TOPICS: Joy of Cooking Holiday Cookies Podcast John Becker Megan Scott Vanilla Icebox Cookies Baking Recipes Cookie Variations The latest edition of America’s most popular and trusted cookbook was co-authored right here in Portland, and now the “Joy of Cooking” co-authors have a podcast too! John Becker and Megan […]
Click here to view original web page at katu.com
TOPICS:
Joy of CookingHoliday CookiesPodcastJohn BeckerMegan ScottVanilla Icebox CookiesBaking RecipesCookie VariationsThe latest edition of America’s most popular and trusted cookbook was co-authored right here in Portland, and now the "Joy of Cooking" co-authors have a podcast too! John Becker and Megan Scott joined us to share a classic cookie recipe from their cookbook and to share more about their new "Joy of Cooking Podcast". If you'd like to call into the podcast with a question, call their "Joy of Cooking" hotline at 503-395-8858.
VANILLA ICEBOX COOKIES
About forty 2 1/2-inch cookies
Whisk together in a medium bowl:
- 1 1/2 cups (155g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Beat in a large bowl or in a stand mixer with the paddle attachment until fluffy:
- 1 stick (4 oz or 115g) unsalted butter, softened
- 2/3 cup (70g) powdered sugar
Add and beat until combined:
- 1 large egg
- 1 teaspoon vanilla or vanilla bean paste
- (Finely grated zest of 1 lemon)
Stir the flour mixture into the butter-sugar mixture until blended. Shape the dough into an even 11-inch-long log and wrap tightly in parchment paper. Use the straight edge of a bench scraper to tighten the paper around the roll. Refrigerate or freeze until firm.
Preheat the oven to 375F. Grease or line 2 baking sheets with parchment paper.
Cut the log into scant 1/4-inch-thick slices and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are lightly browned, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. The longer the baking time, the crisper the cookies. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
ADDITIONS TO ICEBOX COOKIES
Lime-Cardamom:
Substitute the finely grated zest of 2 limes for the lemon zest and add 1/2 teaspoon ground cardamom along with the vanilla.
Chocolate Peppermint:
Add 4 ounces (115g) semisweet or bittersweet chocolate, melted and cooled, before adding the egg. Omit the lemon zest and vanilla and add 1 teaspoon peppermint extract along with the egg.
Cranberry and Candied Ginger with Orange Glaze:
BE THE FIRST TO COMMENT
Add 1/4 cup finely chopped dried cranberries and 1/4 cup finely chopped candied ginger along with the flour mixture. For the glaze: sift 4 cups (450g) powdered sugar into a large bowl and beat together with the finely grated zest of an orange, 3 to 4 tablespoons orange juice, and 1/2 teaspoon vanilla until smooth. Once the baked cookies have cooled, drizzle the glaze over the cookies.
