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
Inabowl,whisktogetherthe3cupsflour,bakingpowder,andsalt.In
1 cup (8 oz/250 g) unsalted butter, at room temperature
alargebowl,usingan alargebo wl,usinganelectricmixe electricmixeronmedium-high ronmedium-highspeed,beatth speed,beatthe e
1 1 ⁄ 4 cups (10 oz/315 g) sugar
vanillaandbeatonlowspeeduntiltheeggiscompletelyincorporated.
1 large egg
Beatingonlowspeed,slowlyaddtheflourmixtureandcontinuetobeat
2 teaspoons pure vanilla extract
untilalmostincorporated.Addthecreamandbeatonlowspeeduntil
1 tablespoon heavy cream
butterandsugarunti butterand sugaruntillightand llightandfluffy,2—3minut fluffy,2—3minutes.Addthe es.Addtheeggand eggand
justincorporated,scr justincorpor ated,scrapingdown apingdownthesides thesidesofthebo ofthebowlasneede wlasneeded. d. 2
Pressthedoughintoaroughrectangle,wraptightlyinplasticwrap, andrefrigerateuntilfirm,atleast1houroruptoovernight.(Thedough canbewrappedwellandfrozenforupto1month.)
3
Followthedesiredrecipeforrollingandcutting,ordothefollowing: Preheattheovento350°F(180°C).Line3bakingsheetswith parchmentpaper.Onalightlyflouredworksurface,usingafloured 1 rollingpin,rolloutthechilleddoughuntilabout ⁄ 4inch(6mm)thick.
Usingcookiecuttersoraparingknife,cutthecookiesintothedesired shapes.Useametalspatulatotransferthecookiestotheprepared sheets,spacingthem1inch sheets,spacing them1inch(2.5cm)apart.Pr (2.5cm)apart.Pressthedou essthedoughscraps ghscraps together,rollout,andcutoutadditionalshapes. 4
Followthedesiredrecipeforbakingandcoolingordothefollowing: Bake1sheetatatimeuntilthecookiesarelightlygoldenaroundthe edgesbutthetopsarebarelycolored,16—19minutes(orasindicated intherecipe).Letcoolonthesheetsfor5minutes.Usingthemetal spatula,transfertowireracksandletcoolcompletely,about30minutes.
5
Decoratethecookiesasdesired.
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
BakethecookiesaccordingtotheVanillaSugarCookiesrecipe,
Royal Icing (page 116)
groupinglike-sizedcookiestogether;12—15minutesforsmallercookies
Gel-paste food coloring in desired colors (page 11)
and16—19minutesforlarger and16—19minutes forlargerones.Let ones.Letcool,about cool,about30minute 30minutes. s.
Sanding sugars for sprinkling
2 Dependingonhowmanycolorcombinationsyouwant,dividetheicing
amongsmallbowls.Addaverysmallamountoffoodcoloringtoeach bowlandmixwell(ifneeded,addmorefoodcoloringuntilthedesired colorisreached).Spooneachbatchoficingintoseparatepapercones 1 8 -inch(3-mm)roun orpastrybagswith ⁄ -inch(3-mm)roundtips(page15). dtips(page15).Pipethe Pipetheicing icing
aroundtheedgeofeachcookietoformaborder. 3 Usingthesamecolororacontrastingcolor,pipetheicingintothemiddle
ofthecookie,lettingitruntotheedgesoftheborder.Gentlytapthecookie twicetosettletheicing.Ifdesired,sprinklealloverwithsandingsugar. 4 Tocreateatwo-toneappearance,waitfortheinitiallayeroficingto
harden,about2hours.Coverandrefrigeratetheicinguntilneeded; stirvigorouslybeforeuse.Pipeanoutlineoraccentofcontrastingcolor ontopofthefirstlayeroficingorthesandingsugar. 5 Aftertheaccentlayeroficinghasalmostdried,about1hour,choose
anothercontrastingcolorandpipeacircleinthemiddleofeachcookie. Ifdesired,useanothercontrastingcolortopipesmalldotsontopofthe circle.(Alternatively,sandingsugarcanalsobesprinkledinthecenter.) Letthecookiesdrycompletely,atleast6hoursoruptoovernight. 6 Storethecookiesinanairtightcontainer,layeredbetweensheetsof
parchmentpaper,atroomtemperatureforupto3days.
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
Preheattheovento350°F(180°C).Line3bakingsheetswith parchmentpaper.
