Bake_from_Scratch_-_September_03_2019

79 bake from scratch

CHAI CRESCENT COOKIES

Makes about 23 cookies

Recipe by Laura Crandall

Spice up your holidays with these chai-packed

crescent cookies. This buttery, crumbly dough is

fl ecked with a homemade chai blend and rolled in

chai sugar after baking for an extra dose of warmth.

1 cup (227 grams) unsalted butter, softened

¾ cup (90 grams) confectioners’ sugar

1 teaspoon (4 grams) vanilla extract

2½ cups (313 grams) all-purpose fl our

2 teaspoons (4 grams) ground cinnamon,

divided

1 teaspoon (2 grams) ground ginger, divided

½ teaspoon ground cloves, divided

¼ teaspoon kosher salt

¼ teaspoon ground cardamom, divided

¼ teaspoon ground black pepper, divided

1 cup (200 grams) granulated sugar

1. Preheat oven to 350°F (180°C). Line
   2 baking sheets with parchment paper.


2. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat butter and
   confectioners’ sugar at medium speed until
   creamy, 3 to 4 minutes. Beat in vanilla.


3. In a medium bowl, stir together fl our,
   1 teaspoon (2 grams) cinnamon, ½ teaspoon
   (1 gram) ginger, ¼ teaspoon cloves, salt,
   ⅛ teaspoon cardamom, and ⅛ teaspoon pepper.
   With mixer on low speed, gradually add fl our
   mixture to butter mixture, beating until a dough
   forms.


4. Using a 1½-tablespoon spring-loaded scoop,
   scoop dough into balls (about 25 grams). Roll
   each dough ball into a 4¾-inch log with tapered
   ends, and bend into a crescent shape, fl ouring
   surface as needed. Place about 1 inch apart on
   prepared pans.


5. In a medium bowl, stir together granulated
   sugar, remaining 1 teaspoon (2 grams) cinnamon,
   remaining ½ teaspoon (1 gram) ginger, remaining
   ¼ teaspoon cloves, remaining ⅛ teaspoon
   cardamom, and remaining ⅛ teaspoon pepper.


6. Bake, one batch at a time, until edges are
   just beginning to turn golden (not browned),

12 to 15 minutes. Sprinkle spiced sugar onto hot

cookies. Let cool completely; dust with spiced

sugar again. Store in an airtight container for up

to 3 weeks.

CARDAMOM ESPRESSO COOKIES

WITH VANILLA GLAZE

Makes about 22 cookies

Recipe by Jenn Davis

These rich spiced cookies have a hint of coff ee

and espresso. They are for the holiday cookie lover

who doesn’t like or have time to decorate with

frosting. Use any holiday cookie stamp to add a

little festive fl are.

1 cup (227 grams) unsalted butter, softened

⅓ cup (40 grams) confectioners’ sugar

¼ cup (55 grams) fi rmly packed light brown

sugar

1 teaspoon (4 grams) vanilla extract

3 cups (391 grams) all-purpose fl our

1 tablespoon plus 2 teaspoons (10 grams)

instant espresso powder

2 teaspoons (4 grams) ground cinnamon

1 teaspoon (2 grams) ground cardamom

½ teaspoon (1.5 grams) sea salt

Vanilla Glaze (recipe follows)

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter and sugars at
   medium speed until smooth. Beat in vanilla.
   Scrape bottom and sides of bowl as needed
   with a rubber spatula.


2. In a medium bowl, whisk together fl our,
   espresso powder, cinnamon, cardamom, and
   sea salt. With mixer on medium-low speed,
   gradually add fl our mixture to butter mixture,
   beating until a dough is formed. Shape dough
   into a ball, and wrap in plastic wrap. Refrigerate
   for 1 hour.


3. Preheat oven to 375°F (190°C). Line
   2 baking sheets with parchment paper.


4. Divide dough in half. Wrap one half in plastic
   wrap, and return to refrigerator. Roll dough into
   1½-inch balls (about 40 grams); place 4 inches
   apart on prepared pan. Dip a reindeer cookie
   stamp* in fl our to coat design; tap out any
   excess fl our. Pressing slowly but fi rmly, stamp
   cookie dough ball down with cookie stamp,
   slightly rotating wrist to make sure entire design

is pressed. Gently peel cookie dough away

from stamp. Coat stamp in fl our between each

cookie to prevent sticking. Using a 25⁄8-inch

round cutter or sharp knife, remove excess

trimmings. Place on prepared pans.

5. Bake until edges start to look golden, 11 to
   13 minutes. Let cool on pans for 3 to 4 minutes.
   Remove from pans, and let cool completely on
   wire racks. Repeat with remaining dough.


6. Using a small pastry brush, gently paint
   Vanilla Glaze onto cooled cookies. Let stand
   until fi rm, 10 to 15 minutes. Store in an airtight
   container for 3 to 4 weeks. (Place a small sheet
   of parchment or wax paper between each glazed
   cookie to prevent sticking.) Or freeze cookies
   individually wrapped in plastic wrap in an airtight
   freezer-safe container for 3 to 4 months.

*We used Nordic Ware Yuletide Cookie Stamp’s

reindeer stamp, available at nordicware.com.

VANILLA GLAZE

Makes about ½ cup

1 cup (170 grams) confectioners’ sugar

1 tablespoon (21 grams) light corn syrup

2 teaspoons (10 grams) water

1 teaspoon (4 grams) vanilla extract

1. In a small bowl, whisk together all ingredients
   until smooth. Use immediately.

PRO TIP

This dough can be made the day before,

wrapped in plastic wrap, and stored in the

refrigerator. Let dough warm very slightly

at room temperature, enough to roll out

dough before stamping and cutting. If

dough becomes too soft, place back in

refrigerator for 10 to 15 minutes to fi rm.

Refrigerate baking sheet with cutout

cookies for 10 minutes before baking. This

helps them keep their shape.