Fine Cooking Magazine - November/December 2020

屈服：about 48 cookies

这些美味的无麸质饼干薄，酥脆，融化的嘴巴黄油味，与传统的饼干一样令人愉悦。该面团在冰箱或冰箱中保持良好，因此总是可以在手上进行新鲜的饼干。为了获得最佳效果，请在此过程中保持所有成分尽可能酷。亚搏手机版官方如果愿意，可以用皇家糖霜，洒水和涂料来装饰饼干。

亚搏手机版官方

对于饼干

2 vanilla beans
2 large egg yolks, refrigerator cold
1 tsp. pure vanilla extract
14盎司。（2 2/3杯）无麸质面粉，例如亚瑟王无麸质全能面粉
43/4 oz. (3/4 cup) dark brown sugar
2 oz. (1/2 cup) confectioners’ sugar; more for dusting
2茶匙。xanthan gum
1/2 tsp. fine sea salt
8 oz. (16 Tbs.) cold salted butter, cut into 1/2-inch cubes and chilled
2茶匙。冰水;根据需要更多
打磨糖（optiponal）

用于上光油

1-1/4 cups heavy cream; more as needed
1 Tbs. cream cheese, at room temperature
1 Tbs. corn syrup
9 oz. (21/2 cups) confectioners’ sugar; more as needed
Food coloring (optional)
Sanding sugar (optional)

准备

Make the cookies

With a paring knife, halve the vanilla beans lengthwise. With the spine of the paring knife, scrape the vanilla seeds into a small bowl. Add the yolks and vanilla, and whisk until smooth.
In a food processor, combine the flour, sugars, xanthan gum, and salt. Process until well combined, about 10 seconds. Scatter the butter pieces over the flour, and pulse, scraping down the bowl as needed, until the mixture resembles coarse cornmeal, 15 to 18 pulses. With the processor running, add the egg mixture, and process just until the dough begins to come together, about 10 seconds. (Don’t let the mixture form a ball around the food processor blade.) Add 2 tsp. of the ice water, and pulse until the dough comes together around the blade. (If it doesn’t come together, add more ice water, 1 tsp. at a time.) The dough will be soft, but not sticky.
在工作表面上铺一块大块保鲜膜。将面团转到保鲜膜上，在顶部悬垂更多的保鲜膜，然后将面团拍打成一个块。将质量分为三个相等大小的零件。将每件件放在一块大片保鲜膜上，再加上另一片保鲜膜，然后轻轻按下并形成6英寸直径的磁盘。将每个磁盘包裹在保鲜膜上，然后冷藏，直到面团牢固，大约1小时或过夜。（该面团可以在冰箱中存储长达3天，在冰箱中储存长达2周；在使用之前，在冰箱中除霜。）
Roll out one of the disks, keeping the others refrigerated, between two large sheets of plastic wrap or parchment to a thickness of about 1/8 inch. (To prevent sticking, peel the top sheet of wrap or parchment off the dough, lightly dust the dough with confectioners’ sugar, and put the wrap or parchment back onto the dough.) Flip the dough over, and repeat the process with the second sheet. Slide the dough, still nestled between the parchment or plastic wrap, onto a baking sheet, and refrigerate until firm, about 20 minutes. Repeat with the remaining dough.
准备烘烤时，将架子放在烤箱的中心，然后将烤箱加热至375°F。在两个烤盘上排成两个烘烤垫或羊皮纸。一次与1张面团一起工作，将顶部的羊皮纸剥落。使用各种曲奇切割机，将形状尽可能近的切割。用薄片的金属刮刀将切口转移到准备好的烤盘上，使饼干间隔约1-1/2英寸。用砂糖装饰，如果您愿意的话，或者如果您打算以后釉，请留下平原。根据需要，将，重新卷和回收面团碎片碎片。（如果在此过程中面团变软很多，请将烤盘放入冰箱中约10分钟，以使面团在烘烤前固定。）
Bake the cookies, one sheet at a time, until firm to the touch and golden brown, about 12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely before glazing.

Make the glaze and decorate the cookies

在一个中等大小的碗中，搅拌奶油，奶油奶酪和玉米糖浆，直到没有块状，并且非常光滑。在糖果糖的糖和食用色素中搅拌，直到光滑为止。釉应浓稠但易于散布。如果太厚，请加入奶油，1/2茶匙。一次。如果太薄，请添加更多的糖果糖。
一次与一个饼干一起工作，用勺子淋上雨水并散布釉料。（釉料应在大约一分钟左右的时间内沉淀成光滑的表面。如果没有，釉料太厚了。）如果愿意，加入砂糖或其他洒水。让釉面饼干干燥约半小时。在室温下存放在密封的容器中长达3天。