In episode five, ‘Models’, of season two of Bew Girl Schmidt gives Nick a cookie. And now I give you the chance to bake and hand out those cookies too!
Nick: What’s this?
Schmidt: Got you a cookie.
Nick: What’d you have, like, like, an extra?
Schmidt: . . . no.
Nick: So you just, like, got me a cookie?
Schmidt: Yea, I was thinking about you.
Nick: What do you mean you were thinking about me?
Schmidt: What do you mean? I don’t know; I was thinking about you. I think about you a lot, bro.
Nick: . . . why?
Schmidt: Uh I don’t know because you’re my friend; you’re on my mind. Do you not think about me?
Nick: Of course not.
Schmidt: . . . oh.
Nick inspecting his cookie – credits FOX
Ingredients:
281 gr flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
170 gr unsalted butter, softened to room temperature
150 gr granulated sugar
1 egg
1 1/2 teaspoons maple extract (optional)
1 teaspoon pure vanilla extract
150 gr white chocolate, chopped
150 gr milk chocolate, chopped
Gold sprinkles and/or edible glitter sprinkles (optional)
How to bake:
1. Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment beat the butter until creamy and smooth, this takes about one minute.
3. Add the sugar and beat on high speed until light and fluffy, this takes about two minutes. Scrape down the sides and up the bottom of the bowl as needed.
4. Add the egg, maple extract, and vanilla extract then beat on high until fully combined.
5. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.
6. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add a tablespoon more flour until it is a better consistency for rolling.
7. Divide the dough into two equal parts.
8. Roll each portion out onto a piece of parchment or a silicone baking mat to about one cm thickness. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least one hour and up to one day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
9. Once chilled, preheat oven to 350°F/177°C. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
10. Remove one of the dough pieces from the refrigerator and using a cookie cutter to cut the dough into star shapes.
11. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all the dough is used.
12. Before baking, top with sprinkles, if you use those. Use a spoon to press the sprinkles into the cookies so they stay secure on top.
13. Bake for 10-15 minutes, until the cookies are lightly browned around the edges. Make sure you rotate the baking sheet halfway through the bake time to ensure an even bake.
14. Allow to cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely before starting to dip in chocolate.
15. If using, melt the chopped chocolate separately in the microwave in 20-second increments, stirring after each until the chocolate is completely melted.
16. Cover a half of the cookies in white chocolate, and the other in the dark chocolate. Allow the chocolate to set completely at room temperature or in the refrigerator before serving the cookies.
