Monday, June 5, 2017

Episode 009-Franz Anton Mesmer: Animal Magnetized Marbled Morsels

Listen to the full episode on iTunesGoogle Play, or SoundCloud. 
If you have the time, we would really appreciate it if you left us a quick review! It helps others find us and hear what we have to say. 


Bill ended up making a pigeon and Liz ate it before we could get any photos of it. Sorry, y'all.




Animal Magnetized Marbled Morsels


Adapted from Bon Appetit

Ingredients

¾ teaspoon kosher salt
½ teaspoon baking powder
3 cups all-purpose flour, plus more for rolling
1¼ cups (2½ sticks) chilled unsalted butter, cut into ½-inch pieces
1 cup sugar
1 large egg
1 large egg yolk
Gel food coloring, as needed

Directions

  1. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine.
  2. Separate dough into 4 equivalent balls & add food coloring. When adding the food coloring, remember that when it bakes it will get lighter. Wrap the balls in plastic wrap and place in the refrigerator for at least 20 minutes and up to 24 hours. 
  3. For the marbling technique: flatten the dough into 3/4" discs and stack on top of each other, darkest on bottom and lightest on top. Fold in half so that the dark dough is enveloping everything. Roll out until 1/2" thick and fold on top of each other into thirds, like a brochure. 
  4. Slice the dough into 1/2" strands and flip on its side to show the layering and press the slices together into one cohesive mass. Knead with your hands to marble a bit more. 
  5. Roll out into a square or rectangular shape until 1/4" thick. Cookie cut animals out and place on parchment lined cookie sheets. 
  6. Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
  7. Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
  8. Decorate cooled cookies as desired. We just ate them, honestly.