Raspberry Lemonade Marbled Sugar Cookies & Cookbook Review
As soon as I heard about the new Sarah Kieffer cookbook, I immediately preordered it. Sarah Kieffer is the food blogger that popularized the “pan banging” technique. This unique method relies on literally banging the sheet pan during baking. Banging the pan causes the cookies to collapse slightly and release some of the CO2 they have created as a result of the chemical reactions within. This technique yields rippled thumbprint-like cookies that have a crispy edge and a chewy centre. Beautifully photographed, the new cookbook “100 Cookies; The Baking Book for Every Kitchen” features a variety of classics, bars, and interesting flavour combinations. I guess my only hesitation was that lots of recipes featured peanut butter and that is literally the only ingredient I personally dislike, but I know most people think I am crazy when they hear I’ve never eaten a peanut butter sandwich... There were plenty of other recipes that did tempt me, and I first decided to try a rendition of her marbled fruit cookies. I was interested by the marbled technique, as well as the addition of freeze dried fruit powder. The recipe below is a slight modification of Sarah Kieffer’s “Half-and-Half Cookies”. If you are an avid baker, be sure to check out her cookbooks and her blog (http://www.thevanillabeanblog.com/).
Raspberry Lemonade Marbled Sugar Cookies Yield: 15-16 approx. 2 cup all-purpose flour 1 tsp baking powder ½ tsp salt ½ tsp baking soda 12 tbsp (1 ½ stick) unsalted butter 1 ½ cup granulated sugar Zest of 2 lemons 1 large egg plus 1 egg yolk
2 tsp lemon paste 1 tsp vanilla bean paste ¼ tsp curcumin powder (optional, for colour and I always recommend @rawnice for picking up these powders) 3 tbsp freeze-dried raspberry powder (I found mine on amazon. Other fruit powders could potentially be substituted too, like other berry powders, or even passionfruit would be intriguing) 1 tsp elderberry powder (optional for colour) Pre-heat oven to 350°F and line a baking sheet with parchment (or, even better, a silpat sheet). Mix together the flour, baking powder, salt, and baking soda. In a mixer with a paddle attachment, beat the butter until smooth. Slowly add in the sugar and lemon zest. Beat on medium-high until the mixture pales in colour and fluffs up (3-5 minutes). Be sure to scrape down the sides of the bowl. Add in the flour mixture in additions, until it just comes together. Remove half of the mixture from the mixer and add the curcumin powder to naturally colour it yellow, run until just combined. Take the yellow cookie dough mixture out and add the remaining half. To this, add the fruit powder and the elderberry powder (in this case with raspberry) and combine. Next, use a scale to weigh out 1 oz. portions of each dough. Roll these into balls and pick up one portion each of yellow and the raspberry. Roll into a combined ball but keep the colours separate. Bake 5 cookies at a time, as they do spread out quite large. Add the dough balls to the baking sheet, and squish into 2” wide circles (use the bottom of a glass). Bake in the oven for 10 minutes, then open and bang the pan to slightly deflate the cookies, and cook 1 minute more. The cookies will be quite soft once removing them from the oven, but upon cooling the edges will crisp up. Check out Sarah’s cookbook if you are interested in adding the citrus glaze she recommends, but I left mine without. These cookies had a lot of fruit flavour packed into them. I’m very interested in what other combinations might be possible given their versatility... blueberry lime? I am a huge fan of chewy cookies, so these were perfect for me. I still appreciated their ever so slightly crispy edge. I look forward to testing out more recipes from this new cookbook!