The Art of the Cookie

art

the th e

of the

BAKING UP INSPIRATION BY THE DOZEN shelly kaldunski

shelly kaldunski

CONTENTS all about creative cookies

7

decorated favorites

vanilla sugar cookies

18

lemon-buttermilk cookies brown sugar cookies

garden flowers  jam swirls

22

25

lemon window panes

19

20

chocolate sugar cookies gingerbread cookies

petits fours

alphabet cookies neapolitans

21

polka dots

34

bird’s nests

tartlet tin cookies

37

pinwheels

38

paisley cookies

42

stained glass cookies 26

29

abstract art cookies place card cookies

black & white slices

30

zigzag squares

ceramic tile cookies

33

tree rings

53

50

45 46

49

57

58

fire & ice cookies

41

marble slabs

54

61 62

chocolate sweethearts candy corn cookies twinkle stars

66

69

gingerbread trees

70

65

modern classics

chocolate waffle cookies

glazed oatmeal lace cookies 75 sparkly macarons

lemon-thyme wreaths 76

80

chocolate-butterscotch crackles 83 crunchy toffee triangles pistachio sables

87

cornmeal sticks

apricot-pistachio biscotti

95

vanilla spritz sandwiches

96

graham cracker sandwiches 100 chocolate pretzels

104 107

dried cherry shortbread

orange truffle cookies 84

peppermint sticks

chocolate chip wafers

91

chocolate-dipped coconut clouds 92

almond-marmalade spoonprints 79 meringue spirals

88

99

111

chocolate–peanut butter squares 112 maple-pecan streusel bars basic recipes

103

108

index

124

116

115

d e c o r a t e d f av av o r i t e s

Buttery and crisp, these sugar cookies have a delicate vanilla flavor 18

DECORATED FAVORITES

that makes ma kes them delicious on their own. Transformed Transformed with icing  and sprinkles, sprink les, they become even more more appealing and a nd festive.

3 cups (1 5 oz/470 g) all-purpose flour, plus more for dusting

VA N I L L A S U G A R C O O K I E S makes about 30 cookies

1 teaspoon baking powder 1 2 teaspoon salt  ⁄ 

1

Inabowl,whisktogetherthe3cupsflour,bakingpowder,andsalt.In alargebowl,usingan alargebo wl,usinganelectricmixe electricmixeronmedium-high ronmedium-highspeed,beatth speed,beatthe e

1 cup (8 oz/250 g) unsalted butter, at room temperature

butterandsugarunti butterand sugaruntillightand llightandfluffy,2—3minut fluffy,2—3minutes.Addthe es.Addtheeggand eggand

1

1  ⁄ 4 cups (10 oz/315 g) sugar

vanillaandbeatonlowspeeduntiltheeggiscompletelyincorporated.

1 large egg

Beatingonlowspeed,slowlyaddtheflourmixtureandcontinuetobeat

2 teaspoons pure vanilla extract

untilalmostincorporated.Addthecreamandbeatonlowspeeduntil

1 tablespoon heavy cream

 justincorporated,scr  justincorpor ated,scrapingdown apingdownthesides thesidesofthebo ofthebowlasneede wlasneeded. d. 2

Pressthedoughintoaroughrectangle,wraptightlyinplasticwrap, andrefrigerateuntilfirm,atleast1houroruptoovernight.(Thedough canbewrappedwellandfrozenforupto1month.)

3

Followthedesiredrecipeforrollingandcutting,ordothefollowing: Preheattheovento350°F(180°C).Line3bakingsheetswith parchmentpaper.Onalightlyflouredworksurface,usingafloured 1 rollingpin,rolloutthechilleddoughuntilabout  ⁄  4inch(6mm)thick.

