? The Washington Post
Some pretty wonderful bakers have graced the pages of The Post's annual Holiday Cookies issue over the years, and they've provided us with a folder full of tips. Here are some of our favorites:
Organizing
If you're using recipes from multiple sources, photocopy them first to avoid piling books, magazines and newspapers onto crowded counters. (Be sure to label the copies!)
Take an inventory of equipment and ingredients -- and that includes opening containers. Sniff spices to make sure they're fresh.
Overestimate your need for staples such as flour, sugar, butter and eggs/egg replacer. You never know when you'll be inspired to double a particular batch.
If recipes require ingredients such as butter or cream cheese that need to be softened, it's safe to take them out of the refrigerator late the night before. Eggs should stay in the fridge until an hour or two before they are used.
For marathon baking sessions, get an early start. Baking in the early hours means you won't be distracted by phone calls and tweets. Also, make or plan what you'll have for lunch in advance; it will keep you from picking at nuts and chocolate throughout the day.
To maximize the number of cookies you can make in the shortest amount of time, freeze the doughs in advance.
If you're hosting a cookie swap, each participant should plan on bringing six dozen, plus six to 12 cookies for snacking and sharing.
Assembling
For cutout cookies, roll the dough between two pieces of wax paper. Peel off the top layer of paper, use the cutter to make designs in the dough, then put the top layer of paper back on. Slide onto a baking sheet and freeze for 15 minutes. The cutouts will be easier to dislodge and transfer for baking.
To slice thin, even cookies from logs of dough, chill or freeze first until quite firm. Use a serrated knife for cutting.
When rolling small pieces of a soft, chilled dough, incorporate the scraps right into the next piece of dough rather than re-roll all of them at the end, when they might be too soft to roll easily.
Dip cookie cutters with intricate corners or designs into flour before creating each cutout cookie, tapping off any excess flour; this will help keep dough from sticking.
Flavoring
To get the most out of citrus zest, mince or grate it and then mix it into the amount of sugar called for in the recipe. That way, the citrus oils will be dispersed and evenly released.
Toast coconut (spread on a baking sheet) before you add it to recipes that call for coconut; this will add a subtle crunch.
Liquid food coloring can affect a cookie's flavor; Americolor brand food coloring gel (available through Amazon.com and some crafts stores) is flavorless.
Blanched almonds are the traditional nut used to produce French-style macarons; that nut has the right quantity of oil and moisture.
Decorating
Adding a bit of orange extract to a royal icing mixture will help to cut the sweetness.
Colored icing should sit, covered, for 10 minutes to develop its color, which will intensify. If you add too much color and your icing is too dark, add white icing, not water.
Instead of using the flood-and-fill method for royal icing, use a brush to paint it on; the icing should be the consistency of white glue.
Use long, angled tweezers for neatly placing dragees and sprinkles on cookies with icing.
It's best to use food-safe gloves when working color into cookie dough.
Baking
Know your oven: Find out whether it heats from the top or the bottom. To guard against burning cookies that are baked on the lower or even middle rack, place a similarly sized empty baking sheet on the bottom rack (to absorb some of the heat).
Preheat a gas-powered oven at 25 degrees hotter than the temperature required in a recipe. When the sheet of cookies goes in, reduce the heat to the proper temperature. (The oven temperature usually drops when you put something into the oven, causing the flame to ignite. Starting at a slightly higher temperature will allow for a drop without further ignition.)
Place larger or thicker sugar cookies on the perimeter of the baking sheet and smaller or thinner ones on the interior. This will help ensure they'll all get done at the same time. (This works for many kinds of cookies.)
Letting unbaked macarons sit uncovered on a baking sheet at room temperature for about 30 minutes will produce the characteristic smooth, shiny and crisp tops once the cookies are baked.
When baking chewy cookies, pull them out of the oven 1 minute before you think they are done. Overbaking will ruin their texture.
Storing
The best way to keep cookies fresh (and keep flavors separate) is to wrap one, or a few, in wax paper, then store in airtight plastic containers or tins.
Pack crisp cookies separate from soft, chewy ones to help preserve their textures.
Store or ship baked and decorated cookies with a small packet of food-safe silica gel, which will help retard moisture. The packets can be purchased online, or you can reuse the ones found in several packaged food products. (Do not use gel packets found in non-food packages.) The gel packs can be restored for reuse by placing them on a baking sheet and baking them in a 170-degree oven for 15 minutes.
To make sure your clean cookie cutters are completely dry before putting them away till next year, place them in a 180-degree oven for about 3 minutes.
Gifting
A cellophane cookie wreath is an easy, inexpensive way to package treats for neighbors.
