If your home-baked holiday cookies crumble, a reason might lie in your flour-dusted hands.
Handling cookie dough with your hands while rolling, cutting and transferring it to baking sheets might be the culprit for thin or spreading cookies. Warm hands wreak havoc with dough. In fact, most cookie doughs should be thoroughly chilled before working with them.
"Dough should be chilled for three to four hours in the refrigerator after mixing it," says Gaynor Grant, director of Sweetwater Cooking school and kitchenware store on the South Side. "If you are tight on time -- as we usually are in our cookie-baking classes -- it can go into the refrigerator for 30 minutes or in the freezer for 15." If chilled dough starts to get warm as you are rolling or working with it, return it to the refrigerator for a half-hour.
Another way to keep dough chilled as it is cut and transferred to baking sheets is to use a pastry scraper -- even trying to pick up cut dough with your fingertips might be a problem. Use the scraper to clean up excess dough for re-rolling, too.
Chef Sally Frey, an instructor for the Culinary Arts program at The Art Institute of Pittsburgh, says that people in a hurry might consider cutting out butter cookies, placing them unbaked on a cookie sheet in the freezer, then gently packing them in freezer bags to bake later. Or, roll the dough into a log, then slice and bake from the frozen state.
"Bake at the same oven temperature as the recipe states, but just for a few more minutes," she says.
Substituting brown sugar or honey for granulated sugar in a cookie recipe will make a cookie that softens instead of hardens as it stands, Frey says.
And the type of fat you use affects texture and consistency.
"Don't use reduced-fat spread in cookies, or they will be soft and puffy. If you substitute butter for vegetable shortening or margarine, cookies will spread. Any fat that maintains the same consistency in a wide range of temperature -- something like Crisco -- will not spread."
"It's always a bad thing to substitute ingredients," says KC Lapiana, owner of In The Kitchen cookware store and cooking school, with locations in Marshall and the Strip District. She has seen many problems arise, such as when skim milk is substituted for whole milk or whole-wheat flour steps in for all-purpose flour without making necessary adjustments. Sometimes, adjustments cannot be made, she adds.
"Everyone wants to use fat-free 'butter' or fat-free something else. Don't do it unless the recipe indicates that it's OK."
And for those who find themselves all thumbs when decorating holiday cookies, Lapiana suggests a trick a la Martha Stewart and other professional bakers: "Flood" cookies with royal icing.
First, whip up a batch of confectioners' sugar frosting, or buy canned frosting, tint it if desired and pipe it along the edges of a cookie. After that icing is dry, prepare Royal Icing (see recipe) made with meringue powder, tint if desired and place a small amount in the center of the cookie. Spread that glaze gently toward the thicker icing, which will act as a "border." The thicker frosting will act as a border for the "flooding" of the royal icing.
Here are more tips from baking experts:
A spreading problem
Cookie dough will spread if a baking sheet is too warm from a previous batch. Try to have two or three cookie sheets on hand so you have at least one that is thoroughly cooled. And, buy quality cookie sheets -- heavy-gauge instead of thin. The best choice is a shiny, light-colored cookie sheet with one rimless edge.
Stick-proof
To eliminate sticking, line cookie sheets first with parchment paper, which can be slid off the sheets after baking onto cooling racks. Dark sheets -- even the nonstick variety -- tend to overbrown cookies on the bottom.
Measure for measure
Inaccurate measuring will compromise the dough, giving it the wrong consistency. That's a sticky problem with spritz cookies, a buttery dough formed with a press. If you have a recipe that denotes the weight of an ingredient (ounces, grams), always measure that way.
If you use measuring cups (volume), you might be 1/2 to 3/4 cup off either way. Use the dip and sweep method: Dip the measuring cup into the ingredient's container and scoop it up in a heaping mound, then use a straight edge to sweep off the excess back into the container.
If a recipe calls for brown sugar, it should be firmly packed into the measuring cup.
The tradition in American cookbooks has been to offer dry, wet and solid measures in cups and tablespoons; but, in the past 15 years, some authors have included measures by weight. Dry ingredients often vary when measured in cups because of humidity or packing, but weighing them is the sure way to success. You'll need to buy a kitchen scale, but you will have consistent results.
