Cookies

Chewy Molasses Cookies

~ lisaandfrancescook ~ 2 Comments

img_2600Sunday we had our first snow of the season which was my signal to start baking cookies. As a kid I loved to bake cookies and my father and brother loved to eat them as fast as I could make them. As I grew older, I preferred to make cakes, breads and pies. Cookies seemed like so much effort and they were gone so quickly. But I do so love a really good molasses cookie and this simple recipe satisfies my craving. It’s fairly instant gratification, taking under an hour from start to finish. I used Grandma’s Unsulphured Original Molasses. I mean what’s the point of making a molasses cookie if you aren’t going to go for the full flavor experience? In my oven, these were perfect after 9 minutes. Now I have to admit that while these are a wonderful chewy molasses cookie, I personally really prefer a crisper, even slightly leathery molasses cookie. So I will be on the hunt for a recipe that meets those criteria and hopefully will have it to share in the next couple of weeks since I know that this is prime cookie baking season.

Chewy Molasses Cookies by Alison Roman in December 2013 Bon Appetit

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Ingredients

Yield: 2½ DOZEN

2 cups all-purpose flour

2 teaspoons baking soda

1½ teaspoon ground cinnamon

1 teaspoon ground ginger

¾ teaspoon ground cardamom

½ teaspoon kosher salt

1 large egg

½ cup (1 stick) unsalted butter, melted

⅓ cup granulated sugar

⅓ cup mild-flavored (light) or robust-flavored (dark) molasses (I used robust-flavored)

¼ cup (packed) dark brown sugar

Coarse sanding or raw sugar (for rolling)

Directions

  1. Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. spicesWhisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
  2. Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart. img_2590
  3. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over baked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

DO AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

Linzer Torte with a Rich Tart Pastry

~ lisaandfrancescook ~ Leave a comment

img_2523I had two favorite cookies growing up – the famous “Black and White” Cookies and the linzer torte cookie, sometimes referred to as “Lunettes.” I still haven’t replicated the Black and White cookies and many that you can buy today are sickeningly sweet, but I have developed my version of a Linzer Torte. Because making cookies can be tedious, I prefer to make this as an actual torte. The only part that I make from scratch is the rich pastry dough, so the quality of the remaining ingredients that you purchase is everything. If you prefer to make a cookie, you can still use this dough recipe. I made this for my pre-Thanksgiving dinner with family and friends and it was a big hit. It also is great since it can be made a day ahead and any leftovers will keep for several days. The crust may soften a bit, but the taste is uncompromised.

Lisa’s Linzer Torte

Yield: One 9-inch Torte

Ingredients

For Rich Pastry Dough (Makes enough dough for two 9-inch pastry shells)

2 cups all-purpose flour

3/4 cup frozen butter, cut into 1 Tablespoon-size pieces

3 Tablespoons granulated sugar

1/4 teaspoon Kosher salt

3 hard-cooked large egg yolks

1 large egg

Zest of 1 large lemon

3 Tablespoons cold water

For the filling

1o ounces of Raspberry Curd (If you want to make  your own, more power to you. I buy a good commercial brand. Since what is available can vary so much, just look for what is available and check the ingredients. The main ingredients should be fruit, eggs, butter and sugar.)

10 ounces of Raspberry Jam (Again, there are so many fine commercial or artisanal jams out there, that this is not something I personally would spend time on making. Whether you choose with seeds or without is purely personal taste. With seeds is more traditional, but it is your choice.)

7 ounces almond paste (I used Odense brand. I like the quality and it rolls out well which is what you need for this recipe.

1 egg yolk plus 1 teaspoon milk or cream

Casting Sugar or Confectioner’s Sugar (Optional)

Directions

For the pastry dough 

I like to make this in a food processor, but you could make this by hand.

  1. Using the metal blade, add the flour, butter, sugar, egg, egg yolks, lemon zest, salt and water to the bowl of a food processor.
  2. Pulse for 15 seconds and then turn on, processing just until a ball of dough starts to form on the blades. Since all flour is different, if you must add a bit more water for this to come together, add a 1/2 Tablespoon at a time and use as little as you can get away with.
  3. Divide into two dough disks and refrigerate for at least one hour.

