Wednesday, May 25, 2005

Confetti Cookies

Confetti Cookies (Adapted from Momofuku Milk Bar)

For the birthday cake crumbs

1/2 cup granulated sugar
1 1/2 tablespoons packed brown sugar
3/4 cup cake flour - 90 grams, if weighing
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons rainbow sprinkles
3 tablespoons grapeseed oil
1 tablespoon vanilla, clear if you can find it

For the cookie dough

2 1/2 cups bread flour - 400 grams, if weighing
2/3 cup dry milk powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/4 teaspoons salt
1/4 cup rainbow sprinkles
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 tablespoons glucose (use 1 tablespoon corn syrup if you can't find glucose)
2 large eggs
2 teaspoons vanilla, clear if you can find it
half the amount of the birthday cake crumbs

To prepare the crumbs

Preheat oven to 300 degrees.

In a large mixing bowl, add sugars, flour, baking powder, salt and sprinkles - mix on low until well combined. Pour in oil and vanilla - mix to evenly distributed and small clusters begin to form.

Spread the crumbs out onto a parchment-lined baking sheet. Place into the oven and bake, breaking the crumbs up occasionally, for 18 to 20 minutes. The crumbs are ready when they are slightly moist to the touch, but starting to crisp up - they will harden as they cool. Set aside and allow to cool completely before using.

You will need half of the amount for the cookie dough - I recommend making the recipe as is and keep the leftovers in the freezer to sprinkle on ice cream or to nibble on. You could also just make half the recipe if you like.

To prepare the cookie dough

In a medium bowl, whisk together flour, milk powder, cream of tartar, baking soda, salt and sprinkles.

In a large mixing bowl, beat together the butter, sugar and glucose until very creamy, about 2 to 3 minutes. Scrape down the sides of the bowl and the beater - add eggs and vanilla. Beat for an additional 7 to 8 minutes (don't skimp - set a timer), stopping to scrape down the sides of the bowl once or twice.

Reduce the mixer speed to low and add the dry ingredients, mixing just until the dough barely comes together - do not over-mix. Add the birthday cake crumbs and stir by hand just until incorporated.

Using a medium cookie scoop (about 2 heaping tablespoons per cookie - slightly less than 2 ounces), portion out the dough onto a parchment-lined sheet pan. Lightly pat the tops of the cookie balls flat. Wrap pan tightly in plastic wrap - place into the refrigerator and allow to chill overnight (you need at least a couple hours, but overnight or even 2 or 3 days is best)

Preheat oven to 350 degrees.

Place the cold cookie dough onto parchment-lined baking sheets, arranging them 3 to 4 inches apart to allow for spreading. Place into the oven and bake, rotating halfway through, until the tops of the cookies have crackled, the edges are lightly brown and the centers showing just a bare hint of color - about 14 to 16 minutes. Remove from the oven and allow cookies to cool completely on the pans before serving or storing.

If you'd like larger cookies, use a 2 3/4-ounce scoop (about 1/3 cup) per cookie and bake for about 18 minutes.

Makes about 25 cookies.

2 comments:

  1. what super cheerful cookies! ha, just the kick in the gloom that winter needed!

    as per always, love your page. thank you for keeping things interesting and sharing with us!
    -meg
    @ clutzycooking.blogspot.com

    ReplyDelete
  2. i want to try those infamous corn cookies. have you heard of those?

    ReplyDelete