Tag Archives: Sweets

This is not a test.

Last week, when I celebrated my birthday, it began with a bang.

Actually, that’s not entirely accurate. More like, it began with the sound of rushing water.

Can you tell where I’m going with this? You’re in for a treat, I can assure. More than I can say for myself.

Cue to me stumbling out of bed at 5 am to investigate what sounded like a downpour of epic proportions only to realize that the sound was coming from inside the house. The bathroom, in fact, where I’m fairly certain that the lid of my toilet was perpendicular to the tank. I can’t be sure since, as it was 5 am, and I was half awake, I wasn’t wearing my glasses. Which didn’t stop my from attempting to Macguvyer the thing back into working order. Without turning off the water supply.

I’m often full of good ideas. Often, but not always. And, not at that moment.

If my life was a movie, the next shot would be an extreme close-up of me covered in—thankfully clean—toilet water. With some techno playing in the background, blocking out my swearing.

One thing was certain: I was going to be getting a toilet for my birthday.

A nice compliment to the vacuum that my parents had decided to get me to celebrate growing another year old, and to remind me that I was very much in my thirties. If sounds like I’m making this up. I assure you, I’m not.

Still, it’s hard not to be amused by the whole thing. My first thought after drying myself off and shutting of the water supply was this day can only get better followed quickly by one about how much mileage I could get out of telling the story. I’m eternally in search of the punchline. Sometimes it appears in the most unexpected of places.

And, so, after cleaning up the house, I started my day properly—with cookies and pie (I was born on Pi Day, after all)—because it was my birthday, and I could.

What follows is a recipe for my platonic ideal of a cookie. Do I sound pretentious? It’s been well established that I am.

Besides, I began my birthday covered in toilet water.

I’ve earned this. And, probably some more cookies, too.

Confetti Cookies
Recipe from Momofuku Milk Bar by way of SeriousEats.com

Ingredients:
For the Cookies:
16 tablespoons (225 grams, 2 sticks) butter, at room temperature
1 1/2 cups (300 grams) sugar
2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
2 eggs
2 teaspoons (8 grams) clear vanilla extract
2 1/2 cups (400 grams) flour
2/3 cup (50 grams) milk powder
2 teaspoons (9 grams) cream of tartar
1 teaspoon (6 grams) baking soda
1 1/4 teaspoons (5 grams) kosher salt
1/4 cup (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumb (recipe follows)

For the Birthday Cake Crumb
1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
3/4 cup (90 grams) cake flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) kosher salt
2 tablespoons (20 grams) rainbow sprinkles
1/4 cup (40 grams) grapeseed oil
1 tablespoon (12 grams) clear vanilla

To make the Birthday Cake Crumb:
Heat the oven to 300°F.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

To make the Confetti Cookies:
Combine the butter, sugar, 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 eggs and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. 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 overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the birthday cake crumbs and mix in for 30 seconds?just until they are incorporated.
Using a 2 3/4-ounce 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.
Heat the oven to 350°F.
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 lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don?t match and the cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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On being an adult

When I was younger, a good friend of mine once told me that she had heard it said that the best part of adulthood was the ability to buy one’s own groceries. I tended to agree.

Of course, I was much younger.

I still remembered going to the grocery store with my mother and begging her for sugared cereals. Her response was always the same. It’ll be a hot day in December before I buy you that. It should be noted here that I am a child of the eighties, and, as such, grew up well before the phrase global warming entered the national lexicon (I’m fairly certain that synergy hadn’t caught on either, but that’s another matter altogether). It should also be noted that my parents always sent me and my sister off to camp with pallets of pop tarts, so I suspect that sugar wasn’t the problem; our resulting hyperactivity was.

At some point, as I got older, buying my own groceries was no longer so exciting. In fact, it could be downright stressful—a game of Supermarket Sweep in reverse where I’d be doing mental math down the aisles, trying to determine if I really needed that soda (if it was Diet Coke, the answer was yes) or those cleaning supplies (I’ll let you guess here).

Being underpaid and in your twenties in New York has its own rites of passage. There are the big ones that hopefully you learn from—your first promotion or professional reprimand, first huge break-up, first time hunting for an apartment on your own—they’re universal.

