Enter these little
I’m pretty sure the moment I had that thought, Mr. Murphy was already rubbing his hands in anticipation. It all started out innocent enough, though. The recipe looked easy. I did everything it asked (which wasn't a lot), only when my dough was done, it looked nothing like it did in the original recipe, but it still looked alright-ish. So I decided to give it a try anyway and stuck it in my fancy new cookie press that I'd been dying to try out for a while. End result? Each cookie got stuck on the press and there was no way to get it off without completely squishing it to death. Seems like I had to modify the dough a little. I added more flour until it roughly seemed to resemble the dough in the original recipe. Put it back in the press, tried again - didn't really detach from the press either, but now if you tried, the cookie just fell completely apart and instead of a beautiful little flower, I had five separate petals.
I admit, by then, I was already pretty fed up, but I had to find a way to get the stupid cookies on the baking tray, so I ended up piping them with one of my real old piping tips (that is actually for making little dough baskets to be filled). Now at least they ended up where they were supposed to, but...well....let's just say "even" and "straight" they weren't. I baked them anyway because I really didn't have the patience to redo them again.
Fortunately, after the incident I call "melting moment-gate", I've learned to actually let cookies with a high flour ratio cool completely on the baking tray before I even look at them, so at least they all turned out alright and didn't fall apart after I took them out of the oven.
But when I started filling them, the problem with them being not very even and straight came back to haunt me. Because they were so lop-sided, they just slipped right back apart when I put them down. So I had to device a clever little plan of propping them all up against each other to try to keep them all mostly straight while the buttercream hardened. Which kind of worked. However, what was supposed to look like some sophisticated little British desert actually looked like a row of drunk soldiers.
So what do you do when your cookies look like drunk soldiers? Exactly, you deflect.
Look at the pretty flowers! And the colorful wrappers. LOOK!!!
Anyway. They tasted really nice, though. Crumbly and sweet and they just melted in your mouth. So let's not dwell on how they looked. At least they were a success taste-wise! And that's all that matters, right?
Recipe adapted from Five Euro Food
For the cookies:
250g soft butter
50g icing sugar
1 p. vanilla sugar
For the filling:
100g soft butter
100g icing sugar
1 tsp vanilla extract
5 tbsp jam (original calls for raspberry, I just redcurrant)
1. Preheat your oven to 190°C
2. Put all the ingredients for the cookie dough in a bowl and mix with a hand mixer (you don't need a dough hook) until you get a smooth dough (take a bit and roll it to a ball - if it doesn't stick to your hands, it's fine).
3. Try your luck with a cookie press (flower inset). If that doesn't work out for you,
4. Bake for about 12 minutes or until the cookies start to slightly brown at the edges. Let them cool completely before removing them from the baking tray.
1. Mix the butter, icing sugar and vanilla extract together using an electric whip until the ingredients are well-combined and the sugar has dissolved.
1. Try to always match two cookies that are the same size.
2. Pipe a bit of buttercream on one cookie and a little dollop of jam in the middle of the other (not too much, though, or it will all come out on the sides when you put the cookies together).
3. Press them together slightly.
4. Let the buttercream harden and dust with icing sugar before serving.