Chef Time!

Chef Time!

Sunday, February 4, 2018

Cookies: Past, Present and Forever

Cinnamon roll cookies

  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons butter, melted and slightly cooled
  • 1/4 cup sugar
  • 1 Tablespoon ground cinnamon
  • 1 cup confectioners' sugar
  • 3 Tablespoons milk
  • 1/2 teaspoon pure vanilla extract

  • Make the dough: Whisk the flour, baking powder, and salt together. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  • Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9x7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4 inch thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
  • Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.
  • Preheat oven to 350. Line a large baking sheet with parchment paper or a silicone baking mat. 
  • Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  • Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.
  • Make ahead tip: Baked cookies (with or without icing) freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the cookie dough for up to 2 days. You can also freeze the cookie dough before rolling for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

Cinnamon Snaps

1/2 cup brown sugar
3 tablespoons boiling water
1/2 teaspoon soda dissolved in 1 tablespoon cold water
1/2 cup margarine or butter
1/2 cup sugar
1 cup flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon salt
1 cup flour

Mix brown sugar and boiling water. Place over low heat and bring to a boil, stirring until sugar is dissolved. Cool to lukewarm. Cream margarine and sugar, add brown sugar syrup and dissolved soda and mix well.
Mix together, cinnamon, ginger, salt with one cup of flour, then sift twice. Mix cinnamon mixture to the creamed mixture and mix thoroughly. Work remaining one cup flour in to form a stiff dough. Chill. Roll thin and cut into shapes and place on lightly buttered cooking sheet.
Bake at 375 for 8-10 minutes.

Mashed Potato Cookies

1 1/4 cups mashed potatoes
1 1/4 cups bisquick
1 cup sugar
1 egg
1/2 cup butter, melted
1 teaspoon coconut extract

Mix all ingredients together and bake at 325 for 15 minutes or until browned at the edges.

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