nutmeg-spiced salted caramel-almond cookies · bakers dozen february 7, 2017 recipes shirley...

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1 Bakers Dozen February 7, 2017 Recipes Shirley Lipscomb Nutmeg-Spiced Salted Caramel-Almond Cookies Yield: approximately 36 1 cup butter, softened 1/2 cup firmly packed brown sugar 2 large eggs, separated 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups chopped sliced almonds Caramel (recipe follows) Fleur de Sel 1. Preheat oven to 350 degrees, line baking sheets with parchment paper. 2. In the bowl of a stand mixer, beat butter and brown sugar at medium speed until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla extract. 3. In a medium bowl, stir together flour, nutmeg, and salt; gradually add to butter mixture, beating until combined. Roll mixture into small balls. 4. In a small bowl, whisk egg whites until foamy. 5. In a separate small bowl, place the almonds. 6. Dip cookie balls into the egg whites, letting excess drip off; dredge in almonds to coat. Place 2 inches apart on prepared pans. Make a small indentation in the center of the cookies. 7. Bake for 10 minutes, carefully press indentations down again; bake until cookies are lightly browned, 3 to 5 minutes more. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. 8. Spoon warm Caramel into indentations in cookies. Let stand at room temperature until caramel is cool. Sprinkle with Fleur de Sel. Serve immediately, or store in airtight containers for up to 5 days.

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Bakers Dozen February 7, 2017 Recipes

Shirley Lipscomb Nutmeg-Spiced Salted Caramel-Almond Cookies Yield: approximately 36 1 cup butter, softened 1/2 cup firmly packed brown sugar 2 large eggs, separated 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups chopped sliced almonds Caramel (recipe follows) Fleur de Sel

1. Preheat oven to 350 degrees, line baking sheets with parchment paper. 2. In the bowl of a stand mixer, beat butter and brown sugar at medium speed until

creamy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla extract.

3. In a medium bowl, stir together flour, nutmeg, and salt; gradually add to butter mixture, beating until combined. Roll mixture into small balls.

4. In a small bowl, whisk egg whites until foamy. 5. In a separate small bowl, place the almonds. 6. Dip cookie balls into the egg whites, letting excess drip off; dredge in almonds to

coat. Place 2 inches apart on prepared pans. Make a small indentation in the center of the cookies.

7. Bake for 10 minutes, carefully press indentations down again; bake until cookies are lightly browned, 3 to 5 minutes more. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.

8. Spoon warm Caramel into indentations in cookies. Let stand at room temperature until caramel is cool. Sprinkle with Fleur de Sel. Serve immediately, or store in airtight containers for up to 5 days.

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Shirley Lipscomb - Nutmeg-Spiced Salted Caramel-Almond Cookies Page 2 Caramel Yield: approximately 2 cups 2 cups sugar 1/2 cup water 1/4 cup light corn syrup 1/2 cup butter, softened 3/4 cup heavy whipping cream, at room temperature In a large skillet, whisk together sugar, 1/2 cup water, and corn syrup; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, until mixture is honey-colored, about 10 minutes. Add butter, whisking until melted. Remove from heat, and gradually whisk in cream until mixture is smooth. Pour into a heatproof container. Cover and refrigerate for up to 2 weeks. Note: Leftover caramel is delicious spooned over pound cake or vanilla bean ice cream.

I used whole almonds that I toasted in the oven then chopped. California Dairies European Style unsalted butter (Costco) Pillsbury bleached all-purpose flour

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Marlene Sorosky-Gray Visit my blog at www.Cookingwclass.com

SALTED CHOCOLATE RYE COOKIES I recommend 70% cacao, Valrhona preferred, but any really good quality bittersweet chocolate can be used. I don’t want to sound like I have OCD, but I sprinkle 8 grains of salt on the top of each. Just kidding—maybe. I use Gold Medal unbleached all-purpose flour and Land O’ Lakes unsalted butter. 16 oz. bittersweet chocolate, finely chopped 4 tablespoons (1/2 stick) unsalted butter, cut into chunks 3/4 cup whole grain dark rye flour 1 tsp. baking powder 1/2 tsp. kosher salt 4 large eggs, at room temperature. 1 1/2 cups muscovato sugar or dark brown sugar 1 tablespoon pure vanilla extract Flaky salt such as fleur de sel or Maldon, for sprinkling on top 1. Melt chocolate and butter in a medium microwave-safe bowl at 50% power for 3 minutes. Stir and if not melted, microwave at 20 second intervals until smooth. 2. In a small bowl, whisk flour, baking powder and salt; set aside. 3. In a mixing bowl with an electric mixer, beat the eggs on medium high speed, mixing in the sugar a little at a time. Continue beating until the eggs have nearly tripled in volume, about 6 minutes. 4. Reduce the mixer to low and add the melted chocolate-butter mixture and vanilla. Mix until blended, scraping down sides. Add flour mixture and pulse 2 or 3 times to incorporate (this keeps it from flying) and then mix just until combined. 5. Refrigerate the dough in the mixing bowl until it is just firm to the touch, about 30 minutes. 6. Preheat the oven to 350°F. Line 2 baking sheets with parchment or silpat liners. Using a rounded tablespoon, drop dough about 2-inchs apart. Top each with about a little salt; pressing it in gently. Bake for 10 minutes. They should be puffed and the tops should be rounded. 7. Cool cookies 3 to 4 minutes then transfer to a rack to cool completely. Makes 4 dozen. To make ahead: Cookies may be stored in an airtight container for 3 days.

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Catherine Pla Rosemary Butter Sugar Cookies These are basically "icebox" cookies; roll them into a log and cut 1/4" slices. Sometimes I add chopped thyme as well. 8 oz unsalted Kerry Gold butter, room temperature 3/4c + 2 Tbsp granulated sugar 1 large egg, room temperature 2 t vanilla bean paste 2 1/2 c sifted APF (Central Milling Co. Organic Unbleached APF) 1 1/2 T finely chopped fresh rosemary 1/2 t Kosher salt 1 egg white, beaten 1/2 c sanding sugar 1 T flaked Maldon sea salt Mix butter and sugar with the paddle in the the bowl of an electric mixer. Mix about 2 minutes, until fluffy and pale. Add in egg and vanilla. With the mixer on low speed, add flour, rosemary, and salt and mix briefly, until combined. Divide the dough into equal halves, and roll each half into a log. Place each log on a sheet of wax or parchment paper. Roll and firm dough log, taking care to roll evenly. When complete, the roll will have a diameter of about 1 1/2 ". Refrigerate until firm (or freeze for up to a month, wrapping log securely in plastic once firm). Preheat oven to 375. Brush log (s) with beaten egg white. Roll in sanding sugar to coat. Cut 1/4" slices and lay 1" apart on parchment lined baking sheets. Sprinkle tops with a little more sanding sugar and a few flakes of Malden sea salt. Bake 18-20 minutes, until the edges are just coloring. Let cool.

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Nancy Kux SWEDISH DREAM COOKIES 8 oz. unsalted butter, Challenge seems to be the best 1 cup sugar 1 tsp. vanilla 2 cups bleached flour, stir flour before measuring. Then scoop and sweep excess from the top to level. 1/2 tsp. baking soda Place butter in a medium saucepan and brown by stirring over medium heat. After butter begins to boil it will brown with dark bits on the bottom of the pan. Remove from heat and let sit 10 minutes or so. Stir to loosen the brown bits. Add sugar and vanilla. Stir to incorporate. Mix flour and soda to combine and then stir into butter mix. Let mixture sit to cool and for the flour to be absorbed. Do not add more flour. Form into balls. The batter is crumbly but if you work small amounts in your palm the balls will form. I have formed logs and cut them evenly to make uniform sized cookies. Bake on parchment lined cookie sheets in a 350 pre heated oven. Cookies are done when you can barely move them and they are lightly brown on tops. Or carefully check underneath to see if they are brown. Don’t over bake as they harden when cooling. I let them sit before removing to a cooling rack. They puff and crack as they bake. They should have a hard center and still remain crumbly with cracks on top. I have baked as many as 65 and as few as 36 with this recipe. Adjust baking time with different sizes. 68 cookies baked for 9 minutes. BUT it really depends on your oven. Only bake on the center rack and only one tray at a time. 36 cookies could take 15 minutes.

