The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [273]
molasses-ginger cookies
MAKES 2 DOZEN
1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Pinch of freshly ground white pepper
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup firmly packed light-brown sugar
¼ cup plus 1 tablespoon molasses
1 large egg, room temperature
½ cup granulated sugar, for rolling
1. Line 2 baking sheets with parchment paper. Into a medium bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy. Beat in the egg until smooth. Add the flour mixture; beat until combined. Wrap the dough in plastic, flattened into a disk. Chill until firm, about 1 hour or overnight.
3. Preheat the oven to 375°F. Make 1½-inch balls of dough; roll each in sugar. Place them 2 inches apart on the prepared baking sheets. Chill 20 minutes.
4. Bake the cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes. Let cool on a wire rack. Store in an airtight container up to 3 days.
chocolate cookies
MAKES 2 DOZEN
1 cup plus 2 tablespoons all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1¼ cups sugar, plus more for coating
2 tablespoons corn syrup
¾ cup (1½ sticks) unsalted butter, room temperature
1 large egg, room temperature
1. Line 2 baking sheets with parchment paper; set aside. Into a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, corn syrup, and butter until light and fluffy, about 2 minutes. Add the egg, and beat to combine. Slowly add the flour mixture; beat until combined.
3. Preheat the oven to 375°F. Pour enough sugar for coating the cookies into a small, shallow bowl. Make 1½-inch balls of dough, and roll each in sugar until completely coated. Place the balls of dough 2 inches apart on the prepared baking sheets. Refrigerate 20 minutes.
4. Bake the cookies, rotating the baking sheets halfway through, until firm around the edges but still slightly soft in the center, 12 to 14 minutes. Transfer to a wire rack to cool completely.
coconut-mango ice pops
MAKES 14
3 large mangoes, coarsely chopped
1 can (14 ounces) light coconut milk
¼ cup sugar
¼ cup plus 1 tablespoon fresh lime juice
Pinch of salt
Puree the mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2½-ounce ice-pop molds. Freeze until firm, about 4 hours.
white peach and bay leaf sorbet
MAKES 4 CUPS; SERVES 8
1¼ pounds white peaches (about 3½ peaches), quartered and pitted
2 tablespoons fresh lemon juice
2 cups Herb Syrup with bay leaves (recipe follows)
1. Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
2. Pour the mixture through a fine sieve into another large bowl; discard the solids. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container; freeze until firm, about 4 hours.
herb syrup
MAKES 2 CUPS
1¼ cups sugar
2 fresh bay leaves or 1 ounce fresh tarragon, fresh mint, fresh lemon verbena, or fresh lemongrass
Stir together the sugar and 1¼ cups water in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Add the herbs; remove from heat. Let cool completely. Refrigerate in an airtight container at least 8 hours, or up to 1 day. Before using,