My longtime friend
|unsalted butter, cold|
|bleached all-purpose flour|
|fine sea salt||.|
|turbinado sugar, preferably Sugar in the Raw|
|seedless raspberry jam|
One 13 to 14 inch round pizza pan, or baking pan, lined with parchment | A flat baking sheet or 13 inch or larger cardboard round | An expandable flan ring or 12 inch cardboard template | A small decorative cookie cutter | Two flat baking sheets, lightly coated with nonstick cooking spray
Food Processor Method Cut the butter into ½ inch cubes and refrigerate until ready to use.
In a medium bowl, whisk together the flour and salt.
In a food processor, process the sugar until fine. Add the cold butter cubes and pulse until the sugar disappears. Add the flour mixture and pulse until the butter is no larger than small peas. In a small bowl, lightly whisk the eggs. Add them to the mixture and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.
Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)
Hand Method In a medium bowl, stir together the flour, sugar (use superfine or fine granulated), and salt. With a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse meal.
In a small bowl, lightly beat the eggs. Mix them into the flour mixture until the dough comes together and can be formed into a large ball. Knead the dough lightly to make it smooth and malleable.
Divide the dough into 2 equal pieces,
The dough can be refrigerated for up to 3 days or frozen for up to 6 months.
Remove a dough disc from the refrigerator. Set the dough between large sheets of lightly floured plastic wrap. If the dough has been chilled for more than 30 minutes, let it sit for about 5 to 10 minutes, or until it is malleable enough to roll.
Roll the dough between the two pieces of plastic wrap to a little larger than
Repeat with the remaining dough, but instead of inverting it, slip it, still on the bottom piece of plastic wrap, onto a flat sheet pan. Trim it to 12 inches and freeze it for at least 10 minutes. Use a long sharp knife to score 12 wedges, being careful not to cut all the way through the dough. (To mark even wedges, first make 2 score lines dividing the dough into quarters, and then score each quarter into thirds.)
Any leftover dough scraps can be rerolled and formed into smaller cookies.
Use a small decorative cookie cutter to cut out a shape from every other wedge, this time going all the way through the dough. Cover the dough with plastic wrap and freeze it for 10 minutes, or until the decorative cutouts are firm enough to be lifted out neatly. Remove the dough from the freezer. Carefully use the cookie cutter to recut each shape on the same cut marks. Lift out each cutout with the aid of a small metal spatula. Place these cutouts on a plastic wrap–lined sheet pan, cover them with plastic wrap, and keep them chilled. Use a wooden skewer, if necessary, to go around the cut-out openings so that they are cleanly and precisely cut.
Place the dough disc with the cutout openings in the freezer for at least 15 minutes, or until frozen solid and rigid.
Remove the plastic wrap from the dough disc on the pizza pan and spread the raspberry glaze evenly over it up to within
Remove the second dough disc from the freezer. Set one of the prepared flat baking sheets on top and invert it. Peel off the plastic wrap and reinvert the dough onto the second prepared flat baking sheet. Quickly, before it softens, slide the rigid dough evenly on top of the glazed dough so that the edges meet. Brush each cut-out piece of dough with a little water and place it on a dough wedge without a cutout.
Use a fork to press the two layers of the edge together, making a radiating design in the pastry. Use a wooden skewer to make many little holes, avoiding the cutout designs. Refrigerate, covered with plastic wrap, for at least 15 minutes or up to 24 hours before baking.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Set the pan on a wire rack and let it cool for at least 30 minutes, or until room temperature, before serving. Slip a large pancake turner under the cookie to dislodge it and slide it onto a large flat plate or cutting board. Cut through the score lines to the bottom of the cookie. If desired, dust with powdered sugar.
Airtight: room temperature, 10 days; refrigerated, 3 weeks; frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.