MEDALLION COOKIES RECIPES

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SUGAR COOKIE MEDALS RECIPE - MARTHA STEWART



Sugar Cookie Medals Recipe - Martha Stewart image

You'll need three food colors to decorate these cookies. We used turquoise, yellow, and orange pastes; other colors can be used instead. We turned these edible treats into medallions that were hung with ribbon, but they are equally delightful displayed on a large platter.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 1 Dozen

Number Of Ingredients 10

2 cups sifted all-purpose flour, plus more for work surface
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal Icing
Food colors
Sanding sugar

Steps:

  • Preheat oven to 325 degrees. In a large mixing bowl, sift together flour, salt, and baking powder. Set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until mixture is light and fluffy. Beat in egg and vanilla. Add flour mixture all at once; beat on low speed until mixture comes together to form a dough.
  • Turn dough out onto a piece of lightly floured parchment paper; using a rolling pin, roll out to 1/8 inch thick. Using a 3 1/4- inch round cookie cutter and a 2-inch star cutter, cut out an equal number of rounds and stars. Remove scraps from around cutters as you work. Transfer parchment paper with the dough shapes to a baking sheet. On a lightly floured work surface, reroll scraps, and cut out shapes; transfer to baking sheet with other cookies. Place in refrigerator at least 15 minutes.
  • Remove baking sheet from refrigerator, and arrange cookies so that they are at least 1/2 inch apart. Place in oven, and bake until edges are just starting to brown, about 20 minutes. Transfer baking sheet to a wire rack; using the blunt end of a skewer, immediately poke a hole in top center of each round cookie for the ribbon, if desired. Let cool completely.
  • Place 1/3 cup royal icing in a small bowl, and tint with the color you wish to use for piping dots; add water as needed, but keep it fairly thick. Divide remaining royal icing into two small bowls, and tint them the remaining two colors; add water, making these slightly thinner for covering cookies. Place each tinted icing in a piping bag fitted with an Ateco #3 round tip.
  • Using the thinner icings, outline and fill in round cookies with one color; use the other color to outline and fill in the stars. Let iced cookies set, at least 1 hour. Pipe dots around edges of round cookies with thicker icing. Sprinkle with sanding sugar, and shake off excess. Pipe a small dab of icing on the back of each star; attach stars to centers of round cookies. Let icing set, at least 1 hour. Thread thin ribbons through the poked holes and tie, if desired. Serve, or store in an airtight container at room temperature for up to 3 days.

FRENCH BUTTER CAKES (MADELEINES) RECIPE | ALLRECIPES



French Butter Cakes (Madeleines) Recipe | Allrecipes image

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories     World Cuisine    European    French

Yield 1 dozen

Number Of Ingredients 8

2 eggs
¾ teaspoon vanilla extract
? teaspoon salt
? cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
? cup granulated sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  • Melt butter and let cool to room temperature.
  • In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  • Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  • Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  • Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  • Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  • Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  • Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Nutrition Facts : Calories 108.8 calories, CarbohydrateContent 15.3 g, CholesterolContent 41.2 mg, FatContent 4.7 g, FiberContent 0.2 g, ProteinContent 1.6 g, SaturatedFatContent 2.7 g, SodiumContent 63.3 mg, SugarContent 11.2 g

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