Better butter
Use unsalted butter for the freshest flavor. As the cook, you want to control salt in your recipes. Unsalted tends to be fresher. Salt can mask rancidity in butter, too. And if you are tempted to substitute butter-flavored vegetable shortening for butter, expect a different flavor and texture than normal. If you buy unsalted butter in bulk -- prices this time of year usually are good -- freeze what you don't need for as long as six months.
Eggs-cellent
If a recipe does not specify the size of the eggs, choose large eggs. If you need to separate the yolks from the whites, the eggs should be chilled. But when making the dough, eggs should be at or near room temperature.
Cake flour substitute
Substitute 1 cup minus 2 tablespoons all-purpose flour for each cup of cake flour.
Rock 'n roll
A European-style wooden rolling pin, which features tapered ends instead of handles, is preferable to traditional rolling pins, because it allows even pressure on the dough. The tapered pin can work over a bigger surface, and the one with handles puts more pressure on the edges of the dough. As you roll, turn the dough to keep the thickness as even as possible.
Light-handed
Avoid overmixing the dough, otherwise, the cookies might be tough. Also, use a light touch when rolling and slicing refrigerator-cookie dough, such as pinwheels and layered cookies. Always use a very sharp knife -- a chef's knife is fine, but serrated will do the trick, also.
Dramatic drizzle
To drizzle melted chocolate without the mess, load the liquid chocolate into a plastic sandwich bag. Twist the open end closed, then make a tiny snip in one corner of the bag. Gently squeeze chocolate drizzle, then toss the bag in the trash.
Chocolate test
It's often difficult to see when dark-colored chocolate or spice cookies are done baking. To test for doneness, press gently. If done, you will feel a slight resistance. If they squish down easily, they need to bake a little longer.
Sprinkle trick
To keep sugar or other small candy toppings from falling off cookies, lightly mist or spray the unbaked cookies with water, then sprinkle the topping. The water should keep the sugar and sprinkles in place during baking.
Breakage
Even though they're fully baked, some hot cookies are fragile and can fall apart when you take them off the cookie sheet. While your family "testers" will be more than happy to munch all the broken cookies, there is a way to prevent it. Let the cookies cool for 1 minute to firm up a bit before removing them. This also is the solution for cookies that fold together in ridges when the spatula slides under them.
Cutest cutouts
To make perfect cutout cookies:
• Work with just half the dough at a time and keep the rest refrigerated.
• Roll dough on a pastry cloth with a rolling pin covered in a stockinette. Use a minimal amount of flour. Excess flour makes cookies tough.
• Dip cutter in flour between cuts to prevent sticking.
• Make cutouts as close together as possible so fewer re-rolls will be necessary.
• Chill scraps before re-rolling
• Use a wide metal spatula to transfer cutouts to cookie sheet.
• Place cutouts 1-inch apart.
• Bake similar-size cookies together for even baking.
Sources: "Cookies Year-Round," www.cooksillustrated.com , "The Taste of Home Baking Book," Better Homes and Gardens 100 best Cookies
Frosted Ornament Cookies
These edible treats can be used as holiday ornaments, Here they are decorated for Hanukkah, which begins on Monday evening. The recipe is from "Christmas Sweets" by Georgeanne Brennan (Chronicle, $18.95). No sifter⢠Use a fine-mesh strainer, tapping the strainer lightly to catch any lumps. For the frosting, use 4-5 tablespoons milk for each cup of confectioners' sugar, and stir until the mixture is smooth and quite thin. Those proportions will make about 2/3 cup icing. Refrigerate for as long as three days.
For the dough:
• 1 3/4 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup (11/3 sticks) butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
For the frosting:
• Confectioners' sugar
• Milk
• Food coloring, as needed
• Silver dragees, optional
• Colored sugars, optional
Heat the oven to 400 degrees.
To prepare the dough: Sift together the flour, baking powder and salt onto a piece of wax paper. In a large bowl, using an electric mixer on medium speed, beat the butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla, then add the flour mixture in thirds, stirring each time until the dough is smooth.
On a lightly floured board, roll the dough out to a thickness of 1/8 inch. Cut into the desired cookie shapes and transfer them to an ungreased baking sheet. For cookie ornaments to hang on a tree, make a 1/4-inch diameter hole in each cookie, using the blunt end of a wooden skewer. Bake just until lightly browned on the bottom and pale golden on top, for 6-8 minutes. Let the cookies cool on the pan for 5 minutes, then transfer them to wire racks.
