One-Pot Cookies: 60 Recipes for Making Cookies from Scratch, Using a Pot, a Spoon, and a Pan - Rilegato

Schloss, Andrew; Bookman, Ken

Rilegato

ISBN 10: 0767901223 ISBN 13: 9780767901222

Casa editrice: Bantam Dell Pub Group, 1998

Riassunto

The authors of One-Pot Cakes apply their innovative, no-mess, one-pot method to making delicious cookies of every variety--from Orange Cranberry Shortbread to White Chocolate Cream Cheese Cookies--in less than ten minutes.

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Mud Pies

I have rarely met a cookie that was better than its batter.  So I strive, whenever appropriate, for a consistency wet enough to remind me of batter but firm enough to pass for a cookie.  This fudgy puddle of a cookie, erupting with nuts and mega-chocolate chunks, does just that.

Makes 25 cookies  

6 tablespoons (3/4 stick) unsalted butter
8 ounces semisweet chocolate, broken in pieces
1 tablespoon instant coffee powder
3/4 cup sugar
Pinch of salt
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1/3 cup flour
1 cup nuts (pistachios, walnut or pecan pieces, chopped almonds, etc.)
1 package (about 12 ounces) chocolate chunks, or mega-morsels

Preheat oven to 325°F.  Coat a 9-inch square baking pan with spray shortening and dust with flour.

In a large, heavy-bottomed saucepan over medium heat, begin melting the butter.  When it is half melted, add the chocolate.  Remove from the heat when the chocolate is half melted and stir until the butter and chocolate are completely melted.  Stir in the coffee powder, sugar, salt, eggs, and vanilla.  Add the baking powder in pinches to break up any lumps.  Then stir in the flour, nuts, and chocolate chunks.

Pour and scrape the batter into the prepared pan and smooth into an even layer.  Bake for 25 minutes, until the top is crusty but still soft inside.  Remove from the oven and cool on a rack to room temperature.  Cut into 25 squares.
Chocolate Peanut Jumbles

These chewy cookies give you three great flavor pairs in one: chocolate and peanut butter, oatmeal and brown sugar, raisins and chocolate chips.  Don't worry about the absence of flour; that's one of their secrets.

Makes 4 dozen cookies  

1/4 pound (1 stick) unsalted butter
2 ounces unsweetened chocolate, broken in pieces
1 cup peanut butter, chunky or smooth
2 cups firmly packed dark brown sugar
1 teaspoon vanilla extract
3 eggs
4 cups oatmeal, quick or old-fashioned
1 jar (8 ounces) unsalted, dry-roasted peanuts
6 ounces semisweet chocolate chips
1 cup raisins

Preheat oven to 350°F.  Coat a 10 x 15 x 1-inch jellyroll pan with spray shortening.

In a large, heavy-bottomed saucepan over medium heat, melt the butter.  Continue to cook about 2 minutes, stirring often, until the butter browns lightly.  Remove from heat and stir in the chocolate until melted.  Stir in the peanut butter until melted.  Stir in the brown sugar, vanilla, and eggs.  Stir in the oatmeal, peanuts, chocolate chips, and raisins.

Pour and scrape the batter into the prepared pan.  Moisten your hands and shake off excess water.  Gently press the batter into an even layer with your fingertips, remoistening your fingers if they start to stick to the batter.

Bake for 25 minutes, until the cookie is just set.  Remove from the oven and cool on a rack for at least 15 minutes.  Cut into 48 squares.
Linzer Bars

These delicate crumb-topped cookies take their name and flavor from Linzer torte, a famous tart of raspberry filling baked between layers of spiced nut pastry.  Using whole wheat flour (besides providing nutrition) is essential for a toasted flavor.

Makes 16 cookies  

1/4 pound (1 stick) unsalted butter
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon dried lemon peel
Pinch of salt
1 cup ground almonds
3/4 cup cornstarch
3/4 cup whole wheat flour
1/4 cup seedless raspberry preserves

Preheat oven to 375°F.  Coat a 9-inch baking pan with spray shortening.
In a large, heavy-bottomed saucepan over medium heat, melt the butter, stirring occasionally.  Remove from heat and stir in the sugar, cinnamon, cloves, lemon peel, salt, almonds, cornstarch, and flour until a dry,
crumbly dough forms.

Press about half the dough into an even layer in the bottom of the prepared pan.  Spread the preserves evenly over the dough right up to the edges.  Break the remaining dough into small pieces and scatter evenly over the top.

Bake 30 minutes, until light brown.  Remove from the oven and cool on a rack for 20 minutes.  Cut into 16 squares and remove from the pan with a small spatula.
Brown Butter Shortbread

The incredible caramel flavor of this shortbread is all in the technique.  Don't let the heat get too high or the butter will brown unevenly.

Makes 2 dozen cookies  

1/2 pound (2 sticks) unsalted butter
2/3 cup ground pecans or almonds
1 cup dark brown sugar
1/4 teaspoon vanilla extract
2 cups flour
1/3 cup cornstarch

Preheat oven to 375°F.

In a large, heavy-bottomed saucepan over medium heat, begin melting the butter.  When it is half melted, add the nuts and continue stirring often until the butter is completely melted and has turned a deep brown.  Remove from heat and stir in the sugar and vanilla.  Add the flour and cornstarch and stir about 30 seconds, until a smooth, stiff dough forms.

Place the dough in a 10 x 15 x 1-inch jellyroll pan.  Moisten your hands and shake off excess water.  Gently press the dough into an even layer with your fingertips, remoistening your fingers if they start to stick to the dough.  With a fork, mark off 24 diamond-shaped bars, piercing diagonal perforated lines through the dough.

Bake for 15 minutes, until brown at the edges.  Remove from the oven and cool on a rack to room temperature.  Cut along the perforated lines to separate into serving pieces.
The Dampest, Darkest, Deadliest Brownies of All Time

Brownies lend themselves to overstatement.  I don't know how many brownie recipes I have seen (and titled myself) that are laden with superlatives.  Allow me to add this one to your collection.

Makes 16 large brownies  

1/4 pound (1 stick) unsalted butter
4 ounces unsweetened chocolate, broken in pieces
13/4 cups dark brown sugar
Pinch of salt
2 teaspoons vanilla extract
3 eggs
1 cup flour
3/4 cup semisweet chocolate chips

Preheat oven to 375°F.  Coat a 9-inch square baking pan with spray shortening.

In a large, heavy-bottomed saucepan over medium heat, begin melting the butter.  When it is half melted, add the chocolate.  Remove from heat when the chocolate is half melted and stir until the butter and chocolate are completely melted.

Stir in the sugar, salt, vanilla, and eggs until smooth.  Stir in the flour until well combined.  Mix in the chocolate chips.

Pour and scrape the batter into the prepared pan.  Bake for 23 minutes, until the top is dry but the center is still damp.  Do not overbake.  Remove from the oven and cool on a rack until the brownies are cool and firm, about 30 minutes.  Cut into 16 squares.
Pecan Butterscotch Beigies

Pralines--toasted pecans in caramelized sugar--were the inspiration for these sweet, chewy confections.

Makes 16 beigies  

1/4 pound (1 stick) unsalted butter
3/4 cup pecan pieces
1 cup light brown sugar
1 teaspoon vanilla extract
Pinch of salt
1 egg
1 teaspoon baking powder
1 cup all-purpose flour
1 cup butterscotch morsels

Preheat oven to 350°F.  Coat a 9-inch square baking pan with spray shortening.

In a large, heavy-bottomed saucepan over medium heat, begin melting the butter.  When it is half melted, add the pecan pieces and continue cooking until the pecans are lightly toasted.  Remove from heat and stir in the sugar, vanilla, salt, and egg until smooth.

Add the baking powder in pinches to break up any lumps and stir thoroughly.  Stir in the flour and mix until well combined.  Stir in the butterscotch morsels.

Pour and scrape the batter into the prepared pan and spread into an even layer.  Bake for 17 minutes, until lightly browned and just set.  Remove from the oven and cool on a rack for 30 minutes.  Cut into 16 pieces.
  

Dalla seconda/terza di copertina

thing you ever learned about making and baking homemade cookies.

Su questa edizione

• Editore: Bantam Dell Pub Group
• Data di pubblicazione: 1998
• ISBN 10: 0767901223
• ISBN 13: 9780767901222
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 84
• Redattore: Bell Harriet