Amazing
Toffee Thins, Makes 64 cookies: These
unusual crisp, buttery cookies don’t contain any eggs. They are slice-and-bake,
so they are very quick and easy, and the dough is just the thing to keep in the
freezer for baking a batch on the spur of the moment. Everyone I know asks for
the recipe.
11⁄4 cups unbleached all-purpose flour
1⁄4 teaspoon salt
12 tablespoons (11⁄2 sticks) unsalted butter, at room temperature
3⁄4 cup packed dark brown sugar
11⁄2 teaspoons pure vanilla extract
1. Whisk
together the flour and salt in a medium bowl.
2. In a
large bowl, beat the butter and brown sugar with an electric mixer on medium
speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the
bowl. Beat in the vanilla. On low speed, beat in the flour in two additions.
3. Divide
the dough in half and put each half on a square of waxed paper. Form each piece
into a rough log, wrap loosely in the waxed paper, and refrigerate until firm
enough to shape, about 45 minutes.
4. Roll each
log of dough under the palms of your hands into an 8-inch-long cylinder (if the
dough becomes sticky, refrigerate it briefly), then roll it up tightly in the
waxed paper, using the paper to help make a smooth, compact log. Refrigerate
until firm, 11⁄2 to 2 hours. (The dough can be frozen, well wrapped, for up to
1 month. Thaw in the refrigerator before using.)
5. Put the
racks in the upper and lower thirds of the oven and preheat the oven to 350ºF.
6. Work with
one log of dough at a time, keeping the second one refrigerated. Using a sharp
heavy knife, cut the dough into 1⁄4-inch-thick slices and place them about 2
inches apart on ungreased heavy baking sheets (if you don’t have heavy baking
sheets, reduce the baking time by a minute or two).
7. Bake for
10 to 12 minutes, switching the position of the baking sheets halfway through
baking, until the cookies are golden brown around the edges. Let cool on the
baking sheets for 3 minutes, and then transfer the cookies to racks to cool
completely. (The cookies can be stored in an airtight container for up to 3
days.)
Brown Sugar Shortbread, Makes 36
cookies: These couldn't be quicker or
easier. No needs to chill the dough or roll it out, you just mix it, pat it
into the pan, and bake. And the cookies are incredibly. They have a slight
caramel undertone from the brown sugar and a delightfully crumbly texture; when
someone who tasted them wondered how I could make butter have the texture of a
cookie, I took that as a compliment. If you’ve never made cookies before, start
with these.
1⁄2 pound (2 sticks) unsalted butter, at room temperature
1⁄3 cup granulated sugar
1⁄3 cup packed brown sugar
1 teaspoon pure vanilla extract
1⁄8 teaspoon salt
2 cups unbleached all-purpose flour
1. Put a
rack in the middle of the oven and preheat the oven to 325°F.
2. In a
large bowl, beat the butter and both sugars with an electric mixer on medium speed
just until thoroughly blended, about 1 minute. Scrape down the sides of the
bowl. Beat in the vanilla, and then beat in the salt. On low speed, add the
flour in two additions, beating just until incorporated.
3. Turn the
dough out into an ungreased 9-by-13-inch baking pan and, with your fingertips
and/or a sturdy rubber spatula, gently press it evenly over the bottom of the
pan. Bake for 50 to 55 minutes, or until the shortbread is golden brown (the
edges will be slightly darker); do not under bake. Let cool in the pan on a
wire rack for 5 to 10 minutes.
4. With a
sharp heavy knife, cut the shortbread, still in the pan, into 36 rectangles.
Let cool completely before removing the shortbread from the pan. (The shortbread
can be stored in an airtight container for up to 5 days.)
Two-Ginger Gingerbread. Makes 9 large or 16 smaller squares: Crystallized ginger is the secret to this
delectable version of an old-fashioned favorite. Its good served warm, but
letting it mellow at room temperature for a day, or even two, really
intensifies its spicy nature. Dark or “robust” molasses deepens the flavor, but
you can use the lighter type if you’d like a slightly milder taste.
2 cups
unbleached all-purpose flour
1 teaspoon
baking soda
1⁄4 teaspoon
salt
21⁄4
teaspoons ground ginger
3⁄4 teaspoon
ground cinnamon
1⁄8 teaspoon
ground cloves
8
tablespoons (1 stick) unsalted butter, at room temperature
3⁄4 cup
packed brown sugar
1 large egg
2⁄3 cup un-sulphured
molasses, preferably dark
2⁄3 cup very
hot water
1⁄2 cup
finely chopped crystallized ginger
Confectioners’
sugar for dusting (optional)
1. Put a
rack in the center of the oven and preheat the oven to 350ºF. Butter and flour
a 9-inch square cake pan.
2. Whisk together the flour, baking soda, salt, ground
ginger, cinnamon, and cloves in a medium bowl.
3. In a
large bowl (use a stand mixer if you have one), beat the butter and brown sugar
with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl. Beat in the egg until well blended. Beat in
the molasses and hot water and then the crystallized ginger. On low speed, beat
in the flour in two additions, beating just until incorporated (the batter will
be stiff).
4. Scrape
the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes,
or until a toothpick inserted in the center of the cake comes out clean.
Transfer the pan to a rack to cool for 20 minutes, then cut the cake into
squares and serve warm. Or cool the cake completely in the pan and cover
tightly until ready to serve, and then dust the cake with confectioners’ sugar,
if you wish, and cut it into squares. (The gingerbread can be stored at room
temperature for up to 3 days.)
Enjoy these, as there are more to come. - Bird
