E10


Recipes


Apricot Confections Makes about 60 small candies


A little sweet, a little tart, a EASY NO-BAKE GLUTEN-FREE


little chewy. MAKE AHEAD: The candies can be stored in an airtight container for up to 1


month. From Cathy Barrow, who blogs at MrsWheelbar- row.com.


INGREDIENTS


· 1/2 cup dried apricots · 2 cups sweetened shredded coconut


· 2/3 cup sweetened condensed milk · 1 to 2 cups confectioners’ sugar


CoconutWafers Makes forty 3-inch tuiles


To ensure crispness, make certain the cookies are fully baked. If


MODERATE LOW-FAT


you are shaping the cookies, keep them warm, resting the tray on the open oven door, until you are ready to mold them. MAKE AHEAD: The batter can be assembled


and refrigerated for up to 3 days. The cookies can be stored in an airtight container for up to 1 month.


Adapted from “Chewy Gooey Crispy Crunchy,” by Alice Medrich (Ar- tisan, 2010).


combined. Let rest for 10 minutes. INGREDIENTS


· 3 tablespoons unsalted butter, melted and still very warm, plus extra for greasing the pan liners


· Scant 1 cup unsweetened dried shredded coconut


· 2/3 cup sugar · 3 large egg whites


· 1/4 cup plus 1 tablespoon unbleached flour · 1/8 teaspoon salt · 1 tablespoon rum


STEPS


· Position oven racks in the upper and lower thirds of the oven; preheat to 300 degrees. Use a little of the melted butter to grease silicone liners or smoothed aluminum foil placed on several baking sheets.


· Whisk together the warm butter, coconut, sugar, egg whites, flour, salt and rum in a medium bowl until well


· Drop 5 or 6 rounded teaspoons of the batter onto each of the greased, lined baking sheets, spaced well apart. Use a small offset spatula or the back of a spoon to spread each portion of batter in a circular motion, creating a very thin circle about 3 inches in diameter. Bake 2 sheets at a time for 6 minutes, then rotate the sheets top to bottom and front to back. Bake for 6 minutes, until the cookies are mostly golden brown with pale splotches.


· If you used silicone liners, use a thin metal spatula to dislodge the cookies as soon as you can. Either let the cookies cool as flat wafers, or roll them over a small dowel, a metal shape or a small inverted bowl, working as fast as possible before the tuiles are set. If you used foil to line the sheets, slide the foil onto a wire rack to cool flat, or shape the sheet of foil with the cookies attached into a large, loose roll as soon as it comes out of the oven; that will create tuiles with slight “potato-chip” curves.


· Repeat with the remaining batter. Cool completely before serving or storing.


NUTRITION | Per cookie: 35 calories, 0 g protein, 4 g carbohydrates, 2 g fat, 1 g saturated fat, 5mg cholesterol, 10mg sodium, 0 g dietary fiber, 3 g sugar


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


White Chocolate, Cherry and Pistachio Chunkies Makes thirty 2-inch cookies


EASY


MAKE AHEAD: The balls of cookie dough need to be frozen for at least 1 hour or up to overnight. The frozen balls


can be baked directly in a 350-degree oven for 15 minutes. Baked cookies can be stored in an airtight container for up to 4 days. From Cathy Barrow, who blogs at MrsWheelbarrow.com.


INGREDIENTS


· 11/2 cups flour · 1/2 cup oat flour (available atWhole Foods Markets and on the natural/organic food aisle of large grocery stores)


· 1 teaspoon baking powder · 1 teaspoon ground cinnamon · 1 teaspoon salt


· 8 tablespoons (3 sticks) unsalted butter, at room temperature · 1/2 cup granulated sugar


· 3/4 cup packed light or dark brown sugar · 2 large eggs · 1 teaspoon vanilla extract


· 10 ounces (about 13/4 cups) white chocolate chips · 1 cup dried sour cherries, chopped · 1 cup roasted unsalted pistachios


STEPS


· Whisk together the flours, baking powder, ground cinnamon and salt in a mixing bowl.


· Combine the butter and sugars in the bowl of a stand mixer or hand- held electric mixer; beat on medium speed until well incorporated. Add the eggs one at a time, beating to incorporate, then add the vanilla extract.


· Reduce the speed to low; gradually add the flour mixture, then add the white chocolate chips, cherries and nuts, mixing until just blended.


· Form the dough into 30 golf-ball- size balls. Freeze for hour or up to overnight.


· Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper.


· Arrange 12 of the cookie dough balls on the baking sheet. Bake for 13 to 15 minutes, until they just begin to turn golden.


· Transfer from the baking sheet to a wire rack to cool completely before serving or storing. Repeat with the remaining cookie dough.


NUTRITION | Per cookie: 260 calories, 3 g protein, 27 g carbohydrates, 15 g fat, 9 g saturated fat, 40mg cholesterol, 130mg sodium, 1 g dietary fiber, 20 g sugar


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


Chocolate Crackle Cookies


Makes about 72 cookies These might look like other EASY


cookies you’ve tried, but they have an especially rich chocolaty flavor. The recipe can be halved


easily. MAKE AHEAD: The dough needs to be refrigerated overnight. The cookies can be stored in an airtight container for up to 2 weeks. From Michelle Poteaux, co-owner and pastry chef of Bastille in Alexandria.


INGREDIENTS


· 3 cups semisweet chocolate morsels · 3 cups packed light brown sugar · 1 cup vegetable oil · 6 large eggs, at room temperature · 1/2 tablespoon vanilla extract · 3 cups flour · 1 tablespoon baking powder · 1 tablespoon salt


· 11/2 cups walnut pieces, toasted (see NOTE)


· 1/3 cup confectioners’ sugar, for rolling


STEPS · Place about 2 inches of water in a large saucepan over medium heat. Combine the chocolate, brown sugar and oil in a heatproof bowl wide enough to sit over the opening of the saucepan. Melt the mixture, stirring occasionally, then remove from the heat. Stir in the eggs and vanilla extract, mixing until well incorporated.


· Combine the flour, baking powder and salt on a piece of wax paper or parchment paper. Gradually add to the bowl, stirring, then add the walnut pieces. Cover and refrigerate overnight.


· The next day, preheat the oven to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper. Spread the confectioners’ sugar in a wide, shallow bowl or in a resealable plastic food storage bag.


· Scoop the dough into small balls; drop them into the confectioners’ sugar and gently roll to coat evenly. Arrange on the baking sheet spaced about 2 inches apart. Use your hand to flatten them slightly. Bake one sheet at a time for 12 to 15 minutes; the cookies will be soft and appear slightly cracked. (Do not overbake, or the cookies will become too crunchy once they have cooled.) Allow the cookies to cool completely before serving or storing. Repeat to use all of the dough.


· NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, until fragrant. Let cool before using.


NUTRITION: | Per cookie: 150 calories, 2 g protein, 20 g carbohydrates, 8 g fat, 3 g saturated fat, 20mg cholesterol, 125mg sodium, 1 g dietary fiber, 15 g sugar


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


CherryWinks Makes 30 to 36 cookies


EASY


These are based on a Betty Crocker recipe that dates to the 1960s or earlier. From Michelle Poteaux, co-owner and


pastry chef of Bastille in Alexandria.


INGREDIENTS · 51/3 tablespoons (1/3 cup) unsalted butter, at room temperature


· 1/2 cup sugar · 1 large egg · 11/2 tablespoons low-fat milk · 1/4 teaspoon almond extract · 1 cup flour · 1/2 teaspoon baking powder · 1/4 teaspoon baking soda · 1/4 teaspoon salt


· 1/4 cup maraschino cherries, rinsed and drained, then dried thoroughly with paper towels and chopped, plus 36 maraschino cherries, drained and dried, for decoration


· 1/2 cup pecan pieces, toasted (see NOTE)


· 11/2 cups cornflakes 6 STEPS


· Preheat the oven to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.


