WEDNESDAY, DECEMBER 8, 2010


Chocolate-Pear Lebkuchen Makes about 36 small sandwich cookies


You’ll find these on the petits fours plates served during the holi- INVOLVED


days at 2941 restaurant in Falls Church. For best results, use unsalted European-style butter with a high butterfat content, such as the small-batch cultured butter you might find at the farmers market, or Plu- gra brand, which is available at Whole Foods Markets


and some Safeway stores. An instant-read thermometer or candy thermometer is needed for


this recipe. MAKE AHEAD: Rolled portions of the dough need to be refriger-


ated for at least 4 hours and up to overnight. The ganache filling can be made a few hours in advance and kept at room temperature. The unfilled baked cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month; defrost completely before filling. The assembled cookies can be stored at room temperature for up to 2 days. From Anthony Chavez, pastry chef at 2941 in Falls Church.


INGREDIENTS


For the lebkuchen · 41/2 cups unbleached flour · 11/4 teaspoons baking powder · 1/2 teaspoon ground white pepper · 1/4 teaspoon ground cloves · 2 tablespoons ground ginger · 1 tablespoon ground cinnamon


· 24 tablespoons (3 sticks) unsalted butter, preferably with butterfat content of 82 to 86 percent, at room temperature (see headnote)


· 23/4 cups packed dark brown sugar


· 2-inch-piece peeled ginger root, finely grated (1 tablespoon)


· Finely grated zest of 1/2 or 1 lemon (1 teaspoon) · 1 large egg, at room temperature


For the filling


· 1 cup plus 2 tablespoons granulated sugar


· 6 ounces pear puree (baby food is good to use)


· 24 tablespoons (3 sticks) unsalted butter, preferably with a butterfat content of 82 to 86 percent (see above)


· Scrapings from 1 vanilla bean


· 2 tablespoons pear eau de vie (brandy)


· 23/4 cups chopped milk chocolate, preferably 37 to 38 percent, such as Guittard or Dagoba (available at Whole Foods Markets)


STEPS


· For the lebkuchen: Sift together the flour, baking powder, white pepper, cloves, ground ginger and cinnamon in a bowl.


· Combine the butter, brown sugar, grated ginger, lemon zest and egg in the bowl of a stand mixer or hand- held electric mixer; beat on low speed so as not to incorporate air. Stop to scrape down the sides of the bowl.


· Fold in the flour mixture by hand until it is halfway blended, then return the mixer to low speed just long enough to form a dough.


· Divide the dough into 4 equal portions. Roll each portion between 2 pieces of parchment paper or wax paper (do not use plastic wrap) to a thickness of slightly less than 1/4 inch. Refrigerate for at least 4 hours and up to overnight.


· Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line several baking sheets with parchment paper.


· Use a small (11/2-inch) cookie cutter to cut out at least 72 cookies; scraps can be rerolled. Arrange on the baking sheets, spacing them 1/2-inch apart. Bake on the upper and lower racks for 5 to 7 minutes, then rotate


DEB LINDSEY FOR THE WASHINGTON POST


KLMNO SHOPPING CART


l Gaskets in the lids of heavy-duty plastic Snapware Cookie Keepers make them truly airtight. Reusable, BPA-free, freezer-safe. The set contains three sizes (6.4 inches, 8.4 inches, 10.4 inches). The lids have slots for easy ribbon tying. $12.99; available at Kmart and Target stores and www.sears.com.


EZ EE


Recipes Meringue Kisses


Makes about 36 small cookies MAKE AHEAD: The me-


MODERATE LOW-FAT GLUTEN-FREE


ringues can be stored in an air- tight contain- er for 1 week. Adapted from the 2010 spe- cial holiday


issue of Fine Cooking’s Cookies, Brownies, Bars & More maga- zine.


INGREDIENTS · 1 cup confectioners’ sugar


· 2 large egg whites, at room temperature · 1/8 teaspoon peppermint oil extract


· 1/3 cup hard peppermint candies or candy canes, finely chopped


PHOTOS BY DEB LINDSEY FOR THE WASHINGTON POST


STEPS · Preheat the oven to 175 degrees. Line a large baking sheet with parchment paper; do not use a silicone liner.


· Sift the confectioners’ sugar twice to remove any lumps. Divide the sifted sugar in half.


· Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks.With the motor running, gradually add half of the sifted confectioners’ sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove from the mixer.


the sheets from top to bottom and front to back. Bake for 5 to 8 minutes, until firm and dry. The cookies will look lightly browned. Transfer them to a wire rack to cool while you make the filling. Repeat to bake all of the cut-out cookies.


· For the filling: Heat the granulated sugar in a medium heavy-bottomed saucepan over medium-high heat so that it becomes a dark caramel color and melts; this will take several minutes. Shake the pan, but do not stir. Reduce the heat to low to keep it warm.


· Meanwhile, combine the pear puree, butter and vanilla bean scrapings in a medium saucepan; heat over medium-high heat until it begins to bubble at the edges and the butter has melted completely; stir to mix well. Remove from the heat.


· Carefully add the pear-butter mixture and pear eau de vie to the caramel, stirring to incorporate. Increase the heat to medium and cook to a temperature of 221 degrees, which will take about 5 minutes. Remove from the heat.


· Melt the chocolate (either in a heatproof bowl suspended over a saucepan of barely bubbling water or in the microwave) to a temperature of 88 degrees, then transfer to the bowl of a food processor. Add the caramel- puree mixture and pulse to form a smooth, shiny, thin ganache.


· When ready to assemble, invert half of the cookies. Use a small offset spatula to coat the tops of the inverted cookies, creating a layer that is fairly thick. Top with the remaining cookies to form small sandwich cookies.


NUTRITION | Per sandwich cookie: 370 calories, 3 g protein, 48 g carbohydrates, 20 g fat, 12 g saturated fat, 50mg cholesterol, 50mg sodium, 1 g dietary fiber, 34 g sugar


Recipe tested by Randy Richter and Bonnie S. Benwick; e-mail questions to food@washpost.com


· Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape. Transfer to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 11/2 inches wide and 1 inch high onto the parchment paper-lined


baking sheets, spacing them at least 1/2 inch apart. Sprinkle the finely chopped candies evenly over the meringue kisses.


l CookieZen’s Cookies&Corks from Falls Church business partners Leah Kuo and Laura Englander offer sweet and savory cookie pairings with red, white and sparkling wines. Flavors we especially liked: apricot sage, iced lemon, sea salt chocolate oatmeal. 15-piece box, about $8. Available atWhole Foods Market P Street and Calvert Woodley Liquors in the District and online at www.gourmet-food.com.


l What Chocolate Gourmet’s Ugly Truffles lack in finesse they compensate for in flavor. Our favorites in a nine-piece sampler box include morning after merlot and gordito picante. $27; order at 312-850-1051 or go to www.chocolategourmet.com.


· Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.


NUTRITION | Per meringue: 20 calories, 0 g protein, 5 g carbohydrates, 0 g fat, 0 g saturated fat, 0mg cholesterol, 0mg sodium, 0 g dietary fiber, 5 g sugar


Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com


Peppermint


E7


l Rich, sandy and satisfying, Brown Butter Sea Salt Cookies are the best cookies we never baked. They are produced in small batches by sisters Traci Nickson and Christa Hozie in Cayucos, Calif. Flavors include original, cocoa and espresso. $12.95 to $14.95 per dozen. 805-995-2076; www.brownbuttercookies. com.


DEB LINDSEY FOR THE WASHINGTON POST


Tips about tips A pastry bag or food-safe bag fitted with a very large star tip creates the swirls in the Peppermint Meringue Kisses. The tips cost about $3 each and are available at kitchen stores and at cake supply stores such as Fran’s Cake and Candy Supplies, 10927 Main St., Fairfax, 703-352-1471. Watch Abigail Dodge of Fine Cooking as she makes these meringues: bit.ly/fcswirls.


food@washpost.com


Orange Peel- and Rosemary-Scented Butter Cookies Makes about 24 cookies


EASY Orange and rosemary make a lovely combination for these tender EASY


cookies. They’re fragile, so when transferring the just-baked cookies to a cooling rack, handle them with a light touch. MAKE AHEAD: The dough can be refrigerated for up to 2 days or frozen for up to 3 months. The cookies can be stored in an


airtight container for up to 2 weeks or frozen for up to 1 month. Adapted from “Cooking From the Garden: Best Recipes From Kitch- en Gardener,” edited by Ruth Lively (Taunton, 2010).


INGREDIENTS


· 16 tablespoons (2 sticks) unsalted butter, at room temperature · 1 teaspoon vanilla extract · 2/3 cup sugar · 2 large eggs, lightly beaten


· Finely grated zest from 1 orange (1 tablespoon) · 1 teaspoon minced rosemary · 11/2 cups flour · 1/2 teaspoon salt


STEPS


· Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.


· Combine the butter and vanilla extract in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy. Stop to scrape down the sides of the bowl.


· Reduce the speed to medium-low; add the sugar, eggs, orange zest and


rosemary, beating until well combined.


· Sift together the flour and salt on a piece of wax paper or parchment paper. Reduce the mixer speed to low; gradually add the flour mixture, beating to form a soft dough.


· Drop by teaspoonfuls onto the baking sheets. Bake on the upper and lower racks for 4 to 5 minutes, then rotate the sheets top to bottom and front to back. Bake for 4 to 5 minutes or until the cookies brown around the edges.


· Let the cookies sit on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely before serving or storing. Repeat to use all of the dough.


