Baking Favorites. Williams Sonoma

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      for sprinkling

      1 large egg beaten with 1

      teaspoon water

      Turbinado sugar, for sprinkling

      MAKES 2 DOZEN COOKIESMAKES 2 DOZEN COOKIES

      Rugelach with Apricot

      & Pistachio Filling

      You can’t rush the preparation of these traditional Jewish treats, but you can make them ahead:

      Freeze the shaped cookies on a baking sheet, transfer to an airtight container, and freeze for up to

      1 month. Bake them straight from the freezer, adding a few minutes to the baking time.

      To make the dough, in a bowl, sift together the flour and salt. Set aside.

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

      cream cheese on medium speed until smooth and combined, about 3 minutes. Add the

      granulated sugar and beat until combined, about 2 minutes. 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 floured work surface, divide into 4 equal pieces,

      and shape each into a disk. Wrap separately in plastic and refrigerate for at least 2 hours or

      up to 6 hours.

      Meanwhile, make the filling: In a saucepan over low heat, combine the apricots and

      1

      /

      2

      cup

      (125 ml) water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10–15

      minutes. Let cool slightly, then transfer to a food processor and process to a smooth purée.

      Transfer to a bowl and stir in the granulated sugar, cinnamon, and pistachios. Set aside.

      Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

      On a lightly floured work surface, roll out 1 dough disk into a 7-inch (18-cm) circle about

      ¼ inch (6 mm) thick. Spread

      1

      /

      4

      of the filling evenly over the top. Using a large knife, cut the

      dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the

      point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If

      the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up. Transfer the

      rolled cookies to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

      Repeat with the remaining dough and filling, flouring the work surface as needed. Lightly

      brush the cookies with the egg mixture, then sprinkle with a pinch each of chopped

      pistachios and turbinado sugar.

      Bake until the cookies are golden brown, 18–20 minutes. Transfer the baking sheet to a wire

      rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to the rack

      and let cool completely.

      TIP Because this is a sticky dough, you may find it easier to place it between two sheets of

      waxed paper and then roll it out.

      55

      COOKIES, BARS & BROWNIES

      FOR THE COOKIES

      1¼ cups (6½ oz/200 g) all-

      purpose flour, plus more for

      dusting

      ¾ cup (6 oz/185 g) granulated

      sugar

      ¾ cup (2¼ oz/65 g) unsweetened

      Dutch-process cocoa powder

      1 teaspoon baking soda

      ¼ teaspoon baking powder

      ¼ teaspoon kosher salt

      ¾ cup (6 oz/185 g) unsalted

      butter, at room temperature

      1 large egg plus 1 large egg yolk

      FOR THE FILLING

      ½ cup (4 oz/125 g) unsalted

      butter, at room temperature

      1½ cups (6 oz/185 g)

      confectioners’ sugar

      1 tablespoon whole milk

      1 teaspoon pure vanilla extract

      MAKES ABOUT 1 DOZENMAKES ABOUT 1 DOZEN

      SANDWICH COOKIESSANDWICH COOKIES

      Homemade Oreos

      Here, Oreos, the best-selling cookie in the United States for more than a century, are re-created

      in the home kitchen. If you don’t have a piping bag, fill a plastic bag half full with the filling.

      Twist the top closed and snip off about

      1

      /

      4

      inch (6 mm) from a bottom corner.

      To make the cookies, preheat the oven to 375°F (190°C). Line a baking sheet with

      parchment paper.

      In the bowl of a stand mixer fitted with the whisk attachment, whisk together the flour,

      granulated sugar, cocoa powder, baking soda, baking powder, and salt. Fit the mixer with

      the paddle attachment, add the butter, and beat on low speed until incorporated, about 2

      minutes, then beat СКАЧАТЬ