Bake_from_Scratch_-_September_03_2019

57 bake from scratch

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter, granulated sugar,
   and orange zest at medium speed until creamy,
   about 2 minutes, stopping to scrape sides of bowl.
   Add vanilla, beating until incorporated.


2. In a medium bowl, combine fl ours, salt, and
   star anise. With mixer on medium-low speed, add
   fl our mixture to butter mixture, beating just until
   combined.


3. Divide dough in half, and shape each half into
   a disk, about 1 inch thick. Wrap tightly in plastic
   wrap, and refrigerate for at least 1 hour.


4. Preheat oven to 350°F (180°C). Line
   several baking sheets with parchment paper.


5. On a lightly fl oured surface, roll dough to
   ¼-inch thickness. Using a 2-inch fl uted round
   cutter, cut dough, and place on prepared pans.


6. Bake until light golden brown, 12 to 15 minutes.
   Remove from pans, and let cool on wire racks for
   30 minutes.


7. In a small bowl, stir together confectioners’
   sugar and cranberry juice with a small rubber
   spatula until well combined. Drizzle on top of
   half of cookies. Top with sprinkles.


8. Pipe Cranberry-Champagne Buttercream
   onto fl at side of undecorated cookies with
   a ⅓-inch round tip (Ateco #804). Place
   decorated cookies, fl at side down, on top
   of buttercream. Refrigerate in an airtight
   container for up to 1 week.

CRANBERRY-CHAMPAGNE BUTTERCREAM

Makes about 1½ cups

½ cup (113 grams) unsalted butter, softened

½ teaspoon (3 grams) table salt

1 teaspoon (4 grams) vanilla extract

2½ cups (300 grams) confectioners’ sugar

2 tablespoons (30 grams) Champagne

1 tablespoon (20 grams) Cranberry Jam*

(recipe follows)

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter, salt, and vanilla
   at medium speed until combined, about
   30 seconds, stopping to scrape sides of bowl.
   Add confectioners’ sugar, Champagne, and
   Cranberry Jam, and beat on low, about
   30 seconds. Gradually increase speed to high,
   beating until fully combined, about 1 minute.

*You can also use any tart red store-bought jam.

ORANGE ZEST SHORTBREAD

WITH CRANBERRY-CHAMPAGNE

BUTTERCREAM

Makes about 20 sandwich cookies

Recipe by Amisha Gurbani

The fl avors of this cookie scream holidays, parties,

and festivities. They are a riff on the cranberry

mimosa, and I guarantee you that these sparkly,

elegant cookies will go very quickly at your next

holiday brunch party. Do not forget to serve the

mimosas.

1 cup (227 grams) unsalted butter, softened

⅔ cup (133 grams) granulated sugar

1 tablespoon (3 grams) orange zest

1 tablespoon (13 grams) vanilla extract

2 cups (250 grams) all-purpose fl our

⅔ cup (64 grams) almond fl our

1 teaspoon (6 grams) table salt

1 teaspoon (2 grams) ground star anise

¾ cup (90 grams) confectioners’ sugar

6 teaspoons (30 grams) cranberry juice

Edible silver sprinkles

Cranberry-Champagne Buttercream

(recipe follows)