This is a very simple cookie recipe especially if you own a stand mixer. You could use cold ingredients taken right out of the fridge. If you don’t have a stand mixer, the dough could be prepared easily by cutting the fats (the cold butter cubes) into the flour mixture with a knife or simply your fingertips. I like to roll them on the thicker side by using a pair of chopsticks as my guide. These cookies are tender, crumbly and buttery. If you look closely at the cookies you could even see the specks of vanilla bean. This recipe doesn’t depend on the traditional creaming method. The way I use here involves coating the flour with fats, which results in a more tender texture.
這是個非常簡單的印模曲奇食譜，有廚師機的話製作上更是十分方便！材料都是用凍的，完全不用回溫，沒有廚師機的話則可用刀或手指頭協助把凍牛油切碎再捽入乾性材料中。EC比較喜歡厚曲奇，因此碌麵糰時一般會以一雙筷子協助做成約¼”的厚度。 這些曲奇牛油味非常濃郁，質地亦很酥鬆，細看之下還會看到一點點的雲呢拿籽。此食譜沒有使用傳統做曲奇的糖油混合法，EC的方法是將油脂包裹麵粉以至做出非常酥鬆的效果。
For other variations, please visit my blog posts, Chocolate Cutout Cookies (Soft and Tender), Espresso Cutout Cookies and Earl Grey Cookies. Also, read about my blog post, Piped Vanilla Bean Shortbread Cookies for a detailed explanation about the choice of ingredients.
其他口味可參考朱古力印模曲奇(鬆化口感)， 特濃咖啡印模曲奇和伯爵茶印模曲奇。有關更多材料選擇可參考雲尼拿唧花牛油曲奇。
Vanilla Bean Cutout Cookies
雲尼拿印模曲奇
Makes 25
25塊份量
Ingredients
160 g cake and pastry flour
60 g icing sugar
A pinch of salt
115 g unsalted butter, cold and cubed
1 (about 17 g) egg yolk, large
1/2 tsp vanilla bean paste or pure vanilla extract
材料
低筋麵粉 160克
糖粉 60克
鹽 少許
無鹽牛油(凍和切件) 115克
大蛋蛋黃 1個(約17克)
雲尼拿醬或純雲尼拿香油 1/2茶匙
Directions 做法
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, icing sugar and salt. Stir well. Add cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub cold butter cubes into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
麵粉，糖粉和鹽放入攪拌盆中混合均勻，加入凍的牛油粒，用廚師機(使用攪拌槳配件)最低速將材料打至濕沙或麵包糠狀，沒有廚師機可用手指頭把牛油粒捽入乾粉中直至成麵包糠狀。
Add egg yolk and vanilla bean paste. Mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
加入蛋黃和雲尼拿醬最低速拌至材料結成大塊，取出用手輕輕整合成麵糰。
Roll dough in between pieces of parchment paper or silicone mats for even better results to 1/4″ thickness (I use chopsticks as my guide for thickness) then remove the top paper. Lightly brush the cookie molds with flour and cut out as many shapes as possible. Collect dough scraps, reroll and cut out the shapes one more time. Freeze shapes for at least 10 minutes before baking.
麵糰上下各放一張牛油紙防黏(用矽膠墊效果會更好)，用麵棍將麵糰壓平至¼“厚(EC用筷子放在麵糰兩旁作協助)，移除表面的牛油紙，在曲奇印模上掃上薄薄的一層麵粉防黏後印出所需形狀(請盡量善用位置印出最多的形狀)，收集餘下的麵糰輕輕按成一糰，壓漙後重複印模過程一次，把印好的曲奇放進冰格冷凍至少10分鐘。
Preheat oven to 325ºF/160ºC. Arrange shapes on a parchment paper-lined baking sheet. Bake for approximately 20 minutes or until the cookies start to get golden around the edges (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
焗爐預熱325ºF/160ºC ，把曲奇排放在墊了牛油紙的烤盆上，放入焗爐焗約20分鐘或至曲奇邊緣微微轉金黃色後取出，請根據自家焗爐調整火力和時間，讓曲奇在烤盆上靜置數分鐘後可轉移到鐵架完全放涼。
Before baking. Baking the cookies from frozen results in a more defined pattern.
把曲奇冷凍後才焗可保持曲奇形狀，成品會會漂亮一些。
Look closely to see the flecks of vanilla bean.
細看之下可看到一點點的雲呢拿籽。
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