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Elaine Selo Butter Cookies (Muerbe) 1 lb. unsalted butter (I use Clover or Lucerne or Tillamook) 1 cup sugar 2 extra large eggs, separated 6 cups all purpose flour (bleached or unbleached) 1/2 lemon, rind and juice 1 teaspoon baking powder 1 cup blanched almonds, chopped fine Sanding sugar Cream butter which is at room temperature using the paddle attachment of your mixer, then add sugar, then the yolks of the eggs, slightly beaten; add the rind of the lemon, and the flour mixed with the baking powder and then the lemon juice.. Divide the dough into about four parts. Roll each part between two pieces of parchment paper until approximately 1/8 inch thick and then chill in refrigerator for several hours or days or freeze. It is often easiest to stack the rolled our sheets on a cookies sheet to store in the refrigerator or freezer until ready to bake. When ready to bake, preheat oven to 350 degrees. Remove each sheet from the refrigerator and cut with small biscuit cutter or cookie cutter and place on cookie sheets lined with parchment paper. Brush with egg whites, sprinkle with sugar and chopped almonds. Bake for 10 to 15 minutes until lightly brown on edges and then remove and cool on a rack. Will keep for weeks. This recipe is adapted from the Settlement House Cookbook and was used by my mother and grandmother in the 1940's and 1950's, and Dorie Greenspan's technique of rolling before chilling has made it a lot easier.

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Maria Capdevielle Chocolate-Cherry Biscotti Yield: about 48 cookies - 15 ounces unbleached all-purpose flour (AP king arthur) - 1 ounces Dutch process cocoa - 2 teaspoons baker's ammonia, substitute baking powder - Pinch salt - 3 large eggs - 1 1/4 cups sugar - 1/4 cup plus 2 tablespoon extra virgin olive oil - 1/4 cup brewed coffee -1 teaspoon vanilla extract - 1 cup bittersweet chocolate chips - 1 1/2 cups dried tart cherries or cranberries - 1/2 cup raw sugar, for sprinkling Preheat the oven to 350∞F. Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the dry ingredients: flour, cocoa, baker's ammonia, and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and the sugar until light and fluffy, 5 to 6 minutes. Slowly beat in the oil, then add the coffee, almond and vanilla, and beat lightly to combine. Fold in the flour mix, then fold in the chocolate chip and cherries. Lightly oil your hands and form the dough into two logs, each about 11/2 inches wide and 3/4-inch thick. Arrange the logs on the prepared baking sheets equidistant from each other with at least 2 inches of space in between. Sprinkle the dough with raw sugar, patting so the sugar adheres. Bake for 25 minutes or until lightly browned but still soft in the center. Cool to room temperature on a wire rack. Reduce the oven temperature to 325∞F. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices upright onto the baking sheets. (The cookie slices will be somewhat fragile.) Bake again for about 20 minutes, or until crispy.

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Bill Hutton Cornmeal Chocolate Chunk Cookies with Raisins and Fennel Seeds Adapted from Martha Stewart Prep: 25 mins Total Time: 1 hour 15 mins Yield: Makes 3 dozen INGREDIENTS 1 1/2 sticks unsalted butter, room temperature 1 cup sugar 1 tablespoon fennel seeds, toasted and finely ground 1 large egg 1 cup all-purpose flour 2/3 cup medium grind yellow cornmeal 1 teaspoon baking powder 3/4 teaspoon coarse salt 3/4 cup golden raisins 5 ounces coarsely chopped milk chocolate (1 1/4 cups) DIRECTIONS Preheat oven to 350°F. In a large bowl, beat butter with sugar and ground fennel seeds on medium high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder, and salt and beat just until combined. Stir in raisins and chocolate. Scoop heaping tablespoons of dough (or use a 1 1/2inch ice cream scoop) onto parchment lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days. Spoon Cookies Melinda Blau 2 sticks (1 cup) cold unsalted butter, cut into pieces (Challenge butter) 3/4 cup sugar 2 teaspoons vanilla 2 cups all-purpose flour (bleached Gold Medal) 1 teaspoon baking soda 1/8 teaspoon salt, slightly rounded 1/3 cup fruit preserves (Trader Joes apricot preserves) Special equipment: small cookie scoop Preparation

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Cornmeal Chocolate Chunk Cookies with Raisins and Fennel Seeds Cont’d: Make dough: Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla. Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop). Form and bake cookies: Put oven rack in middle position and preheat oven to 325°F. Press a piece of dough into bowl of cookie scoop, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes. Assemble cookies: While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely. Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating. Cooks' notes: · Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes. · Cookies keep in an airtight container at room temperature 2 weeks.

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Linda Clark Icebox Cookies 1. Make 2 batches of rich, creamed dough - one plain and one chocolate. 2. Shape dough into balls, wrap in plastic wrap, and chill until firm - 2 hours in frig. 3. Roll the dough balls into rectangles ( 1/8 inch thick) about 15 inches x 8 inches. 4. Lightly beat 1 egg white. Brush plain dough and carefully lay chocolate dough on top. Lightly roll the surface with a rolling pin. 5. Trim the ragged edges with a sharp knife. Brush the stacked dough with egg white. 6. Roll up the stack to form a cylinder. Wrap in plastic wrap and chill 2 hours in frig. or 45 minutes in freezer. 7. Slice into 1/4 inch rounds. 8. Bake 375 degrees until firm- about 10 minutes on parchment paper. Cool on a rack. Recipe for plain, rich creamed dough 16 Tablespoons butter, soft (Unsalted, Land O Lakes butter) 1 cup sugar (C and H) 1 egg plus 1 egg yolk 1 teaspoon vanilla 2 cups flour( King Arthur all-purpose) 1/2 teaspoon salt Cream butter and sugar. Beat in eggs and vanilla. Stir flour and salt into mixture. Chocolate, rich creamed dough Substitute 1/2 cup cocoa powder for 1/4 cup flour. (Scharffen Berger unsweetened cocoa)

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Evie Lieb MEYER LEMON SABLÉS Adapted from a recipe of Amanda Hesser in COOKING FOR MR. LATTE. These seemingly plain wafers are complex in their taste and can be addictive! You can use regular lemons if Meyers are no longer in season. Yields about 50 sablés. 2 C unbleached all-purpose flour (I use Trader Joe’s) 2 t baking powder 1 C unsalted butter, at room temperature (I use Plugras) ½ C confectioner’s sugar (any brand cane sugar) ½ C granulated sugar 2 TBSP grated Meyer lemon zest (using Microplane grater) 1 t coarse sea salt 4 extra-large egg yolks ¼ C raw sugar for rolling In a small bowl thoroughly whisk together the flour and baking powder. Set aside.

With paddle attachment in mixer bowl beat the butter until creamy. Add the confectioner’s sugar and beat one minute. Add the granulated sugar and beat one minute. Add the salt and lemon zest and beat just until combined.

Add egg yolks, one at a time, beating just until combined. With mixer on low speed, gradually add the flour mixture, beating just until all is

incorporated. Dough will be sticky. Divide dough into 2 portions and place each on a large piece of waxed paper or

plastic wrap. Roll each portion into a log 1½” in diameter. Wrap the waxed paper or plastic tightly around the logs and twist the ends to seal. Refrigerate at least 2 hours or up to a couple of days.

Preheat oven to 350° (325° convection) and set oven rack in middle of oven. Line a non-insulated baking sheet with parchment.

On a separate piece of parchment or waxed paper make a ridge of 2 TBSP of the raw sugar and completely roll one log of the dough with sugar, coating it completely. Slice log into ¼” slices and place them 2” apart on the parchment. (Leave the other log in the fridge and return to the fridge any dough from the first log that didn’t fit on the first sheet.) Bake cookies 10-12 minutes (8-11 for convection), turning pan 180 degrees half-way through the baking time. Cookies should just be barely golden around the edges. Remove the cookies on the paper to cool on a rack.

Using a cool cookie sheet, or after running the hot one under cold water to cool it, repeat the process for the rest of the dough. You may need to use a third sheet. The cookies spread quite a bit, so be wary of their running together during baking.

The sables can be stored airtight at room temperature for up to three days and they freeze well for longer storage.

