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By Lara Ferroni
Peanut Butter Cookie Dough-Filled Pretzels, Anyone?
Cookie dough is not any longer only for making cookies. Cookie Doughlicious exhibits bakers tips to make 20 safe-to-eat, egg-free cookie doughs that take the guilt out of uncooked. Now, conflicted bakers don’t need to choose from protection and a spoonful of heaven! all of the doughs could be included into any of the 50 scrumptious recipes for tarts, cookies, chocolates, bars, pies, muffins, ice cream and frozen treats, and lots more and plenty more.
Recipes contain: Chocolate Hazelnut Cookie Dough Pop cakes, Cashew Caramel Cookie Dough sweet Bars, Snickerdoodle Cookie Dough Crisp, Gingerbread Cookie Dough Crème Brulee, Pistachio-Lemon Cookie Dough Sorbet, Chocolate coffee Cookie Dough Tiramisù, and extra!
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Extra resources for Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, Cakes, and More
Example text
This dough is used in Chocolate Hazelnut Cookie Dough Toaster Tarts (page 46) and Chocolate Hazelnut Cookie Dough Profiteroles (page 149). indd 17 17 1/9/14 10:40 AM Cashew Caramel Cookie Dough 4 tablespoons (½ stick) unsalted butter, at room temperature 2 tablespoons granulated sugar 2 tablespoons packed light or dark brown sugar ½ teaspoon vanilla extract 1 tablespoon milk ½ cup all-purpose flour ¼ teaspoon salt ¼ cup salted cashews, roasted and chopped 3 ounces caramel sauce, slightly warmed In a medium bowl, beat the butter and sugars for 3 minutes, or until well creamed.
Remove from the heat, and allow to cool for about 5 minutes. indd 34 1/9/14 10:42 AM In the bowl of a mixer, beat the eggs with the sugar and salt until light in color and smooth. Stream in the chocolate mixture, then stir in the flour. Pour the batter into the prepared ramekins, dividing the batter equally. Place a cookie dough ball in the center of each ramekin, and push down to cover it with the batter. Bake for 10 to 12 minutes, or until the sides are set but the center is still soft. Serve immediately by inverting each ramekin onto a dessert plate.
Preheat the oven to 400°F. Place the chilled dough on a lightly floured work surface, and roll into a 10-inch circle. Place in a 9-inch glass pie plate, and prick all over with a fork. Cover with aluminum foil, fill with pie weights or dried beans, and bake for 20 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350°F. Cream the ½ cup of butter and the brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl.