Taste: Edible Art


THE FLOUR POT COOKIE BOOK, FROM ­AMBLER-BASED BAKER-ENTREPRENEURS MARGIE AND ABBEY GREENBERG, IS 100-PLUS PAGES OF MARTHA STEWART-LIKE ­INSPIRATION. THEIR COOKIES RE-CREATE THREE-TIERED WEDDING CAKES, 3-D BIKINI TOPS, EVEN MANOLO BLAHNIKS, FROM SUGAR PASTE AND MERINGUE. EVEN THE ­FONDANT-PHOBIC WILL APPRECIATE THE STRAIGHT-FORWARD SUGAR COOKIE RECIPE THAT’S THE BASIS FOR THESE FANCIFUL CREATIONS. — A.W.

SUGAR COOKIES
YIELDS APPROXIMATELY THREE DOZEN
3½-INCH COOKIES.
3 C. ALL-PURPOSE FLOUR
1 TSP. BAKING POWDER
2 STICKS (1 C.) UNSALTED BUTTER,
AT ROOM TEMPERATURE
1 C. GRANULATED SUGAR
1 LARGE EGG, AT ROOM TEMPERATURE
1 TSP. PURE VANILLA EXTRACT
PARCHMENT PAPER

IN A MEDIUM BOWL, SIFT FLOUR WITH BAKING POWDER AND SET ASIDE. IN AN ELECTRIC MIXING BOWL, USING THE PADDLE ATTACHMENT, CREAM TOGETHER BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, ABOUT THREE MINUTES. ADD EGG AND VANILLA AND BEAT ANOTHER MINUTE. ADD FLOUR MIXTURE TO BUTTER MIXTURE IN TWO BATCHES. BLEND UNTIL DOUGH BEGINS TO PULL AWAY FROM THE SIDES OF THE BOWL. PLACE THE DOUGH ON THE PARCHMENT PAPER. USING YOUR HANDS, KNEAD DOUGH FOR ONE MINUTE. REFRIGERATE DOUGH FOR AT LEAST ONE HOUR IN A PLASTIC BAG.
PREHEAT THE OVEN TO 350Ëš FAHRENHEIT. ROLL THE CHILLED DOUGH ON PARCHMENT PAPER TO ONE-EIGHTH-INCH THICKNESS. CUT INTO SHAPES. TRANSFER COOKIES TO UNGREASED COOKIE SHEET AND BAKE FOR EIGHT MINUTES, OR UNTIL THEY TURN GOLDEN.

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