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Suzanne Ramirez Citrus Sugar Cookies 1 ¼ cups powdered sugar (5 oz.) 1 cup plus 2 Tbsp. Unsalted butter (9 oz.) 1 large egg yolk 1 tsp. salt 2 tsp. vanilla extract Zest from 2 limes Zest from 2 lemons Zest from 1 orange 2 ¾ cups all-purpose flour

1. Combine powdered sugar, butter, egg yolk, salt, vanilla, and citrus zests, beating until smooth.

2. Add flour, mixing until smooth. 3. Divide dough into 2 portions, wrap each portion and refrigerate for at least 2

hours (overnight is best). 4. Remove dough from refrigerator, allow to stand at room temperature for 20-30

minutes. 5. Roll out dough on floured surface, 1/8” thick. Use cookie cutters to cut out

shapes, place cookies on parchment-lined baking sheets, chill again for 30 minutes.

6. Bake cookies at 350 for 12-14 minutes, until set and a bit browned around the edges.

7. Cool cookies on racks, then ice with Citrus Glaze. Citrus Glaze: 2 ¼ cups powdered sugar (10 oz.) 2 Tbsp. light corn syrup Zest of 1 lime, finely chopped Zest of 1 lemon, finely chopped Zest of ½ orange, finely chopped 1-2 Tbsp. milk

1. Combine glaze ingredients, mixing until smooth and spreadable. 2. Spread on cooled cookies, allow glaze to harden.

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Jennifer Marinez Chocolate Chip Cookies 2 cups cake flour 1 2/3 cups bread flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp coarse salt 1 1/4 cups unsalted butter 1 cup plus 2 tbl granulated sugar 1 1/4 cups light brown sugar 2 large eggs 2 tsp vanilla 12 oz semisweet chocolate chips 8 oz milk chocolate chips 1 cup toasted walnuts or pecans Stir together flours, baking soda, baking powder and salt. Set aside. Cream butter and sugars together until very light, using a stand mixer, about 5 minutes. Add eggs. one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just incorporated. Mix in chocolate gently. Refrigerate dough for at least 24 hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop 3 1/2 ounce dough balls - 6 to a sheet. Bake until golden brown - about 17-18 minutes. Sprinkle with sea salt if desired when they come out of the oven.

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Micki Weinberg DOUBLE DARK CHOCOLATE COOKIES A bittersweet chocolate cookie with bittersweet chocolate chips to double the chocolate impact Makes 3 dozen 2 ½ - inch cookies 2 cups (11.5 ounces) GUITTARD 63% EXTRA DARK CHOCOLATE CHIPS, divided 2 tablespoons water 6 tablespoons unsalted butter, softened (3/4 stick), divided ¾ cup sugar ½ teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1¼ cups unsifted all-purpose flour ½ teaspoon baking soda Preheat oven to 375ºF. Line baking sheets with parchment. Heat 1½ cups of chips and water in small microwave safe bowl at medium power (50% or level 5) for 1-2 minutes, stirring well after 30 second intervals until smooth. Set aside. Cream butter, sugar and salt in large mixer bowl until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining ½ cup of chips. Drop rounded teaspoonfuls onto lined baking sheets. Bake 10-11 minutes or until tops are cracked and crusty. Centers should still be soft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in airtight container.

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Judy Orttung BROWN SUGAR PECAN COOKIES adapted from Flavor Flours by Alice Medrich 2 3/4 cups (285 grams) pecan halves or pieces 1 cup (200 grams) packed brown sugar 1/4 teaspoon salt seeds from a vanilla bean, or 1 teaspoon vanilla 2 large egg whites\ Position a rack in the center of the oven and preheat the oven to 350°. Combine the nuts, sugar, salt and vanilla in a food processor. Process, pulsing frequently, until the nuts are finely ground. Add the egg whites and process to a coarse sticky dough. Form the cookies using a tablespoon-size cookie scoop and place on a parchment-lined baking sheet, about 2 inches apart. Bake for 12 to 15 minutes or until the surface of the cookies is partially browned and the bottoms are deep brown. Set the baking sheet on a rack to cool. Store the cooled cookies in an airtight container.

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Pat Arango KOURABIETHES (GREEK WEDDING AND CHRISTMAS COOKIES) Ingredients: 1lb. Unsalted Butter, 1/4 cup Oil (canola), 1 Egg, 1 cup Powdered Sugar, 1 tsp. Almond Extract. 1/2 cup Toasted and Grated Almonds, 1 tsp Baking Powder, dash of Salt, Cake Flour, and All-Purpose, Unbleached Flour, additional Powdered Sugar for topping. _____________________________________________________________________ Melt the butter, and (canola) oil until melted. Cool to room temperature. Refrigerate until solid. Take out salt and milk liquids to clarify. Bring butter mixture to room temperature; In heavy duty mixer, beat until light and white (about 15 minutes). If needed, allow mixer to rest for 15 minutes to cool down. Add egg, 1 cup powdered sugar, and almond extract. Sift half box of cake flour with baking powder and salt; add one cup at a time, then add (1/2 cup at a time) slowly, all-purpose flour until mixture is soft, won’t break up, and is not sticky; add grated almonds and mix well. Bake one cookie to test if holding shape. (very important to know if dough mixture is correct). Form cookies with rest of batter. Size depends upon baker. (a # 70 scoop will yield 100 cookies). See note below. Bake at 350º for 15 minutes, then 325º for 5 minutes. (adjust to oven and size of cookie). Bake until lightly golden and lightly brown on bottom. While cookies are baking, prepare a sheet pan with paper (newspaper or paper bag), three pieces of wax paper, sift powdered sugar on the top sheet of wax paper. (very important to have powdered sugar on bottom of cookies). Immediately remove baked cookies to the prepared sheet pan. After putting cookies on prepared pan, sift powdered sugar on top of cookies immediately. Sift more powdered sugar after 10 minutes. Sift again to serve. Note: unbaked cookies can be frozen at this time, but must be thawed at room temperature before baking.

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Delia Athey Espresso Cookies (adapted from Alice Medrich’s chocolate Hamantaschen recipe by Delia Athey) 1/4 lb softened unsalted butter (1 cube) (Kirkland from Costco – yellow box) 1 Cup granulated sugar 2 cups all purpose flour (First Street (Smart & Final brand) bleached all purpose pre-sifted) ½ tsp baking powder ¼ tsp salt 1 large egg (must weigh no more than 1 ¾ oz without the shell. If it’s more, mix the egg with a fork or whisk and weigh 1 ¾ oz for this recipe… cookies will spread with too much egg. 1/8 oz makes a difference!) 1 ½ tsp vanilla extract 2 ¼ tsp espresso grounds (not instant espresso) Directions: Cream butter and sugar at until light and fluffy (3-4 minutes). Beat in the egg and vanilla extract. In a separate small bowl whisk the dry ingredients (including the espresso) and then add them slowly to the butter/sugar/egg mixture with the beater on low speed. Cut 2 2-foot lengths of waxed paper. Put all or most of the dough on one sheet of paper on a completely smooth (not tiled) surface. If you need to put c cutting board or the back of a cookie sheet down, use that). Place the other paper evenly on top and roll to about 1/8” thick. (I have craft board that thick I put on either side of the paper so the rolling pin rests on that and it gets it to a perfect thickness. Place on a cookie sheet and freeze for about an hour or more. Remove from the freezer and remove the top piece of waxed paper and then put it right back on top. Flip the dough and paper over (leaving it on the cookie sheet) and pull the other paper off. Line a cookie sheet with parchment paper. Using a linzer cutter (fluted edge with center cutter removed) cut cookies and place about 1 inch apart on the parchment. When dough gets soft remove the scraps and replace the waxed paper on top of the uncut area and refreeze. Repeat with the other sheet of dough. After cutting all the cookies you can, roll all the scraps together and freeze. Repeat cutting, rolling scraps and refreezing until all the dough is used. It is best to do all the cutting while the oven is not on so the dough doesn’t soften quickly. Preheat oven to 350 and bake for 6 minutes. Switch sheets between racks (if you are using two sheets) and also rotate them 180 degrees on the rack. Bake 6-8 minutes longer as needed so they are just slightly to medium tan. Please note, these times are based on using half-sheet cookie sheets like those used in a commercial bakery. Other sheets may require more or less time to bake. Cool on a wire rack. If desired, half the cookies can be cut with a Linzer cut out and sandwiched with the others using melted bittersweet or semi-sweet chocolate. Store in an airtight container at room temperature. Keeps several weeks.

