The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [358]
lemon meringue bars
MAKES 12
2 sticks (16 tablespoons) unsalted butter, softened
1¾ cups plus 2 tablespoons all-purpose flour
¼ cup plus 3 tablespoons confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly grated lemon zest
¼ teaspoon coarse salt
6 large eggs plus 4 large egg whites
2¼ cups plus 2 tablespoons granulated sugar
¾ cup plus 3 tablespoons fresh lemon juice
1. Preheat the oven to 350°F. Make the crust: Put the butter, flour, confectioners’ sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
2. Transfer the mixture to a 9 × 13-inch rimmed baking sheet. Press the batter evenly into the baking sheet. Chill in the freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
3. Make the filling: Whisk together the whole eggs, 1¾ cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over the crust. Bake until the filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep the oven at 350°F.
4. Make the meringue topping: Put the egg whites and ½ cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
5. Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks. Bake until the meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. The bars can be refrigerated in an airtight container up to 1 day.
chunky peanut, chocolate, and cinnamon cookies
MAKES ABOUT 60
You can make bite-size cookies by rolling the dough into smaller balls.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¾ cup (1½ sticks) unsalted butter, softened
½ cup smooth peanut butter
1 cup packed light-brown sugar
½ cup granulated sugar
2 large eggs
1½ cups semisweet chocolate chips
2/3 cup roasted, salted peanuts, coarsely chopped
2 teaspoons pure vanilla extract
Chocolate or vanilla ice cream, for serving (optional)
1. Preheat the oven to 350°F. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl; set aside. Put the butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add the sugars; mix 2 minutes. Mix in the eggs until combined.
2. Gradually add the flour mixture; mix until just combined. Fold in the chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate the dough until it is slightly firm, 15 minutes.
3. Roll the dough into 1-inch balls. Space 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer the cookies to wire racks to cool. Serve with ice cream, if desired.
whole-wheat–raspberry bars
MAKES ABOUT 30
1¼ cups whole-wheat flour
1 cup all-purpose flour, plus more for dusting
¼ cup wheat bran
¼ teaspoon salt
¼ teaspoon baking soda
2/3 cup packed dark-brown sugar
1 teaspoon finely grated lemon zest
10 tablespoons unsalted butter, softened
1 large egg
¼ cup smooth unsweetened applesauce
1 cup raspberry jam
1. Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside. Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in the butter until fluffy. Beat in the egg until pale and smooth.
2. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide the dough in half; wrap in plastic. Chill until firm,