Sunday, July 5, 2009

Mmmmm...cookie dough!

Had a hankering the other day for some cookies. Since I am wheat intolerant, I can't just reach up into the cupboard and raid Jeff's, so it takes some thought and planning. I found a recipe in the King Arthur Flour Cookbook that makes enough for 3 batches of refrigerated dough. I substituted spelt flour for the wheat flour and it worked just fine. Refrigerating the dough ripens it, which means that it changes its nature to make cookies that are thin and crisp rather than thick and chewy. These cookies are best made small.

The beauty part of this scheme is that you can cook a batch on three separate nights, and add different flair to each batch. They are all baked at 400 degrees for 8 minutes. The first batch I just did was plain;I sliced pieces off from the roll of dough and baked them. They were very good, and excellent vehicles for milk-dipping behavior. (I think I made them too big, as they were thick and chewy). The second batch is fabulous - I pinched off pieces, rolled them in between my hands, put them on the cookie sheet, and pressed my thumb into each one. Into the dent I put chocolate buttons, rhubarb jam, and peach spread. Well, not all at the same time. Here is the recipe:

Basic Refrigerator Cookies

1 cup (2 sticks) butter (at room temp)
3/4 cup white sugar
3/4 cup brown sugar, packed
1 tsp. vanilla
2 eggs

In large bowl, cream butter and sugars together until light; add vanilla and eggs and beat until fluffy.

4 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup milk

Combine dry ingredients. Add about 1 cup to butter mixture. Blend in milk and the remaining dry ingredients. It will be thick and sticky and get all over everything.

Plop about 1/3 of the dough along one edge of a piece of waxed paper. Roll up into a tube-like shape. Cover in plastic wrap to keep from drying out. Continue until all dough is rolled up.
Refrigerate for at least 2-3 hours, or for several days.

Bake on ungreased cookie sheet at 400 for 8 minutes. Slide onto a cooling rack right away.

I think the next batch will be made like a jelly roll and then sliced and baked. Sounds pretty!

No comments: