I need very simple cookie recipes.

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* Exported from MasterCook *

            1-2-3 Cookie Dough: The Essence of a Cookie Cookie

Recipe By     :pete V. McCracken, as adapted from "Ratio-The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman
Serving Size  : 0     Preparation Time :0:00
Categories    : Cookies                         Desserts
                Dough                           Sweet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  sugar -- about 4 1/2 tablespoons
  4             ounces  unsalted butter -- 1 stick, soft but not melted
  6             ounces  flour -- 1 to 1 1/4 cups
  1              pinch  salt
     1/2      teaspoon  vanilla extract

Preheat oven to 350°F

Combine sugar and butter, beat until sugar is evenly distributed and butter has become light in color, add salt and vanilla extract.

Fold in the flour gradually and continue to mix until a uniform dough is formed.

Roll dough into a log using plastic wrap, chill well, say 1/2 to 1 hour.

Slice about 3/8" thick and place on cookie sheet.

Alternatively, roll dough into 1 1/2" balls, place on cookie sheet and press until 1/4"-3/8" thick

Bake at 350°F until cooked through, about 15-20 minutes.

Source:
  ""Ratio" by Michael Ruhlman, page 38"
Copyright:
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Per Serving (excluding unknown items): 1658 Calories; 94g Fat (50.6% calories from fat); 19g Protein; 187g Carbohydrate; 5g Dietary Fiber; 248mg Cholesterol; 150mg Sodium.  Exchanges: 8 1/2 Grain(Starch); 18 1/2 Fat; 4 Other Carbohydrates.

NOTES : Alternative Flavorings and ideas:

Add nuts. Roll dough balls in chopped nuts before placing on cookie sheet and pressing to desired thickness

Nuts that work include almonds, pistachios walnuts, Hazelnuts, macadamia nuts, cashews.

Replace 1/3 of the flour with pulverized nuts, if you use hazelnuts you create a version of Linzer dough.

Add spices, for example, 1/4 teaspoon each of cinnamon, cloves, and nutmeg

Add extract(as), such as almond 1/4 teaspoon.

Add chocolate: Melt 3 ounces of good semi-sweet or bittersweet chocolate, sift the flour over it, and fold into the butter-sugar mixture

Add peanut butter, see previous

Vary the type of sugar, i.e. brown sugar, Agave nectar, sugar & molasses, sugar & honey

Vary the fat, i.e. vegetable shortening (for crisper cookies), pliable animal fats for savory accompaniments

Adding eggs or baking powder change the nature of the cookie. Both will help give a little softer, airier crumb.

Whipped egg white result in a tuile, 1 part egg white, 1 part sugar, 1 part flour,1 part melted butter, and a touch of almond extract for French Almond Tulie

Varying the ratio, 1-1-1 = rich,chewy, often called "drop cookies

Increasing sugar ration will lead to crisper cookies.

Nutr. Assoc. : 0 0 0 0 0
 

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