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By Elinor Klivans
For these brief on time yet lengthy on cookie love, Slice & Bake Cookies involves the rescue! Elinor Klivans, the baking professional in the back of Big fats Cookies and Cupcakes!, stocks 50 recipes which are quickly to combine up, stash within the fridge or freezer, and feature on the able to slice and bake each time a candy yearning moves. From classics reminiscent of outdated oatmeal raisin cookies and Linzer hearts to trendy takes on savory cookies and crackers, the recipes accumulated right here healthy the invoice for any impromptu get-together. With a rundown of parts and baking equipment—plus pointers on adorning, serving, storing, or even shipping—freshly baked, warm-from-the-oven cookies will continually be to be had.
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Extra resources for Slice & Bake Cookies: Fast Recipes from your Refrigerator or Freezer
Example text
Set aside. In a medium bowl, gently stir the molasses, water, and baking soda together until evenly blended. Stir in the rum. Put the butter and sugar in the bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Reduce the speed to low and add the flour mixture in three additions alternating with the molasses mixture in two additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and a smooth dough forms.
Divide the dough into two equal parts. Put each on a large piece of plastic wrap and form into a log 5½ in/14 cm long and 1¼ in/3 cm in diameter. Roll each back and forth to form a smooth cylinder, then wrap in the plastic wrap. Twist the ends of the plastic wrap tightly and secure with string or twist ties to hold this soft dough in its smooth log shape. Wrap aluminum foil over the plastic wrap and freeze at least overnight or for up to 2 months. This frozen dough is soft enough to cut and should not be defrosted before it is sliced.
I am a speedy baker. When I was developing recipes for this book, I made over 2,500 cookies. Some I sliced and baked as soon as the dough was cold and firm enough to slice. Some logs or slabs of dough I stacked in the freezer so they were ready to be freshly baked for any dinner party I gave, any dinner I attended, any of my neighbors, and any visit to friends or family, whether around the block or across the country. I shipped huge boxes of cookies to my children and grandchildren. My grandson, Oliver, learned quickly that if he called me and asked what I was doing, I would invariably say I was baking cookies.