Cooking for Two - Bruce Weinstein [71]
2 tablespoons sugar
1½ tablespoons unsalted butter, at room temperature
2 teaspoons pasteurized egg substitute, such as Egg Beaters; or 1 quail egg
¼ teaspoon vanilla extract
½ teaspoon grated orange zest
¼ cup plus 1 tablespoon all-purpose flour, plus additional for dusting the work surface and your hands
teaspoon baking powder
teaspoon salt
1. Cream the sugar and butter in a medium bowl with a wooden spoon for about 4 minutes, or with an electric mixer at medium speed for about 2 minutes, until fluffy and pale yellow. Beat in the pasteurized egg substitute or the quail egg, the vanilla, and the orange zest until smooth. Using a wooden spoon, stir in the flour, baking powder, and salt, just until incorporated. Do not use an electric mixer or the cookies will be overmixed and tough.
2. Dust a clean, dry work surface with flour. Turn the dough onto the work surface, dust your hands with flour, then roll the dough between your palms and the work surface into a small log, about 2¾ inches long and 1½ inches in diameter. Wrap the dough in plastic wrap and place it in the refrigerator to firm up, for at least 1 hour or up to 5 days.
3. Position the rack in the middle of the oven and preheat the oven to 350°F. Use a nonstick cookie sheet, or a regular one lined with either parchment paper or a silicon baking sheet. Unwrap the dough and cut it into ¼ -inch-thick slices. (Cut off the ends for perfect cookies.) Place the cookies on the cookie sheet at least 1 inch apart. Bake for 10 minutes, or until firm. Cool for 2 minutes on the cookie sheet, then transfer to a wire rack to cool completely. The cookies can be stored in a sealed container at room temperature for up to 3 days.
ONE COOKIE AT A TIME
Of course, icebox cookies are the ultimate small-batch treat—you can make the dough log in advance, store it in your refrigerator, and make as many cookies as you want at any time, from one to eight.
CHOCOLATE CHILE ICEBOX COOKIES makes 8 cookies
These cookies are made with chocolate and cayenne pepper, an inspired combination for sweets, traditional in many Texas bakeries. The dense, chocolate cookies are not hot, just slightly spicy. If you’re not so adventurous, omit the cayenne for traditional chocolate icebox cookies. As with the Vanilla Orange Icebox Cookies, you can make the dough log ahead.
4½ tablespoons all-purpose flour, plus additional for dusting the work surface and your hands
2 tablespoons plus 1 teaspoon cocoa powder, preferably not Dutch-processed
½ teaspoon cayenne pepper
4 ½ tablespoons unsalted butter, at room temperature
3 tablespoons sugar
2 ½ teaspoons pasteurized egg substitute, such as Egg Beaters; or 1 quail egg
¼ teaspoon vanilla extract
1. Sift the flour, cocoa powder, and cayenne together; set aside.
2. Cream the butter and sugar in a medium bowl with a wooden spoon or an electric mixer at low speed, until fluffy and light, about 5 minutes by hand or 3 minutes with a mixer. Beat in the pasteurized egg substitute or the quail egg and the vanilla until smooth. Using a wooden spoon, stir in the reserved flour mixture just until combined.
3. Dust a clean, dry work surface with flour; turn the dough out onto it. Dust your hands with flour and roll the very soft dough between your palms and the work surface into a log about 1½ inches in diameter and 2½ inches long. Wrap this log tightly in plastic wrap; then refrigerate until firm, for at least 1 hour or up to 5 days.
4. To bake the cookies, position the rack in the center of the oven and preheat the oven to 375°F. Use a nonstick cookie sheet, or a regular one lined with either parchment paper or a silicon baking sheet. Cut the chilled log into ¼-inch-thick slices. (For perfect cookies, discard the rough, rounded ends.) Space the cookies 2 inches apart on the cookie sheet. Bake for 10 minutes, or just until set. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool