WEDNESDAY, DECEMBER 8, 2010
Haute-meal Cookies Makes about 24 cookies
Chef Michel Richard set out
to produce a cookie that would create a legacy. Be- cause this one contains oatmeal and bacon, he
EASY
might have achieved cookie im- mortality. MAKE AHEAD: The dough
needs to be refrigerated for at least 1 hour and up to overnight. The cookies can be stored in an airtight container for up to 3 days. Adapted from “Sweet Mag- ic,” by Michel Richard with Pe- ter Kaminsky (Ecco, 2010).
INGREDIENTS
· 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
· 1/2 cup packed dark brown sugar · 1 large egg · 1/4 cup heavy cream
· 1 cup old-fashioned rolled oats (do not use instant or quick-cooking) · 1 cup flour · 1/2 teaspoon vanilla extract · 1/2 teaspoon ground cinnamon
· 4 strips bacon, cooked just until crisp, blotted dry with paper towels and chopped into small pieces
· 1/2 cup pecans, toasted and coarsely chopped (see NOTE)
· Flaky sea salt, such as fleur de sel (optional)
STEPS
· Combine the butter and brown sugar in the bowl of a stand mixer; beat on medium-high speed until creamy, about 5 minutes.
· Reduce the speed to medium. Add the egg and cream; beat until well incorporated.
· Reduce the speed to low. Add the oats, flour, vanilla extract, cinnamon, bacon and pecans; beat just until blended.
KLMNO
· Transfer the dough to a large piece of plastic wrap; wrap well, and refrigerate for at least 1 hour and up to overnight.
· Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper.
· Use a small scoop or spoon to form 11/2-inch balls of the dough and place them in staggered rows on the baking sheets; the cookies will spread when they bake. Top each dough ball with a tiny pinch of flaky salt, if desired. Bake for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 10 minutes, until the cookies turn dark brown around the edges.
· Let the cookies sit on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing in an airtight container for up to 3 days.
· NOTE: Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.
NUTRITION | Per cookie: 140 calories, 2 g protein, 11 g carbohydrates, 10 g fat, 5 g saturated fat, 30mg cholesterol, 60mg sodium, 1 g dietary fiber, 5 g sugar
Recipe tested by Joe Yonan; e-mail questions to
food@washpost.com
SINCE 1875
Sesame Halvah Cookies Makes 28 cookies
The combination of sesame seeds and halvah (candy made from
ground sesame seeds and honey, available at Whole Foods Markets, Jewish delicatessens and Middle Eastern stores) makes these vegan cookies a nutty treat. MAKE AHEAD: The dough can be assembled and refrigerated a day in ad- vance. (Bring the dough to a cool room temperature be- fore baking.) The cookies can be stored in an airtight
EASY
LOW-FAT VEGAN
container for up to 10 days or frozen for up to 1 month. Adapted from “The Vegan Cookie Connoisseur,” by Kelly Peloza (Skyhorse Publish- ing, 2010).
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.
INGREDIENTS
· 3 tablespoons tahini (sesame seed paste) · 1 tablespoon canola oil · 3/4 teaspoon toasted sesame oil · 1/2 cup soy milk · 1/2 cup sugar · 1 teaspoon molasses · 1 teaspoon vanilla extract · 2 cups flour · 1 teaspoon baking soda · 1/2 teaspoon baking powder · 1/2 teaspoon ground cinnamon · 1/4 teaspoon ginger · 1/4 teaspoon salt
· 3/4 cup good quality halvah (see headnote) · 3 tablespoons sesame seeds · 2 teaspoons coarse sugar
· Combine the tahini, the canola and sesame oils, soy milk, sugar, molasses and vanilla extract in a large bowl. Sift in the flour, baking soda, baking powder, cinnamon, ginger, salt and halvah and combine until well incorporated.
· Stir together the sesame seeds and coarse sugar in a small bowl.
· Take tablespoon-size balls of dough and roll them in the sesame seed- sugar mixture. Place on the baking sheets, spaced 1 inch apart, and flatten slightly. Bake for about 6 minutes, then rotate the sheets top to bottom and front to back. Bake for about 6 minutes or until the cookies are lightly browned and the centers are mostly firm.