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Jennie Schacht Dolci di Noci | Walnut Cookies From Southern Italian Desserts, by Rosetta Costantino with Jennie Schacht I found these crunchy-chewy cookies in the pastry shops of Maratea. When I asked if they were typical of the area, I was told that they came originally from Trecchina, the next town over. Indeed, these are the only two towns in Basilicata where they are found. A simple mixture of just three ingredients, the cookies could hardly be easier to make. In pastry shops, the cookies will likely be topped with a thick white sugar glassa (glaze), sometimes with a red stripe made from the syrup of preserved amarena cherries, but I think this only masks their intense walnut flavor. If you wish to make them as they do in Trecchina, prepare the glassa (glaze) from Biscotti all’Amarena (page 00) and brush a swath of it over the cookie tops just after pulling them from the oven, adding the red line of cherry syrup described in that recipe if you wish. The heat of the cookie will set the glaze. [Note from Jennie: This is my version of Rosetta’s wonderful recipe, with a bit less sugar, part brown, and the addition of salt and vanilla. If you happen to have finely ground walnuts/walnut meal on hand, simply stir them with the sugar in a bowl, then proceed from making a well. I find these easiest to shape after refrigerating the dough for an hour or so. At 13 minutes in my oven, they remain nicely chewy at the center.] Makes 32 small cookies 285 g (~2 1/2 cups) walnut halves or large pieces 75 g (scant 1/3 cup) light brown sugar 75 g (6 tablespoons) granulated sugar 1 large egg 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla extract Preheat the oven to 375°F (190°C) with a rack in the upper third of the oven. Line a baking sheet with parchment paper or a silicone baking mat. Combine the walnuts and sugar (both types) in a food processor and process to make a fine meal the texture of sand. Transfer to a bowl. Make a well in the middle and add the egg. Use a fork to briefly whisk the egg with the salt and vanilla, then begin incorporating the nuts until everything is thoroughly combined, finishing the mixing with your hands. The dough will be quite moist and a little sticky. (Refrigerate the dough, if desired—see note.) Divide the dough into quarters. On a flat surface, shape one piece of the dough into a 6-inch log about 1 inch high, flattening the sides to make a bar about 1 inch on each side. Cut the bar into 3/4-inch segments to make eight pieces. Space the cookies evenly on the prepared baking sheet, standing upright (not on a cut side) with 1 inch of space all around for spreading. Repeat with the remaining bars to make thirty-two cookies. Bake the cookies on the upper oven rack for 13 to 15 minutes, until they are just turning golden all over. Let cool on the pan. Store leftover cookies in an airtight container for up to 1 week.

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Barbara Houghton GINGER CRINKLES You can omit the crystallized ginger and increase the ground ginger to 1 ½ teaspoons.

2/3 cup packed dark brown sugar 1/3 cup unsalted butter, softened (Challenge) ¼ cup molasses 1 large egg white 1 tablespoon chopped crystallized ginger 1 1/3 cups all-purpose flour ¼ cup toasted wheat germ 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 2 tablespoons granulated sugar Beat brown sugar and butter at medium speed until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients. Stir into molasses mixture. Cover and freeze 20 minutes. Preheat oven to 350 degrees. Shape dough into 30 balls, about 1 tablespoon each. Roll balls in granulated sugar. Place cookies 2 inches apart on baking sheets covered with parchment paper. Bake at 350 degrees for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool completely on wire racks. Yield: 2 ½ dozen (serving size: 1 cookie.) 79 calories = 1 cookie. Cooking Light 1999

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Kathryn O’Neal Mexican Wedding Cakes 1 cup butter ( I use Trader Joe's unsalted) 1/3 cup sugar 2 teaspoons water 2 teaspoons vanilla 2 cups sifted all purpose flour ( I use Trader Joe's) 1 cup choppped walnuts or pecans Cream butter and sugar with stand mixer; add water and vanilla and mix well. Add flour and nuts until it forms a stiff dough. Form into a ball and cover with plastic wrap. Chill at least 4 hours or as long as overnight. Shape into walnut sized balls and bake on an ungreased cookie sheet at 325 degree F for about 20 minutes. They will not look brown, although the bottoms should be a bit browned. Remove from pan and cool slightly. Roll in powerderd sugar. Makes about 3 dozen cookies. They keep well in a tin for over a week.

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Linda Carucci Dark Chocolate-Pistachio Wafers Adapted from Cooking School Secrets for Real World Cooks by Linda Carucci I'm grateful to my friend and colleague, David McKey, for sharing this recipe from his grandmother's repertoire. I've been making these thin, crisp refrigerator cookies for years. For elegant wafer cookies, roll the dough into a log and chill until firm. Then dampen the log, roll it in chopped pistachios, slice, and bake. Or, if time is short, don't roll or chill the dough; just stir in the nuts and bake as simple drop cookies. Makes 3 to 5 dozen, depending on the size 2 ounces good quality unsweetened chocolate, chopped 4 ounces (1 stick) unsalted butter, at room temperature 1 cup sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon fine salt 2/3 cup raw, unsalted, shelled pistachios, chopped moderately fine Melt the chocolate in a microwave-safe bowl on medium (50 percent) power for up to 4 minutes, stopping at 1-minute intervals to stir. Stop microwaving when the chocolate is melted and smooth. Alternatively, melt the chocolate in a double boiler over barely simmering water. Set aside. With the paddle attachment in a stand mixer, mix the butter and sugar just until blended. Scrape the bowl, add the egg and vanilla, and mix just until the egg is absorbed. Add the melted chocolate and mix just until blended. In a small bowl, stir together the flour and salt and then add it to the chocolate mixture. Mix on low, just to combine. Transfer the dough to a 16-inch length of parchment paper and shape into a log. Fold the paper over the log and use a bench scraper, non-rimmed edge of a cookie sheet, or a straight edge to coax the dough into a tight cylinder about 14 inches long. Refrigerate until firm, at least 1 hour. If the dough has been refrigerated longer than 3 hours, bring it to room temperature for 15 minutes before proceeding. Preheat the oven to 325˚ (300˚ Convection) with oven racks in the center and lower-third positions. Line 2 baking sheets with parchment paper or silicone baking sheets. Set aside. Place the chopped pistachios in a strip down the center of a 16-inch length of waxed or parchment paper. Unwrap the dough, moisten it lightly with damp fingers, and then roll the log in the nuts, pressing as necessary to coat the entire surface (not the ends) with nuts.

22

Dark Chocolate-Pistachio Wafers cont’d: Use a sharp knife with a very thin blade to cut the log into 1/3-inch slices. Dip the knife blade into hot water and shake off or dry with paper towels after making each cut. Transfer the slices to the prepared baking sheets, placing the wafers about 2 inches apart (the cookies will spread). Bake until the nuts just begin to turn golden brown, 12 to 17 minutes, depending on thickness. Rotate the pans from front to back and switch between the racks halfway through baking. Cool the pans on a rack for 2 minutes, then remove the cookies and cool completely on a rack. Store in an airtight container with waxed paper between the layers.

23

Rachel Richanbach Rachel's Cakes Lemon Drop Cookies 2 dozen 375 degree oven 1/2 pound butter 1/2 c. Granulated Sugar 1/2 c. Powdered Sugar 1/4c. Honey 2 each Eggs 1/2 tsp Vanilla 1/2 tsp. Lemon Oil 1/2 tsp. Salt 2 1/3 c. All Purpose Flour 1/2 tsp. baking Powder 1 tsp. Baking Soda 1 1/2 tsp Cream of Tartar 1/4c. Corn Starch Juice of one lemon Zest of two lemons Cream Butter and Sugars (honey as well). Add eggs Add extracts Sift together Flour, salt, BS, BP, CS & CofT. Add flour mixture in two batches alternating with lemon juice/zest. BAKE IMMEDIATELY 10-12minutes

24

Peggy Fallon Zante Currant Cookies Peggy Fallon’s Sister’s recipe (Moira Bromham)

1 cup butter, softened 1 cup powdered sugar 1/2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 2 1/4 cups flour 1/2 teaspoon baking soda 1 cup currants Combine butter, sugars, egg and vanilla. Beat until light and fluffy. Combine flour and baking soda. Stir into butter mixture and mix well. Stir in currants. Shape dough into a 1-inch roll. Cover and chill until firm. (overnight is best) Slice into 1/4-inch slices, place on an ungreased cookie sheet. Bake at 350 degrees for 10 – 12 minutes. Cool on wire racks. Makes 4 dozen.

