I made twisted tarelles (a traditional Italian Easter cookie) today! I was going to make flower piped butter cookies, until I realized it takes 4 sticks of butter (it makes like 50 cookies) and I only had two. So much for going out today just to find the almond paste I needed for it!
The tarelles were a learning experience. The dough was very different from doughs I worked with before. I tried to flour it a bit more until I realized they came out better if I just dealt with the wet dough. It was wet because it's easier to roll and twist that way. I made a few modifications to the recipe as well. Instead of cutting 1 1/2 inches of dough cylinder for each cookie, I cut 2 - 2 1/2 as I thought a thicker cookie looked much nicer than thin ones and they kept shape better instead of tearing. Also, I figured out how to get a nice layer of sprinkles on the top (shaking on sprinkles only led them to bounce off the cookie - none would stay!) Just before twisting the cookie together, I'd sprinkle down a layer of sprinkles onto my rolling board, and then as I twisted the cookie, it would roll over the sprinkles and evenly coat the tops. I know that seems simple but it took me a good five minutes to figure out (first I was frustrated at my bouncing sprinkles, then I tried hand puttin them on the tops, then I tried sprinkling the dough too early so that the sprinkles would be wrapped on the inside instead of the top part.)
They cooked perfectly though and cooled quickly. Once I did a pan or two full, I got down the twisting without breaks or mushing and I figured out how to make them thicker and still nicely twisted.
I'll have to add pictures later as my laptop is dead so I'm on mobile. Im taking plenty of pictures to remember!
I think tomorrow will be peanut butter cookies.