@petitdemi: PART 7 | CLASSIC BUTTER COOKIES If you’ve never piped cookie dough before, don’t stress. This dough is soft and workable so you just pop it back into the piping bag if the first try did not work out. And be creative with the shapes you’re piping! INGREDIENTS 200 g unsalted butter, at room temperature 70 g powdered sugar  ½ tsp vanilla bean paste or vanilla extract 210 g all-purpose flour 20 g heavy cream or milk, room temperature 100gr dark or milk chocolate HOW TO Preheat the oven to 170°C and line a baking sheet with parchment paper. Fit a piping bag with a large open-star tip (such as Wilton M1 or 8B). In a medium bowl or stand mixer, whip together the butter, powdered sugar, and vanilla on medium–high speed until pale, smooth, and fluffy. Pause to scrape the bowl as needed. Add the heavy cream and flour. Mix on low until combined. Transfer the dough to your piping bag. If it feels difficult to manage, only fill the bag halfway and add more dough as needed, this gives you much more control Pipe rosettes directly onto the baking sheet by holding the bag straight up and applying steady pressure in a small, circular motion. Bake for 14–15 minutes, or until the edges are turning golden (this may vary depending on the size of your cookie) For a crispier cookie, add 2-3 additional minutes. Cool the cookies on the baking sheet for 15–20 minutes, then transfer to a rack to cool completely.  While the cookies are cooling, melt your chocolate over au bain marie. Dip each end of the cookies in chocolate and leave on the counter to set Once fully cooled, store in an airtight container for up to 1 week.

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Monday 08 December 2025 15:55:20 GMT