When I go to open-air markets or stop selling neighborhood garages, I always find myself looking through cardboard boxes looking for biscuit cutters. Vintage, discreetly. You may imagine that I have drawers filled with them, but that is not true. I have two small shoe sizes with bottles of biscuits. This is. It does not really feel like a lot to some who love to roll and stamp biscuits as much as I do, but they are hard to come by. Beyond the form, I have a love for metal cutters with sharp edges and good structure. Shapes that can be cut cleanly through a raisin or dried cranberries if needed. Today, I thought I'd show you some of my results and share a friendly cookie-cutter recipe.
So, I love my Swedish cookie cutter heart. It's about the size of my palm and it's perfectly symmetrical. Here's the thing. Hearts are a popular figure for biscuit cutters, but each heart is a person. Some sink deep, some curve is shallow and soft, some are wide and vertical, some are tall and elongated … everyone says something different with its shape. There are friendly hearts, serious hearts, sophisticated hearts. It's a personal preference, but I tend to like hearts that are almost as big as they are high. Symmetrical, immediate, clean lines.
Then there are the wildcard cookie cutters that I can not go through. Like this farmhouse collection. The shapes have been a bit furious over the years, but the primitive lines are charming and the patina for the cutters beautiful. The pig has obviously escaped – mark herself to find him.
I have made a tiny little cookie in the shapes of little hearts, diamonds, clubs and clubs since I was a kid and tend to prefer tiny cutters for butter-rich biscuits. It's the kind of cookies where a couple makes the perfect accompaniment to an afternoon coffee or tea. Today's cookies meet the requirements and chose the shape of the tears.
These toasted almond cookies are a take off in the charming whole grains of Alice Medrich, published in her book Pure dessert a few years back. I love them and I do them in different ways depending on what I have. This variation is difficult to beat – toast, nut, pepper with dried currant. They are made with whole wheat flour and all-purpose flour, almonds in slices and the best butter you can make. That said, I made another variation with Taylor's peeled jelly for candied citrus for the Little Flower School two weeks back – changing the chopped bark for the gooseberry that you will see in the recipe below. The peel left wonderful pieces of color in all citrus fruit cookies and bursts. I loved too much.
For those of you who have arrived so far. I made a note to myself for the next time. I'm excited to try this recipe using Dorie's trick using cultivated butter – for a hint of tea. It may be that they put them above the top.