Sample of a few sweet recipes in new cookbook ‘Cake & Loaf Gatherings’
The founders of Cake & Loaf Bakery have a new cookbook out next week featuring sweet and savoury recipes for the whole year. Co-author Nickey Miller joined us in the kitchen to showcase some of the recipes you can find in the book including delicious sugar cookies with frosting dip.
Get the details on the new cookbook on the Cake & Loaf website and then check out the recipe for Sugar Cookies with Frosting Dip below!
Ermine Frosting
5 tablespoons all–purpose flour
1 cup granulated sugar
1 cup whole milk
1 cup unsalted butter,
room temperature
1 tablespoon pure vanilla extract
½ teaspoon salt
2 tablespoons rice–shaped rainbow
sprinkles
Cookies
1 batch Sugar Cookie Dough
(page 301)
½ cup mini semi–sweet chocolate
chips
2 tablespoons rainbow nonpareil
sprinkles
1. Prepare the ermine frosting roux base: In a medium saucepan, add
the flour and sugar and cook over medium heat, whisking constantly, for
45 seconds. Slowly add the milk while whisking constantly until smooth,
1 to 2 minutes.
the flour and sugar and cook over medium heat, whisking constantly, for
45 seconds. Slowly add the milk while whisking constantly until smooth,
1 to 2 minutes.
2. Increase the heat to medium–high and bring the mixture to a boil, whisking
constantly. Once the mixture is boiling, reduce the heat to medium–low and
cook, stirring frequently with a silicone spatula, for 5 to 8 minutes, to cook the
starch out of the flour and until the mixture has a thick custard–like texture.
Scoop the mixture into a medium bowl and cover the surface with plastic wrap
to prevent a skin from forming. Allow to cool to room temperature before
finishing the frosting in step 6.
3. Make the cookies: Preheat the oven to 350°F (180°C). Line 3 baking
sheets with parchment paper or silicone baking mats.
4. Divide the freshly mixed sugar cookie dough into 3 portions. Working with
one portion at a time and keeping the other portions covered with beeswax
or plastic wrap, fold the mini chocolate chips into the first portion of dough
until evenly distributed. On a lightly floured work surface, roll out the cookie
dough to about ¼ inch thick. Move the dough around and check underneath
it frequently to make sure it is not sticking, dusting lightly with more flour as
needed. (Use a floured metal ruler to run between the counter and dough
to release the dough if it does stick.) Using a metal ruler for guidance, cut
the dough into 1¼–inch squares. Dust off any flour and reroll the scraps.
(Only reroll the scraps once.) Place the cookies on one of the prepared
baking sheets, evenly spaced (6 × 8 grid). Bake for 10 to 14 minutes, or until
the bottoms are slightly brown and the top corners are slightly golden. Allow
the cookies to cool completely on the baking sheet.
5. Meanwhile, working with the second portion of dough in a medium bowl,
fold in the nonpareil sprinkles until evenly distributed. Repeat the instructions
in step 4 to roll out, cut, and bake the sprinkle cookies, then repeat again with
the third portion of dough, making plain cookies (no add–ins).
fold in the nonpareil sprinkles until evenly distributed. Repeat the instructions
in step 4 to roll out, cut, and bake the sprinkle cookies, then repeat again with
the third portion of dough, making plain cookies (no add–ins).
6. Finish making the ermine frosting: In the bowl of a stand mixer fitted
with the paddle attachment, beat the butter, vanilla, and salt on low speed,
gradually increasing to high speed as the vanilla incorporates. Mix on high
speed for 6 to 8 minutes, stopping to scrape down the sides and bottom of
the bowl once or twice, until the mixture is light and fluffy.
7. Reduce the speed to medium and, with the mixer running, add the
room–temperature roux base, 1 tablespoon at a time, until fully incorporated,
3 to 4 minutes. Scrape down the sides and bottom of the bowl. Mix on high
speed for 2 to 3 minutes, until the icing is light and fluffy and holds stiff peaks.
Scoop the frosting into a serving bowl and top with the rice–shaped rainbow
sprinkles just before serving to ensure that the sprinkles don’t bleed.
8. Serve the cookies with the ermine frosting separately so that guests can
dunk the cookies in the frosting as if it’s a dip.
