Deb actually discussed these at some point, maybe for the confetti cookies. Maybe I used too much flour, but they didnt flatten so the sandwich was really big! I like to remove the paper jackets, as they always get torn, but most books are just plain underneath. I may need to make these butter cookies-do they go with red or white wine?just so I can nosh while perusing. I beat the mixture for quite a long time after I added the eggs, until it was pale. Still worked fine but yes, I definitely think you could thin it I might use a pat of butter instead because we do want it to somewhat set, and ganache really doesnt. Even a friend of my daughters asks for it! The dough is soft and I waited a while for my butter to soften but it will absolutely not go through the piping tip (which I just went out to buy today) Hopefully my cookie press will come to the rescue. Cant wait to make your version. without a new recipe. Step 1. And made a huge frustrating mess. You are such a wonderful delight. Cream butter and sugars together until light and fluffy, about 30-60 seconds. Deb, did you use your sprinkles left over from that epic 7-pound jar you linked to from the Elmo funfetti cake? Wasnt sure if I should use 240 or 260? I have an Ateco 867 tip and let the batter warm up and still could not pipe them. Has anyone else had this problem? The solution for me was the piping tip. Fit a piping bag with a medium (approximately 1/2-inch opening) French star tip [Ive got the Ateco 866 but others will work], or you can use a large plastic bag with the corner snipped off. I am such a huge Smitten Kitchen fan. They were the absolute best at everything! LOL. Freeze the cookies for 10-15 minutes after they're filled with jam or chocolate. Those are almost $8 a pound and you get hardly anything. I love your blog and your cookbooks. My piping bag broke before I could get any dough out of the tip. They really taste great (I made jam today as well). I ended up scooping them into balls and then flattening a bit before baking, which worked much better. Does it absolutely require a food processor, rather than a mixer? So I added a couple of tablespoons of heavy cream. Any tips? I couldnt make ribbons so high used a large star tip and made a flower shape instead. Stir in the flavoring extract you have chosen. I love these cookies. Thanks for doing what you do! Their sugar cookies are delicious and you can even send them a photo and they'll print it in the cookies. Luckily, we live a few blocks from a great Italian bakery. The first time I made them was an epic fail. Preheat oven to 350 degrees F. Line 2 baking sheet with parchment paper and set aside. So far it has split one of my piping bags, and wont come out my leuke piping thing. I second that, Lee Ann! (A fight, for once, not worth breaking up.) Just let your butter get really really soft before beginning and when in doubt, weight the flour. I used the butter when it was half melted, half softened. Yum. I let out a sigh of happiness as I discovered what was in the brown cardboard. Cream butter and sugar until light and fluffy, 5-7 minutes. What a challenging dough. Such cute cookies! I have a warm kitchen, so my butter is REALLY soft and I had no trouble piping the dough. Then you can beat the butter with the mixer till pale. I didnt have the right pastry tip, so used a plain steel tube tip. I will have to wait for the book as I just placed my custom order and know it will not ship for awhile. In bakeries, these are often baked with sprinkles on top or sold with a candied cherry pressed into the center; theyre less often dipped or filled. Thanks. Mine arrived yesterday too and I have no idea what to make first! Would love to read about what other people are making and ask questions pertaining to the book as in, I just got a little confused reading the chocolate pecan slab pie recipe. The second time, I made them while I was by myself with no other distractions and while the dough was stiffer, the cookies came out beautifully. I ordered it in May. Recipe Instructions Position a rack in the center of the oven, then heat to 350F. Its definitely a tough one to pipe but a softer dough wont bake up as nicely and hold the shape. I ended up rolling much of the dough into a ball and using cookie stamps they turned out great! Congratulations on the new book! Cake had to be chocolate, but I am struggling with frosting in part because they are going to Dallas. (I eventually piped them just through a hole in the tip of the bag- not as pretty though.) me too!! I cant wait to get my hands on one. Making these now and I find the dough is not very supple for piping. dark chocolate chips or chopped dark chocolate Preheat oven to 350F. If anyone has a better solution, please post! Ive used your first book at least three times in the last weeklast night to sub your pie crust for something I was making because with your recipes I dont have to thinkI just KNOW they are going to work. Add the flour and mix only until it just disappears into the dough. Ive recommended your recipes countless times. Preheat oven to 375. Congratulations on the new book! I gave up 2/3 of the way through your book I started in deserts, btw :-). While mixing, add egg, sprinkle in salt and vanilla. FYI the FDA agrees so hopefully some new ones are coming: https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm449162.htm. Ive made those before so I was prepared. Im so, so, so in love with your