Store in airtight container for up to 1 week. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Slice each log crosswise into 1/3-inch thick rounds. Repeat with the remaining sugar and the second log. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Sprinkle a work surface with half of the turbinado sugar.The dough may even be frozen at this point and thawed when ready to bake. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter.Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Add the egg and milk and beat to combine. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. In a large bowl sift together flour, baking powder, and salt.Slice each circle in half to make a semi-circle. Once firm use a sharp knife and slice circles using a sawing motion to keep the dough from squishing out of shape.Roll dough lightly to seal the layers together, wrap in parchment paper, and refrigerate for 30 minutes or until firm. Repeat with the yellow, orange, and red until tube is finished. Roll the green dough between two pieces of parchment paper into a rectangle about 1/4" thick and 12 inches long and wrap it around the blue tube, pinching the edges to seal and trimming off any excess dough.
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