Then there are the small ones—in my first office, most of the assistants brought in a loaf of bread during the second week of our pay cycle, using the peanut butter that the company supplied to subsidize our lunches. If you asked any of us, we could have rattled off all of the happy hour specials within a ten block radius in minutes, taking care to mention all of the bars that provided snacks or whole full meals (I’m looking at you Crocodile Lounge). We were, quite literally, living paycheck to paycheck in the hopes that one day things would improve and we’d make it.

And, we did.

Getting our very own offices with doors any everything. Putting some money aside for a fancy vacation. Or, a home we owned ourselves. Or, in some cases, to start a college fund for our children. I realized around Halloween last year that my Facebook feed was clogged with photos of the children of my friends dressed up for the holiday rather than of my friends engaged in stupid activities. It had finally happened—I was a grown-up. I was buying orange juice not for screwdrivers but to ward off a head cold.

Something needed to be done. And, so, because I’m an adult and can buy my own groceries and make my own dinner, the answer was clear—a dinner date with my friend James, consisting of hot fudge spiked with red wine and salted caramel ice cream. Thankfully no one was there to tell us to eat our vegetables first.

Salted Caramel Ice Cream
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
6 TBS unsalted butter
3/4 cup granulated sugar
1 tsp vanilla extract
2 tsp fleur de sel (Diamond Crystal would work in a pinch, too)

Melt the butter in a heavy bottomed dutch oven. Stir in the sugar and cook until the mixture turns golden brown and starts to smoke slightly.

Remove from the heat and mix in 1/2 cup heavy cream, whisking completely to help the caramel soften. Be careful as the mixture is hot and will splatter. Once the first 1/2 cup of heavy cream has been fully incorporated, add in the rest, whisking continuously. Then add in the salt and vanilla extract and mix well.

Place in the refrigerator and chill for at least 30 minutes, then add the rest of the milk, whisking well. This is your ice cream base. Once it is cool, process it with your ice cream maker according to the manufacturer’s instructions. Serve with hot fudge sauce (recipe follows).

Hot Fudge Sauce

12 ounces dark chocolate, chopped
1/2 cup granulated sugar
1 cup heavy cream
1/3 cup corn syrup
1/4 cup red wine
1/2 tsp cinnamon

Combine the chocolate, sugar, heavy cream, corn syrup, and cinnamon in the top bowl of a double boiler and place on medium heat. Heat until the chocolate has nearly melted, then whisk in the red wine, until it has been completely incorporated. Serve immediately.

Lasts one week, refrigerated. Heat over a double boiler prior to serving.

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…which is why I am telling you about it

Last night, coming home on the R train, I saw these guys. I was quietly reading a manuscript when I was distracted by loud yelling. My first thought wasn’t a generous one.

Then, I listened.

They were performing Lear. Which just so happens to be my favorite play. (Make of that what you will.)

I’ve been harping on as of late with predictions of how 2012 is going to be a good year—the truth of that matter is that this has more to do with 2011 being—how to say this—kind of lackluster. Nothing bad happened, yes. And, for that I am grateful. But, in a lot of ways it felt like nothing happened at all, which is not to make light of some fairly significant changes. More to say that, surface changes notwithstanding, there was a lot of waiting for things to realign and feeling a bit like the ever elusive brass ring was just that. That’s the problem with having too many expectations, I suppose.

There’s no big explanation coming about why I’m going to share this recipe with you today.

It’s just that I was reminded last night of how much I loved many things, generally and New York City, particularly.

Partly because it’s the kind of place where you can hear Shakespeare on the subways.
Partly because it’s where elevated train lines become parks.
Partly because it’s where writers like Frank O’Hara are made.
Partly because it’s the kind of place that has bakeries where you can get cookies that taste like fresh corn and blueberries and cream.

In other words, a place of the unexpected. Which may be just the thing.

The recipe for blueberries and cream cookies is below.

And, in other news: I’m back to quoting Shakespeare and Frank O’Hara. If you know me, this means I’ve likely gotten about fifty percent more pretentious and annoying than usual in your estimation.

I couldn’t be more pleased.