Assembling the Torte

  1. Roll out one dough disk to fit a 9-inch fluted flan pan with a removable bottom. (If you don’t own one of these, you can use a 9-inch pie plate, but I highly encourage you to purchase this pan.) Leave a 1-inch overhang and trim off any excess dough. Fold the overhand under and smooth the top.
  2. Roll out the almond paste to fit the inside of the pan, not quite coming to the top of the sides. You might need to trim this a bit. Fit the rolled out almond paste into the ie shell. Ideally you will refrigerate the pie shell at this point, but when I made it, I had neither the time nor the space in my fridge to do this step and it was fine.
  3. Preheat the oven to 350 degrees F.
  4. When you are ready to bake the torte, fill the shell first with the raspberry curd and then cover that with the jam. Don’t worry if it isn’t perfect and there is some mixing going on of curd and jam.
  5. Roll out the second disk of pastry into a rectangle and trim it so the ends are straight and even. Using a pastry wheel (straight or fluted) or a knife, cut 1/2 inch strips of dough. You will probably need 8 to 10 strips. Any leftover dough can be made into a simple but delicious cookie.
  6. Weave the strips into a lattice pattern (YouTube it) on top of a piece of cardboard. Once you have the pattern, you will carefully slide it onto the top of the torte. You can also weave it directly on the torte, but it is difficult to not get jam all over the dough that way. (I am admittedly still working on perfecting my weaving technique which is why I am advising you to YouTube it.) Carefully tuck the ends of the strips, trimming where necessary, under the edges of the bottom crust. Mine isn’t perfect but it was still wonderful so don’t be intimidated! Pinch the two doughs together and smooth it with your fingers.
  7. Whisk the egg yolk with the cream or milk and carefully brush the strips and outer rim of the torte with the mixture. You probably won’t use it all on this recipe. If you are using casting or sanding sugar, sprinkle it over the strips. Don’t be too anal about this. And if you prefer you can sprinkle confectioner’s sugar on top just before serving, which is a bit more traditional.
  8. Bake for 23 minutes and then turn the torte. Continue baking until the pastry is golden brown. The jams will be a bit liquidy at this point but will thicken as the torte cools. This took about another 22 minutes in my oven, but ovens vary. Allow to cool completely and then remove from the flan ring and using a thin spatula, carefully remove the bottom. It should slide right off, so don’t use any big or abrupt moves or you will see your torte go flying! img_2506

 

Tehina Shortbread Cookies

~ lisaandfrancescook ~ 2 Comments

Tehina (also sometimes spelled tahini) is a paste made from sesame seeds.

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It’s got great flavor to pair with meats or salads, but also, apparently, works well as an ingredient in dessert. These cookies remind me a bit of peanut butter cookies, although they’re lighter and, obviously, don’t pose the same risks to people with peanut allergies. More importantly, they’re delicious!

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Ingredients:

  • 1.75 sticks (7 ounces) of unsalted butter at room temperature
  • 1 cup of sugar
  • 1 cup tehina (the best brand is Soom)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Start by combining the room-temperature butter with the sugar in a stand mixer on medium speed, or in a large bowl with a hand mixer, for about 2 minutes.

Add the tehina and keep mixing until you get a uniform consistency.

Preheat the oven to 350 Farenheit.

In another mixing bowl, combine the flour, baking powder, and a pinch of kosher salt. Whisk them together and then add to the tehina mixture. Beat the everything together until they’re just barely incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or even better, overnight.

Line two baking sheets with parchment paper. Using a tablespoon, put the batter onto the parchment paper in small uniform heaps.

Bake the cookies for about 15 minutes.

Let cool for 10 minutes on the sheets, then move to wire racks.

The cookies should last for at least 1 week at room temperature if stored in a sealed container. The dough can surive in the freezer for months.

Enjoy!

From Michael Solomonov’s Zahav

Ma’Amoul – Moroccan Stuffed Tartlets

~ lisaandfrancescook ~ Leave a comment

IMG_1535 In Morocco, Israel, and most Sephardic communities, there’s an actual holiday to celebrate the end of Passover, called Mimouna. While I am of Ashkenazi origins, I have come to appreciate Sephardic cooking.