25

Peggy Fallon Malika’s Apricot-Rosemary Coins From SWEET SUGAR, SULTRY SPICE by Malika Ameen (Roost Books 2016) 1 cup water 4 ounces dried apricots 1 3/4 cups all-purpose flour 1 cup fine cornmeal 1 teaspoon baking soda 3/4 teaspoon kosher salt 1 1/4 cups granulated sugar 1 teaspoon finely grated orange zest 8 ounces (2 sticks) unsalted butter, at room temperature 2 teaspoons finely chopped fresh rosemary leaves 1 teaspoon vanilla extract 2 large eggs, at room temperature Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small saucepan, bring the water to a boil. Add the dried apricots, remove from the heat, and let soften for 15 minutes. Drain completely, pushing out all the water, and chop the apricots finely. In a medium bowl, whisk together the flour, cornmeal, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and orange zest. With your fingers, gently rub the sugar and zest together until the mixture becomes sandy and fragrant. Add the butter to the bowl and beat on medium speed until light and fluffy, about 3 minutes. Beat in the rosemary and vanilla. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the flour mixture and beat until just combined. Beat in the apricots. Drop 2-tablespoon scoops of dough onto the prepared baking sheet, spacing 1-inch apart. Bake for 10 to 12 minutes, turning the pan halfway through baking, until lightly browned at the edges. Repeat with the remaining dough. Transfer to a rack to cool. Makes 3 dozen.

26

Pellie Anderson GINGER SPICE COOKIES

Granulated Sugar 1 cup (7 oz), plus more for rolling Butter ¾ cup (6 oz.) Egg 1 Molasses (light) 3 Tbsp. Flour (Unbleached) 2 cups (8 oz.) Baking soda 1 tsp. Ground ginger 1 ½ tsp. Cinnamon 1 tsp. Salt ½ tsp. Ground Cloves ½ tsp. Ground Nutmeg ½ tsp. Preheat oven to 350 degrees

1) Cream sugar and butter until light and fluffy. Add egg and molasses. 2) In a separate bowl, combine flour, baking soda, and spices. Mix. Add to butter

mixture. 3) Scoop/spoon 1 Tbsp. dough, roll in granualated sugar and place on parchment-

lined baking sheet.

Bake 9-11 minutes until golden brown.

27

Catherine Ivy Chocolate Chip Cookies adapted from New York Times Yield: 1 ½ dozen 5 inch cookies Ingredients:

2 cups minus 2 tablespoons (8 ½ ounces) cake flour King Arthur

1 2/3 cups (8 ½ ounces) bread flour King Arthur

1 ¼ teaspoons baking soda

1 ¼ teaspoons baking powder

1 ½ teaspoons coarse salt

2 ½ sticks (1 ¼ cups) salted butter softened Costco

1 ¼ cups (10 ounces) light brown sugar C&H

1 cup plus 2 tablespoons (8 ounces) granulated sugar C&H

2 large eggs

2 teaspoons natural vanilla extract

11 grams bittersweet chocolate disks or feves 64% Tainori Valrhona chocolate

sea salt Directions: Sift flours, baking soda, baking powder, and salt into a bowl. Set aside Using a mixer fitted with paddle attachment, cream butter, and sugar together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6, 3 ½ ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 10 to 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

28

René Matthew Crunchies A traditional South African oatmeal and coconut bar cookie. If you prefer crisp cookies instead, directions are given below. Makes 48 x 2½-inch cookies or 24 1½” x 1½” squares Ingredients 1¼ cups all-purpose flour 2 cups old-fashioned oats 1 cup unsweetened coconut 8 ounces (2 sticks) unsalted butter 1½ tablespoons *golden syrup or honey 1 cup granulated sugar ½ teaspoon salt 1 teaspoon baking soda Instructions 1. Set oven at 325°F. 2. Grease an 8”x12” baking and set aside 3. Combine the oatmeal, flour and coconut in a medium bowl and mix thoroughly. 4. Melt butter, syrup (or honey), sugar and salt in a saucepan until completely melted.

Add baking soda and stir. 5. Add the butter mixture to the oatmeal mixture and mix well. 6. Firmly press mixture into a greased baking pan. 7. Bake at 325°F for 20 minutes, then decrease the temperature to 300°F and bake for

an additional 15 minutes or until golden brown. Start checking after the crunchies have been in the oven for 30 minutes. Remove from the oven and cool slightly, then cut into squares. Cool completely before removing from the pan.

For really crunchy cookies, bake for an additional 10 minutes. May be stored in an airtight container for up to a week Notes: To make approx. 48 cookies, line baking sheets with parchment or silicone baking mats. Follow the directions, above, through step 5. Scoop one heaping tablespoon of the mixture and form into a ball. Flatten as much as possible. Bake at 325°F for approx. 15 minutes, switching pans around as needed. *Lyle’s Golden Syrup may be found at Cost Plus World Market or stores that sell English products.

29

René Matthew Gluten-Free Triple Chocolate Cookies Makes 30 x 2½-inch cookies The recipe for these gooey chocolate cookies has been adapted from Alice Medrich’s Chocolate Decadence Cookies recipe Ingredients 8 oz bittersweet or semisweet chocolate, coarsely chopped 2 tablespoons unsalted butter 2 large eggs ½ cup sugar 1 teaspoon vanilla extract ¼ cup almond meal ¼ teaspoon baking powder 1/8 teaspoon salt 1 2/3 cups walnuts (or pecans), coarsely chopped 1/3 cup cocoa nibs (optional. Increase nuts to 2 cups of not using) 6 oz semisweet chocolate chips Directions 1. Preheat the oven to 350°F. Position racks in the upper and lower third of the oven.

Line two baking sheets with parchment. 2. Put the chopped chocolate (not the chips) and the butter in a large heatproof bowl in

a skillet of barely simmering water. Stir frequently until melted and smooth. Or microwave on medium power for 2 to 2½ minutes, stirring once or twice, or until the chocolate is melted. Remove from the heat. Chocolate should be warm, not hot.

3. Whisk the eggs with the sugar and vanilla in a small bowl to combine thoroughly. Set the bowl in a larger bowl of hot tap water while preparing the rest of the ingredients.

4. Combine the almond meal, baking powder, and salt in another small bowl and mix thoroughly together with a whisk or fork.

5. Add the egg mixture to the chocolate, stirring just until thoroughly combined. Stir in the almond meal mixture, the cocoa nibs (if using), then the nuts and chocolate chips.

6. Scoop slightly rounded tablespoons of batter and place them 1½ inches apart on the parchment-lined cookie sheets. Bake for 8½ - 9 minutes for cookies with gooey centers. The surface of the cookie should look slightly dry and set.

7. Slide the sheet of parchment with cookies onto a cooling rack. Cool completely before removing from the parchment.

30

Maralyn Tabatsky Orange Butter Cookies ¼ lb. softened butter ½ cup granulated sugar 2 egg yolks 2T orange juice concentrate 2tsp. orange rind 1-1/2 c. flour ½ tsp. baking powder Cream butter and sugar in mixer. Add yolks. Add o.j. and rind. Add dry ingredients. Roll dough out between two pieces lightly floured parchment or plastic wrap. Chill. Use cutter (any size or shape). Transfer to baking sheet. Sprinkle with cinnamon-sugar if desired. Or can be dipped in chocolate after baking & cooling. Bake 350º for about 8-10 minutes, until slightly brown around edges. I used unsalted European-style Darigold butter, and all-purpose flour.

31

Judy Tuck White Chocolate-Macadamia Nut Cookies Saveur , November 11,2012 ingredients 2 c. King Arthur AP flour 1 tsp. kosher salt 1/4 tsp. baking soda 1 1/2 c. Light brown C&H sugar 1 1/2 c. Granulated C&H sugar 16 T. Challenge unsalted butter 2 large eggs 1 T. Vanilla extract 1 1/2 lb. roughly chopped white chocolate 1 lb. roughly chopped macadamia nuts Whisk flour, salt and baking soda in bowl. Set aside. In a large bowl beat sugars and butter on medium speed until fluffy, about 3 minutes. Add eggs one at a time beating after each addition until smooth, beat in vanilla. Add dry ingredients and beat until combined. Stir in chocolate and nuts. Heat oven 325. Using 1 oz. ice cream scooper portion and shape dough into balls, and place2 1/2 " apart on parchment paper cookie sheets. Bake till golden brown about 14 minutes.

32

Ginna Dean Miller Lil’ Grahnny’s Oatmeal Cookies

This recipe was a favorite in the Miller household from the 1950s on. In 1999, we found the printed version in The California Cook Book, Genevieve Callahan, 1946. Set oven to 350º F.

