Cooking for Two (32 page)
I
f you prefer a softer version of these classic cookies, take them out of the oven a minute or two earlier than suggested, just after they’ve set.
2 tablespoons packed light brown sugar 2 tablespoons granulated sugar 1 ½ tablespoons unsalted butter, at room temperature 1 tablespoon smooth peanut butter 1 tablespoon pasteurized egg substitute, such as Egg Beaters; or 2 quail eggs |
3 tablespoons all-purpose flour
6 tablespoons rolled oats (do not use quick-cooking oats) |
teaspoon vanilla extract1.
Position the rack in the center of the oven and preheat the oven to 350°F. Use a nonstick cookie sheet, or a regular one lined with either parchment paper or a silicon baking sheet.
2.
Cream the brown sugar, granulated sugar, and butter in a small bowl, using either a wooden spoon or an electric mixer at low speed, until the mixture is pale brown and smooth, about 2 minutes by hand or 1 minute with a mixer. Then beat in the peanut butter, the pasteurized egg substitute or the 2 quail eggs, and the vanilla until creamy, about 1 additional minute. With a wooden spoon, mix in the flour, baking soda, cinnamon, and salt all at once but just until moistened; then stir in the oats. Do not use an electric mixer at this stage or the dough will be overmixed.
3.
Drop six heaping teaspoons of the dough on the cookie sheet, spacing the cookies about 2 inches apart. Bake for 12 minutes, or until set in the middle and lightly browned. Transfer the cookies to a wire rack to cool. Store them in a sealed container at room temperature for up to 2 days.
UGAR
C
OOKIES
makes10 cookies
T
o give the cookies a festive look, substitute 1 tablespoon colored sugar for the plain sugar you roll them in. If you prefer a softer cookie, take them out of the oven 1 to 2 minutes before suggested, just after they’ve set but are still soft in the center.
3 tablespoons solid vegetable shortening, plus additional for greasing the cookie sheet 6 tablespoons sugar 1 medium egg yolk, at room temperature, or 2 ½ tablespoons pasteurized egg substitute, such as Egg Beaters; or 4 quail eggs | ¼ teaspoon vanilla extract ½ cup all-purpose flour ¼ teaspoon baking soda
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1.
Position a rack in the middle of the oven and preheat the oven to 400°F. Grease a cookie sheet with shortening. Place 1 tablespoon sugar in a small, shallow bowl and set aside.
2.
Cream the 3 tablespoons shortening and the remaining 5 tablespoons of sugar in a medium bowl with an electric mixer at medium speed for about 3 minutes, or until light and fluffy. Beat in the egg and vanilla until creamy and smooth, about 30 seconds. Using a wooden spoon, stir in the flour, baking soda, cream of tartar, and salt, just until combined.
3.
Roll a scant tablespoonful of the dough into a small ball between your palms. Roll this ball in the reserved sugar, then place on the prepared cookie sheet. Repeat with the remaining dough, making about ten sugar-covered balls; space them 2 inches apart on the cookie sheet. Gently flatten the balls with the back of the tines of a fork, going first
in one direction, then rotating the fork 90 degrees for a second press, thereby making a crosshatch pattern in the cookie. Do not press the cookies flat, causing them to break at the edges.
4.
Bake for 12 minutes, or just until firm. Transfer to a wire rack to cool. Store the cookies in a sealed container at room temperature for up to 3 days.
INGERBREAD
C
OOKIES
makes8 large cookies
T
hese sweet molasses cookies taste just like gingerbread. They’re also a little chewy, in keeping with the texture of gingerbread. Don’t overbake them or the molasses will turn bitter. The cookies store well, up to 4 days tightly covered at room temperature. They’re just the thing with a cup of tea.
3 tablespoons packed dark brown sugar 2 tablespoons plus 1 teaspoon unsalted butter, at room temperature 3 tablespoons unsulphured molasses 1 tablespoon pasteurized egg substitute, such as Egg Beaters; or 2 quail eggs | ¼ teaspoon vanilla extract ¾ cup all-purpose flour, plus additional for dusting the work surface, a rolling pin, and your hands 1 teaspoon ground ginger ½ teaspoon baking soda ¼ teaspoon cream of tartar
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1.
Position the rack in the middle of the oven and preheat the oven to 350°F. Use a nonstick cookie sheet, or a regular one lined with either parchment paper or a silicon baking sheet.
2.
Cream the brown sugar and butter in a small bowl with a wooden spoon or an electric mixer at low speed until the mixture is pale brown and fluffy, about 4 minutes by hand or 2 minutes with an electric mixer. Beat in the molasses, pasteurized egg substitute or quail eggs, and the vanilla for about 30 seconds, or until creamy. Using a wooden spoon, stir in the flour, ginger, baking soda, cream of tartar, and salt, all at once but just until incorporated.