Love Yourself NOLA Bites
Self care, destruction, and...beignets?
New Orleans, Louisiana. That city knows a thing or two about self-love. Inspired by the glory that is the New Orleans beignet these cookies have a sweet tang from buttermilk and are best served warm, doused with icing sugar. For the back story to how this treat came about, I encourage you to read the corresponding blog post "Go Love Yourself."
Things to note/"don't F this up" guidelines:
- The experience of these is kicked up 10,000 notches when served warm
- This dough needs to be chilled before rolling
- This recipe will make a F ton of cookies - but like too many cookies is really a problem. You can keep the dough in the fridge for a few days and bake on demand.
- The dough is sticky so rolling on parchment is advised
- 1 cup buttermilk, divided into 1/2 cups
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 6 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- Icing sugar for dusting/dousing
MIX IT UP:
Mix 1/2 cup buttermilk and 1 teaspoon baking soda, set aside.
Using a stand mixer, cream butter and sugar, medium speed 2-3 min (until smooth).
Add 3 cups of the flour + baking powder and mix on low until combined.
Add the buttermilk + baking soda mixture and 3 final cups of flour. Mix on low until combined.
Wrap the dough tightly in plastic or seal in a ziplock bag. Press into a flat round.
Refrigerate until cooled, up to overnight (or bypass this by blasting it in the freezer for 45 min, my go-to move of choice...because who waits for cookies?).
When you are ready to bake preheat the oven to 350F and line a baking sheet with parchment.
Roll out your dough. It will be very sticky so save yourself a headache and roll it between two sheets of parchment paper.
Cut into shapes of your heart's desire, and bake for 8-10 minutes until they are slightly golden on the edges. The cookies will lift easily from the tray when they are baked (this is a good way to test if you prefer slightly underbaked like I do!).
DO NOT wait for the cookies to cool completely. Once you can handle them by hand, grab them and cover those bad boys in TONS of icing sugar like the good folks at Cafe Du Monde do.
Questions? Comments? Leave them in the box below. I'd love to hear from you!