Blueberry and Cream Cookies
Recipe courtesy of Momofuku Milk Bar by way of Serious Eats

For the Cookies
16 tablespoons (2 sticks, 225 grams) butter, at room temperature
3/4 cups (150 grams) sugar
2/3 cups (150 grams) light brown sugar, tightly packed
1/4 cup (100 grams) glucose or 2 tablespoon (35 grams) corn syrup
2 eggs
2 cups (320 grams) flour
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 1/2 grams) baking soda
1 1/2 teaspoons (6 grams) kosher salt
1/2 recipe Milk Crumb (recipe follows)
3/4 cup (130 grams) dried blueberries

Milk Crumb
1/2 cup (40 grams) milk powder
1/4 cup (40 grams) flour
2 tablespoons (12 grams) cornstarch
2 tablespoons (25 grams) sugar
1/2 teaspoon (2 grams) kosher salt
4 tablespoons (1/2 stick, 55 grams) butter, melted
20 g milk powder 1/4 cup
3 ounces (90 grams) white chocolate, melted

To Make the Milk Crumb: Heat the oven to 250°F.
Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Cookies: Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.

Reduce the mixer 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 overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.

Using a 2 3/4-ounce 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.

Heat the oven to 350°F.

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.

Makes 15-20 cookies

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This one’s going to be good

Truth be told, I really don’t like candy corn all that much. Or, certainly not enough to warrant spending several hours making it from scratch. And, yet, that’s exactly what I’m going to tell you about.

Stay with me, here.

This is where things get good. And, where I admit that I made the candy corn simply because wanted a reason to tell you about this photo:

halloween

It may not be immediately apparent, but in this photo, my sister is dressed like Belgium. Yes, Belgium. Just go with it. You can tell on account of the Fleur-de-lis that adorns her dress (I don’t buy it, either).

I’m America. You can tell because I’m wearing gingham. And, because of my really, really big hair which is barely contained by the puritan style bonnet.

There’s a long and complicated story behind the costumes, but essentially, what you need to know is this: my mother and aunt went to a sleep-away camp when they were growing up in the 1960s. These costumes are from those days. My mother kept them and, every year, my sister and I would get excited to break them out for the holiday.

The year before we were Iran and Iraq. Those costumes consisted of big pants, bikini-style tops and head scarves. As I write that it occurs to me that it must have been a mild fall on the east coast that year. Also: that, evidently, there was no such thing as political correctness in the 1960s.

It was only years later that it occurred to me that dressing up like a country wasn’t a typical Halloween costume and was, frankly, a little weird. The tip-off came from old photos of the Countrywood Elementary School Halloween parade. All of us kids would come to school dressed up in our costumes and parade around the parking lot so our parents could admire us. There I am in all of the pictures, flanked by my classmates who are dressed as pumpkins and princesses. I’m in my gingham dress with my Puritan bonnet. I can only imagine what the other adults must have thought when I told them I was America. I was such a happy-go-lucky (translation: “lacking in total common sense and unaware of social cues”) child, that it didn’t even occur to me that it was odd at the time. Of course, I found the photos during my too cool for everything early teen phase. So, in the interest full disclosure, this is now one of those stories that I tell every Halloween. And, as I slowly overcome my adult aversion to dressing up, I’m considering investing in a new gingham dress.

When I called my sister to ask her if I could share the photo with all you, she had one stipulation: You can post it, but only if you also mention the year that our mother paid us so that we didn’t have to go trick-or-treating. Of course, that’s a whole different story for a different time.

For now, enjoy this candy, and have a happy Halloween!

Candy Corn
Recipe courtesy of Serious Eats

1 cup granulated sugar
2/3 cup light corn syrup
1/3 cup salted butter
2 1/2 cups confectioners’ sugar, sifted
1/3 cup powdered milk
1 tsp vanilla
red and yellow food coloring

In a medium sized bowl, combine the sifted confectioners’ sugar and powdered milk. Set to the side.

In a medium saucepan, combine the granulated sugar, corn syrup and butter. Bring to a boil on high heat, stirring constantly. Once it reaches the boiling point, reduce heat to medium and continue stirring for about 5 minutes, stirring occasionally. Stir in the vanilla extract and remove from heat.

Add the confectioners’ sugar and powdered milk mixture to the wet ingredients; stir well until the mixture is thoroughly incorporated and smooth.

