Entry Title: Stay sweet with Poring-flavored Icebox Cookies! (◕‿‿◕)°
RO Character Name: Bittersweet!
Desired Participation Prize: Green Creative Convention Hat
- 150g unsalted butter (room temp);
- 100g powdered sugar;
- 350g all-purpose flour (or 50g of which can be replaced for Almond Meal, it'll be extra delicious!);
- 1 medium egg (room temp);
- 1 level teaspoon baking powder;
- 1 teaspoon vanilla extract;
- 1 level teaspoon of salt;
And of course our most important ingredient,
- 25g of Dried Poring Powder (actually it's just cherry or strawberry jell-o mix i'm sorry qwq)
For the decorations, you will need:
- A little bit of your favourite chocolate;
- A teeny-weeny drop of red gel food colouring dissolved in a teeny-weeny bit of water.
Now, let's rök these cookies!
1) Make sure your butter is room temperature or else you're gonna have a hard time. Muster all of your frustration for all those failed enchants or refinements and, in a large bowl, whisk that butter until it's smooth and shiny;
2) Add to the butter your powdered sugar along with the dried remains of those dead porings (you monster) and whisk until it's combined (you know you're done when you stop hearing
3) In a cup, whisk your egg and add it, a half at a time, to your mixture, whisking until it's all very silky and smooth. (TIP: The more you whisk, the crunchier your cookies will be!) Don't forget to add your vanilla extract;
4) Remove your whisk and sieve your flour to the mixture along with the salt and the baking powder (make sure it's just a leveled teaspoon, you don't want your porings to grow too much and come for your head when you're not looking);
5) With a spatula, mix the ingredients until it clumps together. If it gets too tough, you can use your hands instead. The ideal consistency of the dough is that it should not stick to the bowl or your hands. If it does, add a bit more flour;
6) Resist the urge to taste the raw poring dough. It's unlikely that porings can kill you, but salmonella certainly can;
7) Roll up a sheet of parchment paper and put your clump of dough on top of it. With your hands, roll the dough until you have more or less the shape of a cilinder. Pinch along the top with your fingers to form the poring droplet shape. Wrap your dough in the parchment paper (like a candy) and freeze it for at least 2 hours before taking it out;
(i know it looks like crap but trust me it will work out lol)
(this is how you should wrap the dough)
8) 10 minutes before taking out the dough from the freezer, make sure to preheat your oven;
9) Take out the dough from the freezer and, with a heavy knife, chop off the ends of your dough cilinder if you want it to look as perfect as possible (keep and bake them if you are as stingy as me and don't want to waste food). The dough is very hard so be careful not to cut yourself;
10) Chop up the dough in approximately 0.5cm thicc segments. It's okay if it's not perfect, since the dough is quite hard, just keep in mind that thicker cookies won't be as crunchy. Cut as many cookies as you can fit in your cooking tray and any leftover dough should be rewrapped and placed back in the freezer;
11) Arrange your cookies on your tray with at least 0.5cm of distance between them, so they don't stick to each other (imagine a poring cluster coming to have revenge on you). There's no need to spray the tray with cooking oil;
12) Bake your cookies at 200 Celsius for 12 to 15 minutes;
13) Once they're done, take them out of the oven and allow them to cool completely;
14) For the finishing touches, melt some chocolate in the microwave or using a double boiler until it's nice and runny. Dip a toothpick in the chocolate and gather up all that artistic talent you have in you! (Make sure to draw all the pain you have caused to those porings in their faces). Dip a dotting tool in your red food colouring mixture to make their rosy cheeks and you're done!
Note: I've just taste-tested them, but they taste more like regular icebox sugar cookies (with a teeny bit of acidity from the strawberry jell-o) than strawberry or cherry cookies qwq but still it's pretty good! I recorded my taste-test, but I got too self-conscious to post it qwq
Edited by MythicalFox, 26 September 2019 - 12:47 PM.