· Combine the butter and sugar in the bowl of a stand mixer or hand- held electric mixer; beat on medium speed until creamy. Add the egg and beat to incorporate, then add the milk and the almond extract and combine.


· Combine the flour, baking powder, baking soda and salt on a piece of wax paper or parchment paper.


· Reduce the mixer speed to low; gradually add the flour mixture, stopping to scrape down the sides of the bowl as needed. Add the chopped cherries and pecan pieces; stir until just combined.


· Place the cornflakes in a wide, shallow bowl. Drop generous


teaspoonfuls of the dough into the cornflakes and roll gently until coated. Arrange on the baking


sheets, spacing them about 2 inches apart. Top each one with a whole maraschino cherry. Bake one sheet at a time for 12 to 15 minutes or until lightly golden brown.


· Transfer the cookies to a wire rack to cool. Repeat to use all of the dough.


· NOTE: Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.


NUTRITION | Per cookie (based on 36): 60 calories, 1 g protein, 7 g carbohydrates, 3 g fat, 1 g saturated fat, 10mg cholesterol, 40mg sodium, 0 g dietary fiber, 4 g sugar


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


on washingtonpost.com Recipe finder Search more than 3,600 Post-tested recipes at washingtonpost.com/recipes.


3. Roll out the fondant as thin as possible without tearing it; the random colorization will create a marbled effect. For best results, use a smooth rolling pin or a glass bottle with no label. Cut out shapes using the same cutters that shaped the cookies.


4.Afewdrops of water on the back of the fondant will affix it to the cookie.Whenit is dry, use food-safe markers to personalize each cookie—and colored sprinkles around the edges, if desired. For more step-by-step photos, go to washingtonpost.com/food.


1.Working with fondant: Start by dusting the work surface with cornstarch. Knead a small portion of the fondant until it is pliable and smooth, then work in a drop or two of peppermint oil extract.


PHOTOS BY MAGGIE AUSTIN LABAUGH


2.Next, use a toothpick to distribute the red gel food color randomly over the kneaded fondant. (The gel is available at kitchen stores.)


PHOTOS BY DEB LINDSEY FOR THE WASHINGTON POST


EZ


EE


KLMNO STEPS


· Combine the apricots and coconut in the bowl of a food processor. Add the sweetened condensed milk; pulse to form a dough that holds together.


· Spread the confectioners’ sugar on a baking sheet or a large plate; use a little to dust your hands.


· Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball. Roll each one in the sugar until well coated. Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing.


NUTRITION | Per candy: 40 calories, 0 g protein, 6 g carbohydrates, 2 g fat, 1 g saturated fat, 0mg cholesterol, 15mg sodium, 0 g dietary fiber, 6 g sugar


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


Cookie project Maggie Austin


Signature Cookies Makes 20 to 25 cookies


Creamy peppermint mar- INVOLVED


bled fondant enrobes a crisp and tender sugar cookie. Your family’s monogram is the canvas, and each chef par- ticipant signs


the work of art. The cookie is perfect for a holiday gift or for simply enjoying the gift of time spent together. The sug- ar cookie dough is easy to roll thin and bakes to a consisten- cy that is midway between chewy and crisp. Custom cake decorator


Maggie Austin recommends using Satin Ice fondant, which we ordered online at SatinFineFoods.com. It is not too sweet and it’s easy to work with; the smallest amount you can order is a 2- pound tub. It’s best to use a silicone roller or smooth bot- tle for rolling the fondant, as it can pick up a pattern from a wooden rolling pin. For this recipe, you also will need food-safe colored markers, which we found at Giant stores, Fran’s Cake and Can- dy Supplies in Fairfax and Sur La Table. We found the letter cookie cutters at Sur La Table as well. MAKE AHEAD: You may


store excess fondant, but it is imperative that the fondant be well wrapped in plastic and stored in a resealable plastic food storage bag to keep it from drying out. The cookie dough needs to be re- frigerated for at least 1 hour and up to 1 day. Decorated cookies can be stored in an airtight container for up to 1 week. Undecorated cookies may be frozen for up to 1 month. From Maggie Austin, of Maggie Austin Cake (Mag- gieAustinCake.com).