new cookbook! or pour another cup of coffee and dive further into this glorious book? These were sadly a fail for me not the right consistency for piping (too stiff). I am looking forward to buying your new cookbook and meeting you in Seattle on November 13th! What a gift! The dough is way too STIFF! Place the . They are supposed to flatten out as they bake but not be that flat. Not sure what piping would have added to the jam assembly seems like an unnecessary step? I had better luck filling the centers with a smear of chocolate and a dab of jelly. Thanks, Deb, for keeping it real, and many congrats, on a beautiful cookbook and family!!! I think they will freeze pretty well. Thanks for the cooking inspiration and look forward to trying these recipes :-). Using a mixer with a paddle attachment, cream together the butter and peanut butter. I have bookmarked lots of other recipes to make in the coming weeks, thank you. Can you do an IG stories or video where you walk novices like myself through the process? They turned out delicious and they look so impressive! These cookies have cured my playdate anxiety. Im pretty sure my 8 year old self if having a fit over this. I had it sent to my work so Id get it sooner, and I just got the email that I can pick it up in a couple hours! I think making sure the butter is soft/melty is the trick to making it work. What size pastry bag do you recommend for this recipe? My kids even gobbled it up! -Kale caesar salad. I decided to try again and I got it to work, just as easy as in video! Plus its my birthday and my most anticipated gift was this cookbook that I preordered for myself months ago! but also for inspiring my teen and tween to get into the kitchen with me. Ive made other shapes as wellstars, wreaths, rosettes, etc. Thanks and congrats, Deb! I hurdled our couch, our cat, and our toddler to get to that door. Our favorite for Christmas is using a cookie press and a flower shape then we put 1/2 of a maraschino cherry in the center before baking. If you add liquid, theyll spread too much and lose their shape and fantastic texture. Made the Chicken Marsala Meatballs tonight, they were amazing!! Using 242 grams of flour, which is 2 grams more than 1 cup, 260 grams is more than 2 cups, and using 3 teaspoons of vanilla, this was piped with ease. Basically, I have sticky notes on almost every page! These cookies look fantastic. Fill the bag with dough to about 2/3 full and pipe 2-inch long by-inch wide pieces of dough in rows in the baking sheets. Not sure where I went wrong. Thanks for your work, I cant wait to begin cooking with you. Agree that dough was firm, but a little pre-piping massage helped make the process easier. The writing and photography is great, but I would expect nothing else :) I tried to roll them out and use a cookie cutter but that did not go well either. becker's bakery butter cookies recipe. I made these last night and piped them through a small hole in a ziplock bag. Didnt pipe the jam just smeared it on in a thin layer with a knife. Weighed 260 grams of flour. Im going to experiment with these as roll-out, cut-out cookies next time. So thrilled the new book is here in my noisy and messy kitchen! I sampled these in Amsterdam and they are real, actual chocolate (as opposed to whatever American style sprinkles are). I used a cookie press and was able to pipe without issue. My six-year old twins and I tore through it the moment it arrived. SO EXCITED to read mine & to give a copy as a gift! Place the finished cookie on the prepared parchment-lined tray. Thanks for coming to visit us felt like a chat with an old friend. Shes so sweet. Line 2 cookie sheets with parchment or a silpat baking mats. I got my cookbook in the mail and have already really enjoyed reading your short essays before the recipes. Its here! Thank you and hope all is well! I ended up making balls and pressing them down with the bottom of a glass to make a pattern. Just double all the ingredients. . Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. I made them yesterday for a hostess gift. ;) Well done!! I make them at Christmas time every year using a cookie press. Cant wait to dig in tonight! I havent been through it all but I love the Bloody Mary recipe. I received Smitten Kitchen Every Day on Tuesday, baked a pumpkin spice cake with cream cheese frosting after work on Wednesday, and won 2nd place at a little workplace bake-off fundraiser on Thursday. I love having a delicious donut shop in my neighborhood. From our iconic Black & White cookie to our traditional schnecken, Thank you for sharing this! My husband made the pork tenderloin with squash tonight and it was AMAZING!! Again; as usual. Youve inspired my kids to be excited about vegetables all their lives. As there have now been many comments about this dough not being able to be piped without pastry bags bursting open I sm wondering if you can address the issue and maybe offer some explanation as to why this is happening to so many people. I think I may have to start with the artichoke galette. Crispy and chewy coffee cookies - every coffee lover's new favorite cookie! I kept hoping to figure out a way to make the Chicago or Minneapolis dates and buy a book at those signings, but it is not going to work out. I made these delicious, beautiful cookies, and I didnt have a problem piping them due to two reasons. Prepare cookies as directed above omitting frosting.To prepare glaze, stir together 