NUTRITION | Per cookie: 120 calories, 1 g protein, 12 g carbohydrates, 8 g fat, 5 g saturated fat, 40mg cholesterol, 55mg sodium, 0 g dietary fiber, 6 g sugar


Recipe tested by VanessaWilliams; e-mail questions to food@washpost.com


DEB LINDSEY FOR THE WASHINGTON POST LOW-FAT


Lemon Yogurt Drop Cookies Makes 48 to 52 cookies


These are soft, tender and textured. A different fruit-flavored yogurt (smooth, not with chunks of fruit) may be substituted. MAKE AHEAD: The cook-


ies can be stored in an airtight container for up to 1 week. Adapted from “Cookies to Die For!” by Bev Shaffer (Pelican, 2009).


INGREDIENTS


· 16 tablespoons (2 sticks) unsalted butter, at room temperature


· 11/2 cups sugar, plus more for sprinkling


· 1 cup lemon yogurt (see headnote; measure with dry cup measure)


· Finely grated zest from 1 lemon (1 tablespoon) · 1 teaspoon lemon extract · 2 large eggs · 31/2 cups unbleached flour · 2 teaspoons baking powder · 1/2 teaspoon baking soda · 1/2 teaspoon salt


STEPS


· Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line baking sheets with silicone liners or parchment paper.


· Combine the butter and sugars in the bowl of a stand mixer or hand- held electric mixer; beat on medium speed for 2 to 3 minutes, until light and fluffy.


· Reduce the speed to medium-low;


add the yogurt, lemon zest, lemon extract and eggs, beating until well incorporated and stopping to scrape down the sides of the bowl as needed.


· Combine the flour, baking powder, baking soda and salt on a sheet of wax paper or parchment paper; with the mixer on low speed, add in several increments until well combined, to form a soft dough.


· Drop the dough by rounded teaspoonfuls onto the baking sheets, spacing the mounds 2 inches apart. Sprinkle with sugar. Bake on the upper and lower racks for 5 to 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for 4 to 6 minutes, until lightly golden around the edges.


· Cool for 1 minute on the baking sheets, then transfer the cookies to a wire rack to cool completely. Repeat to use all of the dough.


NUTRITION | Per cookie (based on 52): 90 calories, 1 g protein, 13 g carbohydrates, 4 g fat, 3 g saturated fat, 20mg cholesterol, 60mg sodium, 0 g dietary fiber, 7 g sugar


Recipe tested by Lucy Shackelford; e-mail questions to food@washpost.com


Honey, Toasted Pine Nut and Pumpkin Seed Bars Makes 24 bars


MODERATE


You can substitute other types of dried fruit in these chewy, choc- olate-topped bars, based on what you have on hand. MAKE AHEAD: The bars can be stored in an air- tight container for up to 1 week. Adapted from


“Weekend Baking: Easy Recipes for Relaxed Family Baking,” by Sar- ah Randell (Ryland Peters and Small, 2010).


INGREDIENTS · 3 tablespoons pine nuts


· 2 tablespoons raw unsalted pumpkin seeds


· 12 tablespoons (11/2 sticks) unsalted butter · 1/2 cup packed light brown sugar · 3 tablespoons honey


· 2/3 cup dried sour cherries or cranberries, or chopped dried apricots, pears, peaches or prunes, or a mixture (see headnote)


· 2 cups old-fashioned rolled oats (not quick-cooking or instant)


· Pinch salt


· 61/2 ounces milk chocolate, broken into pieces


STEPS · Preheat the oven to 350 degrees. Spray the bottom of an 8-inch square baking pan with nonstick cooking oil spray, or line with parchment paper.


· Spread the pine nuts and pumpkin seeds on a baking sheet and toast in the preheated oven for 5 minutes or until lightly golden. Cool completely, then coarsely chop.


· Combine the butter, brown sugar and honey in a small saucepan over medium-low heat until melted, stirring occasionally to blend. Let cool slightly.


· Combine the dried fruit and oats in a large mixing bowl. Add the salt and the toasted pine nuts and seeds. Pour in the warm butter mixture and mix well.


· Transfer the batter to the baking pan, pressing down firmly with the back of a spoon to make an even layer. Place on a baking sheet and bake for 30 minutes or until lightly golden.


JAMES M. THRESHER FOR THE WASHINGTON POST


· Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan


DEB LINDSEY FOR THE WASHINGTON POST


containing a few inches of barely bubbling water (medium heat). Pour it over the top of baked slab (still uncut and warm).


· When the chocolate has set (not firmly), cut the slab into 24 bars, wiping the knife clean between cuts.


NUTRITION | Per bar: 160 calories, 2 g protein, 19 g carbohydrates, 10 g fat, 5 g saturated fat, 15mg cholesterol, 20mg sodium, 1 g dietary fiber, 13 g sugar


Recipe tested by Nicole Schofer; e-mail questions to food@washpost.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64