Let the dough cool until it is firm enough to handle, about 30 minutes to an hour.

Divide the dough into three equal parts and set each third into a separate bowl. Add 2 to 3 drops of yellow food coloring to one dish, one drop of red and two drops of yellow to another dish, and leave the remaining dish uncolored. Knead the dough to which you have added food coloring until the color is even, using gloves (I used sandwich bags. Which looked ridiclous, but did the trick). If the dough is feeling very soft or sticky, you may want to chill the dough for about 20 minutes in the refrigerator before proceeding with the next steps.

On top of a sheet of waxed paper or parchment paper, use your hands to roll each color of dough into a long, slender rope. You can roll it out to your desired thickness: for larger candies, make each rope thicker; for smaller candies, make each rope thinner.

Line the three ropes of dough together: white, orange, and yellow. To ensure that they will stick together, lay a piece of waxed paper on top and give them a very gentle rolling with a rolling pin. You just want to adhere them, not to flatten them.

Using a very sharp knife, cut the dough into triangles. Keep a damp cloth nearby so that you can wipe off the knife if it begins to get a candy residue. This method will result in half a batch of traditionally colored candy corn and half a batch with yellow tips. Let the finished kernels sit for an hour or two (do not stack them on top of one another as they will stick together!) to become firm.

Makes enough to give you plenty of cavities

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And, to you.

I never did get around to finding that perfect apple cake recipe to start the New Year.

Instead, my Rosh Hashona went something like this: Sleep. Temple. Midday nap. Family dinner. [repeat].

There was reflection, as is usually the case at this time of year. But, by the second day, I was ready to do something more.

For me, that usually means, going into the kitchen.

While I was inspired to bake, but not the aforementioned apple cake. Instead, my thoughts turned to another quintessential Jewish (at least in my mind) treat: the black and white cookie. Perhaps it was seeing the grocery store version on my parents’ dining room table—a last minute purchase to satisfy a craving, no doubt, and one that left me thinking, I could do it better.

And, I could.

This sounds arrogant, I know. But, don’t be fooled.

These cookies only look impressive. They’re actually unbelievably easy to make. First, you whip up moist buttermilk cakes, just slightly sweet and with a light crumb, that take minutes to bake up, and, while they’re cooling you mix your icing. In no time at all, you’ll have a new holiday recipe. Or, a new go-to cookie even if it’s not your holiday.

Either way, may your days be marked with sweetness.

Black and White Cookies
Recipe courtesy of Gourmet, by way of Epicurious

Note that I’ve adapted the recipe slightly, to make smaller cookies as I’ve always found the bakery size to be a little too large. If you want bakery size, place measure the batter out with a 1/4 cup, set the cookies 2 inches apart on your baking sheet and bake for 15-17 minutes instead. The measurements and instructions remain the same otherwise.

For cookies:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings:
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

To make the cookies:
Preheat oven to 350 degrees Fahrenheit.

Whisk together flour, baking soda, and salt in a bowl and set aside. In another bowl, stir together buttermilk and vanilla.

Cream the butter and sugar in a large bowl with an electric mixer about 3 minutes, until it is pale and fluffy. Next, add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/8 cups of batter about 1.5 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 12 to 15 minutes.

Take the cookies off of the baking sheet, and transfer onto a wire rack or room temperature plates, allowing the cookies to cool.

To make the icings:

While the cookies chill, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

To ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half. Allow the cookies to sit for at least an hour before serving to give the icing time to harden.

Makes 16 cookies

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Ice Cream for Strength

Inevitably, when I order a pint of Guinness in a bar, someone comments about how the beer “eats like a meal.” Or, at this time of year, that a stout is just too heavy.

I disagree on both counts.

To me, the stout is refreshing and light. Try a pint of ale after sipping a Guinness and you’ll see what I mean. The ale becomes almost sickeningly sweet in comparison.

On a hot Summer day, I can think of nothing better than a cold pint of it.

Of course, if you’re still not convinced that Guinness is light enough to drink at this time of year, there’s always the option of making it into ice cream. Slightly nutty and sweet, this is a treat you don’t want to miss.

And, come to think of it, it’s also the perfect snack on a steamy afternoon such as this one.

