If there is one dessert that MP can’t pass up, it’s cookies. Decadent chocolate chip cookies are her weakness, followed by crisp butter cookies and just about anything made with dark chocolate. So you can imagine her delight when she discovered Slice & Bake Cookies by Camden-based cookbook author Elinor Klivans. The cookbook features make-ahead cookie dough you can refrigerate or freeze for later use.
MP and CP#1 tested Grandmother Sophie’s Butter cookies, and we loved the results. The dough was easy to prepare and the resulting cookie was delicious. We topped the cookies with dark chocolate chips.
1 cup unsalted butter, room temperature
1/4 teaspoon salt
2/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups flour
Chocolate chips or pecan halves (optional)
With an electric mixer on medium speed, beat butter and salt in a bowl just until blended. Beat in sugar until blended smooth. Scrape down sides of bowl. Mix in yolks and extracts until blended. Reduce speed to low. Add flour, mixing just until incorporated.
Divide dough in half. Put each on a large piece of plastic wrap. Form into logs 7 inches long and 1 1/2 inches in diameter. Roll back and forth to smooth. Wrap in plastic wrap. Refrigerate at least 3 hours or overnight, until firm. Or overwrap with aluminum foil and freeze up to two months. Note: Frozen dough needs defrosting in the refrigerator 3 hours before baking.
To bake, set rack in middle of oven. Preheat to 350 F.
Cut cold logs into slices, about 1/3-inch thick. Place cookies 11/2 inches apart on parchment-lined baking sheets. Press a chocolate chip (flat side up) or pecan half into each slice. Bake one sheet at a time until cookies are lightly browned, 15-20 minutes. Cool cookies on baking sheet 10 minutes; transfer to wire rack. Cool completely. Makes 42 cookies.
SOURCE: Adapted from Slice & Bake Cookies, by Elinor Klivans
In addition to dessert cookies, Klivan’s book also features savory cookies. MP can’t wait to try her recipe for Black Pepper & Parmesan Crisps (a future post, promise).
Want a copy of Slice & Bake Cookies to call your own? Tell us the foods you can’t resist. We’ll choose a winner at random and announce early next week. Contest ends Sunday, March 23.