The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [359]
3. Preheat the oven to 375°F. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9½ × 11½-inch rectangle, about 1/8 inch thick. If the dough becomes too soft, refrigerate until firm. Remove the top piece of parchment. Trim the dough ½ inch on all sides. Transfer the rectangle on the parchment to a baking sheet.
4. Cut the rectangle in half lengthwise. Spread ¼ cup jam down half of each length, leaving a ½-inch border. Fold the dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam.
5. Cut crosswise into 1½-inch-wide bars, but do not separate them until after baking. Bake until golden brown, about 20 minutes. Let cool on the sheet on a wire rack. The bars can be stored in an airtight container at room temperature for up to 3 days.
pumpkinseed crackle
MAKES ABOUT 1½ POUNDS
The crackle can be stored in an airtight container at room temperature up to 1 month.
2 cups hulled pumpkinseeds
½ teaspoon vegetable oil
1 teaspoon salt
2 cups sugar
1 cup dark corn syrup
1½ tablespoons unsalted butter, plus more for the baking sheet
1. Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet. Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt. Transfer to a baking sheet to cool.
2. Stir together the sugar, 11/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Raise heat to high; don’t stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming. Cook until the mixture registers 260°F (hard-ball stage) on a candy thermometer, 10 to 15 minutes. Meanwhile, butter an 11 × 17-inch rimmed baking sheet; set aside.
3. Remove the pan from the heat. Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined. Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands). Let cool completely on a wire rack.
4. When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.
chocolate sandwich cookies
MAKES 36
1¾ cups all-purpose flour, plus more for the work surface
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup heavy cream
12 ounces white chocolate, finely chopped
1. In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
2. Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in the egg and vanilla.
3. Add the flour mixture, and mix on low speed until combined. Divide the dough in half; wrap each half in plastic wrap. Chill at least 1 hour.
4. Preheat the oven to 325°F. On a lightly floured surface, roll the dough to 1/8 inch thick. Cut into 1½-inch squares using a cookie cutter. Transfer to parchment-paper–lined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap them in plastic wrap, and chill for 30 minutes before rerolling and cutting into squares. Bake until the edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.
5. To make the white chocolate ganache, bring the cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand for 5 minutes, covered. Transfer the mixture to a medium bowl, and stir until completely smooth. Place in the refrigerator, and chill until thick enough to spread, about 1 hour, stirring every 10 minutes. Use an offset spatula to spread the ganache on half the cookies; top with the remaining cookies.
6. Melt the remaining 3 ounces white chocolate in a small heatproof bowl set over