Sift together: 2 C sifted flour – not self-rising (King Arthur unbleached.) 1 C granulated sugar 1 tsp baking soda

¾ tsp salt

1 tsp ground cinnamon or allspice

1 tsp ground nutmeg

Stir in: 2 C uncooked rolled oats – not instant

1 C raisins or other dried fruit*

Stir together: 2 eggs, beaten

¾ C vegetable oil (canola)

½ C sweet milk – whole, 2%, doesn’t matter

1 tsp vanilla extract or paste

Pour liquids into dry ingredients. Mix until just blended for a very textured cookie; beat

hard for cake-like smoothness.

Drop onto ungreased cookie sheet. Rounded teaspoonfuls make about 30 2” cookies;

tablespoonfuls, 20 4” cookies.

Bake 9 - 12 minutes until centers are just losing shine**.

Remove immediately from pan to a rack and let cool. Store in airtight tin with waxed

paper or parchment between layers.

33

Lil’ Grahnny’s Oatmeal Cookies cont’d:

HINTS:

* Try cranberries, blueberries, etc. Pick over fruit and drop by small amounts into flour

mixture, stirring to dredge (coat with flour to prevent sticking together and sinking into

batter). I also like chopped pecans in mine.

** I prefer my cookies very soft and moist so I try not to let edges become golden.

34

Kandi Kerchum

A variation on: Christina Tosi's "Momofuku Milkbar's Compost Cookie"

milkbarstore.com

Note: In my version I eliminated the pretzels, increased the ground coffee to 1 1/2

Tablespoon (I used Vietnamese coffee),

added: 1 c. Dried Cherries, 1 c. Pecans toasted.

(If you don't have glucose sub 1 T. Light corn syrup)

Also if you can't find mini chips (butterscotch or chocolate) pulse in food processor to

break up

Butter: California Dairies European butter unsalted

AP flour: Ardent Mills Organic Unbleached AP

Ingredients:

225 g (16 tablespoons) butter, at room temperature 200 g (1 cup) sugar 150 g (2/3 c) lt brown sugar 50 g (2 tbs) glucose 1 egg 2 g (1/2 tsp) vanilla extract 225 g (1 1/3 cups) flour 2 g (1/2 tsp) baking powder 1.5 g (1/4 tsp) baking soda 4 g (1 tsp) kosher salt 150 g (3/4 cup) mini chocolate chips 100 g (1/2 cup) mini butterscotch chips 1/4 recipe (1/2 cup) graham crust (recipe below) 40 g (1/3 cup) rolled oats 5 g (2 1/2 tsp) ground coffee 50 g (2 cups) potato chips 50 g (1 cup) mini pretzels

1. combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the

paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down

the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (see page 27

for notes on this process.)

35

A variation on: Christina Tosi's "Momofuku Milkbar's Compost Cookie" cont’d:

2. reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix

just until the dough comes together, no longer than 1 minute. (do not walk away from

the machine during this step, or you will risk over mixing the dough.) scrape down the

sides of the bowl with a spatula.

3. still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats,

and coffee and mix just until incorporated, about 30 seconds. add the potato chips and

pretzels and paddle, still on low speed, until just incorporated. be careful not to over mix

or break too many of the pretzels or potato chips. you deserve a pat on the back if one

of your cookies bakes off with a whole pretzel standing up in the center.

4. using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto

a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the

sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do

not bake your cookies from room temperature— they will not bake properly.

5. heat the oven to 375°f.

6. arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined

sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. after 18

minutes, they should be very faintly browned on the edges yet still bright yellow in the

center. give them an extra minute or so if that’s not the case.

7. cool the cookies completely on the sheet pans before transferring to a plate or an

airtight container for storage. at room temp, cookies will keep fresh for 5 days; in the

freezer, they will keep for 1 month.

in a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. for the “coffee

grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal

coffee from stumptown as well as with crap-tastic coffee grounds that you can find just

about anywhere. we discovered that it doesn’t make a difference what kind you use; the

cookie is delicious every time. just make sure you don’t use instant coffee; it will

dissolve in the baking process and ruin the cookies. and, above all else, never use wet,

sogalicious grounds that have already brewed a pot of coffee. we use cape cod potato

chips because they aren’t paper-thin, and so they do not break down too much in the

mixing process.

36

37 Kandie Kerchum’s "graham cracker crust" part of her Christina Tosi's "Momofuku Milkbar's

Compost Cookie" recipe:

graham crust:

makes about 340 g (2 cups)

190 g (1 1/2 cups) graham cracker crumbs

20 g (1/4 cup) milk powder

25 g (2 tbs) sugar

3 g (3/4 tsp) kosher salt

55 g (4 tbs) butter, melted, or as needed

55 g (1/4 cup) heavy cream

1. toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to

evenly distribute your dry ingredients.

2. whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly

distribute. the butter will act as glue, adhering to the dry ingredients and turning the mixture into

a bunch of small clusters. the mixture should hold its shape if squeezed tightly in the palm of

your hand. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ table- spoons)

butter and mix it in.

3. eat immediately, or deploy as directed in a recipe. the crust is easiest to mold just after mixing.

stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or

for 1 month in the fridge or freezer.

38

Barbara Felix Sugar Cookies Mix until just combined: 12 Tbs softened butter 3/4 C sugar Add until just combined: 1 egg 1/4 tsp fresh orange zest 1 tsp vanilla Add and mix til dough holds together: 2 1/4 C flour 1/2 tsp kosher salt Chill 2 hours, roll out 1/4 thick, cut and bake @ 350, 12 - 14 minutes.

39

Jennifer Irwin 1301 Wayne Way, San Mateo 94403

Tel: (650) 345-5774, email: [email protected]

Chocolate Chip Cookies with Cake and Bread Flour (makes about 5 dozen 2½-inch cookies)

1 cup (128 grams or 4½ oz.) King Arthur unbleached cake flour blend

1 cup (120 grams or 4¼ oz.) King Arthur unbleached bread flour

¾ tsp (4 grams) baking soda

¾ tsp (4 grams) baking powder

½ tsp (3 grams) table salt

10 TBS (1¼ sticks, 142 grams or 5 oz.) Plugra unsalted butter, softened but still cool

10 TBS (135 grams or 4¾ oz.) light brown sugar

½ cup (100 grams or 3½ oz.) granulated sugar

1 large egg (50 grams or 1¾ oz.), at room temperature

1 tsp (6 g) vanilla extract

11⁄3 cups (227 grams or 8 oz.) Guittard semi-sweet chocolate chips

1 TBS (18 g) high quality flaky sea (I used Maldon)

1. In a small bowl, combine flour, baking soda, baking powder and table salt, whisk to combine and set aside.

2. In a large bowl, beat butter and sugars until light and fluffy. Add egg and vanilla extract beating well and scraping the bottom and sides of the bowl. Add flour mixture and beat (on low speed at first), until well combined. Fold in chips until well combined. You should have about 2 lbs. of cookie dough. Cover the dough with plastic and chill for at least 30 minutes, preferably overnight.

3. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.

4. Portion tablespoon balls of dough (14 grams or ½ oz.), and place them at least 1½-inches apart on the prepared baking sheet. Flatten cookies slightly and sprinkle each cookie with a generous pinch of sea salt. Bake at 350°F for about 9 minutes, until cookies are set and golden brown on the bottoms and edges of cookies, rotating the pan 180° halfway through. Allow the cookies to cool on the sheet pan until set (5-10 minutes), transfer to a wire rack and allow to cool completely.

40

Jennifer Irwin 1301 Wayne Way, San Mateo 94403

Tel: (650) 345-5774, email: [email protected]

Chocolate Chip Cookies with All-Purpose Flour (makes about 5 dozen, 2¼-2½ inch cookies)

2 cups (240 grams or 8½ oz.) King Arthur unbleached all-purpose flour

¾ tsp (4 grams) baking soda

¾ tsp (4 grams) baking powder

½ tsp (3 grams) table salt

10 TBS (1¼ sticks, 142 grams or 5 oz.) Plugra unsalted butter, softened but still cool

10 TBS (135 grams or 4¾ oz.) light brown sugar

½ cup (100 grams or 3½ oz.) granulated sugar

1 large egg (about 50 grams or 1¾ oz.), at room temperature

1 tsp (6 g) vanilla extract

11⁄3 cups (227 grams or 8 oz.) Guittard semi-sweet chocolate chips

1 TBS (18 g) high quality flaky sea salt (I used Maldon sea salt)

5. In a small bowl, combine flour, baking soda, baking powder and table salt, whisk to combine and set aside.

6. In a large bowl, beat butter and sugars until light and fluffy. Add egg and vanilla extract beating well and scraping the bottom and sides of the bowl. Add flour mixture and beat (on low speed at first), until well combined. Fold in chips until well combined. You should have about 2 lbs. of cookie dough. Cover the dough with plastic and chill for at least 30 minutes, preferably overnight.