Mimouna was originally celebrated by Moroccan Jews, and like most timeless traditions, there are many theories behind its origin. Mimouna is not only a feast, but a symbolic and spiritual event that marks the beginning of spring–a time full of hope for wealth and abundance in the coming year.

Muslims took part in the celebration too, bringing milk and honey, hametz flours and couscous to their Jewish neighbors. Entire communities would come together, wishing for mutual productivity and prosperity for the coming year. People traveled from house to house, tasting sweets and celebrating with their neighbors.

One traditional treat that is served is ma’amoul, a delicious pastry stuffed with chopped nuts or dates. The cookies are perfumed with either rose water or orange blossom water and simply melt in your mouth. There is actually a special tool to use for decorating the ma’amoul, however, since I don’t have one, I used tweezers to make the traditional pattern that helps the confectioner’s sugar to adhere to the outside of the pastry. Stored in an airtight tin, the ma’amoul will keep for a long time – well, in theory they will. I challenge your family to not gobble them all up almost as quickly as you can serve them!

These can be made vegan by simply substituting the butter for vegan buttery sticks. Since I cannot choose which filling I prefer, I simply will make both. I will also make a dozen ma’amoul stuffed with mini-chocolate chips for my godchildren. It may not be authentic, but I’m sure that they will enjoy them. Not just for after Passover!

Ma’Amoul – Moroccan Stuffed Tartlets from A Book of Middle Eastern Food by Claudia Roden

Yield: About 40 ma’amoul

Ingredients

For Pastry

2.5 cups of unbleached, all-purpose flour

2 sticks (1/2 pound) of unsalted butter or vegan butter substitute at room temperature

1 Tablespoon orange blossom or rose water

3 to 4.5 Tablespoons milk or water

Date or Nut Filling

Sifted Confectioner’s Sugar

For Date Filling

1/2 pound of pitted Medjool dates (This assumes that you will make all 40 cookies with the date filling)

About 1/4 cup of water

For Nut Filling 

1 cup of finely chopped walnuts, pistachios or almonds (This assumes you will make all 40 cookies with the nut filling. Either filling can be halved if you wish to make both.) Any extra filling can be used up in other cookies, pastries etc.)

1/2 cup of granulated sugar

1 Tablespoon of rose water OR ground cinnamon

Directions

  1. Prepare the fillings first. For the date filling, place the pitted dates in a saucepan with the water and cook over low heat, stirring until the dates have softened into a homogenous mass. If the dates don’t seem to be softening, add more water, one tablespoon at a time. You want the filling to be thick.
  2. For the nut filling, mix the chopped nuts with the sugar and then add the rose water if you are using pistachios or almonds and cinnamon if you are using walnuts. (I actually used orange sugared almonds from Nuts.com and so I added rose water but did not add any additional sugar to mine. I also do not like things sickeningly sweet and the ma’amoul are covered with confectioner’s sugar after all.
  3. Preheat your oven to 350 degrees F.
  4. Sift the flour into a large mixing bowl. Using your fingers, work the butter into the flour until they are throughly combined. Add either the orange blossom water OR the rose water, followed by the milk OR water , and work the dough until it is soft and malleable and easy to shape.
  5. Take a walnut-sized (that means a walnut in the shell!) lump of dough and roll it into a ball. Using your thumb, hollow out the center so it looks as if you have a tiny bowl. Using your fingers, press the sides up to make a pot with firm but thin sides.
  6. Fill the hole with either of the fillings. Do not over-fill.You want to be able to cleanly and completely cover the filling.
  7. Then press and pinch the sides back over the filling making a little ball shape. Place the pastries on a baking sheet covered with either parchment or Silpat. Leave them about an inch apart as they don’t really spread during baking.
  8. Using a fork or tweezers, decorate the tops of the pastries, making little dents.
  9. Bake in the oven for 20 minutes. Do not allow the pastries to brown or they will become hard and not taste right. Leave them on the pan for about 2 minutes before removing them to a cooling rack. This will allow them to harden just enough to keep their shape. When they are almost totally cool, roll them in confectioner’s sugar.

