Technicolor cookies

Ingredients

Yield:About 48 cookies

For the Cookies

• 2½cups/320 grams all-purpose flour
• 1½teaspoons ground cinnamon
• 1½teaspoons ground ginger
• ¾teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom
• ½teaspoon baking powder
• ½teaspoon kosher salt (such as Diamond Crystal)
• ¾cup/169 grams unsalted butter, at room temperature
• 1cup/200 grams granulated sugar
• 2tablespoons freshly grated orange zest (from about 2 large navel oranges)
• 2teaspoons vanilla extract
• 1large egg, at room temperature

For the Royal Icing

• 6cups/680 grams powdered sugar (1½ pounds)
• 6tablespoons/50 grams meringue powder
• 4different colors of gel food coloring

Ingredient Substitution Guide

Preparation

13:10

Make the recipe with us

1. Step 1

   Make the cookies: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder and salt.

2. Step 2

   In a large bowl using an electric mixer on medium speed, beat together butter, granulated sugar, orange zest, vanilla extract and egg. Add flour mixture to butter mixture, and beat until combined.

3. Step 3

   Set a 12-by-16-inch sheet of parchment paper on a work surface. Set the dough on top and cover with another piece of parchment. Roll dough into an even ¼-inch-thick rectangle, squaring off the edges. Set the dough, still sandwiched in parchment, on a rimmed baking sheet and refrigerate until very cold and firm, about 30 minutes.

4. Step 4

   Prepare the royal icing: Combine powdered sugar and meringue powder in a large bowl. Add ⅔ cup water and beat with an electric mixer on medium until thick and glossy, about 7 minutes. Check the consistency of the icing: When you drizzle the icing over itself, it should take 10 seconds to reincorporate. Add more water, 1 teaspoon at a time as necessary, to reach that consistency.

5. Step 5

   Separate icing into 5 bowls and tint 4 as desired, leaving one white. Cover and let stand at room temperature for 30 minutes.

6. Step 6

   Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

7. Step 7

   Pull the dough from the fridge, and, working quickly, cut dough into 1-by-2½-inch rectangles. If dough is still cold, separate rectangles and place on prepared baking sheets ¼ inch apart. If the dough has gotten warm, chill (or freeze) it until cold before baking.

8. Step 8

   Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Transfer cookies to a rack to cool completely, about 30 minutes. Set the rack over a parchment-lined sheet and line up the cookies, sides touching, in rows of 8.

9. Step 9

   Set another rack over a parchment- lined sheet. Into a small (4-inch- diameter) bowl, spoon some of each color so you have several parallel bands of colored icing. (Cover any unused icing.) Pour icing in thin ribbons over the cookies moving left to right, then right to left and back again, filling in holes, until you run out. Repeat with more icing. Immediately and carefully separate cookies, one by one, with an offset spatula and transfer to the clean rack.

10. Step 10

    Let the cookies stand at room temperature, uncovered, until set, at least 6 hours.

Tip

• Make the dough and refrigerate it, well wrapped in plastic wrap, for up to 3 days or freeze it for up to 1 month. Alternatively, you can freeze the baked cookies, without icing, well wrapped for up to 3 months.

Black Sesame ShortbreadBy Genevieve Ko

Black Sesame Shortbread

 

Time

45 minutes, plus chilling and cooling

Snappy and crumbly, these not-too-sweet cookies are the sort of treats that make you take a deep breath and slow down. Immediately loveable and layered with complex nutty, toasty and savory notes from black sesame, they’re great with tea. The slice-and-bake dough comes together entirely in a food processor (only one bowl to wash!) and can be refrigerated as a wrapped log for a few days before baking.

Featured in: Easy, Festive Dishes for Chinese New Year at Home

INGREDIENTS

Yield: About 24 cookies

¾

cup/100 grams roasted black sesame seeds (see Tip)

⅓

cup/80 grams granulated sugar

¾

teaspoon fine sea or table salt

1

cup/132 grams all-purpose flour

½

cup/114 grams cold unsalted butter, cut into small cubes

1

teaspoon pure vanilla extract

2

tablespoons white sesame seeds, for sprinkling

Ingredient Substitution Guide

PREPARATION

Step 1

In a food processor, process the black sesame seeds, sugar and salt until the mixture forms a mass around the blade, about 3 minutes. The fat from the seeds should release, and the blend should go from the texture of wet sand to on the verge of becoming pasty. Scrape the bowl and add the flour. Pulse until the flour is evenly incorporated with the seeds into a sandy mixture.

Step 2

Add the butter and vanilla, and pulse until the mixture goes from coarse crumbs to large clumps. Transfer to a sheet of plastic wrap and firmly squeeze, and roll into a 2-inch-diameter log. Wrap tightly and refrigerate until firm, at least 1½ hours or up to 3 days.

Step 3

When ready to bake, heat the oven to 350 degrees with racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper.

Step 4

Cut the chilled log into ⅓-inch-thick slices and place on the prepared sheets, spacing ½ inch apart. If any bits of dough crumble off while slicing, pat them back into the rounds. Sprinkle the tops with the white sesame seeds.

Step 5

Bake, switching the positions of the sheets halfway through, until the edges are brown and the tops golden brown, 18 to 20 minutes. Cool completely on the sheets on wire racks. The shortbread will keep in an airtight container for up to 5 days.

Tip

Black sesame seeds, particularly ones from Japanese brands, are often sold toasted. If you can find only raw black sesame seeds, toast them by stirring them in a skillet over medium heat until fragrant and popping, 2 to 3 minutes. Cool completely before grinding. Taste the black sesame seeds before baking to make sure they’re not rancid; they should be nutty and delicious.

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