icebox cookies | アイスボックスクッキーの作り方 | 市松模様/うずまき/マーブル
◆ Easy recipe (almond cocoa) makes about 18 pieces
– 70g unsalted butter
– 20g-30g (your preference) sugar
– 1 large egg yolk
– 90g cake flour
– 10g dutched cocoa
– 1/4 tsp vanilla extract
– 15g almonds, chopped
– granulated sugar for coating
*Before you get started, measure ingredients, shift flour, chop almonds, and bring the egg and the butter back to the room temperature. Preheat the oven at 350F
① Place butter in a mixing bowl and whisk it
② Add sugar and whisk until it becomes white-ish
③ Add egg yolk and whisk until it’s fluffy
④ Add cake flour and cocoa powder and fold in the flour mixture until it’s fully combined
⑤ Roll and shape the dough 3 cm – 4 cm thick, wrap it in plastic and rest the dough in the freezer for about 2 hours until it’s frozen
⑥ Sprinkle granulated sugar on a plate, roll the dough on it to coat, and then cut the dough into 1 cm thick. Place them equally on a baking sheet (with a parchment paper on)
⑦ Bake at 350F for 15 minutes to 25 minutes (depending on your oven) until your preference color.
■ Recipe in the video (makes more than 30 pieces)
– 140g unsalted butter
– 50g powdered sugar (or just sugar if you don’t have it)
– 1 egg yolk + egg white = 40g (I used 1 large egg yolk which was weighted 18g so I added 22g egg white)
*save the egg white because you will use it for gluing
– 5g your favorite nuts (optional)
□Vanilla
– 1/2 tsp vanilla extract
– 100g cake flour
□Cocoa
-10g dutched cocoa
– 90g cake flour
*Before you get started, measure ingredients, shift flour, chop almonds, and bring the egg and the butter back to the room temperature. Preheat the oven at 350F. Add about 1 tsp water into egg white (for bluing)
① Whisk unsalted butter then add powdered sugar and whisk well.
② Add egg little by little (divided into 4 times) and whisk until it’s fluffy.
③ Divide in two, add vanilla ingredients in a one bowl, and add cocoa ingredients in another bowl. Fold in the dough mixture until fully combined. Wrap in a plastic and rest the dough in a refrigerator for 30 minutes to 1 hour.
④ Divide each cookie dough into three
⑤Shape the dough
□ Check
Long square shaped, 1.5 cm thick, 3 cm on short side
□ Swirl
2 mm – 3 mm thick, 12 cm x 10 cm long
□ Marble
Add chopped almonds in each dough
⑥ Wrap in plastic and rest the dough in the refrigerator for 30 minutes to 1 hour
⑦ Combine the dough
□ Check
Cut in half (1.5 cm cubed), brush the side and top, put each dough alternately
□ Swirl
Brush and stack up the dough and roll it up
□ Marble
Stack up the dough, fold it a few times (do not fold until fully combined), and roll into long cylindrical shaped
⑧ Wrap in a plastic and rest the dough in the freezer for about 2 hours until it’s frozen
⑨ Cut the check and swirl dough and place them equally on a baking sheet. Sprinkle granulated sugar on a plate and roll it up to coat, cut the dough and place them equally on a baking sheet (with a parchment paper).
⑩ Bake the dough at 350F for 15 minutes to 25 minutes (depending on your oven) until your preference color
Check out my previous video’s description more about tips!
Music by Epidemic Sound
http://www.epidemicsound.com/