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Dateiname: CFF5-Z_43_59088546.pdf
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Anleitung Zusammenfassung
Prepare 4 cookie sheets by lining with wax paper. Combine butter and sugars in a mixer and beat until creamy and light. Beat in eggs, one at a time; add vanilla and blend well. Add in remaining ingredients until just incorporated. Do not over mix. Remove dough, place on a well floured surface and knead dough until it comes together. Shape dough into four 12-inch loaves, using more flour if necessary. Place each loaf on its own cookie sheet. Bake 2 loaves at a time, rotating cookie sheet 1/2 turn during baking time. Bake for about 35 minutes. Remove loaves from oven. Bake remaining 2 loaves. Lower oven temperature to 300°F. Slice loaves lengthwise with a serrated knife 1/4 to 1/2 inch thick. Bake 10-12 minutes. Then turn biscotti over and bake them for an additional 5 minutes. Repeat with remaining batches. Once they have cooled, the biscotti can be frozen or can be stored in a vacuum sealed bag for about 12 weeks. Makes 6 dozen biscotti. FORTUNE COOKIES 10 Tablespoon butter, melted 8 large egg whites 2 cups superfine sugar 2 cups flour, sifted 1/8 teaspoon salt 6 Tablespoon heavy cream 1 teaspoon vanilla Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray with nonstick cookie spray. Beat eggs and -11 CFF5-Z_08EM1.qxd:CFF5 4/17/08 1:49 PM Page 13 RECIPES sugar on medium speed in an electric mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated. Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet. Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust oven temperature, if necessary. Carefully lift cookie off with spatula. Shape quickly by folding in half and then, with thumb and index finger, bend open ends together. Repeat with remaining dough. When cookies are cool, thread or fold fortunes made out of study paper inside cookie. Makes 24 cookies. CLASSIC VANILLA SHORTBREAD 13/4 cups all-purpose flour 1/2 teaspoon salt 21/2 Tablespoon vanilla 11/4 sticks unsalted butter, room temperature 11/4 cups powdered sugar 1 large egg yolk 1 large egg, separated Pinch salt Preheat oven to 300°F. Cut parchment paper to fit a square 8x8 or a 9-inch cake pan. Combine flour, salt, vanilla in bowl. In mixer, cream butter, sugar, and egg yolk until light and well incorporated. Add flour mixture and blend. Remove dough and press into pan lined with parchment paper. To smooth dough, roll with jar or can. Beat egg white with salt and lightly brush dough with mixture. Carefully slice dough to form uniform wedges and prick with a fork. Bake approximately 15 minutes, until dough is a light golden brown. Let cool, remove from pan, and slice. Makes approximately 8 large wedges. -12 RECIPES TUILE PIROUETTES This classic cookie can be made into a variety of shapes, such as a cup for ice cream. Just place the pirouette into an egg carton to cool. Or tie a rolled pirouette with a thin ribbon for a graduation party. 10 Tablespoon butter, melted 8 large egg whites2 cups superfine sugar 2 cups flour, sifted 1/8 teaspoon salt 6 Tablespoon heavy cream 1 teaspoon vanilla Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated. Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet. Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust oven temperature, if necessary. Carefully lift cookie off with spatula and shape quickly by rolling over a pencil. Repeat with remaining batter. Makes 24 cookies. PEANUT BUTTER COOKIES The classic combination of peanut butter and chocolate are highlighted when dipped into the Chocolate Fountain. Add 1/2 cup of chopped peanuts or crunchy peanut butter chips for a more intense peanut butter flavor. 11/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick unsalted butter, room temperature 1 cup light brown sugar 1 egg 1/4 cup crunchy peanut butter -13 CFF5-Z_08EM1.qxd:CFF5 4/17/08 1:49 PM Page 15 RECIPES NOTES Preheat oven to 350°F. Grease 2 cookie sheets. Sift together the flour, baking soda, and salt; set aside. Beat the butter and sugar in an electric mixer until light. Beat egg into butter and sugar. Add in peanut butter (and chips or peanuts). Blend in dry ingredients until just combined. Place in refrigerator for about 30 minutes to firm. Roll teaspoonfuls of dough into balls. Place the balls onto the greased cookie sheets. With fork tines, make a crisscross pattern on each ball. Bake about 12 to 15 minutes. Makes 24 cookies. SUGAR COOKIES 1 stick unsalted butter, (or 1/2 stick bu...