To prepare the frosting: In a medium bowl combine confectioners' sugar with a little milk, until a stiff but spreadable paste forms. It might seem overly stiff, but too much milk will make an unworkable frosting. If it is necessary to add more milk, do so only 1/2 teaspoon at a time.
Divide the frosting among separate bowls and mix in the food coloring as desired. Frost the cookies while they are warm or cool. If the cookies are warm, the frosting will spread more easily. Add dragees and colored sugars, if desired, before the frosting dries.
Makes about 36 cookies.
Candy Cane Cookies
Invite the kids to shape these cookies, a procedure similar to modeling clay. The recipe is from "Christmas Sweets" by Georgeanne Brennan (Chronicle, $18.95).
For the red dough:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup plus 1 tablespoon granulated sugar
• 1 large egg yolk
• 1/4 teaspoon almond extract
• 2 teaspoons red food coloring
• 1 1/4 cups all-purpose flour
For the plain dough:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup plus 1 tablespoon granulated sugar
• 1 large egg yolk
• 1/4 teaspoon almond extract
• 1 1/4 cups all-purpose flour
Heat the oven to 425 degrees.
To prepare the red dough: In a bowl, using an electric mixer on medium speed, beat 1 stick butter until soft and creamy. Slowly beat in the 1/3 cup plus 1 tablespoon sugar. When it is fully incorporated, beat in 1 egg yolk, 1/4 teaspoon almond extract and the food coloring until well blended. Beat in 1 1/4 cups flour until well blended. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
To prepare the plain dough: Repeat the process for the Red Dough, omitting the red coloring. Shape into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
To form the cookies, tear off a walnut-sized piece of red dough. Using the palms of your hands, roll it out on aluminum foil to form a rope about 1/4 inch in diameter and 5 inches long. Do the same with the plain dough.
Twist the ropes together and then bend the top into a curve to make a candy cane. Place on an ungreased baking sheet. Repeat until all the dough is used, placing the cookies about 1 inch apart. Bake for about 8 minutes, or until lightly browned on the bottom.
Transfer the cookies to a wire rack to cool. To store, pack in an airtight container in single layers, separated by wax paper.
Makes about 30 cookies.
Florentine Cookies
Gaynor Grant, director of Sweetwater Cooking on the South Side, shared this traditional holiday recipe -- her favorite -- from Great Britain. It has Italian roots. Look for superfine sugar where bar supplies are sold.
• 1/2 cup (1 stick) unsalted butter, more for greasing baking sheet
• 1/2 cup superfine sugar
• 2 tablespoons honey
• 1/2 cup slivered almonds
• 1/3 cup chopped candied red or green cherries
• 1/3 cup candied mixed fruits
• 1 cup all-purpose flour
• 4 ounces semisweet chocolate
Heat the oven to 350 degrees. Line a baking sheet with aluminum foil and grease the foil.
In a heavy saucepan, melt 1 stick butter, the sugar and honey over moderate heat, stirring constantly. When the mixture is smooth and the sugar has dissolved, remove from the heat and stir in the almonds, cherries and candied fruits. Add the flour and mix well.
Drop heaping teaspoonfuls of the mixture onto the prepared baking sheet, spacing them well apart because they tend to spread during baking. Flatten each into a thin disc. Bake for 10 minutes, until golden brown.
Allow the cookies to cool slightly before removing from the baking sheet onto a cooling rack. Let cool completely. Turn the cookies over to apply the chocolate topping.
Meanwhile, melt the chocolate over a double boiler -- do not let the bottom of the pan touch the water below and keep steam away from the chocolate to keep it from seizing. Remove the chocolate from the heat as soon as it is melted and stir until smooth. Using a flat spatula, quickly spread a little of the chocolate over the underside of the florentines and allow to harden, chocolate-side up, before serving.
Gingerbread Men
This easy-to-work-with dough makes a generous number of soft spicy gingerbread men (or women). After you frost them, the sky is the limit on decorations. The recipe is from "Cookies Year-Round: 50 Recipes for Every Season and Celebration" by Rosemary Black (Stewart, Tabori & Chang, $17.95).
• 1 cup firmly packed dark brown sugar
• 1 cup molasses
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 large eggs
• 5 cups all-purpose flour, plus more for rolling
• 3/4 teaspoon salt
• 2 teaspoons baking soda
• 5 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Royal Icing (recipe follows)
• Sprinkles and assorted candies, for decorating
In the bowl of an electric mixer set on medium speed, beat together the brown sugar, molasses and butter for 2 minutes. Beat in the eggs, one at a time.
