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Increase mixer speed to high, and beat
until bowl cools to room temperature,
5 to 6 minutes.
- With mixer on medium speed, add
butter, a few tablespoons at a time,
beating until combined. Add vanilla
bean paste, and increase mixer speed
to high; beat until well combined. Use
immediately.
Spiced Stamped Cookies
Makes 24½ cup unsalted butter, softened
½ cup fi rmly packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose fl our
½ cup bread fl our
1½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ cup granulated sugar
- Preheat oven to 350°. Line 2 rimmed
baking sheets with parchment paper.
- In a large bowl, beat together butter
and brown sugar with a mixer at
medium speed until creamy, 2 to 3
minutes, stopping to scrape sides of
bowl. Add egg, beating until fully com-
bined. Add vanilla extract, beating until
incorporated.
- In a medium bowl, whisk together
fl ours, cinnamon, salt, ginger, cloves,
and cardamom. With mixer at low speed,
gradually add fl our mixture to butter
mixture, beating until well combined.
- Using a levered 1½-teaspoon scoop,
portion dough into 24 balls, shaping as
needed. Roll balls in granulated sugar.
Place balls 2 inches apart on prepared
baking sheets. Stamp each dough ball
with desired cookie stamps*.
- Bake until bottoms of cookies are
golden brown, 10 to 12 minutes. Let
cool on pans for 10 minutes. Remove
from pans, and let cool completely on
wire racks.
*We used Nordic Ware Geo Cast Cookie Stamps,
available at nordicware.com.
Strawberry Panna Cottas
Makes 8½ cup cold water
3 teaspoons unfl avored gelatin
4 cups fresh strawberries, trimmed
and quartered
1 cup granulated sugar
3 cups heavy whipping cream
Garnish: fresh strawberries- In a small bowl, stir together ½ cup
cold water and gelatin. Let stand until
softened, approximately 5 minutes. - In a small saucepan, bring straw-
berries and sugar to a simmer
together over medium heat, crushing
strawberries with a masher; simmer for
approximately 10 minutes. Using an
immersion blender, blend mixture until
strawberries are smooth. (Alternatively,
transfer mixture to the container of
a blender, and blend until smooth.
Return to saucepan.)- Bring strawberry mixture back to a
simmer. Add gelatin mixture to straw-
berry mixture, stirring until gelatin
mixture dissolves. Remove from heat;
add cream, stirring until incorporated. - Divide mixture among 8 coupe
glasses. Place coupe glasses on a
rimmed baking sheet. Refrigerate until
mixture is fi rm, approximately 2 hours. - Garnish with strawberries, if desired.