The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [356]
2. Preheat the oven to 350°F. On a clean work surface, roll out the dough 1/8 inch thick. Using a 3½-inch biscuit cutter, cut out 15 rounds. Fit the rounds into pans; press into the bottom and sides. Chill at least 30 minutes.
3. Line the tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove the paper and weights. Continue baking until golden, about 10 minutes. Transfer to a wire rack to cool completely.
4. Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
5. Remove the tart shells from the pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.
carolynn’s chocolate chip cookies
MAKES 30
The recipe for these delicious cookies comes from food writer and cookbook author Carolynn Carreño.
2 cups plus 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 cup plus 2 tablespoons firmly packed dark-brown sugar
½ cup granulated sugar
1 large whole egg
1 large egg yolk
½ tablespoon pure vanilla extract
1½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together the flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt the butter. Turn off the heat and add both sugars; whisk until combined. Transfer the mixture to a medium bowl, and let cool to room temperature.
2. Whisk the egg, egg yolk, and vanilla into the butter mixture. Fold in the reserved flour mixture until just combined. Fold in the chips and nuts. Wrap the dough in plastic; chill until firm, about 30 minutes.
3. Preheat the oven to 325°F. Using 2 large spoons, place golf-ball–size mounds of dough 3 inches apart on baking sheets. Bake until the cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow the cookies to cool on the baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.
honey lace cookies
MAKES 28
2 tablespoons unsalted butter
2 tablespoons light-brown sugar
1½ tablespoons honey
2 tablespoons all-purpose flour
Pinch of salt
1. Preheat the oven to 375°F. Line 2 large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt the butter, sugar, and honey. Transfer to a bowl. Whisk in the flour and salt until smooth.
2. Working quickly, drop ½ teaspoons of batter onto the prepared baking sheets, at least 3 inches apart. Bake until the cookies spread and turn golden brown, about 6 minutes. Transfer the sheet to a wire rack; let cool completely. With your fingers, carefully remove the cookies from the pan.
soft and chewy chocolate chip cookies
MAKES ABOUT 36
If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)
2¼ cups all-purpose flour
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
½ cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips (about 12 ounces)
1. Preheat the oven to 350°F. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce