BISCUITS ROSES
Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne, the most famous export from the French city of Reims. I kept making delicious cookies, but none of my batches matched the storebought, which used ammonium carbonate (best known as smelling salts) to give them crackle and shelf-life. Guillaume told me to stop striving for a replica, reminding me that if what we baked at home lasted forever, we'd be deprived of the pleasure of making pastries again and again. These cookies will hold for a week or so if you keep them in a sealed tin. After that, you can look forward to the pleasure of making another batch. A word on piping: If you don't have a piping bag, use a zipper-lock plastic bag. Fill with batter, seal and cut a 1-inch diameter opening in a corner.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h10m
Yield About 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the flour, cornstarch, baking powder, baking soda and salt together.
- Working with an electric mixer fitted with a whisk, beat the egg whites at medium speed until opaque. Increase the speed to high, and add half the sugar (1/4 cup), 1 tablespoon at a time, until you have a stiff-peaked, glossy meringue. Transfer to another bowl (if necessary), and put the yolks in the original bowl (no need to wash it). Beat the yolks, the remaining sugar and the vanilla on medium-high speed for 5 minutes, scraping as needed, until pale and thick. Add enough food coloring to tint the batter deep pink, if you'd like.
- Turn the meringue out over the yolks, and working with a flexible spatula and a gentle hand, fold the 2 mixtures together until almost combined. Fold in half the dry ingredients, and when almost blended, add the rest, and finish incorporating - check the bottom of the bowl for lurking flour. If you're using parchment paper, use a little of the mixture to "glue" the four corners to the baking sheet.
- Scrape batter into a piping bag with about a 1-inch opening (no tip needed). Pipe out roughly 4-by-1-inch fingers, spaced at least 1 inch apart. Sift confectioners' sugar generously over the cookies, leave 5 minutes, then repeat.
- Bake for 6 minutes, then rotate the pan, and bake 6 minutes more. Turn off the oven, prop the door open a crack (I use a wooden spoon) and let the biscuits dry for at least 30 minutes (or for up to 2 hours). Serve now, or store in an airtight container. They'll hold for 1 week.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 10 grams, TransFat 0 grams
ROSA'S BISCUITS
Says Headley of these crisp, buttery-sweet biscuits, "Serving them hot is all that matters."
Provided by Brooks Headley
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1 1/2 teaspoons salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.
- Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).
- Pinch off pieces of dough and gently roll into 1" balls; place on 2 parchment-lined baking sheets, spacing 2" apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15-20 minutes.
- Bake biscuits until golden brown, 25-30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.
ROSE GERANIUM BUTTER BISCUITS
Provided by Linda Wells
Categories dessert, side dish
Time 2h
Yield Three dozen biscuits
Number Of Ingredients 7
Steps:
- Place the hazelnuts in a food processor and process for 20 seconds.
- Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
- Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
- Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
- Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees.
- Lightly butter two cookie sheets.
- Remove the dough from the refrigerator and roll it into one-inch balls.
- Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
- Remove from the oven and allow to cool on cookie sheets for five minutes.
- Gently press the reserved rose geranium leaves into the biscuits.
- Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 17 milligrams, Sugar 3 grams, TransFat 0 grams
ROSEMARY BISCUITS
"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.
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