RECIPE: Rec: Gingersnaps. This Nick Malgieri recipe was a big hit. What were your holiday hits?

RECIPE:
The Cook's Illustrated recipe comes with the frosting - you just spread it around with

the back of a spoon - occasionally it ran over a bit, but not bad at all. I put the icing in a ziploc sandwich bag and cut off the corner, then squeezed some on a few cookies at a time, then used the spoon to spread. It evens out quite beautifully. Once that dried sufficiently, I piped on designs - for the white-on-white effect.

Here's the recipe:


Glazed Butter Cookies
Cook’s Illustrated. Published November 1, 2003

Makes thirty-six to forty 2 1/2-inch cookies (2 dozen 4” cookies).

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds (which is what I did). If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing.

Butter Cookie Dough
2-1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks) cut into sixteen 1/2” pieces, at cool room temperature (about 65 deg)
2 teaspoons vanilla extract
2tablespoons cream cheese, at room temperature

Glaze
1 tablespoon cream cheese, at room temperature
3 tablespoons milk
1-1/2 cups confectioners' sugar (6 ounces)

Instructions

1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.

5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.

 
I decided not to bring it up.....

... it does take to have one to know one...

my Jack Terror is asleep - finally - after getting in all sorts of trouble today. Hard to believe he will turn 11 in a couple of months smileys/smile.gif

 
Cook's illustrated's Triple chocolate Mousse made by one sister. Sweet potato/Buttermilk Rolls

Cook's Scalloped Potatoes by me, and Fresh Dungeness Crab Salad by another sister.

 
My understanding is the USDA determined them toxic and inedible and to be used for

decorative purposes only, so many stores stopped selling them. Wondering now if they're being made to be edible...I'd love it if that were true.

 
Ice cream sandwiched between snickerdoodles and pralines and cream ice cream - Oh, baby!

While we were in Moab, UT, we went to Hogi Yogi, a sandwich and ice cream shop where you pick 2 cookies and whatever ice cream you'd like to sandwich between them.

Although I've sworn to stop eating holiday desserts, Michael's snickerdoodle cookies (and Joe's lemon bars for my 19 yo baby home from college) are still on my holiday to-do list just so I can recreate the snickerdoodle-praline ice cream sandwiches at home! Colleen

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50752

 
I had about 1/3 bottle left before my kitchen remodel. I may have tossed them as they were 20 years

old. Then again if I Ever clean out my garage, I may find them yet!

 
I've only looked at grocery stores, Michael's, some outlet cooking stores, No Luck.

I'm not desperate for them, but nice to know they are online. Thanks.

 
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