Embossed cookies


These cookies read FUN. I played with the dough like a little girl and I wish someone was around to take a picture of me. Hopefully you will enjoy making them too.

For the dough:  125 gr fine caster sugar, 200 gr cold diced butter, 1 egg, pinch of salt, 400 gr plain flour, 1-2 teaspoons vanilla extract.

You will also need: a fondant imprint mat, a doily, or something similar that could leave an embossed effect on the dough. If you are using a doily, make sure that it is thick and solid, not flimsy, otherwise it will not work properly.

Mix the dry ingredients, then slowly add the butter, then the egg. It's easier to do it in a food processor if you can.  Make a dough ball, flatten it an then roll out on a thickness of 0,3 to 0,4 mm. Place a mat or doily on the top of the dough and roll over, but don't press too hard. Lift the mat and leave the dough in a refrigerator for half an hour. Take it out, cut out shapes of your choice, transfer them on a baking tray and put back to the refrigerator for another 30 minutes. In the meanwhile, preheat the oven to 180 C/350 F/gas mark 4. Bake for 10 minutes, or until the edges become slightly brown. Transfer to a cooling rack.

I took a small amount of the dough and added a pinch of cocoa powder, or a drop of gel food colouring could work very well too.

 Store baked cookies in an air tight container.

Idea adapted from here and here.

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