Baking Favorites. Williams Sonoma
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Название: Baking Favorites

Автор: Williams Sonoma

Издательство: Ingram

Жанр: Кулинария

Серия:

isbn: 9781681887302

isbn:

СКАЧАТЬ (2½ oz/70 g) sugar

      1 teaspoon pure

      vanilla extract

      2 large eggs

      2½ tablespoons

      ground cinnamon

      MAKES ABOUTMAKES ABOUT

      2 DOZEN COOKIES2 DOZEN COOKIES

      Snickerdoodles

      When you bake these sweet treats, your kitchen will fill with the heady aroma of cinnamon.

      The best versions of this sugar-cookie relative emerge deliciously chewy once cooled and are

      perfect for dipping into a glass of cold milk.

      Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat

      the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

      In a bowl, sift together the flour, cream of tartar, baking soda, and salt. Set aside.

      In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on

      medium speed until smooth, about 2 minutes. Add the 1

      1

      /

      2

      cups (10

      1

      /

      2

      oz/300 g)

      sugar and beat until light and fluffy, about 2 minutes. Add the vanilla and add the

      eggs one at a time, beating well after each addition. Stop the mixer and scrape

      down the sides of the bowl. Add the flour mixture and beat on low speed until just

      combined, about 1 minute.

      In a small bowl, stir together the

      1

      /

      3

      cup (2

      1

      /

      2

      oz/70 g) sugar and the cinnamon.

      Shape the dough into 1

      1

      /

      2

      -inch (4-cm) balls and roll in the cinnamon-sugar

      mixture to coat. Place on the prepared baking sheets, spacing the cookies about

      2 inches (5 cm) apart.

      Bake until the cookies are slightly cracked on top and puffed up, about 10 minutes,

      rotating the baking sheets between the racks halfway through baking.

      Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool

      completely, or serve warm.

      22

      BAKING FAVORITES

      2 cups (10 oz/315 g)

      all-purpose flour

      ½ teaspoon kosher salt

      2 large egg yolks, at room

      temperature

      2 teaspoons heavy cream

      1 teaspoon pure vanilla extract

      1 teaspoon almond extract

      1 cup (8 oz/250 g) unsalted butter,

      at room temperature

      2

      /

      3

      cup (5 oz/155 g) sugar

      MAKES ABOUTMAKES ABOUT

      6 DOZEN COOKIES6 DOZEN COOKIES

      Spritz Cookies

      You will need a cookie press to make these crisp, buttery cookies, a favorite of German bakers at

      Christmastime. The best presses include a wide selection of plates for creating different shapes,

      such as a tree, daisy, shell, star, fleur-de-lis, wreath, and snowflake. Choose a press that feels

      comfortable in your hands.

      Preheat the oven to 375°F (190°C).

      In a bowl, sift together the flour and salt. In a small bowl, whisk together the egg yolks,

      cream, and vanilla and almond extracts. Set aside.

      In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter

      and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to

      low, slowly add the egg yolk mixture, and beat until combined, about 1 minute. Stop the

      mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low

      speed until combined, about 1 minute.

      Turn the dough out onto a work surface and knead once or twice to bring it together.

      Following the manufacturer’s instructions, fill the barrel of a cookie press and form

      cookies onto an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.

      Refrigerate for 10 minutes.

      Bake until the cookies are light golden brown on the edges, 8–10 minutes. Transfer the

      cookies to a wire rack and let cool. Repeat with the remaining dough.

      TIP The key to using a cookie press with ease is the temperature of the dough. If the

      dough becomes too warm and soft, refrigerate for 5 minutes before pressing out more

      cookies. For a festive assortment, add food coloring to the dough or top the cookies with

      sprinkles СКАЧАТЬ