 

Chocolate Chip Vegan Meringue Buttons for Passover

~ lisaandfrancescook ~ 1 Comment

chocolate meringue platedThis cookie is a crispy, airy chocolatey delight that crumbles and melts in your mouth on contact. I admit that I have never been a huge meringue fan. I like the idea of meringue but the egg white is my least favorite part of the egg and let’s face it, that’s what meringue is. However, by making this vegan, most of that egg whitiness that I dislike just doesn’t seem to be there. Since aquafaba reacts like egg whites when making meringue, my feelings might just be purely psychological, but there you go. Give these a try for Passover.

Chocolate Chip Vegan Meringue Buttons for Passover adapted from Egg Farmers of Ontario

Yield:

Ingredients

2/3 cup granulated sugar

2 teaspoons potato starch

Aquafaba from one 15 ounce can of chickpeas that have been drained

1/2 teaspoon of distilled white vinegar or cream of tartar

1 teaspoon vanilla bean paste

1/2 cup mini semi-sweet chocolate chips

3 Tablespoons unsweetened, Dutch process cocoa powder

Directions

  1. Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper
  2. In a small bowl, whisk together sugar and potato starch and set aside
  3. In the bowl of a standing mixer, beat the aquafaba on medium until foamy. Add in the vinegar OR cream of tartar and vanilla bean paste and continue beating on medium until soft peaks form. On high speed, add in sugar 1 Tablespoon at a time (I am serious – 1 T at a time) and beat until stiff, glossy peaks form.
  4. Using a spatula, gently fold in the chocolate chips and cocoa powder, just until blended. The meringue will deflate some.
  5. Drop by tablespoonfuls, about 1 inch apart, onto the prepared baking sheets. Bake for 30 minutes or until cookies are dry to the touch, rotating pans halfway through. Don’t try this on a humid day.
  6. Remove parchment and cookies from baking sheets and place on cooling racks. Cool completely and then carefully peel off of the parchment. Store in airtight containers. These would be great crumbled over ice cream or “fool.”

 

Passover Almond Coconut Macaroons

~ lisaandfrancescook ~ 2 Comments

platedPlease don’t buy those macaroons from a tin. It really is very easy to make your own and the difference is quite extraordinary. No longer will macaroons be the butt of jokes the way that fruit cake is in December. And of course, when you make your own, you can opt to decorate them by dipping part in chocolate or leaving them pure. Last year I read a recipe for a cinnamon almond macaroon in the Off Duty section of the weekend Wall Street Journal. Somehow cinnamon just didn’t sit right with me and when I was making them, I simply skipped that step. I think I made the right decision, but feel free to add it back if you like. After you taste these, there won’t be any more jokes about macaroons surviving the apocolypse. This year I am making these vegan, substituting aquafaba for egg whites so my godson can eat them since he is allergic to eggs.

Almond Coconut Macaroons adapted from Leah Koenig

Yield: About 2 dozen cookies

Ingredients

3 large egg whites OR liquid from one 15.5 ounce can of chickpeas that have been drained (this is aquafaba) See note.

¼ teaspoon Kosher salt

⅔ cup sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

2¼ cups coarsely shredded unsweetened coconut

½ cup sliced almonds

Ground cinnamon, for dusting (optional)

Directions

1. Line two large rimmed baking sheets with parchment paper.

2. In a medium saucepan, stir together egg whites, salt, sugar, vanilla and almond extract until combined. Set saucepan over low heat, stir in coconut and almonds, and cook, stirring frequently, until mixture thickens slightly and turns sticky, 5-6 minutes. Transfer mixture to a large bowl and let stand, uncovered, 20 minutes. Meanwhile, preheat oven to 325 degrees.

3. Mound slightly rounded tablespoons of batter onto prepared baking sheets, moistening your fingers with water if mixture is sticking. forming

Bake, rotating the baking sheets halfway through cooking time, until macaroons are golden around edges, 20-25 minutes total. (Be careful not to overbake as cookies will continue to firm up while they cool.) Carefully transfer to wire racks to cool completely. If desired, once cool, dust lightly with cinnamon, leave as is or dip the tops in melted chocolate.  Store in an airtight container.