Guinness Ice Cream

Adapted from Sunday Suppers at Lucques

1 cup whole milk
1 cup heavy cream
2/3 cup Guinness
2 TBS plus 2 tsp molasses
3 egg yolks
1/3 cup sugar
1 TBS vanilla extract

In a saucepan, whisk the Guinness and molasses together, bring to a boil, then turn off the heat.

In a seperate bowl, whisk together the egg yolks, sugar and vanilla. Whisk a few teaspoons of the warm Guinness mixture into the egg mixture to temper it. Slowly add the rest of the mixture, stirring constantly. Then, add the milk and cream, whisking continuously.

Pour the mixture back into the saucepan, and return it to the stove. Stir it over medium heat, 6-8 minutes, using a rubbber spatula to scrape the sides and bottom of the pan often. The custard will thicken and is done when it coats the back of your spatula.

Chill the mixture in the refrigerator for at least 2 hours.

Once the custard has cooled, process it with an ice cream maker according to the manufacturer’s instructions.

Makes 1 scant quart

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On Sugar and Spice

Fine, I didn’t really need to make cookies. But, I had a perfectly good excuse.

Namely, a brand shiny new KitchenAid mixer(!) and a feeling of nostalgia.

Snickerdoodles

As good a reason as any, if you ask me.

So, Snickerdoodles it was.

These cookies seem to have no traceable orgin, as far as I’ve read—admittedly, it hasn’t been all that extensive a search—and certainly no reasonable explaination for the silly sounding name.

To me, though, they sound perfectly Yankee. Fitting, in fact, since the first time I tried them was the dining halls of my New England college, when nothing else seemed appealing—hello, freshman fifteen.

Snickerdoodles

The spice, the cinnamon, creates a nice counterbalance to the buttery, rich dough.

And, the smell. Oh, the smell. It makes me think of the snow days of my childhood in the New York suburbs, tucked warmly in bed, while my mother baked in our kitchen below. The prefect antidote to a burst of homesickness during the first snow of a cold Boston’s winter during my college days.

Or, now, a case of doldrums brought upon by an unseasonably chilly Spring day in New York.

Snickerdoodles

Snickerdoodles
Adapted from Martha Stewart’s Cookies

According to the recipe notes, this recipe makes three dozen 3 to 4-inch cookies. Mine were about 3-inches in diameter and crunchier than I like. I’d scale back the baking time next time I cook these. And, of course, there will be next time, as half of the dough is sitting in my freezer.* I made about two dozen cookies from half the dough.


A few other things worth mentioning:

  • You could make this recipe with a hand mixer, or even good old-fashioned stirring with a wooden spoon. It might make your arms slightly sore, but then again you are eating cookies made with 2 sticks of butter…

  • I added nutmeg and cardamom into the dough, because I had them around the house, and I wanted to give the cookies a slightly warmer, more complex flavor. I also upped the cinnamon because I wanted some mixed into the dough.

  • The spots you see on the baking sheet are from water. I add a few drops before putting the parchment down as it helps the paper stay in place.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
3 tablespoons ground cinnamon, plus more if needed
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
2 large eggs

Preheat the oven to 400°.

Line baking sheets with parchment paper. Waxed paper works here, too, although be warned: your kitchen will smell like melting wax. unpleasant, yes, but the flavor doesn’t get into the cookies. Unless, of course, my taste buds are dead.

Combine the flour, cream of tartar, baking soda, 1 TBS cinnamon, cardamom, nutmeg, and salt; set aside.

Combine butter and 1 1/2 cups sugar in the bowl of your electric mixer. Using the paddle attachment, beat on medium speed for about 2 minutes, until everything is well creamed. Scrape down sides of bowl. Adding eggs one at a time, beat to combine.

Add dry ingredients in thirds, using a medium speed to combine with each new addition.

Let dough rest.

In a small bowl, combine 1/4 cup sugar and 2 TBS cinnamon.

Form balls of the dough, and roll in cinnamon sugar.

Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack , approx. 12 minutes, rotating the baking sheets halfway. Once cookies are out of the oven, cool before eating.

*I’m guessing here, but I think that this dough should store well for at least 3 months. Simply defrost before using, roll out and enjoy. Err, after baking first.

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