7. When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.

8. Portion tablespoon balls of dough (14 grams or ½ oz.), and place them at least 1½-inches apart on the prepared baking sheet. Flatten cookies slightly and sprinkle each cookie with a generous pinch of sea salt. Bake at 350°F for about 9½ - 10½ minutes, until cookies are set and golden on the bottom and edges, rotating the pan 180° halfway through. Allow the cookies to cool on the sheet pan until set (5-10 minutes), transfer to a wire rack and allow to cool completely.

41

Dorothy Nicholson

THREE LAYER COOKIES

Crust 1 cup plus 2 tablespoons all-purpose flour 2 tablespoons cornstarch ¼ cup granulated sugar ¼ teaspoon salt ½ cup butter, cut into pieces

Middle Layer ½ cup granulated sugar ½ cup packed light brown sugar 2 tablespoons all-purpose flour ½ teaspoon baking powder 2 large eggs, well beaten 1 teaspoon vanilla 1 cup chopped walnuts or pecans 1 cup flaked coconut

Frosting ½ cup butter, at room temperature 3 ounces cream cheese, at room temperature ½ pound powdered sugar, sifted 1 teaspoon vanilla extract

Directions: Line bottom of a greased 13 x 9-inch baking pan with parchment paper. Combine

Crust ingredients in food processor. Pulse until crumbly. Press evenly onto bottom of

prepared pan. Bake in preheated 300-degree F oven 15 minutes. Meanwhile, prepare Middle

Layer: Combine sugars, flour and baking powder. Whisk in eggs and vanilla to blend well. Stir

in nuts and coconut. Spread evenly over crust. Return to oven and bake 15 minutes. Increase

heat to 350-degrees F and bake 5 minutes longer, until edges are golden. Set aside to cool.

Prepare Frosting: Beat butter and cream cheese with electric mixer until smooth. Gradually

add powdered sugar, then vanilla and mix to blend well. Spread evenly over cooled Middle

Layer. Cut 8x6 into small squares (or larger if you prefer).

Makes 4 dozen

I generally use salted Clover butter and bleached Gold Medal Flour – old fashioned ingredients

for a childhood favorite.

42 Les Sloane

Rugelach (pg. 325-327)

Source: Baking With Julia by Dorie Greenspan

Cream Cheese Pastry:

3 sticks (24 tbsp) unsalted butter, at room temperature

12 oz cream cheese, at room temperature

1/2 tsp Kosher salt

1/4 granulated sugar

3 c unbleached all-purpose flour

Beat the butter, cream cheese and salt together until smooth in a mixer fitted with the

paddle attachment. Mixing on medium-low, gradually add the sugar and beat until light.

Reduce the speed to low and add the flour, mixing only until the dough comes together.

Turn the dough out onto a counter and work it gently into a ball. Divide the dough in half

and press each half into a rough rectangle.

Chilling the Dough:

Wrap each half in plastic and refrigerate until firm, about 2 hours. The dough can be

wrapped well and stored in the refrigerator for up to 2 days. It can also be frozen for a

month; thaw, still wrapped, in the refrigerator.

The Filling & Topping:

2 c granulated sugar

1/2 c light brown sugar, packed

3-1/2 tbsp ground cinnamon

3-1/2 c assorted toasted nuts, coarsely chopped

2 c thick apricot or prune lekvar, homemade or store-bought

2 c assorted dried fruits, diced if large, plumped if dry

1 c chocolate chips (optional)

1 lg egg, beaten with 1 tbsp cream or milk, for egg wash

Whisk together 1/2 cup of granulated sugar, the brown sugar and 1 tablespoon of

cinnamon in a small bowl and set aside. Put the remaining 1-1/2 cups granulated sugar, 2-

1/2 tablespoons cinnamon and 1-1/2 cups of the assorted nuts into the work bowl of a food

processor and pulse until the nuts are finely chopped. Turn into a bowl and reserve for

topping the rugelach. Line a baking sheet with waxed paper.

Rolling & Filling:

Working with one piece of the chilled dough at a time, place it on a lightly-floured work

surface or pastry cloth and let it soften for a few minutes. Flour your rolling pin and roll the

dough into a rectangle 14×10-inches and 1/4-inch thick. Don’t be tempted to roll the

dough thinner – you need a sturdy wrapper for all the chunky filling ingredients. Trim the

edges of the dough and, using a long knife or a pizza cutter, cut the dough in half

lengthwise, to make two 14×5-inch rectangles; leave the halves in place.

Spread each half generously with one quarter of the prune or apricot lekvar. Sprinkle with

one quarter of the brown sugar-cinnamon mixture, pressing lightly with your fingers to

spread it evenly if necessary, then finish by strewing 1/2 cup of the remaining chopped nuts

and 1/2 cup of the dried fruit over each dough half. Starting with a long edge of dough, roll

up each rectangle jelly-roll fashion, tucking in any fruit or nuts that fall out along the way.

43 Nicole Lewis

Chocolate Chip Recipe

Mix together: 2 and 1/4 Cups of APF (King Arthur Unbleached) 1/2 Cup almond flour (Trader Joe’s) 1 Cup organic white sugar 3/4 Cup organic brown sugar 1 T raw honey 1T raw agave 1t salt 1t baking soda Add and mix: 2 t vanilla 16 T melted butter ( Kerrygold) 1 T raw organic coconut oil (Trader Joe’s) 2 large eggs 1 cup Nestles chocolate chips 1 cup Ghirardelli chocolate chips 2 cups broken up Guittard bars 64% 1 cup toasted pecan pieces Refrigerate overnight Bake at 375 degrees for 14 to 16 minutes rotating trays half way through. Eat until you can’t eat anymore! ;)

44

Ginna Dean Miller

Lil’ Grahnny’s Oatmeal Cookies

This recipe was a favorite in the Miller household from the 1950s on. In 1999, we

found the printed version in The California Cook Book, Genevieve Callahan, 1946.

Set oven to 350º F.

Sift together: 2 C sifted flour – not self-rising (King Arthur unbleached.)

1 C granulated sugar

1 tsp baking soda ¾ tsp salt 1 tsp ground cinnamon or allspice 1 tsp ground nutmeg Stir in: 2 C uncooked rolled oats – not instant 1 C raisins or other dried fruit* Stir together: 2 eggs, beaten

¾ C vegetable oil (canola) ½ C sweet milk – whole, 2%, doesn’t matter 1 tsp vanilla extract or paste Pour liquids into dry ingredients. Mix until just blended for a very textured

cookie; beat hard for cake-like smoothness.

Drop onto ungreased cookie sheet. Rounded teaspoonfuls make about 30 2”

cookies; tablespoonfuls, 20 4” cookies.

Bake 9 - 12 minutes until centers are just losing shine**.

Remove immediately from pan to a rack and let cool. Store in airtight tin with

waxed paper or parchment between layers.

HINTS:

* Try cranberries, blueberries, etc. Pick over fruit and drop by small amounts into

flour mixture, stirring to dredge (coat with flour to prevent sticking together and

sinking into batter). I also like chopped pecans in mine.

** I prefer my cookies very soft and moist so I try not to let edges become golden.

Cynthia Sasaki

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PecanPralineCookiesJulianneMichaels

Cookies:1½cupsFlour(IuseKingArthurFlour,AllPurposeorUnbleached)1½teaspoonsbakingpowder¼teaspoonsalt½cupbutter(IusebulkCostcosaltedButter)1½cupsfirmlypackedbrownsugar1egg1teaspoonpurevanillaextract1cuppecans,coarselychoppedPralineIcing:1cupfirmlypackedbrownsugar½cupwhippingcream1cupconfectioners’sugar!.Preheatovento350degreesF.2.Inabowlstirtogetherflour,bakingpowderandsaltandsetaside.3.Inamixerbowlcombinebutterandbrownsugar.Beatuntilwellblended,thenbeatinegguntilfluffy.Addvanillaandmixtoblend.4.Graduallyaddflourmixtureuntiljustblended.5.Dropbylargescoops,placeslightlyapartontoparchmentlinedcookiesheet.Flatteneachcookieslightly.Sprinklewithpecans,usingabout¾teaspoonpecansforeachcookie.Bakeuntilgoldenbrown,about10minutes.Transfertowirerackstocool.6.DrizzleIcinggenerouslyovercooledcookies.Makesabout3dozencookies.

