2020-04-01 Good Housekeeping

THE WORKBOOK

APRIL 2020 GH 103

COLORING

Give cupcakes vibrant

hues with these plant-

based dyes.

Color Kitchen, $8

for three (2.5 g each)

TRIED & TESTED

SPRING GARDEN

COOKIES H

Total 45 min.

1 batch basic sugar cookies

1 batch royal icing

(goodhousekeeping.com

/royalicing)

Rectangular cookie cutter

Green and pink natural food

coloring powder or

gel paste food coloring

Small round piping tips

1. Prepare cookies per recipe
   instructions.


2. While cooling, prepare royal
   icing. Transfer half to bowl and thin
   slightly with water, then transfer to
   piping bag. Divide remaining icing
   between two bowls and tint it light
   green and pink; transfer to piping
   bags fitted with small round tips.


3. Using white icing, outline and fill
   in the cookies; let set. Once set,
   with colored icing, pipe stems and
   flowers on each cookie and let set.
   MAKES ABOUT
   4 DOZEN COOKIES

BASIC SUGAR

COOKIES

Total 20 min.

2 3⁄4 cups all-purpose flour

1⁄2 tsp baking powder

1⁄4 tsp kosher salt

1 cup unsalted butter

3⁄4 cup granulated sugar

1 large egg

1 1⁄2 tsp pure vanilla extract

1. In large bowl, whisk together
   flour, baking powder and salt.
   Using electric mixer, beat butter
   and sugar until light and fluffy, about
   3 min. Beat in egg, then vanilla.


2. Reduce mixer speed to low and
   gradually add flour mixture, mixing
   just until incorporated. Shape dough
   into 4 disks and roll each between
   2 sheets waxed paper to 1⁄8 in.
   thick. Chill until firm, 30 min. in
   refrigerator or 15 min. in freezer.


3. Heat oven to 350°F. Line baking
   sheets with parchment paper. Using
   floured cookie cutters, cut out
   cookies. Place on prepared sheets.
   Reroll, chill and cut out scraps.


4. Bake, rotating positions of pans
   halfway through, until cookies are
   light golden brown around edges,
   10 to 12 min. Let cool on sheets
   5 min. before transferring to wire
   racks to cool completely.

NEST CUPCAKES H

Total 30 min.

12 chocolate cupcakes

(goodhousekeeping.com

/chocolate-cupcakes)

1 batch buttercream frosting

(goodhousekeeping.com

/buttercream)

Toasted coconut

Shaved chocolate

Candy-coated chocolate eggs

Frost cupcakes with buttercream

and use teaspoon to make indent

in center of each, then coat with

toasted coconut. Decorate with

shaved chocolate and eggs.

MAKES 12

ROASTED RED PEPPER

HUMMUS Q V

Active 20 min. | Total 20 min.

1 orange or red pepper,

halved and seeded

1 15-oz can chickpeas, rinsed

1 clove garlic, finely chopped

1⁄4 cup tahini

2 Tbsp fresh lemon juice

1 tsp smoked paprika

1⁄4 tsp ground cumin

Kosher salt and pepper

Fresh dill and crackers,

for serving

1. Heat broiler. Place pepper halves,
   cut sides down, on rimmed baking
   sheet and broil until charred, 4 to
   5 min. Transfer to bowl, cover and
   let sit until cool enough to handle.
   Peel off and discard skin.


2. Transfer pepper to food
   processor along with chickpeas,
   garlic, tahini, lemon juice, paprika,
   cumin and 1⁄4 tsp each salt and
   pepper and puree until smooth.


3. If desired, transfer mixture to
   small resealable bag and snip off
   corner. Pipe onto crackers in carrot
   shapes and top with small sprigs of
   dill as carrot greens.
   MAKES 2 CUPS Each 1⁄4 cup about
   95 cal, 5 g fat (0.5 g sat), 4 g pro,
   195 mg sodium, 11 g carb, 3 g fiber

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