Slice and Bake Cookies: 50 Fast Recipes from Your Refrigerator or Freezer
Format: PDF / Kindle (mobi) / ePub
For those short on time but long on cookie love, Slice & Bake Cookies comes to the rescue! Elinor Klivans, the baking expert behind Big Fat Cookies and Cupcakes!, shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes. From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together. With a rundown of ingredients and baking equipment—plus tips on decorating, serving, storing, and even shipping—freshly baked, warm-from-the-oven cookies will always be on hand.
log into 18 slices about ¼ in/6 mm thick. Place the cookies 1 in/2.5 cm apart on the baking sheets. (These cookies don’t spread much.) Bake the cookies one sheet at a time until the tops feel firm if touched lightly and the edges begin to brown, about 25 minutes. Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust lightly with powdered sugar. The cookies can be stored in a tightly covered container at room
12 slices about ½ in/12 mm thick. Place the cookies 1 in/2.5 cm apart on the baking sheets. (These cookies don’t spread much.) Use a small spoon or your thumb to press an indentation, about ¼ in/6 mm deep, in the center of each cookie. Put about ¼ tsp of jam in each indentation. Bake the cookies just until the tops feel firm if touched lightly and the cookies are lightly browned, about 35 minutes. Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a
the top surface. Place the cookies on the wax paper and let sit until the chocolate coating is firm, about 1 hour at room temperature, or sooner if refrigerated. You will have some chocolate coating left over for another use, but the larger quantity makes it easier to coat the cookies. The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 3 days. If the kitchen temperature is warm, store them in the refrigerator to keep the chocolate
dry, baking soda can be stored indefinitely. Spices & Extracts Store spices in tightly covered containers and check that they are fresh by smelling and tasting them. As with chocolate, if a spice tastes good, it will add good flavor to cookies. Always use pure vanilla extract, not imitation. The same goes for almond extract. Pure almond extract is a little more expensive, but its flavor is worth the additional cost. Electric Mixer A handheld mixer is inexpensive and works well for most cookie
double box all packages. Choose rigid plastic containers or tins large enough to hold the cookies. Then find a sturdy carton that will hold the cookie containers. Fill the bottom of the cookie containers with a layer of crumpled wax paper, then wrap the cookies in plastic wrap and stack them in the container. To prevent shifting, put a layer of wax paper between the layers of cookies. Fill any air space with crumpled wax paper and leave enough room to add about 1 in/2.5 cm of crumpled wax paper