Tuesday, November 19, 2013

Efficiency in the Kitchen!

Food & Wine presented this.  A basic cookie dough that can be transformed into three more distinctly different flavors.

Preheat oven to 350
1 cup fine almond flour - I'd bet you could just use plain, old flour
1 cup all-purpose flour
Pinch of sea salt
     Sift them together
1 stick of softened sweet butter
1/2 cup sugar
1 large egg
1 teas. pure vanilla
     Cream the butter and sugar, then beat in the egg and vanilla
Add the dry ingredients and mix well.  Viola!  The basic dough.

Now you can get fancy although there is absolutely no reason not to use cookie cutters and then frost these as is.    That was a big project when I was a kid.

Preheat the over to 350
Throw these into the dough, roll out and cut into rounds or triangles and bake for 10-12 minutes:
1/2 cup salted, roasted pumpkin/pepita seeds
1/2 cup chopped, dried mango or apricots or cranberries (or all three!)

Preheat the oven to 375
6 oz. finely-chopped dark chocolate
1/4 cup unsweetened cocoa powder
1 7-oz. bag of large coconut flakes
3/4 cup sweetened condensed milk

When you put the dry ingredients into the basic dough, add  the two chocolates, then pack a 9 in . sq. pan  and bake for 15 min.
Mix the coconut flakes and the sweetened condensed milk together and pour over the cookies and bake another 15 minutes.

Preheat oven to 350
When you make the basic dough, add 1/2 teas. of cardamom.
Roll out and cut in rounds.  Using either your (clean) thumb or the back of a teaspoon to make a dent in the top of the cookie.  Bake for 10 minutes, pull the tray out and re-dent them and then bake the final 7 or 8 minutes.

After they've cooled, fill the dents with your choice of orange marmalade, lemon curd, strawberry or raspberry jam or maybe mincemeat.

No comments: