Who knew that turmeric would be so delicious in a cookie? The earthiness of the spice is tempered by the butter and sugar, and the floral and berry notes really shine through. I think they are especially pretty as autumn leaves, but the pretty, bright-yellow dough can be rolled out and cut into any shape you desire, depending on the holiday. Enjoy!
Turmeric Cutout Cookies
- 2 cups (260 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground tumeric
- 1/4 teaspoon ground black pepper (optional)
- 1 stick (115 g) unsalted butter, at room temperature
- 1 cup (200 g) sugar
- 1 large egg
- 2 tablespoons milk
Makes about 24 cookies
Whisk together flour, salt, baking powder, tumeric and pepper in a medium bowl; set aside. In the bowl of an electric mixer with the paddle attachment (or with a hand mixer), beat together butter and sugar on medium-high speed until light and fluffy. Add egg and milk; mix on medium speed until well combined. Lower speed to minimum and, with the mixer running, slowly add flour mixture and mix until combined.
Divide dough in half and transfer to 2 sheets of plastic wrap. Flatten into disks, and wrap with plastic; refrigerate at least 1 hour.
Preheat oven to 350°F (180°C). On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes and transfer to parchment-lined cookie sheets, spaced 1 inch apart. Bake until lightly golden, about 10 minutes; but do not allow them to brown around the edges. Transfer sheets to wire racks; let cool completely.
