Cooking with Paula Deen_-_November 2019

57 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

SPICED CANE SYRUP COOKIES

Makes about 26

(photo on page 55)

¾ cup unsalted butter, softened

½ cup granulated sugar

½ cup fi rmly packed light brown

sugar

¼ cup cane syrup

1 large egg

2¼ cups all-purpose fl our

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon ground nutmeg

Spiced Sugar (recipe follows)

1. Preheat oven to 350°. Line baking
   sheets with parchment paper.


2. In a large bowl, beat butter and
   sugars with a mixer at medium speed
   until fl uff y, 3 to 4 minutes, stopping to
   scrape sides of bowl. Add cane syrup,
   beating until well combined. Add egg,
   beating well.


3. In a medium bowl, whisk together
   fl our, cinnamon, ginger, salt, baking
   soda, baking powder, and nutmeg.
   With mixer on low speed, gradually
   add fl our mixture to butter mixture,
   beating just until combined. Using a
   1½-tablespoon spring-loaded scoop,
   scoop dough, and roll in Spiced
   Sugar. Place at least 2 inches apart on
   prepared pans.


4. Bake until lightly browned, 10 to

12 minutes. Sprinkle warm cookies

with any remaining Spiced Sugar. Let

cool on pans for 2 minutes. Remove

from pans, and let cool completely on

wire racks. Store in airtight containers

for up to 3 days.

Spiced Sugar

Makes ½ cup

½ cup sanding sugar

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1. In a small bowl, whisk together all
   ingredients until combined.

RED VELVET GOOEY BUTTER

CAKE BARS

Makes about 24

(photo on page 54)

1 (15.25-ounce) box red velvet

cake mix*

3 large eggs, divided

1 cup unsalted butter, melted and

divided

1 (8-ounce) package cream

cheese, softened

1 teaspoon orange zest

1 teaspoon vanilla extract

1 (16-ounce) package

confectioners’ sugar, plus more

for sifting

1. Preheat oven to 350°. Spray a 13x9-
   inch baking pan with cooking spray.
   2. In a large bowl, beat cake mix, 1 egg,
   and ½ cup melted butter with a mixer
   at medium speed just until combined.
   Press mixture into prepared pan.
   3. In same bowl, beat cream cheese with
   a mixer at medium speed until smooth.
   Beat in zest, vanilla, and remaining
   eggs. Add confectioners’ sugar, and
   beat at low speed until well combined.
   Slowly add remaining ½ cup melted
   butter, beating until well combined. Pour
   mixture onto prepared crust.
   4. Bake until center is just set, about
   30 minutes. Let cool completely in
   pan on a wire rack. Cut into bars, and
   sift with confectioners’ sugar. Store in
   airtight containers for up to 3 days.

*We used Duncan Hines.

DECORATED HOLIDAY SUGAR

COOKIES

Makes about 28

(photo on page 53)

1 cup unsalted butter, softened

1¼ cups sugar

1 tablespoon vanilla extract

¼ teaspoon almond extract

2 large eggs

3¼ cups all-purpose fl our

1 teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

Cookie icing and colored sprinkles,

to decorate

1. In a large bowl, beat butter, sugar,
   and extracts with a mixer at medium
   speed until fl uff y, 3 to 4 minutes,
   stopping to scrape sides of bowl. Add
   eggs, one at a time, beating well after
   each addition.


2. In a medium bowl, whisk together
   fl our, salt, baking powder, and baking
   soda. With mixer on low speed,
   gradually add fl our mixture to butter
   mixture, beating until combined. Shape
   dough into a disk, and wrap in plastic
   wrap. Refrigerate for 1 hour.


3. Preheat oven to 350°. Line baking
   sheets with parchment paper.


4. On a lightly fl oured surface, roll
   dough to ¼-inch thickness. Using
   assorted holiday cutters, cut dough,
   gently rerolling scraps to use all dough.

Paula’s Baking Tips

Don’t skip chilling cookie dough if the recipe calls for it; this is important for

the consistency of the cookies.

Most cookie doughs can be frozen in an airtight container for up to 1 month.

Let the dough thaw overnight in the refrigerator before continuing with the

recipe.

Let your baking sheets cool completely between each batch of cookies.

The same sheet of parchment paper used to line your baking sheet can be

used for two to three batches of cookies; discard it when the sides begin to

turn brown.

For clean, neat sides to brownies and bars, dip the blade of a knife into hot

water and dry it between each cut.

Baked undecorated cookies can be frozen in an airtight container for up to

1 month. Let them thaw, unwrapped, at room temperature before decorating.

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