In a large sifter, combine the flour, salt, baking soda, ginger, cinnamon, nutmeg and cloves. Sift into the butter mixture and beat until no traces of flour are visible. Cover with plastic wrap and chill for at least 30 minutes.
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Dust a work surface with flour and roll out one-quarter of the dough to about 1/2-inch thickness. Cut out the cookies, using cutters of your choice. Repeat with remaining dough until it is all used.
Bake the cookies for 5-8 minutes, until golden brown. Remove from the oven, let cool for 2 minutes on the pans, then remove to wire racks to finish cooling. Frost with the icing and decorate with sprinkles and assorted candies when thoroughly cool.
Makes 60-72 gingerbread men.
Royal Icing
This classic icing can be tinted. Look for meringue powder at stores that sell cake- and candy-making supplies, specialty food markets and large supermarkets.
• 4 cups confectioners' sugar
• 4 tablespoons meringue powder
• 1/2 cup warm water, more if needed
In the work bowl of an electric mixer, combine the confectioners' sugar, meringue powder and 1/2 cup warm water. Beat on medium speed for 10 minutes. If the mixture seems too stiff, add another teaspoon or two of warm water. Store in an airtight container for as long as 1 week.
Makes about 2 1/2 cups.
Edna's Date-Nut Pinwheels
This recipe is from "The Best Lost Recipes: 121 Kitchen-Tested Heirloom Recipes Too Good to Forget" by the Editors of Cook's Country magazine (America's Test Kitchen, $29.95). The authors write: "Pinwheel cookies, in our opinion, are the ultimate holiday cookie. With their swirls of filling, they are festive and appealing -- and endlessly variable." Instead of the date-nut filling, try jam or other fruit-and-nut fillings.
For the filling:
• 1 3/4 cups finely chopped dates
• 2/3 cup granulated sugar
• 2/3 cup water
• 3/4 cup finely chopped pecans, divided
For the dough:
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 16 tablespoons (2 sticks, 1 cup) unsalted butter, softened
• 1 1/4 cups firmly packed light brown sugar
To prepare the filling: Bring the dates, granulated sugar and water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to medium-low and cook until the mixture becomes thick and syrupy, for about 15 minutes. Set aside.
To prepare the dough: Whisk the flour, baking soda and salt in a medium bowl. In a measuring cup, whisk the eggs and vanilla together.
Using an electric mixer at medium-high speed, beat the butter and brown sugar together until fluffy, for about 2 minutes. Reduce the speed to medium, add the egg mixture and flour mixture alternately in 2 batches and beat until combined.
Divide the dough in half and flatten each into a 4-inch disc. Wrap each disc in plastic wrap and refrigerate until well chilled, for at least 4 hours or as long as 24 hours.
Heat the oven to 350 degrees. Adjust 2 oven racks to the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper.
Roll 1 disc of the dough between 2 sheets of parchment paper or wax paper into a 14- by 12-inch rectangle. Remove the top layer of paper. Spread half the date filling evenly over the dough. Sprinkle with half the nuts. Starting at the short end, roll the dough into a tight log. Place on a prepared baking sheet and freeze until firm, for at least 30 minutes. Repeat with the remaining dough, filling and nuts. At this point, the chilled logs can be wrapped tightly in plastic wrap and frozen for as long as 1 month.
Working with 1 log at a time, cut it into 3/4-inch-thick slices and space them 2 inches apart on the prepared baking sheets. Bake until the edges are golden brown and the centers are set, for 18-25 minutes, switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely, for about 20 minutes. Allow the baking sheets to cool, then repeat with the remaining log.
The cookies can be stored in an airtight container for as long as 3 days.
Makes 32 cookies.
Chocolate Pretzel Cookies
These pretzel-shaped buttery cookies are covered in a rich mocha glaze and are drizzled with white chocolate. The recipe is from "The Taste of Home Baking Book: Timeless Recipes from Trusted Home Cooks" (Taste of Home Books, $29.95 hardcover, 5-ring binder).
