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  • Easy Desserts - 05

    From Dave Drum@1:3634/12 to All on Thu Jan 12 18:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sugar Cookies
    Categories: Cookies, Snacks
    Yield: 24 servings

    2 1/2 c (320 g) A-P flour
    1/2 ts Baking powder
    1/2 ts Kosher salt
    1 c (225 g) unsalted butter;
    - softened
    1/4 c (150 g) granulated sugar
    1 lg Egg; room temp
    1 ts Vanilla extract

    Combine flour, baking powder and salt in a medium bowl,
    and whisk to combine. Set aside.

    In the bowl of a stand mixer fitted with the paddle
    attachment, cream together butter and granulated sugar
    on medium-high speed until light and fluffy, 2 to 3
    minutes. Add egg and vanilla, and beat on medium speed
    until well combined, scraping the bowl as needed.

    Add flour mixture and beat on low speed just until
    combined. Scrape the bowl and fold a few times to make
    sure everything is well combined. Wrap dough in plastic
    wrap, flatten into a disk, and chill until firm, at
    least 1 hour.

    Set oven @ 350ºF/175ºC.

    Roll out dough 1/4" thick. Use 3' floured cutters to cut
    out cookies, and transfer to two parchment- or silicone
    mat-lined baking sheets, spacing the cookies 1 1/2"
    apart. Reroll scraps as needed, chilling as needed until
    firm before rolling and cutting again. Freeze until very
    firm, about 10 minutes.

    Bake until golden brown at the edges, 12 to 14 minutes.

    Let cool a few minutes on the baking sheets, then
    transfer to wire racks to cool completely. Cookies will
    keep in an airtight container at room temperature for up
    to 2 weeks, or frozen up to 3 months.

    By: Susan Spungen

    Yield: 2 dozen cookies

    RECIPE FROM: https://cooking.nytimes.com

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    ... As a child I thought 'nap time' was punishment. Now it feels like a
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  • From Dave Drum@1:3634/12 to All on Fri Jan 13 16:22:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gingerbread Latte Cookies
    Categories: Cookies, Snacks, Herbs
    Yield: 18 servings

    MMMMM--------------------------COOKIES-------------------------------
    1/4 c (168 g) unsalted butter
    1/4 c (22 g) espresso powder
    1 tb (17 g) fine grated fresh
    - ginger
    2 ts Ground ginger
    1 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/4 ts Ground clove
    1/2 c (100 g) granulated sugar
    1/2 c (107 g) dark brown sugar;
    - packed
    1/4 c (80 g) unsulphured molasses
    1 ts Kosher salt
    1 lg Egg
    2 ts Vanilla extract
    1 ts Baking soda
    2 c (252 g) A-P flour

    MMMMM--------------------------COATING-------------------------------
    1/4 c (50 g) granulated sugar
    2 ts Espresso powder
    1/2 ts Ground ginger

    Melt the butter in a medium saucepan over medium. When
    it begins to bubble and get foamy, remove from the heat
    and whisk in the espresso powder, fresh ginger, ground
    ginger, cinnamon, nutmeg and clove. Scrape the butter
    mixture into a medium mixing bowl and set aside to cool
    for about 5 minutes.

    Add the sugars, molasses and salt to the bowl and whisk
    vigorously to combine. Add the egg, vanilla and baking
    soda and continue whisking until the mixture appears
    smooth and it's the consistency of thin pancake batter,
    about 2 minutes. Add the flour and mix until evenly
    incorporated. Cover and chill the dough for at least 2
    hours and up to 2 days before baking.

    Set oven @ 375ºF/190ºC, with racks on the lower and
    upper thirds. Line 2 baking sheets with parchment paper.
    Prepare the coating by combining the granulated sugar,
    espresso powder and ground ginger in a small bowl.

    Using a 2-tablespoon (1 ounce) scoop, scoop the dough
    and, using your hands, roll into walnut-size balls.
    (Alternatively, for each cookie, use a tablespoon
    measure to scoop 2 tablespoons dough and roll them into
    a ball.) Toss in the sugar mixture to coat.

    Place the portioned dough 2" apart on the prepared
    baking sheets and bake, rotating the sheets on the racks
    halfway through, until the cookies have spread slightly
    and appear craggy on the surface, about 10 minutes.
    Allow to cool on the baking sheets for 3 minutes, then
    transfer to a wire rack to cool completely. (The cookies
    will flatten once cooled.) These cookies keep in an
    airtight container at room temperature for 4 to 5 days
    (if they last that long).

    By: Vaughn Vreeland

    Yield: About 18 cookies

    RECIPE FROM: https://cooking.nytimes.com

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