Sally's Cookie Addiction by Sally McKenney

Author:Sally McKenney
Language: eng
Format: epub, azw3
Publisher: MBI
Published: 2017-09-15T00:00:00+00:00

MAKE-AHEAD TIP

Baked slice-and-bake cookies, without any chocolate or frosting, freeze well for up to 3 months; allow cookies to thaw overnight in the refrigerator, then bring to room temperature before dipping in chocolate or frosting and serving. Cookie dough logs freeze well, too, for up to 3 months; allow the logs to thaw overnight in the refrigerator, then continue with step 6.

◁ VANILLA SPICE SLICE-AND-BAKE COOKIES

Like the other slice-and-bake recipes in this chapter, these frosted cookies have a unique texture. They’re soft in the center with a crumbly crisp edge. You can’t stop at one!

PREP TIME: 25 minutes TOTAL TIME: 5 hours YIELD: 24 cookies

2 cups (240 g) all-purpose flour, plus more for work surface and hands

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (11/2 sticks, or 180 g) unsalted butter, softened to room temperature

2/3 cup (150 g) packed light brown sugar

1 large egg, room temperature

2 teaspoons pure vanilla extract

seeds scraped from 1/2 vanilla bean

1/2 cup (60 g) coarse sugar, for rolling

Vanilla Frosting

sprinkles, for decorating (optional)

1. Whisk the flour, cinnamon, nutmeg, and salt together in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla extract, and vanilla seeds, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick and slightly sticky.

4. Turn the dough out onto a floured work surface and, with floured hands, divide into 2 equal portions. Shape each portion into an 8-inch (20 cm) log, about 21/2 inches (6 cm) in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours (and up to 5 days). Chilling is important for this dough, to prevent the cookies from spreading in the oven and losing their shape. I prefer to chill it overnight.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Pour coarse sugar onto a large plate.

6. Remove the logs from refrigerator and roll them in coarse sugar. Slice each log into 12 equally thick cookies and place the cookies on the baking sheets about 2 inches (5 cm) apart. Bake the cookies for 12 to 14 minutes, or until brown around the edges.

7. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to let cool completely before frosting. Once the cookies have cooled completely, spread on Vanilla Frosting and, if desired, decorate with sprinkles.

8. Frosted cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.