America's test kitchen (Season 6)
1 large egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
1 cup unsalted butter (2 sticks), softened at about 70 degrees
2/3 cup sugar (about 4.75 oz)
1/4 tsp salt
2 cups unbleached all purpose flour (10 oz)
2. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.
3. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
- During the show, they suggest that you bake the cookies one sheet at a time, as these are very delicate cookies. The suggested time is 10 to 12 minutes, however, it only took be about 9 minutes to bake these cookies.
- Make sure your cookie sheet is completely cool before piping a new batch on the sheet, otherwise they will spread too quickly.