Tooele Transcript Bulletin – News in Tooele, Utah
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December 23, 2013
Smart Cookie

‘Tis the season for baking cookies.  To give you a hand, here are some easy tips for stellar cookies and a perfect iced cookie that Santa and his elves will love.

 

  • Use self-rising flour, which includes the leavening and salt in the correct proportions.
  • Use a dry measuring cup (plastic or metal with straight sides) for measuring the flour. You could end up with too much flour if you use a liquid measuring cup (often glass or plastic, with sloping sides and a spout).
  • Make sure your ingredients are room temperature
  • Don’t “fluff” the creamed butter and sugar. This adds too much air to the dough. Beat just until smooth.
  • Don’t overbeat the dough once the flour is added. Beat just until the flour is incorporated into the mixture.
  • For extra rise and body, refrigerate the dough until chilled before scooping onto baking sheets.
  • Use an insulated baking sheet.
  • Use a small or medium scoop to measure out the dough.
  • Don’t cram extra cookies on the baking sheet. Each standard size pan should hold about a dozen. Aim for 2 inches of space between cookies.
  • Remove cookies from the oven just before they look done. A light tan cookie is more pliable than a golden one.
  • A metal cake spatula is better than a sticky rubber one for removing cookies from the pan.
  • Let cookies cool completely before storing in an airtight container.

 

Maple-Walnut Cookies

 

Cookies:
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup whole-wheat flour
1 1/2 to 2 cups self-rising flour
2 cups coarsely chopped walnuts
1 teaspoon maple flavoring
1 teaspoon salt

Icing:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon maple flavoring
3 to 4 tablespoons milk
1. Preheat oven to 350F.
2. Combine butter, sugars, eggs, flavoring and salt and beat until just combined. Add flours, 1 cup at a time. If dough is sticky to the touch, add more self-rising flour in 1/4 cup increments until smooth. Stir in walnuts.
3. Scoop onto insulated baking sheet one dozen at a time. Bake in center of oven 10 to 13 minutes, until cookies are puffy and beginning to turn tan. Remove from oven and let cool.
4. Meanwhile, mix icing ingredients until smooth and thick. Add more milk or sugar to achieve a creamy texture. Ice cookies. Makes 2 dozen.
Recipe by Mary Carter

Per cookie: 295 calories, 17g fat, 43mg chol., 4g fiber, 35g carbs., 1g fiber, 273mg sodium

Look for Relish magazine, celebrating America’s love of food, each month in the Tooele Transcript-Bulletin. For more Relish recipes, go to relish.com. 

 

Photo credit: Photo by Kyle Dreier; styling by Teresa Blackburn

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