Every 2- 1/2 feet of a regular-size roll can hold/create eight compartments of two or three cookies. Space the cookies evenly from top to bottom on the cellophane; tie ribbons at intervals to create the compartments.
Close and tie the ends to form a wreath.
Here are some cookie recipes to get you started.
Santa's Whiskers
Makes about 60 2-3/4-inch cookies
MAKE AHEAD: The dough needs to chill for 2 hours before baking. The baked cookies can be stored in an airtight container at room temperature for up to 3 days. From Susan Lacz of Ridgewell's Catering.
8 ounces red candied cherries (see headnote)
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 tablespoons low-fat milk
1 teaspoon vanilla extract
2- 1/2 cups flour
4 ounces chopped pecans
4 ounces sweetened flaked coconut
Place the cherries in a colander, rinse them quickly and allow them to drain well.
Beat the butter and sugar together in the bowl of a stand mixer or hand-held electric mixer on high speed until light and fluffy, 3 to 4 minutes. Add the milk and vanilla extract, and beat to combine.
Use paper towels to gently pat the cherries dry if they are still wet. Use a knife or a food processor to coarsely chop the cherries. Use a flexible spatula to fold them into the butter-sugar mixture, then to fold in the flour and pecans.
Divide the dough in half. Roll each half into a log about 1 1/2 inches in diameter. Spread the coconut on a piece of wax paper and roll each log in the coconut to coat. Wrap the logs in plastic wrap and chill for 2 hours; or wrap tightly and freeze for later use.
When ready to bake, position racks in the upper and lower thirds of the oven and preheat to 375 degrees. Have 2 baking sheets at hand.
Cut the logs crosswise into1/4-inch-thick slices, rotating the logs as you cut to help them retain their round shape. Transfer the slices to the baking sheets, spacing them 1 inch apart, and bake for 10 to 14 minutes or until the edges are a light golden brown. Cool the cookies on the baking sheet for 2 minutes, the transfer them to a wire rack to cool completely. Repeat to bake all of the cookies.
Sour Cherry Chocolate Oatmeal Sandwich Cookies
Makes about 36 cookies or 18 sandwich cookies
MAKE AHEAD: The dough needs to be refrigerated for at least 1 hour before baking. From Kate Jansen, pastry chef at Willow restaurant in Arlington, Va.
For the cookies
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2- 1/2 cups old-fashioned rolled oats
16 tablespoons (2 sticks) unsalted butter, soft but cool
1/4 cup vegetable shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
3 tablespoons Lyle's Golden Syrup or honey
1 large egg
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
1 cup chopped dried sour cherries
For the filling
6 ounces cream cheese, at room temperature
1/4 cup Smucker's Orchard Finest Michigan Red Tart Cherry Preserves
For the cookies: Stir together the flour, baking powder, baking soda, salt and rolled oats in a large bowl.
Beat together the butter, shortening, sugars and the golden syrup or honey in the bowl of a stand mixer or hand-held electric mixer on medium speed until smooth and combined, about 2 minutes. Add the egg and vanilla extract, and beat until very light and fluffy, about 1 minute. Reduce the speed to low and add the flour mixture, beating until incorporated. Use a flexible spatula to fold in the chocolate chips and cherries. Cover the dough with a piece of plastic wrap and refrigerate until firm, at least 1 hour.
When ready to bake, preheat the oven to 350 degrees. Grease two baking sheets with nonstick cooking oil spray.
Scoop out 1-inch balls of dough and transfer them to the prepared baking sheets, spacing them about 3 inches apart. Press down on the top of each ball to flatten it slightly. Bake for 12 to 14 minutes or until evenly browned. (The cooking time will vary if you make the dough balls larger or smaller.) Transfer the cookies to wire racks to cool completely before assembling the sandwiches.
For the filling: Place the cream cheese in a bowl and use a spoon or flexible spatula to stir and soften it further. Add the preserves and stir to incorporate. Invert half of the cookies so the flat side is facing up, and spoon a small mound of filling onto each cookie. Top each with one of the remaining cookies, flat side down.
Orange and Dried Plum Bars
Makes 16 bars
MAKE AHEAD: The bars can be refrigerated for up to 1 week or frozen for up to 1 month. Adapted from "Sweet and Easy Vegan," by Robin Asbell (Chronicle, 2012).
For the filling
1 pound pitted dried plums (prunes)
1/2 cup water
1/2 cup agave syrup
3 tablespoons orange liqueur
5 tablespoons all-purpose flour
For the crust
1 1/2 cups whole-wheat pastry flour (may substitute 3/4 cup whole-wheat flour plus 3/4 cup cake flour)
1/2 cup granulated palm sugar or natural cane sugar
1/4 teaspoon kosher salt
6 tablespoons chilled (solidified) coconut oil
3 tablespoons nondairy milk
For the topping
1/2 cup whole-wheat pastry flour (may substitute1/4 cup whole-wheat flour plus1/4 cup cake flour)
1/2 cup old-fashioned rolled oats (do not use quick-cooking or instant)
1/2 cup chopped walnuts
1/4 cup granulated palm sugar or natural cane sugar
1/8 teaspoon kosher salt
1/4 cup melted coconut oil, or as needed
For the filling: Combine the plums, water, agave syrup and orange liqueur in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and cook for 5 minutes, stirring once or twice. Remove from the heat and let stand for 10 minutes, then sprinkle in the all-purpose flour and stir to form a thickened filling, mashing the fruit as needed.
For the crust: Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, letting it overhang the pan by a couple of inches on opposite sides.
Combine the whole-wheat pastry flour, sugar, salt and chilled coconut oil in a mixing bowl, working to blend the mixture quickly with your fingers. Add the nondairy milk and stir to form a soft dough. Press evenly into the prepared baking pan, making sure to fill in the corners, to create a bottom crust. Bake for 5 minutes, then let cool for 5 minutes. Leave the oven on.
Meanwhile, make the topping: Combine the whole-wheat pastry flour, oats, walnuts, sugar and salt in a medium bowl. Add the melted coconut oil and stir until the dry ingredients are thoroughly coated, forming a streusel-like topping.
Spread the filling over the cooled crust. Spread the topping evenly over the filling, then press it in lightly. Bake for 40 to 45 minutes or until the topping is lightly browned and feels firm to the touch.
Use the parchment paper to lift out the slab and transfer it to a wire rack. Cool completely before cutting into 16 equal squares.
Savory Sandwich Cookies With Cranberry-Fig Conserve
Makes about 30 2-inch cookies
These unusual semi-savory sandwich cookies are pretty enough for a party or elegant lunch. The gently tangy, fruity filling pairs perfectly with the slightly tender cheese-flavored cookies.
MAKE AHEAD: The dough needs to be frozen for 45 minutes before being sliced and baked. The assembled cookies, packed in an airtight container, can be stored at room temperature for up to 2 days or frozen for up to 1 month. Adapted from "Simply Sensational Cookies," by Nancy Baggett (Wiley, 2012).
For the wafers
1 tablespoon sugar
4 ounces blue cheese, slightly softened and cut into chunks
2 ounces sharp cheddar cheese, cut into small pieces
8 tablespoons (1 stick) unsalted butter, slightly softened and cut into chunks
1 large egg
1/2 teaspoon baking powder
1 1/2 cups unbleached all-purpose white flour, plus more if needed
Red, pink or white coarse crystal sea salt, for garnish; may substitute poppy or sesame seeds if the dough is salty
For the filling
1 cup trimmed and coarsely chopped dried Calimyrna figs
1 cup chopped fresh (or frozen, defrosted) cranberries
1/4 cup clover honey or other mild honey
3 tablespoons water, plus more if needed
For the wafers: Process the sugar, cheeses, butter, egg and baking powder in a food processor until well blended, about 1 1/2 minutes, stopping to scrape down the sides of the bowl as needed. Add 1 cup of the flour, pulsing 10 to 12 times until partially incorporated.
Turn out the mixture onto wax paper and use your hands to knead in the remaining 1/2 cup of flour. If the dough is very soft, knead in up to 3 tablespoons more flour; if still soft, let it firm up for 5 minutes.
Divide the dough in half. On wax paper using greased hands, shape each half into a 9-inch-long, evenly thick log. Roll up each log in plastic wrap, twisting the ends to close. For nicely rounded wafers, slip each log into a paper towel tube that has been slit lengthwise. Secure the tube with rubber bands.
Freeze the dough logs for at least 45 minutes or until just firm enough to cut neatly. (At this point, the dough can be packed in freezer bags and frozen for up to 3 months.) Let the logs soften at room temperature for about 15 minutes before slicing.
Position a rack in the middle of the oven; preheat to 350 degrees. Line several baking sheets with baking parchment.
Use a very sharp knife to cut each partially defrosted log crosswise into1/4-inch-thick slices. Rotate the log a quarter turn after each slice to keep it round. Space the wafers about 1 1/2 inches apart on the baking sheets. Garnish the wafer tops with a few grains of coarse salt, patting down lightly.