2 1/2 cups powdered sugar, 2 tablespoons water, 1 tablespoon Land O Lakes Butter, softened, 1 tablespoon light corn syrup and 1/2 teaspoon vanilla or almond extract in bowl until smooth, adding additional water, if necessary, to reach desired glazing consistency. Mine didnt look nearly this pretty (some would say they were downright ugly), but they taste amazing and were just as you said they would be! I know I will love every page, and I need to make these cookies on my next day off! We just love these cookies! So its totally understandable that you might not remember the time of day, or the name of the correct day of the week! I took your suggestion and added 1/4 tsp of almond extract to the dough and theyre lovely, will try the lemon on the next batch! Like many others, I have broken numerous pastry bags attempting to pipe them out. Thanks so much! I really dont know how she is managing it quite frankly. Whether you need milk might depend on the size of your egg yolks. I used to make them when I was baking professionally. The first time did not go well. Thank you, Deb. I got it for Christmas last year and have loved just about every recipe Ive tried. :-). They are delicious butter cookies that definitely taste like they came from a bakery. Merry Christmas, Liz. Cream the butter and sugar together until lighter in color and fluffy in consistency. ), I collect recipes with abandon, but very selectively choose cookbooks. I ended up scooping the dough and they are baking nowfingers crossed! I loved the intro where you talk about the challenge of putting a healthy meal on the table for your family. Book arrived yesterday. Someone suggested adding a tablespoon of milk. Looks like you can add the chocolate step after youve frozen the crust in the pan. I have made them for a tea party (so fancy! Any idea on how in the bakery the jam is hard and you can peel it off. Got a little distracted. Im attempting to bring fresh bread for the first time this year, and those cream cheese drop biscuits look especially tempting. After baking more than 48 yrs( married life), I thought I would give these a try. Using the paddle attachment, beat the butter on Add the sifted powdered sugar. I think Id try this again; but Id experiment with some circular shapes for the slippery fillings. Way prefer it over sugar cookie decorating. Do they hold their shape with this adjustment? Cover dough with plastic wrap and chill for at least one hour. cup (160 grams) jam of your choice - or multiple jams! Whisk together flour, baking powder, and salt in a small bowl. Combine flour and corn flour and sift mixture twice. So I am a professional baker & cook in the catering world. The dough also didnt spread when they baked and, using a 1/2 inch tip, they look like fat pencils. Bake until set but not brown, 6-8 minutes. I was surprised at how easy the dough was to pipe into the cookie shapes. Not sure what I am doing wrong. I was so disappointed. I really struggled with these. Congratulations!!!!!!! I have that giant 7 pounder full of sprinkles and I think they taste good. Definitely a chocolate filling works. That didnt stop the excited and joy I felt driving through our little city nearby and seeing your book cover front and center! I measured the flour using scoop into the cup then level but the dough was hard to pipe. I want to ensure a nice, pipe-able dough, and I figured Id just follow your example to get it right. Total excitement! Pecan Slab Pie! Line two large baking sheets with parchment, or just use the cookie trays you baked on, wiping off any excess crumbs. Nicely done! thanks. I tried letting the dough rest at room temp for awhile, then (being impatient) zapped it in the microwave for about 8 seconds. (We even made the baked oatmeal twice to figure out where we went wrong the first time. The only issue I had with making these was the chocolate. Of course all jam brands will vary in thickness (I love Bonne Maman, good price, all natural, etc.) Pipe evenly onto a baking tray lined with parchment paper. About 20 medium (3") cookies Save Recipe Instructions Preheat the oven to 400F. Be sure to space them about 1-inch apart. I bought the book when I got off work today, and I love it! I just made the bakery style butter cookies and oh my goodness!! I settled for surreptitiously paging through during dinner. . It was so great seeing you at Third Place Books in Lake Forest Park/Seattle when you were here a perfect birthday gift. Butter Cookies (Jenny Bakery's Copycat) Recipe | SideChef . Are you measuring or weighing? I had a hard time with piping at first (like lots of the comments say) and my first batch wasinteresting. We dont love by cookies alone! Thank you for this special place to come and be swept away into dreams of cakes, salads, soups and then like it may sound super silly but your writing to me is like the kitchen version of Jane Austen :) and the Smitten Kitchen is my happy place. I live in the Northeast. Are you at an altitude at all? Ive been coming to your website for years and Im thrilled at your continued success and enthusiasm/passion for cooking and baking. BUT the texture of the cookies was a little bit cakey and dense. Addition: I started by adding 2/3s of the flour, in case the dough seemed too dry. (But I can guess your family will be even more delighted to see you back home!) You get me. Amazon delivered your book yesterday. I cant wait to try ALL the recipes in the new book :-) Cheers! Recently, however, something snappedperhaps the last, frayed tether on my sanity; dont read ahead if you dont want to know thiswhen I realized theyre astoundingly easy to make at home with real butter, good vanilla, and sea salt. The chocolate seems a bit thick, would you say it is okay to make it more like a ganache by adding some cream to it to thin it down? pout. I made them gluten-free (using Bobs Red Mill All Purpose 1-to-1 baking flour) and they came out perfect! When I got to page 5 granola biscotti I almost skipped making dinner for the fam to make them immediately. Its a great recipe! Definitely a recipe that you just have to be patient with. A different city almost every day! Thanks you so much for sharing you cooking adventures, family, humour and recipes over the years. I left the book out on the table and my kids (ages 4 and 6) started leafing through it. Because of the high demand for their original recipe donuts served at breakfast, brothers Bill, Louie, Joe and Alex went into the donut business. I tried various sized tips and to no avail the dough would not pipe. Everything was measured out exactly, so kitchen temperature is the only variable thats outside of the recipes control. Two girls, sisters, had the Tuesday shift, and never, ever missed or traded an afternoon; believe me, I tried, I pleaded. I wound up scraping it out of the pastry bag and putting it into in my cookie press with the pastry attachment, which is the same diameter as the pastry tip specified in the recipe. powdered sugar: confectioner's sugar makes heavenly crumbly cookies, so don't substitute with regular sugar. I also pre-marked my parchment with 2 lines and used the recommended size/shape tip. I am reminded of something Rose Levy Berenbaum mentioned in one of her books, about eggs being smaller by weight now than in years past, and I wonder if two extra-large yolks in this recipe might yield a slightly softer, easier to pipe dough. Do you have a recipe for those apricot or raspberry filled twisted cookies would that be the rugelach recipe? Congratulations Deb. BEST COOKIES EVER! Whats our mistake? Both times I had the butter sitting out for at least a full day and I used eggs straight from the fridge. Thanks for posting this recipe! My mom also added chocolate chips and that was our house cookie for years! Like others have mentioned, this dough was WAY too stiff to pipe. I made some lines with a fork on top, and Ive got to say they looked pretty good. I also had no luck piping the very thick batter through a star tip. Cookies baked had the ridges on top as pictured. It helps if your kitchen is warm to begin with, too. Below are a few shots of the "Good-ole days", 2016by Beckers Bakery and Deli. Looking so forward to seeing you tomorrow night in Toronto. A. She.Just.Wrote.A.Book B. Your book came from the Strand beautiful in every way. We also loved the bulgogi tacos and will be making them again and again. Im using the same french tip size and I marked out my parchment in 2 inch spaces, so each cookie is 2 inches long. . Youll probably go through them faster than you think! I too have a tiny kitchen, and you inspire me to cook, rather than bemoan my lack of facilities. What kind of tip are you using for the batter. My challenge was that the 1/2 x 1 3/4 size instruction ended up in flat, tiny brittle cookies without any piping not even close to what is shown in the photos. Thanks!! You could also add a pat or two of butter or coconut oil to thin it. Takes a little practice but works better for me than a pastry bag where you have to maintain the right amount of pressure in order for the cookies to come out uniformly. I suggest getting a grip strengthener for your hands if youre gonna try this one. I think I will have to try these with my short, cute kitchen assistant. Will be further neglecting my lifes responsibilities to make another batch and every other recipe from the new book. I did try waiting for them to warm up and it did not seem to be much easier.. HOWEVER I used a ziplock back with a piping tip and the bag edge stretch out and *pop* went the tip when I was trying to pipe. I am also not sure if this (heating the dough slightly) caused the ridges to be not as obvious as in your photos (or because I used a Wilton tip and not Ateco) but they were still so very delicious, using very simple ingredients. 1 cup - CONFECTIONERS SUGAR Deb, we are so psyched about your new cookbook. I think one copy has arrived here in Toronto Canada via Amazon, the other two are delayed by Amazon. You are the very best part about this gig. Reminded me a bit of my very favorite leftovers takeout lamb biryani. Soft, room temp butter & fully mixing batter was key to having a batter that could be piped. I ended up thinning the batter slightly with milk so it would pipe and ended up with a light, crispy batter that didnt hold their shape at all. :D, Am so happy right now. Hoping to see you when you come through Portland later this year. Same goes for the salad chapter; such amazing flavor combinations, but only a couple would be filling enough to constitute a meal). I am a very experienced baker and I followed the directions to the letter but these cookies were impossible to pipe. Wish it was spring! Youre the best, Every Day! But I perused it on the (long) subway ride back downtown and cant wait to make so many of these delicious recipes. 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