Fix, Freeze, Feast - Kati Neville [61]
MAKES APPROXIMATELY 5 DOZEN COOKIES
1½ cups (3 sticks) butter
1½ cups packed brown sugar
½ cup molasses
¼ cup minced fresh ginger
2 eggs
4 cups all-purpose flour
1 tablespoon baking soda
5 one-quart freezer bags, labeled
1. Using an electric mixer, cream butter, brown sugar, molasses, ginger, and eggs in a large bowl. Add flour and baking soda and mix well.
2. Refrigerate dough for 1 hour, or until firm enough to handle.
3. Roll dough into 1-inch balls and place on a rimmed baking sheet. Place in freezer for 30 minutes.
4. Remove dough balls from freezer. Place a dozen into each freezer bag.
5. Seal and freeze.
TO BAKE ONE DOZEN COOKIES
1. Thaw one bag in the refrigerator or bake straight from the freezer.
2. Preheat the oven to 350ºF.
3. Place cookies 3 inches apart on an ungreased baking sheet. Do not use parchment paper here. Do not flatten. Bake 15 to 17 minutes if frozen, 12 to 14 minutes if thawed.
4. Cool on baking sheet for 2 minutes; transfer to a cooling rack.
THE COOKIE SCOOP
A handy tool to use for any kind of rolled or drop cookie, a cookie scoop lets you skip refrigerating the dough before handling. If you’ve never used one, you’ve never experienced how fast cookie making can be! Unlike other kitchen gadgets that end up cluttering the drawer, this one really gets used. Cookie scoops can be found at your local kitchen retailer.
My family and I traveled to Sequim, Washington, one summer for its annual lavender festival. We toured several lavender farms, viewed acres of unique varietals, and enjoyed looking at the wares of local artists. I had fun observing the cornucopia of food and beverages made with fresh and dried lavender. My trip that day was the inspiration for these cookies. —KN
LEMON-LAVENDER BUTTER COOKIES
MAKES APPROXIMATELY 7 DOZEN COOKIES
2 cups (4 sticks) butter, softened
2½ cups granulated sugar
½ cup lavender sugar (see Note at right)
3 eggs ¼ cup milk
2 teaspoons lemon extract
5½ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
7 one-quart freezer bags, labeled
TOPPING
½ cup lavender sugar
ON HAND FOR BAKING
Parchment paper
1. Using an electric mixer, cream butter, granulated sugar, and lavender sugar in a large bowl. Beat in eggs, milk, and lemon extract. In a separate large bowl, mix flour, baking powder, and salt. Add half the flour mixture to the butter and egg mixture and beat well. Beat in remaining flour mixture.
2. Roll dough into 1-inch balls. Pour topping into a small bowl. Roll dough balls in lavender sugar and place on a rimmed baking sheet.
3. Place in freezer for 30 minutes. Remove dough balls from freezer. Place a dozen into each freezer bag.
4. Seal and freeze.
TO BAKE ONE DOZEN COOKIES
1. Place frozen cookies 3 inches apart on a parchment-lined baking sheet.
2. Preheat the oven to 375ºF.
3. Bake for 8 to 10 minutes, or until tops crack.
4. Cool on baking sheet for 2 minutes; transfer to a cooling rack.
LAVENDER SUGAR
It’s cheaper to make your own lavender sugar than to buy it. Pour 1 cup sugar and 1 teaspoon (edible) lavender flowers into the bowl of a food processor. Process for 30 seconds. Remove any remaining large pieces of lavender by hand or pour sugar through a strainer. Cure the sugar in an airtight container at least 1 week before using.
These are a family favorite. The secret is high-quality, fresh cinnamon. If your cinnamon has been in the cupboard for years, replace it. Unless I have someone to share it with, ground cinnamon isn’t something I buy at the warehouse—the containers are too large for my needs, and I hate to throw unused portions out. I buy cinnamon in smaller quantities, replacing old with new around Thanksgiving of each year, when I use it often in holiday baking. —KN
VERY VANILLA SNICKERDOODLES
MAKES APPROXIMATELY 7 DOZEN COOKIES
2 cups (4 sticks) butter, softened
3 cups sugar
3 eggs ¼ cup milk
2 teaspoons double-strength vanilla extract
3½ cups all-purpose flour
2 cups whole wheat flour
2 tablespoons baking powder
½ teaspoon salt
7 one-quart freezer bags, labeled