Usingcookiecuttersoraparingknife,cutthecookiesintothedesired shapes.Useametalspatulatotransferthecookiestotheprepared sheets,spacingthem1inch sheets,spacing them1inch(2.5cm)apart.Pr (2.5cm)apart.Pressthedou essthedoughscraps ghscraps together,rollout,andcutoutadditionalshapes. 4

Followthedesiredrecipeforbakingandcoolingordothefollowing: Bake1sheetatatimeuntilthecookiesarelightlygoldenaroundthe edgesbutthetopsarebarelycolored,16—19minutes(orasindicated intherecipe).Letcoolonthesheetsfor5minutes.Usingthemetal spatula,transfertowireracksandletcoolcompletely,about30minutes.

5

Decoratethecookiesasdesired.

Pretty f lowerlower-shaped shaped cookies in assorted colors colors and forms forms will wi ll be the hit at any cookie exchange; exchan ge; here is an opportunit opportunityy to get creative

DECORATED FAVORITES

 with whatever whatever col colors ors,, shapes, shapes, and designs yo you u like. like.

GARDEN FLOWERS makes 30—40 cookies

1

Dough for Vanilla Sugar Cookies (page 18), cut into 30 large or 40 small flower shapes

BakethecookiesaccordingtotheVanillaSugarCookiesrecipe,

Royal Icing (page 116)

groupinglike-sizedcookiestogether;12—15minutesforsmallercookies

Gel-paste food coloring in desired colors (page 11)

and16—19minutesforlarger and16—19minutes forlargerones.Let ones.Letcool,about cool,about30minute 30minutes. s.

Sanding sugars for sprinkling

2 Dependingonhowmanycolorcombinationsyouwant,dividetheicing

amongsmallbowls.Addaverysmallamountoffoodcoloringtoeach bowlandmixwell(ifneeded,addmorefoodcoloringuntilthedesired colorisreached).Spooneachbatchoficingintoseparatepapercones 1 8 -inch(3-mm)roun orpastrybagswith ⁄  -inch(3-mm)roundtips(page15). dtips(page15).Pipethe Pipetheicing icing

aroundtheedgeofeachcookietoformaborder. 3 Usingthesamecolororacontrastingcolor,pipetheicingintothemiddle

ofthecookie,lettingitruntotheedgesoftheborder.Gentlytapthecookie twicetosettletheicing.Ifdesired,sprinklealloverwithsandingsugar. 4 Tocreateatwo-toneappearance,waitfortheinitiallayeroficingto

harden,about2hours.Coverandrefrigeratetheicinguntilneeded; stirvigorouslybeforeuse.Pipeanoutlineoraccentofcontrastingcolor ontopofthefirstlayeroficingorthesandingsugar. 5 Aftertheaccentlayeroficinghasalmostdried,about1hour,choose

anothercontrastingcolorandpipeacircleinthemiddleofeachcookie. Ifdesired,useanothercontrastingcolortopipesmalldotsontopofthe circle.(Alternatively,sandingsugarcanalsobesprinkledinthecenter.) Letthecookiesdrycompletely,atleast6hoursoruptoovernight. 6 Storethecookiesinanairtightcontainer,layeredbetweensheetsof

parchmentpaper,atroomtemperatureforupto3days.

tools needed

Assorted flower-shaped cookie cutters; 4—6 paper cones or pastry bags with 1 8 -inch (3-mm) round tips  ⁄ 

25

Swirls Swi rls of jam in the center of these cookies keep them soft and chewy on the inside, while the exterior remains crisp. You can

DECORATED FAVORITES

 vary the filling by using your your favorite favorite jam.

JAM SWIRLS

All-purpose flour for dusting

makes about 30 cookies

Dough for Vanilla Sugar Cookies (page 18)

1

Preheattheovento350°F(180°C).Line3bakingsheetswith parchmentpaper.

