72 | December 2019
JUMBO
SPRINKLE
COOKIES
“Bigger is better
when it comes to a
sugar cookie,” says
Jessie, who uses a
¹∕4-cup ice cream
scoop for over-size
portions of the
rainbow-fl ecked
dough. “The key is
not to overbake. I like
to pull them from
the oven a minute
or two early to
ensure the centers
are super chewy.” ■ of cakes, pies, and more is Jessie’s
modern take on
blue-ribbon
recipes from years
past. $25; chronicle
books.com
I love taking
an airtight
recipe
and giving
it a new
personality.
JESSIE SHEEHAN
MALTED
BUTTER RICHES
Jessie discovered
the butter rich—a
thin, tender brown
sugar cookie with
brown butter
frosting—in a vintage
recipe pamphlet
and rejiggered it to
incorporate malted
milk powder, a favorite
ingredient of hers.
“I’m unapologetically
generous with the
frosting. The brown
butter highlights
the toasted nuttiness
of the malt.”
CHOPPED
MALTED MILK
BALLS OVER
FOOD HOLIDAY BAKING
