melted...literally in the oven...spread out and were a buttery mess!

    I'm going to try yours...your cookie has a nice crumb...will let you know if I succeed!

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  9. I was wondering what frosting you used for these cookies, they look amazing. & i love this site a lot!

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  10. Hi Allison! For these particular cookies, I used this from-scratch royal icing recipe: http://sweetopia.net/2009/06/cookie-decorating-tutorial-general-tips-butterfly-cookies/

    If I want to cut corners, I use the recipe on the Wilton site. If you have any questions, feel free to email me :)

    ReplyDelete