2

(6mm)thick.Startingattheshortendclosesttoyouandusingan offsetspatula,evenlyspread1cup(10oz/310g)ofthejamoverhalf 1 2 -inch(12-mm)border.Startingattheend ofthedough,leavinga  ⁄ 

coveredinjam,rollupthedoughtightlyuntilyoureachthecenter pointofthedoughf pointof thedoughformingalog. ormingalog. Carefullyinvertthedough,flippingthelogsothatthelongportionof doughnotcoveredinjamisonyourrightandtherolledlogisnowon yourleft.Evenlyspreadtheremaining1cupofjamontotheotherhalf ofthedough.Rollupthedough,tightlyformingalog,untilyoureach thecenterofthedough.Thetworollsshouldberolledupinopposite directions,meetinginthecenter.Gentlypressthetworollstogether. Useachef’sknifetotrimtheunevenends.Refrigerateorfreezethe loguntilfirm,about10minutes. 4

1 2inch Usingasharpknife,cuttherollcrosswiseinto30slicesabout  ⁄ 

thick.Useametalspatulatotransfertheslicestothepreparedsheets, 1 2inches(4cm)apart.Sprinkleeachcookiewithsugar. spacingthem1 ⁄ 

5

Bakethecookiesuntillightlygoldenaroundtheedgesandthetopsare barelycolored,16—19minutes.Letcoolcompletely,about30minutes.

6

1  ⁄  4 cup (2 oz/60 g) sanding sugar or granulated sugar

Onalightlyflouredworksurface,usingaflouredrollingpin,rollthe 1 4inch doughintoa16-by-12-inch( doughinto a16-by-12-inch(40-by-30-cm)rectangleabout 40-by-30-cm)rectangleabout  ⁄ 

3

2 cups (20 oz/625 g) strawberry jam

Storethecookiesinanairtightcontainer,layeredbetweensheetsof parchmentpaper,atroomtemperatureforupto4days.

tools needed

Offset spatula; chef’s knife

29

Packaged in cellophane cel lophane with a ribbon, these petits fours fours would 34

DECORATED FAVORITES

make an a n elegant wedding favor. Instead of sending guests home  with a slice of cake, give them their own delicio delicious us cooki cookies. es.

Dough for Vanilla Sugar Cookies (page 18), cut into 25 large rounds, 25 medium rounds, and 25 small rounds Royal Icing (page 116)

PETITS FOURS makes about 25 cookies

1

Preheattheovento350°F(180°C).Line3bakingsheetswith

Yellow, red, and pink gel-paste food coloring (page 11)

parchmentpaper.Usingametalspatula,transferthedoughroundsto

Assorted sanding sugars for decorating (optional)

cookiesaregoldenar cookiesar egoldenaroundthe oundtheedges,8—10minutes edges,8—10minutesforsmaller forsmallercookies, cookies,

25 marzipan or candy roses (optional; page 123 or purchased)

thebakingsheets,groupinglike-sizedcookiestogether.Bakeuntilthe 16–19minutesforlargerones.Letcoolcompletely,about30minutes. 2

smallamountofyellowfoodcoloringandmixwell(ifneeded,addmore

tools needed 1 2 -inch 2-inch (5-cm); 1  ⁄  (4-cm); and 1-inch (2.5-cm) round cookie cutters; 3 paper cones or pastry bags with 1 ⁄ 4-inch (6-mm) plain round tips; toothpicks

Spoon3 ⁄ 4cup(6floz/180ml)oftheicingintoasmallbowl.Addavery foodcoloringuntilthedesiredcolorisreached).Spoon 3 ⁄ 4cupeachof theremainingicingintotwosmallbowlsandfollowthesamestepsto makelightpinkanddarkpinkcolors.Spooneachofthecoloredicings 1 4 -inch(6-mm)roundtips(page15). intopaperconesor intopaper conesorpastrybagswith pastrybagswith  ⁄ 

3

Pipetheyellowicingaroundtheedgeofthe2-inchcookiestoform aborder.Thenpipetheicingintothemiddleofthecookie,lettingit runtotheedgesoftheborder(seeillustrationsonpage25).Gently tapeachcookietwicetosettletheicing.Repeattheprocesstoicethe 1 2 -inchcookies 1 ⁄  -inchcookieswiththe withthelightpink lightpinkicingandth icingandthe1-inchcookie e1-inchcookieswith swith

thedarkpinkicing.Letthecookiesdrycompletely,atleast6hours oruptoovernight.Coverandrefrigeratetheicinguntilneededagain; stirvigorouslybeforeuse.Sprinkl stirvigorouslybefor euse.Sprinkleeachcookie eeachcookiewithsanding withsandingsugar, sugar,ifusing. ifusing. 4

1 2 -inch(12-mm)dotoficinginthecenterofeach2-inchcookie Pipea ⁄  1 1 2 -inchcookie.Pipeanother  ⁄  2 -inchdotoficinginthe andtopwitha1  ⁄ 

centerandtopwitha1-inchcookie.Pipeasmalldotoficinginthecenter andtopwithamarzipanrose,ifusing.Pipepinkdotsoneachtier.Let theassembledcookiesdrycompletely,atleast2hours. 5

Thesecookiesshouldbestoredinasinglelayer,inanairtightcontainer atroomtemperatureforupto3days.

modern classics

Thin and crispy, these oatmeal cookies will satisfy your sweet tooth  with a rich caramel caramel and and choco chocolate late flavor flavor.. Glaze them the same same day

MODERN CLASSICS

they will be served, as they will soften if stored in the refrigerator.

G L A Z E D O AT AT M E A L L A C E C O O K I E S makes about 35 cookies

1 1 2 cup (2  ⁄  2 oz/75 g)  ⁄  all-purpose flour 1 2 cups (5 oz/150 g) 1 ⁄  rolled oats

1

1 Inabowl,whisktogethertheflour,  ⁄  2cup(2oz/60g)oftheoats,and

thesalt.Inasaucepan,combinethebutter,cornsyrup,andsugar.Bring toaboilovermedium-highheatandcook,stirringoccasionally,untilthe butterhascompletelymelted,about5minutes.Pourthehotbuttermixture overtheoatmixtureandaddthevanilla.Stirwithawoodenspoonuntil

2

doughforatleast2hoursorupto3days.

1 4 teaspoon pure  ⁄  vanilla extract

Preheattheovento325°(165°C).Line3bakingsheetswithparchment

Placetheremaining1cup(3oz/90g)oatsinabowl.Scoopuprounded dough.Placethecookiesonthepreparedsheets,spacingthemabout 3inches(7.5cm)apart. Bakeuntiltheedgesarelightlybrownedandthetopsarelightlygolden inthecenter,8—10minutes.Letcoolonthesheetsfor5minutes.Using ametalspatula,transfertowireracksandletcoolcompletely,about 15minutes.Storethecookiesinanairtightcontainer,layeredbetween sheetsofparchmentpaper,atroomtemperatureforupto2days.

5

1 2 cup (4 fl oz/125 ml)  ⁄  light corn syrup 1 2 cup (4 oz/125 g) sugar  ⁄ 

teaspoonsofthedoughandrollintheoats,pressingtheoatsintothe

4

1 2 cup (4 oz/125 g)  ⁄  unsalted butter

theoatmixtureiscompletelyincorporated.Coverandrefrigeratethe

paperornonsticksilicon paperornons ticksiliconebakingmats. ebakingmats. 3

1 4 teaspoon salt  ⁄ 

Toglazethecookies,arrangethemonwireracks.Usingasmallspoon, drizzlethechocolateglazeovereachcookie,thendrizzlethecaramel glazeintheoppositedirection.Refrigeratethecookiesuntiltheglaze isfirm,about20minutes.Serverightaway.

Chocolate Glaze (page 116) Caramel Glaze (page 117) tools needed

Small spoon

75

Strong vanilla flavor combined with brown sugar and chocolate is the signature sig nature of these t hese rich, moist cookies. The confectioner’ confectioner’ss sugar suga r

MODERN CLASSICS

coating gives the finished f inished cookies a dramatic look.