Cookies capture essence of orange H ere is a sugar cookie with the

sparkle of fresh orange and lemon. It rounds out a dish of va­nilla ice cream perfectly.

These are drop cookies, so the dough doesn't have to be refriger-

LEARNING TO COOK Marion Cunningham

ated before baking, or rolled out and cut into shapes. The dough is simple to make, and keeps well when carefully wrapped and fro­zen.

The cookies and frosting get distinctive flavor from the lemon and orange zest. The frosting also gets a zap of fresh orange juice.

Make sure to frost the cookies while they are still warm. Allow them to cool well before storing, but they are so good to eat while warm.

We forget how something so easy to make can give a cheerful ending to a simple supper.

Marion Cunningham, Bay Area cooking teacher, is the author of "Learning to Cook," "Cooking With Children," "The Fannie Farmer Cookbook" and "The Breakfast Book," among others.

FROSTED ORANGE COOKIES INGREDIENTS: o 1 cup butter at room tempera-

ture ) o 1 cup sugar 1 , 1 fe IJ o 1 to 2 large oranges t u{. o 1 lemon '- r·• o 2 cups all-purpose flour o V2 teaspoon baking soda o V2 teaspoon salt Icing o 3 tablespoons butter at room

temperature o 2 -· •ps powdered sugar o 2 tablespoons finely chopped

orange/lemon rind o 2 tablespoons orange juice ................................................................................ INSTRUCTIONS: Preheat the ov­en to 350°.

Combine the butter and sug­ar in a large mixing bowl. Beat with an electric mixer until smooth.

Cut the colored rind off the orange and lemon, leaving as much of the white pith behind as you can. Finely chop the rind in a food processor or by hand. Put chopped rind in a strainer and press to extract and discard any juice. (Don't worry if you don't remove all of the mois­ture.)

Add 1h cup (firmly packed) of the rind to the butter mixture:

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mix well. Add the flour, baking soda and salt to the batter and beat until well blended.

Drop the dough by the table­spoonful onto ungreased baking sheets, leaving 2 inches between each mound. Flatten the dough with your fingertips. If the dough is sticky, dip your fingers into cold water before pressing down the dough.

Bake for 10 to 12 minutes, un­til the cookies are golden. Trans­fer The cookies to racks. Frost while still warm.

While the cookies are baking, make the icing. Put the butter into a mixing bowl; add the powdered sugar, minced orange and lemon rind and the orange juice. Beat until smooth.

Spread the frosting on the warm cookies. Let cool com­pletely before storing in an air­tight cookie tin.

Yields about 3 dozen 2-inch­diameter cookies.

Note: Any leftover minced orange and lemon rind may be frozen later for another use.

I PER COOKIE: 130 calories, 1 g pratein, 18 g carbohydrate, 6 g fat ( 4 g saturated), 16 mg cholesterol, 119 ma sodium, 0 fiber

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Donnanne Epstein

PecanPralineCookiesJulianneMichaels

Cookies:1½cupsFlour(IuseKingArthurFlour,AllPurposeorUnbleached)1½teaspoonsbakingpowder¼teaspoonsalt½cupbutter(IusebulkCostcosaltedButter)1½cupsfirmlypackedbrownsugar1egg1teaspoonpurevanillaextract1cuppecans,coarselychoppedPralineIcing:1cupfirmlypackedbrownsugar½cupwhippingcream1cupconfectioners’sugar!.Preheatovento350degreesF.2.Inabowlstirtogetherflour,bakingpowderandsaltandsetaside.3.Inamixerbowlcombinebutterandbrownsugar.Beatuntilwellblended,thenbeatinegguntilfluffy.Addvanillaandmixtoblend.4.Graduallyaddflourmixtureuntiljustblended.5.Dropbylargescoops,placeslightlyapartontoparchmentlinedcookiesheet.Flatteneachcookieslightly.Sprinklewithpecans,usingabout¾teaspoonpecansforeachcookie.Bakeuntilgoldenbrown,about10minutes.Transfertowirerackstocool.6.DrizzleIcinggenerouslyovercooledcookies.Makesabout3dozencookies.

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Coconut Cherry Drops

~,

1 ~ cup unbleached all-purpose flour

Yz tsp baking powder

Yz cup unsalted butter

Yz tsp salt

Yz tsp almond extract

Yz cup sugar

1 large egg

2 T chopped dried cherries (recipe originally called for candiedcherries)

Yz cup finely chopped almonds

1 cup shredded sweetened coconut

Maraschino cherries halved, for decoration (omitted today)

• Preheat oven to 3750

• Sift flour and baking powder together• Cream butter, salt and almond extract• Gradually add sugar• Beat in egg• Add flour mixture, chopped cherries, nuts and coconut• Drop teaspoonfuls on baking sheet which" has been greased or

covered with parchment paper• Top each cookie with a cherry half, if desired• Bake 8-10 minutes

LaniBoucher

lEARNING TO (OOKManon Cunningham

ated before baking, or rolled outand cut into shapes. The dough.issimple to make, and keeps wellw4en carefullywrapped and fro-

:"zen.The cookies and frosting get

distinctive flavor from the lemonand orange zest. The frosting alsogets a zap of fresh orange juice.

Make sure to frost the cookieswhile they are still warm, Allowthem to cool well before storing,but they are so good to eat whilewarm.

We forget how something soeasy to make can give a cheerfulending to a simple supper. .

Marion Cunningham, Bay Areacooking teacher, is the author of"Learning to Cook," "CookingWith Children," 'The FannieFarmer Cookbook" and "TheBreakfast Book," among others; .

mix well Add the flour, bakingsoda and salt to the batter andbeat until well blended.

Drcp the dough by the table-spoonful onto ungreased bakingsheetsyIeaving 2 inches betweeneach m01IDd.Flatten the doughwith your fingertips. If thedough is sticky, dip-your fingersinto cold water before pressing -down the dough,

Bake for 10 to 12minutes, un-til the cookies are golden. Trans-fer'the cookies to racks. Frostwhile still warm,While the cookies are baking,

make the icing. Put the butterinto a mixing bowl; add thepowdered sugar, minced orangeand lemon rind and the orange .juice. Beat until smooth.

',,~, Spread the frosting on thewaQ,llcookies. Let cool com-pletefy before storing in an air-tight cookie tin.Yields about 3 dozen 2-inch-

diameter cookies.Note: Any leftover minced

orange andlemon rind may befrozen later for another use.

.",.

I PER COOl:<IE: 130 calories. 1 9protein, 18gca.rbo.. hYdra.te, (:i !}'fa;',,,(4 9 saturatetl), 16 mg cholesterol,119mo sodium, Ofiber:.

Cookies capture essence."ofoFa.ng(~/-HesparreiklSae'~o\lfgfr~es·;;Fhi50o·.·kir·an·~·.:gW1e:~an·,.tdh.:...- , .. ,. ' .. '," .'~".,'

.......; :.~;~..~.~~~:~~.~~~~ ; , ..Ji.: ,lemon. It rounds out a dish of va- . I,NGREDIENTS:nilla ice cream perfectly.. 0 f'cupbutter at room tempera-These are drop cookies, so the ture .)

dough doesn't have to be refriger- 01 cup sugar f"&' Ij~ ~ f~~~~rge orange(~?A' .

o 2 cups all-purpose flouro lh.teaspoon baking sodao lhteaspoon saltIc!ng03 tablespoons butter at roomtemperature

q2cups ...powqered sugard 2 tablespoons finely choppedorange/lemon rind

o 2 tablespoons orange juice

INSTRUCTIONS: Preheat the ov-en to 350°.

Combine the butter andsug-ar in a large mixing bowl. Beat" .with an electric mixer untilsmooth.

Cut the colored rind off theorange and lemon, leaving asmuch of the white pith behindas you can. Finely chop the rindin a food processor or by hand.Put chopped rind in a strainerand press to extract and discardany juice. (Don't worry if youdon't remove all of the mois-ture.)Add h cup (firmly packed) of

the rind to the butter mixture: