Changing seasons and a fall cookie
September 27, 2010 § 1 Comment
I think it is finally fall over here; the skies are overcast, it drizzles occasionally and I’m huddled up in my apartment in wool socks because I’m sick. Lovely. In fact I think we have skipped fall altogether and gone straight to winter. Which is unfortunate, because fall happens to be my favorite season of the year. I love walking to the crunch of the leaves underfoot, swerving a bit out of my way to make sure I step on that leaf that looks particularly brittle, breaking out my vast collection of scarves, which could probably represent every country I have ever been to, and bursting into the house on a really windy day, feeling that first initial blast of warm air on your face, and then the opposite cold burst when you step outside again. Back home, it means street blocks turn into pumpkin patches full of straw mazes and colorful pumpkins and squash every shade of orange, yellow and purple. Local coffeeshops start serving their seasonal flavored lattes — the cinnamon, the pumpkin which gradually merge into the peppermint and eggnog flavors of the holiday season. Cakes become denser, most fresh fruits slowly disappearing from the table to be replaced with spices and caramels.
But fall doesn’t seem to be much of a season over here. Indeed, as I spent the weekend in London, I toured various displays of Christmas trees, snowy animal decorations and hundreds of sets of Christmas china and ornaments. Glitter of every color seemed to sparkle in the windows of the department stores. Churches beckoned people dressed in their best clothes inside on Sunday morning, as we took a stroll along the Thames. For me, fall has a bit of a rustic charm, the charm of things changing, but that intermittent period where you aren’t quite sure where the change is leading. And when your surroundings are changing so dramatically, you long for your food to bring the warmth and comfort that you had taken for granted all around you during the summer. Fall is above all else a time for the homemade, a time for the nostalgic, a time for incorporating the warm with the simple.
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking. The challenge was to made decorated sugar cookies with the theme of September. We were provided with a recipe for sugar cookies and a recipe for royal icing. I chose to make mostly bells, as the church bells have played a major part in my life this September. I live and go to school right by Notre Dame so my day passes according to the ringing of the church bells — once at the demi-heure and then according to the time on the hour. Sticking to the theme that baking in fall months ought to be warm and rustic — aided along by the fact that I simply could not find food coloring at any French supermarket — I decorated my church bells with dulce de leche instead of royal icing. I would love to decorate with royal icing one day, perhaps around Christmas.
Basic Sugar Cookies
Adapted from Peggy Porschen:
Makes Approximately 36x 10cm / 4″ Cookies
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean
Cream together the butter and sugar until creamy. Beat in the egg until well combined. Add the sifted flour and mix until a sticky dough forms.
Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch). Refrigerate for a minimum of 30mins. Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour. Preheat oven to 180°C / 350°F . Bake until golden around the edges, about 8-15mins depending on the size of the cookies. Leave to cool on cooling racks. Once completely cooled, decorate as desired.
Decorate with Dulce de Leche
By David Lebovitz