• 1/2 cup (1 stick) butter, softened, more for greasing baking sheets
• 2/3 cup granulated sugar
• 1 large egg
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
Mocha Glaze
• 1 cup (6 ounces) semisweet chocolate chips
• 1 teaspoon shortening
• 1 teaspoon light corn syrup
• 1 cup confectioners' sugar
• 4 to 5 tablespoons strong brewed coffee
• 2 squares (1 ounce each) white baking chocolate
Heat the oven to 400 degrees. Grease baking sheets.
In a large mixing bowl, cream 1/2 cup butter and the granulated sugar until light and fluffy. Add the egg, unsweetened chocolate and vanilla. Mix well. Combine the flour and salt, and gradually add to the creamed mixture; mix well. Cover and refrigerate for 1 hour or until firm.
Divide dough into fourths. Shape each portion into a 6-inch roll. Cut each roll into 1/2-inch slices and roll each into a 9-inch rope. Place the ropes on the prepared baking sheets, form into pretzel shapes and space 2 inches apart. Bake for 5-7 minutes or until firm. Cool for 1 minute on sheets before removing to wire racks to cool completely.
To prepare the Mocha Glaze: Melt the chocolate chips and shortening with the corn syrup in a heavy saucepan or in a microwave oven. Stir until smooth. Stir in the confectioners' sugar and enough coffee to make a smooth glaze. Dip the pretzels in the glaze and place on wax paper until set.
Melt the white chocolate and drizzle over the pretzels. Let stand until completely set. Store in an airtight container.
Makes 4 dozen cookies.
Poinsettia Cookies
Red decorator's sugar and red and green candied cherries make these cookies look especially festive. The recipe is from "The Taste of Home Baking Book" (Taste of Home Books, $29.95 hardcover, 5-ring binder).
• 1 cup (2 sticks) butter, softened
• 1 cup confectioners' sugar
• 1 large egg
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour, more for rolling
• 1 teaspoon salt
• Red decorator's sugar
• Red and green candied cherries, quartered
In a large mixing bowl, cream the butter and confectioners' sugar until light and fluffy. Add the egg and extracts, then mix well. Combine 2 1/2 cups flour and the salt and gradually add to the creamed mixture. Divide the dough in half, wrap in plastic wrap, then chill overnight or until firm.
Heat the oven to 350 degrees. On a lightly floured surface, roll out one portion of dough to a 12- by 10-inch rectangle about 1/8-inch thick. Cut into 2-inch squares. In each square, make 1-inch slits in each corner. Bring every other corner up into the center to form a pinwheel. Press lightly. Sprinkle the cookies with red sugar and press a candied cherry piece into the center of each.
Place the cookies 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes. Cool for 1-2 minutes before removing to a wire rack.
Makes about 4 dozen cookies.
Neapolitan Cookies
No complicated work here -- the dough is made, formed and chilled the day before baking. Just unwrap the dough, slice and bake. The recipe is from "The Taste of Home Baking Book" (Taste of Home Books, $29.95 hardcover, 5-ring binder).
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 6 drops liquid red food coloring
• 1/2 cup chopped walnuts
• 1 square (1 ounce) unsweetened baking chocolate, melted and cooled
Line a 9- by 5- by 3-inch loaf pan with wax paper; set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture.
Divide the dough into thirds. Add the almond extract and food coloring to one portion. Spread it evenly into the prepared pan. Add the nuts to the second portion; spread evenly over the first layer. Add the melted chocolate to the third portion; spread over the second layer. Cover with wax paper and refrigerate overnight.
Heat the oven to 350 degrees. Turn the dough out of the pan, unwrap and cut it in half lengthwise. Cut each portion into 1/8-inch slices. Place 1 inch apart on ungreased baking sheets. Bake for 10-12 minutes or until the edges are firm. Remove to wire racks to cool.
Makes 12 dozen cookies.
Chocolate Meringue Stars
This recipe is from "The Taste of Home Baking Book" (Taste of Home Books, $29.95 hardcover, 5-ring binder). No pastry bag⢠You can use a heavy-duty resealable plastic bag instead -- cut a hole in one corner of the bag, insert the tip and start piping. The cookies also can be made by dropping the meringue from a spoon onto the prepared baking sheets.
• 3 large egg whites
• 3/4 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup baking cocoa
Glaze
• 3 squares (1 ounce each) semisweet chocolate
• 1 tablespoon vegetable shortening
Heat the oven to 300 degrees. Line baking sheets with parchment paper.
