Daily Archives: October 2, 2012

186 Cookbooks: Pretty enough to eat

I bought Wackycakes and Kookycookies by Gerhard Jenne for the picture on the cover as much as for any rational reason. But is it a cookbook, or an art book complicated by recipes? Time to see if anything in it is edible.

I needed a cookie recipe, and Wackycakes offers several – I went with “Two-tone Cookies” because I had the ingredients on hand. (They’re pretty basic – flour, sugar, butter, egg, plus vanilla for the white dough and cocoa for the chocolate dough.)

Jenne includes instructions for a variety of designs, but I settled for the Spirals. (The picture above, from the book, shows an assortment of his patterns.)

First, you mix up the two doughs and chill them thoroughly.

Next, put each lump of dough between two sheets of wax paper. Roll the dough into a sheet about an eighth of an inch thick (around 3 mm, if you speak metric), and as neatly rectangular as you can manage.

Stick the sheet of dough back in the refrigerator again and leave it to chill for at least an hour, until it’s nice and stiff.

Take the top piece of wax paper off each sheet of dough and put the two dough sheets together. Remove the wax paper from the top piece of dough. Now you find out how well you matched the two doughs while rolling them out. In this case, I rolled the chocolate much thinner than the vanilla. Bah. Anyway, trim the edges so you have a rectangular double sheet of dough.*

Carefully roll the two sheets into a log. They’re likely to try to break while you roll them. Patch and coax them together as needed. (You could also let the dough warm up a bit so it’s more flexible. The trouble is, when it’s warm it will want to stick to the wax paper. Pick your frustration.)

Annd – wrap the log in the remaining piece of wax paper and chill it some more! Then cut it into slices – about an eighth of an inch or a little thicker is good (3-4 mm) – and bake in a medium oven for about twelve minutes. Let the cookies sit for a minute or two before you try to take them off the pan.

Is it worth the bother? Well, you get lots of pretty, pleasant tasting rich (and fragile) cookies, kind of like shortbread. I won’t make them often, but the results are worth the trouble for special occasions. And I’ll try one of the cake recipes next, maybe for my birthday.

* And what about all those dough scraps? The easiest thing to do with them is jumble them together into another log and slice them up as marble cookies.

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