| Rolls
of cookie dough tucked in the refrigerator or freezer
waiting to be sliced, baked and decorated is a great
activity to do with children. |
 |
You
knew there’d be days like this. The kids are bored. There’s
nothing to do. Mini-spats are simmering.
Slice-and-bake
cookies — rolls of dough tucked in the refrigerator or
freezer waiting to be sliced, baked and decorated — were
created for just such emergencies
"It’s
a great activity to do with children," writes Elinor
Klivans, a grandma, former pastry chef and cookbook author,
in "Slice & Bake Cookies: Fast Recipes From Your
Refrigerator or Freezer" (Chronicle Books, $18.95).
With
this caveat from Grandma Elinor: "I spread newspaper on
my kitchen floor to catch any spills, put out bowls of
glazes and edible decorations." (Much of the latter is
usually eaten before being applied to cookies.)
"Creativity reigns, and when we’re finished, I just
roll up the newspaper, wipe the counter and cleaning is
done."
Many
recipes have built-in kid appeal and are easy enough for any
child adept at Play-Doh to help with measuring, mixing or
shaping the rolls. Little ones may just like to help with
decorating. The butter cookies are a good one to start with
— and have in the freezer, so double the recipe if you
like.
Klivans
offers variations: Mix 1 teaspoon grated orange or lemon
zest into the dough. Or sprinkle cookies with colored sugars
before baking. Or decorate baked cookies with confectioners’
sugar icing.
———
GRANDMOTHER
SOPHIE’S BUTTER COOKIES
Prep:
10 minutes
Chill:
3 hours
Bake:
15 to 20 minutes per batch
Makes:
42 cookies
Notes:
Adapted from "Slice & Bake Cookies," by Elinor
Klivans.
Ingredients:
1 cup
unsalted butter, room temperature
¼
teaspoon salt
2/3
cup sugar
2 egg
yolks
1
teaspoon vanilla
¼
teaspoon almond extract
2 cups
flour
Chocolate
chips or pecan halves, optional
1.
With an electric mixer on medium speed, beat butter and salt
in a bowl just until blended. Beat in sugar until blended
smooth. Scrape down sides of bowl. Mix in yolks and extracts
until blended. Reduce speed to low. Add flour, mixing just
until incorporated.
2.
Divide dough in half. Put each on a large piece of plastic
wrap. Form into logs 7 inches long and 1 ½ inches in
diameter. Roll back and forth to smooth. Wrap in plastic
wrap. Refrigerate at least 3 hours, or overnight, until
firm. Or overwrap with aluminum foil and freeze up to two
months. Note: Frozen dough needs defrosting in the
refrigerator 3 hours before baking.
3. To
bake, set rack in middle of oven. Heat to 350 degrees. Cut
cold logs into slices, about 1/3-inch thick. Place cookies 1
½ inches apart on parchment-lined baking sheets. Press a
chocolate chip (flat side up) or pecan half into each slice.
Bake one sheet at a time until cookies are lightly browned,
15-20 minutes. Cool cookies on baking sheet 10 minutes;
transfer to wire rack. Cool completely.
Nutrition
information:
Per
serving: 76 calories, 5 g fat, 3 g saturated fat, 20 mg
cholesterol, 8 g carbohydrates, 1 g protein, 15 mg sodium, 0
g fiber.
———