Bake one pan at a time on the middle rack of the oven for 11 to 15 minutes or until the wafers are lightly browned at the edges. Transfer the pans to wire racks; let stand for 2 minutes, then transfer the wafers to the racks. Let cool completely.
For the filling: Process the figs and cranberries in a food processor until the fruits are finely chopped but not pureed and transfer to a medium nonreactive saucepan. Stir in the honey and 3 tablespoons water. Cook over medium heat, stirring, until the mixture just comes to a boil. Continue to stir for 1 minute, then remove from heat and allow to cool to room temperature. (The conserve may be covered and refrigerated for up to one week; let return to room temperature before using.)
Arrange half of the wafers with the bottom side up. Stir the conserves until it is spreadable. Add a few teaspoons of water if the mixture seems dry. Put about a teaspoon of conserve on each wafer, then top with another wafer, pressing down till the preserves spread out to the edges.
Serve immediately or store in an airtight container until ready to serve; they will soften some but will still be good. Serve at room temperature.
NUTRITION Per sandwich cookie: 100 calories, 2 g protein, 11 g carbohydrates, 5 g fat, 3 g saturated fat, 20 mg cholesterol, 75 mg sodium, 0 g dietary fiber, 5 g sugar
Orange-Ginger Creams
Makes about 30 2- 1/2-inch sandwich cookies
In Britain, when cookies are called "creams" it usually signals the presence of a buttercream filling. Sure enough, in this English-Scotch recipe, bright-tasting ginger- and orange-flavored cookies are paired with a rich, not-too-sweet orange buttercream. Adapted from "The International Cookie Cookbook," by Nancy Baggett (Stewart, Tabori & Chang, 1988).
For the cookies
3- 1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1-1/4 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
16 tablespoons (2 sticks) unsalted butter, slightly softened, plus more for greasing the glass
3/4 cup granulated sugar, plus 3 tablespoons for forming the cookies
3/4 cup light brown sugar
3 large egg yolks
2 tablespoons molasses
Very finely grated zest of 1 large orange
Very finely grated zest of 1 large lemon
For the filling
8 tablespoons (1 stick) unsalted butter, slightly softened
2 cups confectioners' sugar
Very finely grated zest of 2 large oranges
For the cookies: Position an oven rack in the upper third of the oven and preheat to 375 degrees. Line several baking sheets with parchment paper.
Thoroughly stir together the flour, baking powder, baking soda, ginger, cinnamon and nutmeg in a large bowl.
Beat together the butter, 3/4 cup of the granulated sugar and the brown sugar in the bowl of a stand mixer on medium speed until light and smooth. Add the egg yolks, molasses, orange zest and lemon zest, beating until thoroughly blended and smooth. Reduce the mixer speed to low and gradually beat in the flour mixture. If the mixer motor begins to labor, use a large wooden spoon to stir in the last of the flour mixture.
To form the cookies, pull off pieces of dough and use your hands to roll about 60 generous 1-inch balls. Transfer them to the baking sheets, spacing them about 2 1/2 inches apart. Place the remaining 3 tablespoons of granulated sugar on a small plate. Lightly grease the bottom of a flat-bottomed drinking glass with a little butter and very lightly dip the bottom of the glass into the sugar. Use the glass to flatten the dough balls until they are about1/4 inch thick and 1-3/4 inches in diameter. Repeat with the remaining dough balls, dipping the glass in the sugar before forming each one to prevent the dough from sticking.
Bake for 8 to 10 minutes or until the cookies are just slightly darker around the edges. Cool on the baking sheets for 30 seconds, then transfer the cookies to wire racks to cool completely. Repeat to bake the rest of the dough, allowing the baking sheets to cool completely between batches.
For the filling: Beat together the butter, confectioners' sugar and orange zest in a large bowl until very light and fluffy.
To assemble the cookies, spread a heaping teaspoon of filling over the flat side of one cookie round. Gently press the flat side of a similarly sized round over the filling. Continue until all the cookie sandwiches are assembled.
The cookies may be refrigerated in an airtight container for up to 4 days or frozen for up to a week. If frozen, defrost in the refrigerator before serving.
NUTRITION Per cookie: 220 calories, 2 g protein, 31 g carbohydrates, 10 g fat, 6 g saturated fat, 45 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 18 g sugar
Gluten-Free: Flourless Chocolate Cookies
Makes about a dozen 3-to-4-inch cookies
These cookies come from renowned patissier Francois Payard, who says: "Their crackled surfaces give them an elegant look, and because they are so easy and take barely any time to make, are great for last-minute entertaining. They have a slightly crunchy exterior and a soft, almost brownielike interior. They should be only about 1/2 inch at their thickest."
MAKE AHEAD: The cookies can be stored in an airtight container for up to 3 days or wrapped and frozen for up to 3 months. Adapted from "One Sweet Cookie: Celebrated Chefs Share Favorite Recipes," by Tracey Zabar (Rizzoli, 2011).
1/2 cup plus 3 tablespoons Dutch-process cocoa powder
3 cups confectioners' sugar
Pinch salt
2-3/4 cups walnuts, toasted and roughly chopped (see NOTE)
4 large egg whites, at room temperature
1 tablespoon vanilla extract
Place racks in the upper and bottom thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Combine the cocoa powder, confectioners' sugar, salt and walnuts in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute.
With the mixer running, slowly add the egg whites and vanilla extract. Beat at medium speed for 3 minutes, until the mixture has thickened slightly and looks lumpy. Do not overmix, or the egg whites will thicken too much.
Use a 2-ounce cookie or ice-cream scoop, or a generous tablespoon, to scoop the batter onto the prepared baking sheets. Scoop 5 cookies onto each sheet, spacing them about 3 inches apart so that they don't stick when they spread. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.
Transfer the baking sheets to the oven and immediately reduce the temperature to 320 degrees. Bake for 15 to 20 minutes, rotating the pans front to back and top to bottom about halfway through baking; small, thin cracks will appear on the surface of the cookies. Pull the parchment paper with the cookies onto a wire cooling rack, and cool completely before removing the cookies from the paper.
NOTE: To toast the walnuts, spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
NUTRITION Per cookie: 320 calories, 6 g protein, 37 g carbohydrates, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 45 mg sodium, 3 g dietary fiber, 30 g sugar
Low Fat: Ricotta Cheese Cookies
Makes about 80 1- 1/2-inch cookies
These Italian cookies are tender and caky, thanks to the ricotta, but not at all cheesy. They're so moist that other kinds of cookies stored with them will quickly turn limp -- something to keep in mind if you are giving them as part of an assortment.
The recipe makes a lot of cookies; it can easily be halved.
Because we think the holidays demand color, we tinted the glaze a bright, non-traditional blue. You can make it any color -- or leave it plain, which is traditional. Don't store the frosted cookies in an airtight container; the moistness of the cookies will cause the glaze to run.
MAKE AHEAD: The batter can be made a day in advance, covered with plastic wrap pressed directly onto the surface, and refrigerated. The cookies can be stored in a non-airtight container for 2 weeks. Adapted from a recipe by Alba Johnson, a cooking instructor, cookbook author and personal chef in Shady Side, Md.
For the cookies
Pinch salt
1 teaspoon baking soda
4 cups flour
16 tablespoons (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
One 15-ounce container ricotta cheese
2 large eggs, lightly beaten
Freshly grated zest of 2 medium lemons (4 to 6 teaspoons)
1 teaspoon finely chopped fresh rosemary, or more to taste
For the glaze
1 cup confectioners' sugar
Freshly squeezed lemon juice from 1 lemon (about 3 tablespoons)
Food coloring (optional)
Colored sugar sprinkles, for garnish (optional)
For the cookies: Place racks in the top and bottom thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the salt, baking soda and flour in a medium bowl.
Beat the butter, sugar and vanilla extract in the bowl of a stand mixer or hand-held electric mixer on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the cheese, eggs, lemon zest and rosemary; beat for 2 to 3 minutes, until thoroughly combined, scraping down the sides of the bowl as needed. With the mixer on low speed, gradually add the flour mixture and mix well. The dough should be slightly moist.
Drop the dough by teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for about 10 minutes or until firm, rotating the pans from front to back and top to bottom halfway through baking. The cookies should be golden on the bottom but remain white on top. Transfer to a wire rack to cool to room temperature. Repeat to use all of the batter.
For the glaze: Place the confectioners' sugar in a medium bowl and stir in enough lemon juice to make a thick paste. Add the food coloring of your choice, if using, and stir to blend. Thin with enough additional lemon juice to create a glaze that can be brushed onto the cookies. Lightly coat or drizzle the top of each cookie with the glaze and add sprinkles or other decorations, if desired. Allow the frosting to dry completely before storing, loosely covered, for up to 2 weeks.
NUTRITION Per cookie: 80 calories, 1 g protein, 11 g carbohydrates, 3 g fat, 2 g saturated fat, 15 mg cholesterol, 30 mg sodium, 0 g dietary fiber, 6 g sugar
Source: http://www.bradenton.com/2012/12/19/4321606/mix-these-tips-into-holiday-baking.html
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