Baking Favorites. Williams Sonoma
Читать онлайн книгу.
& Rose Water Mexican Cookies
Preheat the oven and follow the directions, sifting the flour but omitting the cinnamon.
Beat together the butter and
1
/
2
cup (6 oz/185 g) honey, omitting the
1
/
2
cup (2 oz/60 g)
confectioners’ sugar. Beat in 1 teaspoon rose water along with the vanilla and salt. Bake
as directed.
33
COOKIES, BARS & BROWNIES
2 cups (10 oz/315 g)
all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup (6 oz/185 g) unsalted
butter, at room temperature
1 cup (7 oz/220 g) firmly packed
light brown sugar
1 large egg
1
/
3
cup (3¾ oz/115 g)
light molasses
½ cup (3½ oz/100 g)
turbinado sugar
MAKES ABOUTMAKES ABOUT
3 DOZEN COOKIES3 DOZEN COOKIES
Ginger-Molasses Cookies
Cookies that showcase ginger and molasses turn up everywhere, from New England to Scandinavia
to the Czech Republic. This version, heady with ginger as well as cinnamon and allspice, pairs
well with afternoon coffee or tea in the cool-weather months. For a bright citrus touch, mix in 2
teaspoons grated orange zest with the molasses.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and allspice.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the
butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
Reduce the speed to low, add the egg and molasses, and beat until combined, about
1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour
mixture and beat on low speed until combined, about 1 minute.
Drop the dough by rounded tablespoonfuls onto the prepared baking sheet, spacing
the cookies about 2 inches (5 cm) apart. Sprinkle the cookies generously with the
turbinado sugar.
Bake until the cookies are browned and firm to the touch, 10–12 minutes. Transfer
the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes,
then transfer the cookies to the rack and let cool completely.
TIP To add an extra kick of ginger, stir finely chopped candied ginger into the dough
after beating in the flour mixture.
34
BAKING FAVORITES
1
1
/
3
cups (7 oz/220 g)
all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (4 oz/125 g) unsalted
butter, melted and cooled
½ cup (4 oz/125 g)
granulated sugar
½ cup (3½ oz/105 g) firmly
packed light brown sugar
1 cup (10 oz/315 g)
creamy peanut butter
1 large egg
1 teaspoon pure vanilla extract
MAKES ABOUTMAKES ABOUT
20 COOKIES20 COOKIES
Peanut Butter Cookies
Don’t worry if all you have on hand is chunky peanut butter. This easy recipe will still work fine.
To give these old-fashioned cookies a decorative finish, bake and cool them as directed, then use a
spoonful of melted chocolate of your choice to fill in the grooves created by the fork tines.
In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter,
granulated sugar, brown sugar, peanut butter, egg, and vanilla on low speed until well
combined, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the
flour mixture and beat on low speed until combined, about 1 minute. Cover the bowl and
refrigerate until the dough is firm, about 2 hours.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet, spacing
the cookies about 2 inches (5 cm) apart. Using the tines of a fork dipped in flour, flatten
each ball slightly and make a pattern of parallel indentations.
Bake until the cookies are golden brown, 10–12 minutes. Transfer the baking sheet to a wire
rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to the
rack and let cool slightly before serving.
TIP To measure the peanut butter, spray a measuring cup with nonstick cooking spray, then
spoon the peanut butter into it. The peanut butter will slip out of the measuring cup easily,
and the measuring cup will clean up effortlessly.
37
COOKIES, BARS & BROWNIES
4 tablespoons (2 oz/60 g)
unsalted butter, very soft,
plus more for greasing
½ cup (2½ oz/75 g)
all-purpose flour
½ teaspoon baking powder
1 large egg
¼ cup (2 oz/60 g)
granulated sugar
2 teaspoons orange-flower water
Confectioners’