C H O C O L AT AT E - B U T T E R S C OT OT C H C R A C K L E S makes about 45 cookies

1 1 2 cups (12  ⁄  2 oz/390 g) 2  ⁄  all-purpose flour 1 4 teaspoons baking powder 1 ⁄ 

1

1 2 teaspoon salt  ⁄ 

Inabowl,whisktogethertheflour,bakingpowder,andsalt.Ina heatproofbowlsetover(butnottouching)simmeringwater,heatthe chocolateandbutter,stirringfrequently,untilbothhavemeltedand themixtureissmooth,about5minutes.Removethebowlfromtheheat andletcoolslightly.

2

Addthebrownsugar,eggs,andvanillaseedsandvanillaextracttothe chocolatemixtureandwhiskuntiljustcombined,about1minute.Addthe flourmixtureand,usinga flourmixtur eand,usingarubberspatula,mix rubberspatula,mixuntiljust untiljustcombined,about combined,about 1minute.Coverandrefrigeratethedoughuntilwellchilledandfirm, atleast1houroruptoovernight.

3

Preheattheovento350°F(180°C).Line3bakingsheetswith parchmentpaper.

4

Placetheconfectioner’ssugarinabowl.Scoopleveltablespoonfulsof doughandrollbetweenthepalmsofyourhandstoformballs.Rollthe ballsintheconfectioner’ssugartocoatthemcompletely.Placetheballs onthepreparedsheets,spacingthemabout2inches(5cm)apart.

5

Bakeuntilthecookiesarepuffed,haveacrackedappearance,andfeel firmtothetoucharoundtheedges,12—15minutes.Letcoolonthe sheetsfor5minutes.Usingametalspatula,transfertowireracksand letcoolcompletely,about30minutes.

6

Storethecookiesinanairtightcontainer,layeredbetweensheetsof parchmentpaper,intherefrigeratorforupto3days.

4 oz (125 g) unsweetened chocolate, coarsely chopped 1 2 cup (4 oz/125 g) unsalted  ⁄  butter, at room temperature

2 cups (14 oz/440 g) firmly packed dark brown sugar 2 large eggs 1 vanilla bean, split in half  lengthwise and seeds scraped 1 tablespoon pure vanilla extract 1 2 cup (2 oz/60 g)  ⁄  confectioner’s sugar

83

Be sure that t hat the ingredients ing redients for the dough are at room temperature, temperature, 96

as the dough needs to be soft enough to extrude easily easi ly from the

MODERN CLASSICS

pastryy tip. The cookies can also be shaped with a cookie press. pastr

1 1 4 cups (11  ⁄  2 oz/360 g) 2 ⁄  all-purpose flour

VA N I L L A S P R I T Z S A N D W I C H E S makes about 15 cookies

1 2 teaspoon salt  ⁄  3

 ⁄ 4 cup (6 oz/185 g) plus 2 tablespoons unsalted butter, at room temperature 1 cup (4 oz/125 g) confectioner’s sugar

1

Haveready3bakingsheets.

2

Inabowl,whisktogethertheflourandsalt.Inalargebowl,usingan electricmixeronmedium-highspeed,bea electricmixer onmedium-highspeed,beatthebutt tthebutterandsugaru erandsugaruntillight ntillight

1 large egg, at room temperature

andfluffy,2—3minutes.Addtheeggandvanillaandbeatonlowspeed

1 teaspoon pure vanilla extract

theflourmixtureandcontinuetobeatuntiljustincorporated,scraping

Chocolate Glaze (page 116), chilled

3 4 -inch(2-cm)openstartip(page15). pastrybagfittedwitha ⁄ 

untiltheeggiscomple untilthe eggiscompletelyinc telyincorporated.Beating orporated.Beatingonlow onlowspeed,slowly speed,slowlyadd add downthesidesofthebowlasneeded.Transferthedoughtoalarge

3 tools needed

Piperosettesofdoughontothesheets,usingfirmpressuretoextrude 1 4inches(3cm) thedoughinacircularmotion.Makecookiesabout1  ⁄ 

3

1 pastry bag with a  ⁄ 4 -inch (2-cm) star tip and one pastry 1 4 -inch (6-mm) bag with a  ⁄  round tip

indiameter,spacingthem1inch(2.5cm)apart.Chillintherefrigerator orfreezeruntilf orfreez eruntilfirm,about15minu irm,about15minutes. tes. 4

Preheattheovento325°F(165°C).

