Serves 24 to 36 cookies
- 1/3 cup 35% whipping cream
- 1 cup soft unsalted butter
- food colouring
- 2 cups all purpose flour
- pinch of salt
- superfine granulated sugar
- ¼ cup soft unsalted butter
- ¾ cup icing sugar, sifted
- 1 tsp vanilla extract
- food colouring
- ready-made royal icing
- Preheat oven to 325° F. Line baking sheets with parchment paper.
- Pour the cream into a tall glass. Place the glass in a bowl of warm water and let the cream come to room temperature, 5 minutes.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed for 2 minutes. Add the whipping cream to the butter, slowly at first, then whisk until light and fluffy. Add in a few drops of desired food colouring. Mix well.
- Sift the flour and salt in another bowl, and on low speed add to the butter mixture in three stages. Once fully incorporated, remove the dough (it should be soft and a bit sticky) from the bowl and flatten onto plastic wrap. Wrap and chill the dough for two hours.
- Remove the dough from the fridge and roll out to ¼ thickness on a lightly floured surface. With a large circle cutter, cut out circles and place them on the baking sheets. Using a smaller cutter, taking care not to press all the way through the dough, lightly emboss all the cut-out circles to create the outline of your buttons. Using the small end of a very small piping tip, stamp four holes in the middle of each embossed circle to form the centres of your buttons.
- Sprinkle each cookie with superfine granulated sugar. Refrigerate the cut-out cookies for 15 minutes.
- Bake for 15 to 20 minutes, rotating the cookies halfway through, until they are set with only a hint of golden colour. Remove from the oven and let cool completely.
- To make the filling, cream the butter in a mixing bowl fitted with a paddle attachment on medium for 2 minutes. Carefully add the icing sugar in stages. Once all the sugar has been added whisk until the mixture is light and fluffy. Add in the vanilla extract and a few drops of food colouring. Mix until fully incorporated. You can lighten the consistency of the filling with a few drops of water or milk.
- Place the filling in a disposable piping bag and cut a small hole at the tip. Pipe a small dollop of filling in the centre of half of the cookies. Sandwich with the other half. Pipe thin lines of royal icing to make the “stitches.” You can store the baked and filled cookies in an air-tight container for up to 5 days.
Success has tasted very sweet for Allyson Bobbitt and Sarah Bell, who opened their Toronto pastry shop, Bobbette & Belle, more than four years ago in Leslieville. They just opened a second location in the Yonge and Lawrence area. “We have the goal of providing customers with sweets that have a nostalgic taste and feel, but take that experience to the next level,” says Sarah, who was formerly the head pastry chef for Canoe. That includes its cute open-air shops, which are decorated with fine china on the walls and Parisian-style furniture. “Every element in the shop, from the pastry to the smallest décor details, are selected by us and truly represent what we love,” says Allyson. In fact, many of the shop’s most decadent morsels have been handed down from Allyson’s Nana, including melt-in-your-mouth shortbread and scones.
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