A cloud-shaped cookie
On this sunny Monday, I'd like to share with you a little recipe for a cookie in the shape of a cloud cookie, cookie... ok it's more like shortbread, but I classify shortbread in the COOKIES category rather than GATEAUX SECS, seriously, "dry cakes" what an idea, ugly words... Whereas "Cookies"( hear "cooukizzz") I take you on a journey, like, I speak French but I think in English and sometimes I bug... ( in real life I'm an English quiche, but that's not a fatality, 2012 is coming and by the end of the year I'll be translating all my posts into English, or at least I'll try...) All that to say that today it's a cloud-shaped cookie with royal yummi icing! To dip in tea is more chic, and even more English...
Makes about 30 cookies,
You'll need..:
-360 g flour,
-2 tsp fine salt,
- 220 g soft butter at room temperature,
-300 g caster sugar,
- 1 large egg,
and liquid vanilla extract.
To begin, mix the flour and salt in a bowl. In another large bowl, whisk in the butter, then gradually add the sugar. Once you've mixed the ingredients, add a few drops of vanilla extract, and the egg. Roll up your sleeves and get to work on the dough, or rather, in the dough, adding the flour in batches and kneading the dough into a nice, homogeneous ball. Is your dough too sticky? Don't hesitate to add more flour if you're having trouble. Divide the ball into 2 or 3 pieces and wrap in cellophane. You can keep the dough for 1 week in the fridge and over 2 months in the freezer, so you'll always be ready to pull out your cookie cutters if someone arrives unexpectedly for tea. Leave your ball to rest in the fridge for about 1 hour. Remove your dough from the cellophane and place it on your floured work surface. Using a rolling pin, roll out the dough to a thickness of about 4/5mm. Take out your Nuage cookie cutter (or others, I'm very tolerant of cookie shapes), I found mine on the super upper magnifique e-shop D'Herriott Grace. Cut the cookies, place them on a sheet of parchment paper and bake for 15 minutes at 150°C in a hot oven.
For the Glaze you'll need :
- 230 g powdered sugar,
- 1 egg white
- 1 tablespoon water
- and a pastry bag with a small tip like a pen...
Mix the egg white, powdered sugar and water in a large bowl to make a very thick mixture. Fill your piping bag with a third of the mixture, using a maryse to make it easier. Use this mixture to draw the contours of the cookie, so that when you fill it in, you don't go over the contours - it's worse than coloring! Once the contours of your cookies are done, add a little water (a second tablespoon of water) to thin the mixture and, using a round-tipped knife, fill the inside of the contours!
"Enjoy your cookies my little darling..."