NOTE: I accidentally opened a can of cannellini beans instead of chickpeas, but decided to use the liquid anyway to see what would happen. It worked perfectly! I ended up only baking these for 22 minutes, turning the pan once.

Passover Florentine Cookies

~ lisaandfrancescook ~ 5 Comments

April 7, 2017 Update:florentines_4_finished_product

I decided to try making these with aquafaba this year instead of egg whites and the result was delicious. So if you have people with egg allergies who are following the new guidelines of the Conservative Rabbinate or who follow Sephardic traditions, they can now enjoy this wonderful Passover treat. Simply substitute 1/4 cup of aquafaba, lightly beaten with a fork for the egg whites in the recipe below. They will spread more so do not flatten the cookies before baking. (Aquafaba is the liquid that chickpeas are stored in. Just strain out the chickpeas and use the liquid.)

I refuse to buy canned macaroons or box mixes of brownies during Passover. I confess that before I found good cookie recipes I did augment my flourless cakes with the canned macaroons – but I know better now. Florentine cookies are a great way to start since they look beautiful, taste great and are incredibly easy to make. They are Frances’ favorite and while good enough to eat all year, I save them for Passover so they stay special. Let your inner Jackson Pollack come out when it comes to adding the chocolate. Let your children in on the fun and see how creative they can be.

Passover Florentine Cookies from Grandma Doralee Patinkin’s Holiday Cookbook

Yield: About 30 cookies

Ingredients

2.5 cups sliced almonds with skins

1 cup granulated sugar

1 stick (1/4 pound) butter or buttery vegan sticks, melted

5 Tablespoons Matzah Cake Meal

2 large egg whites, slightly beaten

dash of Kosher salt

1/2 teaspoon vanilla extract

3 ounces bittersweet chocolate (I like the Elite brand which is Kosher for Passover)

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets with baking parchment
  2. In a large bowl, toss almonds, cake meal, salt and sugar together. Stir in the melted butter, vanilla and egg whites until well blended.
  3. Drop by tablespoonfuls about 2 inches apart onto the prepared cookie sheets.
  4. Bake one sheet at a time for about 18 minutes or until golden brown around the edges and bottom. Ovens vary so watch them after 15 minutes so they don’t burn.
  5. Remove the parchment to a wire rack to cool completely.
  6. When completely cool, you are ready to decorate. Melt your chocolate over a double boiler or in a glass bowl in a microwave (I do this in 10 second increments so as not to burn the chocolate). When the chocoalte will drip off of a fork, you are ready to get creative. There is no wrong or right way to do this and some people might prefer to dip half of the Florentine into the chocolate instead.
  7. If using the fork method, dip the fork in the chocolate and working quickly, hold it about 8 to 12 inches above the cookie and move it back and forth over the cookies creating an attractive pattern.

    Allow the chocolate to completely harden before packing these up or serving. They will keep well in an airtight container. You can also make them ahead and add the chocolate the day you will be serving them  if you prefer. However, if packed in a good tin, nestled on top of waxed paper or parchment, the chocolate will be fine as long as they are stored in a cool place. Do not refrigerate!

Note: When I make Raspberry Fool for dessert one night during the interim days of Pesach, these cookies are a wonderful accompaniment. It’s a wonderful dessert that is elegant and delicious with a main course of fish. Some people will be appalled that I use heavy cream in that dessert so rather than spoiling it for the rest of us, just skip that recipe!

Passover Orange Ginger Spice Cookies

~ lisaandfrancescook ~ 2 Comments

ginger_spice_7_ready_to_eat
Well, it’s begun. I have chosen my recipes, ordered my meats, groceries, wine and shmura matzah. Now it’s time to begin baking. Some of the cookies are best made just a day or two ahead, but these cookies will easily last a month in a tin with a tight-fitting lid. They are a personal favorite of mine and serve as a nice foil to the very sweet almond and coconut cookies I make. I especially love the spice cookies with coffee in the morning.  They are nice and gingery with a pleasant spiciness that gets just a bit of a kick from the cracked black pepper that I add.