In a large mixing bowl, beat the egg whites and vanilla on medium speed until soft peaks form. Gradually add the sugar, about 2 tablespoons at a time, beating on high speed until stiff peaks form. Gently fold in the cocoa.
Insert a #8b large open star tip into a pastry or plastic bag. Fill half full with meringue. Pipe the stars, about 1 1/4 inches in diameter, or drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 30-35 minutes or until lightly browned. Remove from the paper and let cool on wire racks.
In a heavy saucepan or microwave oven, melt the chocolate and shortening together. Stir until smooth. Dip the cookies halfway into the glaze, and place on wax paper until set.
Makes about 4 dozen cookies.
Key Lime Clove Meltaways
This recipe is from America's Dairy Farmers.
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup confectioners' sugar, divided
• 1 1/2 tablespoons freshly grated lime zest (from about 4 Key or 2 regular limes)
• 2 tablespoons Key lime juice
• 1 tablespoon vanilla extract
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cloves
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
In a mixing bowl, combine the butter and 1/3 cup confectioners' sugar until light and fluffy. Add the lime zest, lime juice and vanilla. Beat until incorporated.
In a separate bowl, whisk together the flour, cloves, cornstarch and salt. Add the dry ingredients to the butter mixture and mix until well combined. Divide the dough in half and place each portion on a piece of wax paper. Shape into two 1-inch logs, using the paper to shape and seal the logs. Chill at least 1 hour or overnight.
Heat the oven to 350 degrees. Line baking sheets with parchment paper.
Remove 1 log from the refrigerator at a time. Remove the wax paper and slice the dough into 1/8-inch-thick rounds. Place 1 inch apart on the baking sheets. Bake until the cookie bottoms are barely golden, for about 15 minutes. Transfer the cookies to a cooling rack to cool slightly, for 4-5 minutes.
Measure 2/3 cup confectioners' sugar into a resealable gallon-size plastic bag. While the cookies still are warm, carefully place a few at a time in the bag, gently toss to coat and place on a rack to cool completely. Coat again as necessary before serving. Store in an airtight container for as long as 2 weeks.
Makes 6 dozen cookies.
Sea-Salted Coffee Toffee Bars
This recipe is from America's Dairy Farmers. Hazelnuts, almonds or other mixed nuts can be substituted for the pecans.
For the first layer:
• 1 cup (2 sticks) butter, softened
• 1 cup firmly packed dark brown sugar
• 1/2 teaspoon table salt
• 2 cups all-purpose flour
• 1 1/2 tablespoons instant coffee crystals
For the second layer:
• 1 can (14 ounces) sweetened condensed milk (not evaporated)
• 2 tablespoons butter
• 2 teaspoons vanilla extract or dark rum
• 1 1/2 cups whole pecans
• 1/2 to 1 tablespoon large crystal sea salt
Heat the oven to 350 degrees.
To prepare the first layer: In a mixing bowl, beat together 2 sticks butter, the brown sugar and table salt until light and fluffy. Add the flour, 1 cup at a time, stirring between additions. Add the coffee crystals and blend until well incorporated. Pat the mixture into an ungreased 13- by 9- by 2-inch baking pan in an even layer. Bake until the edges are lightly browned and the center is puffy, for 12-15 minutes.
To prepare the second layer: Meanwhile, in a heavy saucepan, stir the sweetened condensed milk and 2 tablespoons butter together over low heat until the butter melts. The mixture will thicken and become smooth. Stir in the vanilla, remove from the heat and let sit until the bottom layer is done baking.
Sprinkle the nuts over the baked bottom layer and pour the hot condensed milk mixture evenly over the nuts, using a spatula to spread. Return to the oven and bake until the top is golden and bubbling, for 10-12 minutes. Immediately sprinkle the desired amount of sea salt over the bubbling toffee top. Let cool slightly in the pan and cut into bars. Store for as long as 1 week in an airtight container.
Makes about 18 bars (2-inch squares).
Brown Butter Sandwich Cookies with Rosemary Caramel
This unusual recipe also is from America's Dairy Farmers.
For the dough:
• 1 cup (2 sticks) butter, divided
• 1/2 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
For the rosemary caramel:
• 1/2 cup (1 stick) butter
• 4 sprigs fresh rosemary
• 1 cup firmly packed brown sugar
• 1/2 cup corn syrup
• 1 cup sweetened condensed milk (not evaporated)
• 1 teaspoon vani
