Smitten Kitchen Slice and Bake Cookies
Try this Smitten Kitchen Slice and Bake Cookies recipe.
Try this Smitten Kitchen Slice and Bake Cookies recipe.
- pinch of salt
- 2 large egg yolks at room temperature
- slice-and-bake cookies
- adapted loosely from dorie greenspan
- makes about 50 cookies
- 2 sticks (8 ounces 230 grams) unsalted butter at room temperature
- 2/3 cup confectioners' sugar sifted
- 1 teaspoons vanilla or almond extract
- 2 cups (280 grams) all-purpose flour
- options:
- mix in grated zest of 2 oranges and 1/2 cup dried
- mix in grated zest of 2 lemons coat with or mix in 1/4 cup poppy seeds (i mixed the poppy seeds in)
- mix in grated zest of 2 limes coat with 1/4 cup cornmeal
- mix in 1/2 cup chopped dried apricots coat with or mix in 1/2 cup finely chopped pistachios
- mix in 1/2 cup mini chocolate or peanut-butter chi
- mix in 1/4 cup finely chopped candied ginger coat with or mix in 1/4 cup sesame seeds
- swap 1/4 cup of flour for unsweetened cocoa
- swap 1/2 to 1 cup of flour for ground almonds pecans, hazelnuts or walnuts
- Carbohydrate 3.18064200854992 g
- Cholesterol 67.1296 mg
- Fat 1.44681306667525 g
- Fiber 0 g
- Protein 0.8628344 g
- Saturated Fat 0.52018013333505 g
- Serving Size 1 1 cookie (9g)
- Sodium 5.74926666675251 mg
- Sugar 3.18064200854992 g
- Trans Fat 0.0569273066664951 g
- Calories 29 calories
Step-by-step
- Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners' sugar and beat again until the mixture is smooth and silky. Beat in the egg yolks, followed by the salt and any dried fruits, zest, nuts or seeds. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn't fully incorporated, that's okay just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
- Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
- Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. (You can make the cookies thicker if you'd like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
- Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.
The Joy of Baking: My Slice-and-Bake Cookie Adventure
As a busy working mom, time is my most precious commodity. Finding quick and easy recipes that still deliver amazing results is a constant quest. That's why I've become obsessed with slice-and-bake cookies. They're the perfect blend of convenience and deliciousness, allowing me to enjoy homemade treats without spending hours in the kitchen. This particular recipe, adapted from a trusted source, has quickly become a family favorite. The beauty of slice-and-bake cookies lies in their simplicity. You make the dough, roll it into logs, chill it, slice it, and bake it. It’s a process that’s as satisfying as the final product. The chilling time is also perfect for multitasking – I usually prep it in the morning, and bake them after the kids are in bed.
What sets this recipe apart, though, is the incredible versatility. The basic dough recipe is a blank canvas, ready for your creative flair. The possibilities are endless! One day I might add zesty orange zest and a sprinkle of poppy seeds. Another time, I might opt for a more decadent combination of chopped pistachios and dark chocolate chips. My kids love the classic variation with just a touch of vanilla, but I secretly adore the one with almond extract and a dusting of powdered sugar. The recipe suggests countless options, and I encourage you to experiment and find your own personal favorites. The beauty of it is that everyone can customize their cookies based on their personal tastes and what they have on hand. It’s a fun activity to do with kids, too! They love to help mix ingredients and decide on the added extras.
Beyond the flexibility, these cookies are surprisingly elegant. The perfectly formed cylindrical logs, neatly sliced into uniform rounds, offer a refined aesthetic that belies their straightforward preparation. They are great for gifting; I often bake batches for friends, neighbors, and teachers. The presentation itself, without much effort, makes them feel extra special. And let's not forget the taste: these cookies are buttery, subtly sweet, and perfectly textured. They are neither too soft nor too hard, striking that perfect balance that makes them utterly irresistible. They satisfy my sweet tooth without being overwhelmingly sugary. The fact that I can customize them and have something new and exciting each time I bake makes it all the more enjoyable.
Beyond the Recipe: The beauty of this recipe extends beyond the delightful cookies themselves. It's a reminder that even amidst the chaos of daily life, there's still room for simple pleasures. The process of making these cookies is meditative, a quiet moment in the midst of a busy day. The aroma of baking cookies fills the kitchen with warmth and comfort, creating a sense of home and family. It's a small act of self-care, a way to connect with oneself and loved ones through the shared experience of baking and enjoying delicious treats.
Tips and Tricks: For best results, ensure your butter is at room temperature – this will make the creaming process much easier. Don't overmix the dough; overmixing can result in tough cookies. If you're short on time, you can skip the initial 30-minute chill, but the extended chilling period for the logs helps prevent spreading during baking and ensures a perfect shape. And finally, don't be afraid to experiment with different coatings and mix-ins. The possibilities are truly endless. Let your creativity guide you and enjoy the process of creating your own unique, delicious, and perfectly personalized slice-and-bake cookies.
Conclusion: This Smitten Kitchen Slice-and-Bake Cookie recipe is more than just a recipe; it's a gateway to culinary creativity and a reminder that the simplest pleasures in life are often the most rewarding. It's a recipe that has found a permanent place in my kitchen, a staple for busy weeknights and special occasions alike. I hope it finds a place in yours, too. So grab your ingredients, gather your family, and get ready to enjoy the sweet satisfaction of homemade goodness! And remember, the best part? The clean-up is so easy!