Orange Ginger Spice Cookies adapted from Passover Desserts by Penny W. Eisenberg

Yields: 2 dozen cookies

Ingredients

1 1/3 cups granulated white sugar

2 Tablespoons potato starch

12 Tablespoons (1.5 sticks) unsalted butter or buttery vegan sticks, at room temperature

1 Tablespoon dried ground ginger

1 rounded teaspoon ground cinnamon

About 5-6 cracks of fresh black pepper

Dash of Kosher salt

2 Tablespoons plus a little more as needed of fresh orange juice

2 large egg yolks, at room temperature (See Note)

1 1/3 cups matzah cake meal

Additional granulated sugar mixed with a little cinnamon for rolling the cookies in (about 1/3 to 1/2 cup with about 1/2 teaspoon of cinnamon)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Line 2 heavy-duty baking pans with parchment
  3. Place the sugar and potato starch in the bowl of a food processor along with the ginger and cinnamon. Pulse until everything is finely ground and well mixed. Add the butter or margarine, orange juice and the egg yolks and process until well blended.
  4. Add the matzah cake meal 1/3 cup at at time and pulse until well mixed. If the dough falls apart when you try to form a ball, add more orange juice 1 teaspoon at a time until it will stay together when rolled in your hands.
  5. Shape the dough into balls that are about 1.5 inches in diameter and roll each ball in the cinnamon sugar mixture and place on the cookie sheet lined with parchment. ginger_spice_1_forming_the_doughginger_spice_2_rolled_in_sugarginger_spice_3_ready_to_bakeginger_spice_4_in_the_oven
  6. Place in the oven and bake for 11 minutes. Then remove the pan from the oven and using a water glass that is about 3 inches in diameter, gently press down on the now softened dough ball to make a flat cookie with a slightly crackly edge. ginger_spice_5_flattening_after_bakingginger_spice_6_after_flattening


    Return the pan to the oven and bake about 9 more minutes or until lightly browned. Remove the parchment to wire racks and cool completely. Store in an air tight container.

Note: Save your egg whites to make the Almond Florentine Cookies – recipe to follow.

Who doesn’t LOVE cookies?

~ lisaandfrancescook ~ Leave a comment

sugar cookies

My mother was terrific baker and as children, we were fortunate to come home from school with a plate of homemade cookies always on hand with a glass of milk. The first thing I ever recall really baking on my own were walnut nut balls that I sent to my brother at college. They were essentially all butter, some sugar and walnuts. I’m sure there were other ingredients but I have long since lost the recipe. I do recall however, that all of his roommates looked forward to his packages from home.

I find that I don’t bake cookies as often as I used to, but the other day I had a yen for a really nice sugar cookie. Not the bendy, squishy kind and not the totally crispy kind. Well my recipe fits the bill and no matter how inexperienced you are or how small your kitchen, these cookies can be whipped up in less than an hour. You bring the milk – I’ve got the cookies!

Old Fashioned Sugar Cookies

Yields: 2 dozen cookies

Ingredients:

2 sticks of unsalted butter, at room temperature

3/4 cup of granulated sugar (I always store my sugar in a glass jar with a few whole vanilla beans tucked in it)

1 teaspoon vanilla extract

1 large egg

zest of one large lemon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

2.5 cups of all purpose unbleached flour

1 egg yolk and 1 Tablespoon of cream or milk, lightly beaten

Sanding sugar (Large grain sugar)

Directions:

  1. Preheat oven to 350 degrees F.
  2. While you can make this by hand, they will have a better texture if you use a standing mixer. Cream the butter and sugar and then add the vanilla, egg, and lemon zest. Mix well.
  3. Sift the dry ingredients together and slowly add them to the butter mixture, until well blended.
  4. On a cookie sheet covered with parchment or a Silpat, scoop out 1 large Tablespoon of dough. A cookie scoop is really handy to own and works great at getting your cookies even in size.  sugar cookies1
  5. Press the dough flat with your fingers or the heel of your hand. You can also use a glass but dip it in sugar so it won’t stick.
  6. Brush the tops with the egg/cream mixture and generously sprinkle the sanding sugar on top. IMAG0620You could use colored sugar or granulated sugar if you don’t want to buy sanding sugar. Bake for 14-15 minutes – just until golden.
  7. Leave on the pan for 2 minutes so everything sets up before removing to a cooling rack.