5

Bakeuntilthecookiesarefirmtothetouchbuthavenotyettakenon anygoldencolor,15—17minutes.Letcoolonthesheetsfor5minutes. Usingametalspatula,transfertowireracksandletcoolcompletely, about30minutes.

6

1 Spoontheglazeintoapastrybagwitha  ⁄  4 -inch(6-mm)roundtip.

Turnhalfofthecookiesbottomsideup.Pipealayerofglazeovereach cookiebottom.Gentlypresstheremainingcookies,bottomsidedown, ontothefilling.Refrigerateuntilfirm,about1hour. 7

Storethecookiesinanairtightcontainer,layeredbetweensheetsof parchmentpaper,intherefrigeratorforupto3days.

These crunchy peanut pea nut butter butter cookies are coated in a rich dark  112

MODERN CLASSICS

chocolate glaze. Best served chilled c hilled from the refrigerator refr igerator,, the cookies beg for for an accompanying glass glas s of cold milk.

1 2 1 2 1  ⁄  cups (7 ⁄  oz/235 g) all-purpose flour, plus flour for dusting

CHOCOLATE – P E A N U T B U T T E R S Q U A R E S makes about 35 cookies

1 2 teaspoon baking powder  ⁄  1 2  ⁄  teaspoon baking soda

1

1 Inalargebowl,whisktogetherthe1  ⁄  2cupsflour,thebakingpowder,

bakingsoda,andsalt.Inanotherlargebowl,usinganelectricmixeron

1 2  ⁄  teaspoon salt

medium-highspeed,beatthebutt medium-highspeed,beat thebutterandsugars erandsugarsuntilligh untillightandfluffy tandfluffy,,

1 2 cup (4 oz/125 g) unsalted  ⁄  butter, at room temperature

2—3minutes.Addtheeggandvanillaandbeatonlowspeeduntilthe

1 2 1 2  ⁄  cup (3 ⁄  oz/105 g) firmly packed light brown sugar

eggisincorporated.Addthepeanutbutterandbeatonlowspeedjust

1 2  ⁄ 

cup (4 oz/125 g) granulated sugar

andcontinuetobeatuntiljustincorporated,scrapingdownthesides

1 large egg

flattenedrectangle,wrapinplasticwrap,andrefrigerateuntilfirm,

1 2  ⁄ 

atleast1houroruptoovernight.

untilincorporated.Beatingonlowspeed,slowlyaddtheflourmixture ofthebowlasneeded.Usingflouredhands,formthedoughintoa

teaspoon pure vanilla extract 1 cup (10 oz/315 g) natural creamy peanut butter

2

Preheattheov Preheat theovento350°F(180°C ento350°F(180°C).Line3bakin ).Line3bakingsheetswit gsheetswithparchment hparchment paper.Onalightlyflouredsurface,usingaflouredrollingpin,rollthe 1 doughintoa15-by-11-inch(38-by-28-cm) doughint oa15-by-11-inch(38-by-28-cm)rectangle rectangleabout about ⁄  4inch(6mm)

Chocolate Glaze (page 116)

thick.Usingarulerasa thick.Usinga rulerasastraight straightedgeanda edgeandapizzawheelo pizzawheelorsharpparing rsharpparing tools needed

knife,trimtherectangleto14by10inches(35by25cm).Cutout

Ruler; pizza wheel or paring knife

thirty-five2-inch(5-cm)squares.Useametalspatulatotransferthe cookiestothepr cookiest othepreparedshee eparedsheets,spacingthem ts,spacingthem1inch(2.5cm 1inch(2.5cm)apart. )apart. 3

Bakeuntilthecookiesarelightgoldenbrownaroundtheedges, 15—18minutes.Letcoolonthesheetsfor5minutes.Usingthe metalspatula,transfertowireracksandletcoolcompletely,about 30minutes.Reservetheparchment-linedsheets.

