This
is a pretty cookie recipe and you can freeze this dough for later too from
Sarah Kieffer! I made these for the
holidays and it so convenient that you can make the dough ahead of time and
just slice/bake when you need it. I baked these for 10 min, flipping them
halfway through.
Ingredients
- 1 1/2 cups [3 sticks or
339 g] unsalted butter, at room temperature
- 1 cup [200 g]
granulated sugar
- 1/2 cup [60 g]
confectioners' sugar
- 1 1/4 teaspoons fine
salt
- 2 large egg yolks
- 2 teaspoons pure
vanilla extract
- 3 cups [426 g]
all-purpose flour*
- 1/4 cup [8 g] freeze-dried
strawberries
- 1 to 2 drops pink food
coloring, optional
- 3 tablespoons Dutch-process cocoa
powder
- 1 teaspoon water, room
temperature
- sanding sugar
Instructions
1.
In the bowl of a food processor
fitted with a blade, pulverize the strawberries into a powder. (You can sift
the seeds out if desired, but don't need to).
2.
In the bowl of a stand mixer
fitted with a paddle, beat the butter on medium speed until creamy, about 1
minute. Add the granulated and confectioners' sugar and salt, and beat again on
medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and
add the egg yolks and vanilla, and mix on low speed until incorporated. Then
add the flour and mix on low speed until just combined.
3.
Dump the dough out onto a work
surface and divide it into three equal portions. Put one-third of the dough
back into the mixer and add the powdered strawberries and food coloring, if
using. Mix on low speed until totally combined, then remove the dough.
4.
Add another third of dough to
the mixer. Add the cocoa powder and mix on low speed until totally combined. If
the cocoa powder is not incorporating quickly, add the teaspoon of water to the
mixing bowl.
5.
Divide each of the three flavor
portions of dough into two equal pieces, for six pieces of dough total. Stack
one chocolate, one strawberry, and one vanilla on top of each other, and gently
press the pieces together. Pat and form into a log, about 2 in [5 cm] wide and
8 in [20 cm] long. Place the log on a large piece of plastic, a few inches
longer than the log. Sprinkle about a teaspoon of sanding sugar over each side
of the log, covering the outside of the dough. Gently press the sugar into the
dough with your hands. Wrap the log in the plastic wrap and refrigerate until
firm, about 2 hours, or overnight. Repeat with the remaining dough.
6.
When ready to bake, adjust an
oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line two
sheet pans with parchment paper.
7.
Sprinkle some more sanding sugar
over each side of the log, if desired. Slice the chilled log into ½ in [12 mm]
thick pieces (you can go up to 3/4 in if you want them a little thicker). Space
the pieces about 2 in [5 cm] apart on the sheet pans. Bake one pan at a time,
rotating halfway through baking. Bake until the edges are light golden brown
but the centers are still pale, 13 to 15 minutes. (Baked
for 10 min, flipping them halfway in the middle) Move the pan to a wire
rack and let the cookies cool completely on the pan. Store cookies in an
airtight container at room temperature for up to 3 days.
Notes
Throughout
my recipes posted on this website, 1 cup of flour equals 142g. Please note that
1 cup of flour can range anywhere from 120g to 142g, depending on the baker or
website. I found that after weighting many cups of flour and averaging the
total, mine always ended up around this number. If I am posting a recipe from
another cookbook, I will use whatever gram measure of flour used in that book,
which is why you may see a few posts with a different cup measurement.
Different
brands of flour have varying levels of protein, ranging from low to high, which
can result in very different outcomes when baking. I’ve found Gold Medal
all-purpose unbleached flour to be the best option for many of my recipes; I
use it in all the baked goods that don’t use yeast.
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