This is my first official Project Pastry Queen post. I stumbled upon this baking circle a month ago and decided to join as an effort to get through all the recipes in my new cookbook, Pastry Queen. Unfortunately, with all the holiday activity going on, I never managed any time to attempt the recipe of the week until now.
Sugar Saucers were this week's recipe -somewhat of a cross between a sugar cookie and a snickerdoodle. This cookie incorporates both butter and oil to impart a unique texture. Definitely not one of my more favorite cookies but makes for a great party treat because of the different possible ways to decorate to match the occasion. As Christmas presents for my friends, I used red-colored sugar crystals to liven up the presentation.
Sugar Saucers
adapted from Pastry Queen
Ingredients:
2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup vegetable oil
½ cup granulated sugar
Extra for sugaring the tops (I used colored sugar crystals for festivity)
½ cup confectioners’ sugar
1 large egg
2 tsp. vanilla extract
Directions:
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium mixing bowl, combine the flour, baking soda and salt. Whisk together to blend and set aside. In the bowl of an electric mixer beat the butter on medium speed until smooth, about 1 minute. Add the vegetable oil and beat on medium-high speed until incorporated. Mix in the granulated sugar and confectioners’ sugar until well blended, about 1 minute more. Beat in the egg until incorporated. Blend in the vanilla. With the mixer on low speed blend in the dry ingredients just until incorporated. Refrigerate the dough for 1 hour or freeze for 15 minutes before proceeding (I omitted the refrigeration as I was in a hurry to finish the cookies).
Note: Because the last thing I hate is a big nugget of cookie that keeps its shape during baking, I opted to press the dough into circular cookie cutters to ensure a somewhat presentable shape.
Bake about 12-14 minutes for large cookies (8-10 minutes for smaller cookies), until the edges are golden. Let cool on the baking sheets about 10 minutes before transferring to a wire rack to cool completely.
Using a dough scoop, drop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Press the dough down evenly to flatten slightly and sprinkle with additional granulated sugar.