122 | December 2019
FOOD RECIPES
remain. Stir until combined. (Dough will
be sticky.) Chill, covered, 2 to 24 hours.
- For pistachio paste: In a food
processor combine 1 cup pistachios
and remaining 1/4 cup granulated
sugar. Pulse until finely chopped.
Add 2 Tbsp. water, remaining 1 Tbsp.
butter and egg, the almond extract,
and remaining 1/8 tsp. salt. Pulse
until a thick paste forms. Add a few
drops of green food coloring.
Pulse to combine. Transfer to a bowl.
Chill, covered, 30 minutes. - Roll out half the chilled dough to a
10×8-inch rectangle between two sheets
of parchment paper sprinkled with
cocoa powder; repeat with the other
half of the dough. Chill 15 to 30 minutes
or until just firm. - Remove top sheet of parchment
from one sheet of dough. Spread with
half the pistachio paste, leaving a
1/2 -inch border. Tightly roll up dough,
starting from a long side, using
parchment paper to help. (If dough
sticks, use a thin metal spatula to scrape
dough away from the paper.)
Repeat with remaining dough and
pistachio paste. Chill, covered, overnight.
(Roll the logs occasionally to help keep
their shape.) - Preheat oven to 350°F. Line a cookie
sheet with parchment paper.
Finely chop remaining
pistachios; place in a small
bowl. Place milk in another
small bowl. Using a sharp
knife, cut logs into
1/2 -inch-thick slices.
Roll edge of each slice in
milk then pistachios. Place
slices 2 inches apart on
prepared sheet. Bake 11 to
13 minutes or until edges
are firm. Let cool on a wire
rack. Store in an airtight
container at room
temperature up to 3 days.
Makes 38 cookies.
each cookie 141 cal,
8 g fat (3 g sat fat),
25 mg chol, 137 mg sodium,
16 g carb, 1 g fiber,
10 g sugars, 2 g pro
on bottom of pan. Remove from heat.
Let cool slightly. In a large bowl combine
powdered sugar, malted milk powder,
and salt. Add brown butter (and the
browned bits) and vanilla. Stir in enough
heavy cream to reach spreadable
consistency. Spread frosting over cooled
cookies. If desired, top with crushed
malted milk balls. Store in an airtight
container in the refrigerator up to
3 days. Makes 36 cookies.
per cookie 214 cal, 11 g fat
(6 g sat fat), 36 mg chol, 163 mg sodium,
27 g carb, 20 g sugars, 2 g proPB&M FUDGE
hands-on time 20 min.
total time 2 hr. 20 min.1 lb. white baking chocolate, chopped
3/4 cup creamy peanut butter
1 14-oz. can sweetened
condensed milk
1 Tbsp. vanilla
1 tsp. kosher salt
3 cups tiny marshmallows
2 cups salted, roasted peanuts,
chopped
Sea salt flakes
Turbinado sugar- Grease a 9×9-inch baking pan. Line
with parchment paper, allowing edges
to extend over pan. Grease paper. - Place chocolate and peanut butter in
a large heatproof bowl. Set bowl over a
pan of simmering water. (Water should
not touch bottom of bowl.) Stir
occasionally until melted and smooth.
Stir in sweetened condensed milk,
vanilla, and kosher salt until combined.
Remove from heat. - Stir in marshmallows and peanuts.
Transfer to prepared pan. Cover with
plastic wrap; flatten mixture evenly.
Remove plastic wrap. Sprinkle with sea
salt and sugar. - Chill, covered, 2 hours or until firm.
Cut into 1-inch pieces. Store in an
airtight container in the refrigerator up
to 1 month or freeze up to 2 months.
Makes 81 pieces.
per piece 88 cal, 5 g fat (2 g sat fat),
3 mg chol, 65 mg sodium, 9 g carb,
8 g sugars, 2 g pro
MALTED
BUTTER RICHES
hands-on time 45 min.
total time 2 hr. 30 min.
Cookies
2 cups all-purpose flour
2/3 cup malted milk powder
1 tsp. baking soda
1 tsp. salt
3/4 cup unsalted butter, softened
1/4 cup shortening
3/4 cup packed light brown sugar
1 Tbsp. vanilla
1 egg
1 egg yolk
Malted Brown Butter Frosting
3/4 cup unsalted butter
4 cups powdered sugar
1 cup malted milk powder
1/2 tsp. salt
2 tsp. vanilla
1/2 to 2/3 cup heavy cream- For cookies: Line two cookie sheets
with parchment paper. In a medium
bowl whisk together flour, malted milk
powder, baking soda, and salt. - In a large mixing bowl beat softened
butter, shortening, brown sugar, and
vanilla on medium 2 minutes or until
fluffy. Add egg and egg yolk. Beat on
low until combined. Add dry ingredients.
Beat on low until some
streaks of flour still remain.
Stir by hand until combined.
3. Using a small cookie scoop
or 1 Tbsp. measure, scoop
dough and roll into
1 1/4 -inch balls. Place 2 inches
apart on prepared cookie
sheets. Cover with plastic
wrap. Chill 1 hour or up
to 2 days.
4. Preheat oven to 350°F.
Bake cookies 9 to 11 minutes
or until light brown. Let cool
on a wire rack.
5. Meanwhile, for Malted
Brown Butter Frosting: In a
medium saucepan heat
butter over medium-high
about 5 minutes or until
butter smells nutty and
browned bits begin to form
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Cookies is packed
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through
December 27.