Porsche Driver’s selection recently released three (3) new collections: the Golf Collection, the updated Martini Collection and the RS 2.7 Collection. In fact, unless you’re blind, you must have noticed their banners flying right above this post and others. Well, fortunately for us, the good folks at Driver’s Selection saw fit to send us a goodie bag of items to play with. Included in our kit was a Men’s polo shirt – Sport, an Umbrella from Martini Racing and, my favorite, the Cookie Stamps from the RS 2.7 collection.
Don’t get me wrong, John looks good in the Polo shirt, it fits very well and the quality seems to be what you would expect, if not slightly better, for the price point and the umbrella is awesome on a rainy day, especially if you want to show your support at the track. However, I love to bake! That’s why I was so excited when I found the Cookie Stamps included in our review package. Now I get to combine two of my favorite things, Porsches and baking. Let’s get started!
Putting Together What You Need
Besides the Cookie Stamps from Porsche Driver’s Selection, you’ll also need to following supplies and ingredients:
- clean work area or large clean cutting board to work on
- 1 drinking glass (we found a “rocks” glass worked best, but more on this later)
- 2 large pieces of wax paper (you can put flour on plastic wrap and that will work in a pinch)
- 1 Food scale that can measure in grams
- Flour, 270g
- Soft Salted Butter, 200g
- 1 egg
- Granular Sugar 100g
- 1 lemon
- Vanilla
The key here is to have the food scale we mention above. I was baking these at our summer home in Maine and was without my food scale. Because of that, I opted not to follow Porsche’s recipe (which calls for the ingredients above in grams. Without my food scale I had no easy way to accurately convert the measurements) and instead used this one from epicurious. THE NEXT TIME WE DO IT, WE PLAN TO FOLLOW PORSCHE’S RECIPE TO THE LETTER. I’ll explain why at the end.
Ok. Now you have everything you need to make the cookies, let’s get to mixing. Put your butter into an electric mixer and beat until creamy. Then, gradually add your sugar, beating until your mixture is light and fluffy. From there, you’ll want to add your egg a teaspoon of vanilla, a touch of lemon zest (you can leave this out if the flavor isn’t to your liking), giving it time to combine well. Lastly, slowly add in your flour and beat until the mixture just forms a dough.
Once you have your dough, you’ll need to form it into a log. To do so, be sure to flour your wax paper (you can just as easily roll it out by hand on a cutting board, just be sure to use lots of flour) and then roll the dough until it forms a log about 12 inches long by 2 to 2 1/2 inches around. You then need to chill the dough/log until it’s firm. We found that 2 hours was more than enough. Anything longer and it became to hard and we would have to wait for it to soften again. As an aside, if you like, at this stage you can simply leave the dough in the fridge for up to five days in the event you want to prepare the dough ahead of time and make the cookies later.
Now Comes The Fun Part
With the dough in a log form and partially chilled, place it on a well floured cutting board. Porsche doesn’t mention this in their instructions, but trust me, you want lots of flour of the dough will stick like crazy. Now, cut the roll of dough every .4 inches or so. These are your blanks…
Once you’ve made all the cuts, choose the Porsche Cookie Press you want to use, again add copious amounts of flour to either the top of the blank or directly to your press, and then push the stamp into the dough.
Try to do this from above and keep even pressure on the stamp to get a good, deep impression. Once you’ve pressed out all your cookies you’ll notice there’s probably a lot of extra dough around the sides.
Time to grab that rocks glass we mentioned. If you’ve already filled it with an adult beverage of your choice, grab a clean one and use that to cut out your cookies so they have a nice circular shape. That’s it, you’re ready to bake!
Preheat your oven to 175 degrees Celsius or 375 degrees Fahrenheit. Arrange your slices about 1/2 inch apart from each other on a baking sheet and then bake in batches until golden brown on the edges (approximately 8 to 12 minutes depending on your oven). Once they are done, use a spatula to move them to a rack to cool. You’re now ready to be the hit of your next local Porsche gathering.
As mentioned above, we used our own recipe versus following the one Porsche provided. We think that the recipe we used created a cookie that was a bit too soft and as a result didn’t hold the impression as well as it could have. If you have a food scale, use Porsche’s recipe. My guess is the results will be even better than mine!