For dough: Place soft butter in a mixing bowl. Cream until soft. Add butter and whip until sandy, scraping down the bowl as needed. Mix together egg yolk and cream. Add to the butter and whip until creamy. Add salt to flour. Add flour mixture to butter and mix until just combined. Divide dough by 4. Preheat oven to 375.
For apple diamonds and raspberry daisies: Slice gummies into small cubes. Using a cookie gun, punch out diamonds and daisy shapes on a parchment lined sheet. Press down center of the cookie and dot it with a knife to allow steam to escape. Place a piece or two of gummy in the center hole, depending on the size of cookie. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
For Raspberry Hearts: Punch out hearts on a parchment lined sheet. Press down dough in the center to form a small cavern for your jam to nestle in. Poke holes in the center with a knife. Fill with a little jam, careful not to overfill. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
For Lemon Sables: Add lemon juice and lemon extract to your dough. Place dough on a parchment sheet and roll into a log. Refrigerate for 30 minutes or until solid. Slice off into 1/4 inch rounds. Place on parchment sheet. Using a small round cutter, punch out the center. Sprinkle with coarse sugar. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
For Choco Checkerboards: Divide your divided batch in two. Add 1/2 TBL to cocoa powder to one, mix it in. Add 1/4 tsp vanilla extract to the other half. Flatten out your chocolate dough into a small rectangle, about 4 x 6 to 4 x 8 inches on a parchment sheet. Repeat with the vanilla dough. Place on top of the chocolate dough and press into it. Wrap, and refrigerate for 20 mins. Slice in fourths. Aline logs into two separate squares. Slice into 1/4 inch slices. Bake for 8-10 minutes or until edges are lightly golden. Allow to cool 5 minutes on the cookie sheet before removing to a plate.
It's cookie season so let's make a big batch of Yoshi's Cookies.
I've retooled the recipe
and this one tastes even better than the last one.
I start with fancy European butter, but honestly you can use margarine,
regular butter, whatever you like.
Slice it into cubes and allow it to get soft.
Alright now place your butter in your stand mixer
and whip it until it's soft.
Add in your sugar
and whip some more.
In the meantime, grab some
flour and add a little bit
bit of salt to it mix it with a fork
in another bowl combine an egg yolk and a
little bit of cream whisk together add
your yolk mixture to the butter whip it
good alright now add your flour
and mix it in slowly otherwise you're gonna make
a big mess mix until it's just combined you might have
to scrape the bowl down a
few times that's it I want to make all four designs
so I'm gonna divide my dough
by four say hello to my little friend it's a
cookie gun this dough is way softer than the last time
so I use this to form
shapes you can go freeform
though if you're brave alright let's start with my
favorite jam hearts punch out hearts
on a parchment lined sheet wet your finger
a little and press the dough down making
a little bit of a crevice there then
poke your crevice with the tip of a knife then you can spoon in some
raspberry jam use whatever jam you like
actually bake them off seven minutes
although yours might take
a little bit more when
they're done let them cool on
sheet for three minutes before you remove them
to a plate. Up next, gummy diamonds and daisies
all right, grab your favorite gummy candies. I have to slice these up
because they're a little too big
punch out daisies on a parchment lined sheet. Repeat
with diamonds if there's extra dough
hanging off there make sure to poke holes
in the center, otherwise it's gonna make a big mess then
you can add a piece of gummy candy to the middle. Bake
those off just like before and cool just like
before. All right now
for lemon sables. In a tiny
bowl combine lemon juice
and a little bit of lemon
extract. Add that to your dough and knead it in.
Now slap that dough on parchment and form it into
a big log. Well not so big I guess. Twist it up
and park it in the fridge for a while. Then you
can slice off rounds and place them on a sheet.
Punch out the center with a cutter.
This is coarse
sugar. You can use plain but this stuff is extra shiny
and I kind of like the crunch. Sprinkle it on
Then bake it off.
Surely you see a pattern here.
Let them cool.
Finally, choco checkerboards.
Divide the last portion of your dough in two.
One half gets Dutch processed cocoa. Knead it in. Then
slap it down into a rectangle on a parchment lined sheet.
Your hands are going to get pretty messy,
so when you're done make sure
to clean them off. Then slap on the plain half.
Wrap the whole thing
in parchment and refrigerate it
for a little bit. Alright,
now slice your log into fourths. Then
Arrange them into checkerboards.
You should have two logs by the end of this.
You can slice off quarter
inch squares and then
place them on a sheet.
Flatten them out
if you need to.
Then bake them off.
Cool on the sheet.
If you haven't noticed, all these cookies cook at the same time,
so you can make tons of different kinds on the same pan. Cool, huh?
When you're done, you can arrange them flat
so it looks like a real life Yoshi's Cookie game.
Me? I like them arranged on a plate with some tea.
Yoshi's Cookies! What's next? Edible Tetris?
Probably not. Yummy!
Thanks for supporting these videos, pals!
If you'd like to become a pal,
check out the Patreon link in my video description.
Also, check out the recipe for my Roost Mocas,
which go great with cookies.
Speaking of which, I've got more cookies on the way, so make sure to
subscribe if you haven't. Like, comment, etc. I love your feedback.
Until next time, take it easy!