· Transfer to a wire rack to cool completely before serving or storing in an airtight container for up to 10 days.
NUTRITION | Per cookie: 100 calories, 2 g protein, 15 g carbohydrates, 4 g fat, 1 g saturated fat, 0mg cholesterol, 80mg sodium, 1 g dietary fiber, 5 g sugar
Recipe tested by Bonnie S. Benwick; e-mail questions to
food@washpost.com
Spicy Cheddar Thumbprints Makes 48 cookies
These are savory two-bite
treats. MAKE AHEAD: The dough needs to be refrigerated overnight. The cookie dough, af- ter being rolled in egg white and dipped in the nuts, can be fro-
MODERATE SAVORY
zen on baking sheets until firm, then transferred to freezer-safe resealable plastic food storage bags. Bake as needed, straight from the freezer. The baked cookies can be stored in an air- tight container for up to 1 week. From Cathy Barrow, who blogs at
MrsWheelbarrow.com.
INGREDIENTS
· 12 ounces grated extra-sharp cheddar cheese, at room temperature
· 8 tablespoons (1 stick) salted butter, at room temperature
· 1 large egg
· 1 1/2 cups flour, plus more for the work surface · 1/2 teaspoon cayenne pepper
· 1/2 cup toasted chopped pecans (see NOTE)
Lemon Ginger Bars Makes 24 bars
Because these are made with crystallized ginger and dried ground
ginger instead of fresh ginger, they do not have a burning spiciness. Lemon zest in the bars and lemon juice in the glaze provide a lovely contrast. MAKE AHEAD: The bars can be stored in an airtight container for up to 5 days. Adapted from “Bake!
EASY
Essential Techniques for Perfect Baking,” by Nick Malgieri (Kyle, 2010).
INGREDIENTS
For the bars · 21/2 cups flour (level off in a measuring cup) · 3/4 cup sugar
· 2 tablespoons ground ginger
· 2 teaspoons baking powder
· 16 tablespoons (2 sticks) unsalted butter
· 1 large egg, lightly beaten
· 1/4 cup finely chopped crystallized ginger · 2 tablespoons honey
· Finely grated zest of 1 lemon (2 teaspoons)
For the glaze · 2 cups confectioners’ sugar, sifted after measuring
· Freshly squeezed juice of 1 lemon (3 tablespoons; strained before measuring)
· Water (optional)
STEPS · For the bars: Preheat the oven to 375 degrees. Line a 9-by-13-inch baking dish with aluminum foil.
· Combine the flour, sugar, ground ginger and baking powder in a medium bowl.
· Melt the 16 tablespoons of butter in the microwave or in a small saucepan over medium heat; use a little of the butter to grease the foil- lined baking dish. Immediately add the remaining melted butter to the dry ingredients, using a flexible spatula to blend. Add the egg, crystallized ginger, honey and lemon zest; beat vigorously to make a smooth dough. Scrape it into the baking dish. Use the palm of your
hands to press it evenly over the bottom of the pan. Don’t be concerned if the dough looks greasy, or as though some of the butter has separated out.
· Bake the bars until firm and lightly golden, 20 to 25 minutes. They will rise slightly.
· Meanwhile, make the glaze: Use a small flexible spatula to mix the confectioners’ sugar and lemon juice in a small bowl to form a smooth glaze. If the mixture is too thick, add up to 1/2 teaspoon water.
· As soon as the dough has baked, place a cutting board over the baking dish and use oven mitts to invert the hot slab onto the board. Remove the pan and foil and replace with a separate cutting board. Turn right side up and remove the top board.
· Immediately brush on the lemon glaze so that it sets as the slab cools. When it is completely cool, cut into 2- inch squares.
NUTRITION | Per bar: 200 calories, 2 g protein, 30 g carbohydrates, 8 g fat, 5 g saturated fat, 30mg cholesterol, 45mg sodium, 0 g dietary fiber, 18 g sugar
Recipe tested by Bonnie S. Benwick; e-mail questions to
food@washpost.com
· 4 ounces habanero or other hot pepper jelly (may substitute onion marmalade)
STEPS
· Combine the cheese and butter in the bowl of a stand mixer or hand- held electric mixer; beat on medium speed until well incorporated. Add just the yolk of the egg (reserving and refrigerating the egg white) and beat until well combined.
