Hello! I’m back to the blog after surrendering my life to wedding planning, which essentially just means addressing and stamping what seems like millions of envelopes, trying out lots of beauty treatments and pushing myself to run run run…I’m up to 140 miles! This weekend was a fun one to live in the city: the whole world has been celebrating the super exciting Supreme Court victory that happened last Friday, making this weekend’s Gay Pride events even better.
Because of all this, it seems like my social media is (even more so than usual) joyous, rainbow-hued and celebratory, and there are even more pictures of government buildings than usual (which is never). I mean, I would say that for every four Facebook profile pictures that have gotten the Facebook pride treatment (or data/behavior studied), there is another shot of the Supreme Court, or the White House lit up in rainbow colors. This is totally perfect, because it brings up classical architecture in government buildings, which goes PERFECTLY with the cookies I made recently that look like ionic columns, which are not things that usually come to mind (or brought up in blog post) organically.
So really, thank you Supreme Court—not only for making same-sex marriage legal (but mostly for this!), but for also making it easier for me to write a post on ionic column-shaped cookies. THANK YOU!!!!
These cookies, called palmiers or elephant cookies are buttery, soft and just so happen to look like one of Greek architectural orders. Ionic columns were named for the Greek Ionian Islands in the 6th century B.C. and characterized by the delicate scrolls or volutes on is capital, the top of the column. Ionic columns can be seen on historic buildings everywhere: the Vienna Parliament, Parthenon, Temple of Athena Nike at the Acropolis, the White House and many frat houses all have them!
Mini Elephant Ear Cookies
2 cups all-purpose flour
¼ cup whole wheat flour
pinch of salt
½ teaspoon baking powder
1 ½ sticks unsalted butter
¾ cup sour cream
½ cup sugar
These cookies take a little bit of planning ahead—they can be made in a little over 2 ½ hours, or you can make the dough the night before, and chill overnight.
First, dice the butter, and chill in the freezer for 30 minutes. When ready, combine the dry ingredients (but not sugar) in the bowl of a food processor and add in the frozen butter pieces. Pulse until the mixture resembles small uniform pebbles. Add in the sour cream and pulse until just combined. Dump the dough onto a counter and roll in a ball. Divide in half, and wrap each piece in plastic wrap. Chill for at least one hour (or overnight).
Sprinkle your workspace with the sugar, and remove one piece of dough from the fridge at a time. Roll the dough out into an approximately 12 x 10-inch strip. Sprinkle another layer of sugar on the dough, and slowly start curling one of the long sides into itself like a scroll, stop in the middle, and do the same on the other half. Repeat process with the second ball o f dough. Press the ends of each scroll together, wrap in plastic wrap, and chill for an hour.
Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat. Take one of the scrolls from the fridge and cut into ½ c. slices, placing them on the baking sheet about 1 ½ inches apart from each other. Bake for 13-15 minutes total, turning halfway through and watching carefully. Allow to cool completely before digging in.