4

Using2forkstoholdeachcookie,dipintotheglaze,gentlyshakingto removeanyexcess.Transfertothebakingsheetsandrefrigerateuntil theglazeisset,about30minutes.Dipaparingknifeinhotwaterand wipedry.Scoreacrosshatchpatternoneachcookie.Wipetheknife cleananddipitinhotwaterbeforemakingthenextmark.Storethe cookiesinanairtightcontainerintherefrigeratorforupto3days.

BASIC RECIPES

VANILLA GLAZE m a k e s a b o u t 1 ⁄ 2 c u p ( 4 f l o z / 1 2 5 m l )

1 cup (4 oz/125 g) confectioner’s sugar 4 teaspoons milk

1

Siftthesugarintoabowl.Addthemilkandvanillaandstiruntil

1 teaspoon pure vanilla extract

completelysmooth,about1minute. 2

Coverandstoreintherefrigeratorforupto3days.Bringtoroom temperatureorwarmslightlybeforeusing.

CARAMEL GLAZE m a k e s a b o u t 1 1 ⁄ 2 c u p s ( 1 2 f l o z / 3 7 5 m l )

1

Inaheavy,high-sidedsauc Inaheavy ,high-sidedsaucepanov epanovermedium-highhe ermedium-highheat,cookthe at,cookthesugar sugar untilitbeginstomeltaroundtheedges,about4minutes.Continueto cook,stirringconstantly cook,stirringco nstantlywithaw withawoodenspoon,un oodenspoon,untilthesu tilthesugariscomplet gariscompletely ely meltedandturnsgoldenamber,about2minuteslonger.

2

Carefullypourthecreamdownthesideofthepaninaslow,steady stream(itwillbubbleandspatter),stirringconstantlyuntilthemixtureis completelysmooth.Stirinthesalt.Pourtheglazeintoasmallheatproof bowlandletcoolslightlybeforeusing,about20minutes.

3

Coverandstoreintherefrigeratorforupto3days.Bringtoroom temperatureorwarmslightlybeforeusing.

1 cup (8 oz/250 g) sugar 1 2 cup (4 fl oz/125 ml)  ⁄  heavy cream

Pinch salt

117

BASIC RECIPES

VANILLA CREAM FILLING m a k e s a b o u t 1 1 ⁄ 2 c u p s ( 1 2 f l o z / 3 7 5 m l )

1

 ⁄ 4 cup (6 oz/185 g) confectioner’s sugar 1 cup (8 oz/250 g) unsalted butter, at room temperature

Siftthesugarintoalargebowlandaddthebutter.Usinganelectric mixeronlowspeed,beatuntilcombined.Increasethespeedtomediumhighandbeatuntillightandfluffy,about3minutes.Addthevanillaand saltandbeatonlowspeedjustuntilcombined.

2

3

Storeintherefrigeratorforupto3days.Bringtoroomtemperature beforeusing.

darkchocolatevariation

Inaheatproofbowlsetover(butnottouching)simmeringwater,heat 3oz(90g)unsweetenedchocolate,stirringfrequently,untilcompletely melted,about4minutes;setasidetocoolcompletely.Addthechocolate tothebeatenbutterandsugarmixtureandbeatonlowspeeduntiljust combined.Refrigerateuntilfirm,about30minutes.

raspberryvariation 1 Omitthevanillaextractandadd  ⁄  4cup(2floz/60ml)strained

raspberrypreserves.Ifdesired, raspberryprese rves.Ifdesired,addasmall addasmalldropofr dropofredfoodco edfoodcoloring. loring.

1 2 teaspoons pure 1  ⁄  vanilla extract

Pinch salt

119