INGREDIENTS


For the cookies · 3 cups sifted flour, plus flour for dusting the work surface


· Pinch salt · 1 teaspoon baking powder


· 16 tablespoons (2 sticks) unsalted butter · 1 cup sugar · 1 large egg


· 1 teaspoon good-quality vanilla extract


· About 3 ounces white fondant, preferably Satin Ice brand (see headnote)


· Cornstarch, for dusting the work surface


· A few drops peppermint oil extract


· Red gel food color (do not use liquid food coloring)


· Water


· Food-safe markers (see headnote)


· Colored sugars, for sprinkling (optional)


WEDNESDAY, DECEMBER 8, 2010


MAGGIE AUSTIN LABAUGH


Washington cake decoratorMaggie Austin creates intricate custom-order cookies like the one above, but she has given Washington Post readers an easier, fun project with fondant.


STEPS


· Whisk or sift together the flour, salt and baking powder in a medium bowl.


· Combine the butter and sugar in the bowl of a stand mixer or hand- held electric mixer; beat on medium-high speed for 2 minutes, until creamy, stopping to scrape down the sides of the bowl as needed.


· Reduce the speed to low; add the egg and vanilla extract, beating until incorporated. Add the flour mixture in three additions, mixing on low speed just until the dough comes together. Do not overmix.


· Lightly flour a work surface. Transfer the dough to the surface and divide in half, patting both portions into wide, flat disks.Wrap in plastic wrap and refrigerate for at least 1 hour and up to 1 day.


· When ready to bake, let the dough sit at room temperature for 10 to 15 minutes. Preheat the oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.


· Roll out the dough on the floured work surface to a thickness of 1/8 inch. Use cookie cutters to cut desired shapes, and arrange the cookies on the baking sheets, spacing them 1 inch apart. Scraps can be re-rolled; if the dough gets too warm, refrigerate it for a few minutes before using further. Bake 1 sheet at a time for 7 to 9 minutes, until the edges begin to turn golden; do not let the cookies brown. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough.


· Dust the work surface very lightly with cornstarch to prevent sticking.Working with a small amount at a time, knead white fondant with your hands to make it pliable and smooth. Add a drop or two of the peppermint oil extract; taste and adjust as needed.


· Use a clean toothpick to introduce a few streaks of red gel food color into the fondant. Knead just a few times to achieve a marbled effect.


· Roll out the fondant until it is


quite thin (about 1/16 inch), being careful not to tear it.


· Cut the fondant using a cutter of the same shape that was used to cut out the cookies. Moisten the back of the fondant shape with a couple drops of water. Use a fingertip or pastry brush dampened with water to help stick a fondant cutout to each baked, cooled cookie. Allow to dry, uncovered, for at least an hour.


· When the fondant surfaces are firm and dry, use food-safe markers to add signatures and decorations as desired.


· For a decorative edge, if desired, moisten the edge of the cookie with a couple drops of water. Sprinkle with colored sugar.


NUTRITION | Per cookie (with fondant): 170 calories, 2 g protein, 23 g carbohydrates, 8 g fat, 5 g saturated fat, 30mg cholesterol, 35mg sodium, 0 g dietary fiber, 11 g sugar


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


DEB LINDSEY FOR THE WASHINGTON POST


Satin IceWhite/Vanilla Rolled Fondant Icing made by Satin Fine Foods is the fondant preferred by Washington cake decorator Maggie Austin—and Buddy Valastro, the Cake Boss.We found it easy to work with. It has a mild flavor that is not overly sweet. The fondant comes in two-pound tubs. Stored properly it can last for one year. Order online at GlobalSugarArt.com ($7.79) or Amazon.com ($11.95). food@washpost.com


?


Have recipe questions? E-mail food@washpost.com


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