· Whisk together the flour and cayenne pepper, then add them to the cheese mixture and beat on low speed until well combined. The dough will seem dry.
· Lightly flour a work surface. Turn the contents of the bowl out onto the floured surface and knead to form a firm dough. Shape it into a 6-by-8- inch block, about 1 inch thick, then wrap in plastic wrap and chill overnight.
· The next day, line 2 baking sheets with silicone liners or parchment paper. Cut the dough into 48 cubes of equal size. Shape each cube into a round ball.
· Beat the reserved egg white until frothy. Set the pecans out on a plate.
· Dip the balls of dough into the egg white and then roll in the pecans; place them on the baking sheets, spacing them 1 inch apart.
· Preheat the oven to 350 degrees; meanwhile, chill the dough balls (about 20 minutes).
· Transfer 1 sheet of dough balls to the oven and bake for 5 minutes. Remove from the oven; use the end of a wooden spoon, a melon baller or your thumb to make a well in the center of each cookie. Fill the well with jelly, using about 1/2 teaspoon for each cookie.
· Return the baking sheet to the oven and bake for 18 minutes. Cool completely on the baking sheet before serving or storing. Repeat to use all of the dough.
· NOTE: Toast the nuts in a small, dry skillet over medium heat for a few minutes, until they are fragrant and lightly browned, stirring often to keep them from burning.
NUTRITION | Per cookie: 80 calories, 2 g protein, 5 g carbohydrates, 5 g fat, 3 g saturated fat, 15mg cholesterol, 60mg sodium, 0 g dietary fiber, 1 g sugar
Recipe tested by Cathy Barrow; e-mail questions to
food@washpost.com
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4
Cardamom Cookies Makes 40 cookies
Pistachio and cardamom complement each other and these
dairy-free
EASY VEGAN
cookies. MAKE AHEAD: The dough needs to be refriger-
ated for at least 30 minutes and up to overnight. The baked cookies can be stored in an air- tight container for up to 10 days. Adapted from “Skinny Bitch:
Ultimate Everyday Cookbook,” by Kim Barnouin (Running Press, 2010).
INGREDIENTS
· 1 cup butter substitute, such as Earth Balance spread · 3/4 cup evaporated cane sugar · 1 teaspoon vanilla extract · 1/4 cup almond milk · 1 teaspoon finely grated lemon zest
· 1/3 cup chopped roasted unsalted pistachio nuts · 22/3 cups unbleached flour · 2 teaspoons ground cardamom
PHOTOS BY DEB LINDSEY FOR THE WASHINGTON POST STEPS
· Combine the butter substitute and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 2 to 3 minutes, until lightened. Add the vanilla extract and beat to incorporate.
· By hand, stir in the almond milk, lemon zest and pistachios.
· Sift the flour and cardamom together, then gradually add to the bowl, stirring to form a soft dough. Cover with plastic wrap and refrigerate for at least 30 minutes and up to overnight.
· Preheat the oven to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.
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· Make 40 tablespoon-size balls of dough and place them on the baking sheets, spacing them about 11/2 inches apart. Gently flatten the dough with your hand. Bake one sheet at a time for 13 to 15 minutes or until lightly golden.
· Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before serving or storing. Repeat with the remaining sheet of dough balls.
NUTRITION | Per cookie: 90 calories, 1 g protein, 11 g carbohydrates, 5 g fat, 2 g saturated fat, 0mg cholesterol, 50mg sodium, 0 g dietary fiber, 4 g sugar
Recipe tested by Becky Krystal; e-mail questions to
food@washpost.com
Pistachio and
EZ EE
Recipes
E9
DEC. 8
WED. THURS. DEC.
9
FRI. DEC. 10
SAT. DEC. 11
SUN.MON.TUES. DEC.
12 DEC.
13 14
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3
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