If you are hungry for some inspiration...
in the form of cookie recipes + fabulous creative packaging ideas...
I've got a surprise for you today that will surely feed you!
Some amazing Blogging + Baking friends have come together...
in the midst of this bustling, crazy, hectic holiday season...
to take the time to swap recipes and fun packaging ideas for gift giving.
Our hopes are to inspire one another...
and essentially to inspire all of YOU!!
So without further ado...
Here is my personal contribution...
for the 2012 Bloggers + Bakers Holiday Cookie Exchange...
THE COOKIE
French Sablés • Classic Jammers
recipe from Dorie Greenspan | Beurre and Sel
Seriously the most amazing cookie I've ever made - or tasted! It is absolutely delicious.
THE CREATIVE PACKAGING
Beverage Coasters
Silver ones I found at an antique store or Martha Stewart scalloped paper coasters
Coasters are perfect for creating a beautiful foundation for stacking these fabulous cookies...
or any cookies for that matter.
They add a beautiful finishing touch to otherwise basic packaging.
Simply wrap your stacked cookies in saran to maintain freshness...
Stack on coaster of choice...
finish by wrapping with ribbon.
THE RECIPE
French Sablés • Classic Jammers
my personal notes/suggestions/experience are referenced in red
INGREDIENTS
Cookie Dough
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/4 cup powdered sugar, sifted
• 1/2 teaspoon fine sea salt
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
Streusel and Assembly
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon fine sea salt
• 5 1/2 tablespoons chilled unsalted butter, cut into small pieces
Using room temp butter will not produce results you need! Trust me!!
• 1/4 teaspoon vanilla extract
• 3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry
Special equipment
•
A 2-inch cookie cutter; 3 standard 12-cup muffin tins
I used mason jar rings for baking instead. They worked beautifully. GO HERE for the How-To
PREPARATION
Cookie Dough
• Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes.
Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and
vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.
• Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks.
Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4
inches thick. Freeze dough in paper until firm, at least 2 hours.
DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.
Streusel
• Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry
ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its
shape when pressed between your fingers. Cover and chill.
I really took my time and enjoyed the process of hand-mixing. It was a bit therapeutic.
DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.
ASSEMBLY
• Arrange a rack in middle of oven; preheat to 350°.
• Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and
gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out
and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30
minutes or up to 2 days.
• Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon,
sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.
• Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes.
Mine baked for 25 minutes and I still think I should've let them get a little more golden.
Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies
and let cool completely on a wire rack.
DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Be sure to visit the blogs for each of these lovely ladies to preview their contributions for the Cookie Exchange this year:
I'd like to personally thank all of the sweet friends who participated.
It's an exceptionally busy time of year...
which is why I sincerely appreciate the time to you took to help make this happen.
Thank You.
And thanks to all of you for being here...
Here's to a fabulous Holiday Season for all of us!
Pink Paper Coasters - Martha Stewart Vintage Girl Collection