2
(6mm)thick.Startingattheshortendclosesttoyouandusingan offsetspatula,evenlyspread1cup(10oz/310g)ofthejamoverhalf 1 2 -inch(12-mm)border.Startingattheend ofthedough,leavinga ⁄
coveredinjam,rollupthedoughtightlyuntilyoureachthecenter pointofthedoughf pointof thedoughformingalog. ormingalog. Carefullyinvertthedough,flippingthelogsothatthelongportionof doughnotcoveredinjamisonyourrightandtherolledlogisnowon yourleft.Evenlyspreadtheremaining1cupofjamontotheotherhalf ofthedough.Rollupthedough,tightlyformingalog,untilyoureach thecenterofthedough.Thetworollsshouldberolledupinopposite directions,meetinginthecenter.Gentlypressthetworollstogether. Useachef’sknifetotrimtheunevenends.Refrigerateorfreezethe loguntilfirm,about10minutes. 4
1 2inch Usingasharpknife,cuttherollcrosswiseinto30slicesabout ⁄
thick.Useametalspatulatotransfertheslicestothepreparedsheets, 1 2inches(4cm)apart.Sprinkleeachcookiewithsugar. spacingthem1 ⁄
5
Bakethecookiesuntillightlygoldenaroundtheedgesandthetopsare barelycolored,16—19minutes.Letcoolcompletely,about30minutes.
6
1 ⁄ 4 cup (2 oz/60 g) sanding sugar or granulated sugar
Onalightlyflouredworksurface,usingaflouredrollingpin,rollthe 1 4inch doughintoa16-by-12-inch( doughinto a16-by-12-inch(40-by-30-cm)rectangleabout 40-by-30-cm)rectangleabout ⁄
3
2 cups (20 oz/625 g) strawberry jam
Storethecookiesinanairtightcontainer,layeredbetweensheetsof parchmentpaper,atroomtemperatureforupto4days.
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
Preheattheovento350°F(180°C).Line3bakingsheetswith
Yellow, red, and pink gel-paste food coloring (page 11)
parchmentpaper.Usingametalspatula,transferthedoughroundsto
Assorted sanding sugars for decorating (optional)
cookiesaregoldenar cookiesar egoldenaroundthe oundtheedges,8—10minutes edges,8—10minutesforsmaller forsmallercookies, cookies,
25 marzipan or candy roses (optional; page 123 or purchased)
thebakingsheets,groupinglike-sizedcookiestogether.Bakeuntilthe 16–19minutesforlargerones.Letcoolcompletely,about30minutes. 2
smallamountofyellowfoodcoloringandmixwell(ifneeded,addmore
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
Spoon3 ⁄ 4cup(6floz/180ml)oftheicingintoasmallbowl.Addavery foodcoloringuntilthedesiredcolorisreached).Spoon 3 ⁄ 4cupeachof theremainingicingintotwosmallbowlsandfollowthesamestepsto makelightpinkanddarkpinkcolors.Spooneachofthecoloredicings 1 4 -inch(6-mm)roundtips(page15). intopaperconesor intopaper conesorpastrybagswith pastrybagswith ⁄
3
Pipetheyellowicingaroundtheedgeofthe2-inchcookiestoform aborder.Thenpipetheicingintothemiddleofthecookie,lettingit runtotheedgesoftheborder(seeillustrationsonpage25).Gently tapeachcookietwicetosettletheicing.Repeattheprocesstoicethe 1 2 -inchcookies 1 ⁄ -inchcookieswiththe withthelightpink lightpinkicingandth icingandthe1-inchcookie e1-inchcookieswith swith
thedarkpinkicing.Letthecookiesdrycompletely,atleast6hours oruptoovernight.Coverandrefrigeratetheicinguntilneededagain; stirvigorouslybeforeuse.Sprinkl stirvigorouslybefor euse.Sprinkleeachcookie eeachcookiewithsanding withsandingsugar, sugar,ifusing. ifusing. 4
1 2 -inch(12-mm)dotoficinginthecenterofeach2-inchcookie Pipea ⁄ 1 1 2 -inchcookie.Pipeanother ⁄ 2 -inchdotoficinginthe andtopwitha1 ⁄
centerandtopwitha1-inchcookie.Pipeasmalldotoficinginthecenter andtopwithamarzipanrose,ifusing.Pipepinkdotsoneachtier.Let theassembledcookiesdrycompletely,atleast2hours. 5
Thesecookiesshouldbestoredinasinglelayer,inanairtightcontainer atroomtemperatureforupto3days.
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 Inabowl,whisktogethertheflour, ⁄ 2cup(2oz/60g)oftheoats,and
thesalt.Inasaucepan,combinethebutter,cornsyrup,andsugar.Bring toaboilovermedium-highheatandcook,stirringoccasionally,untilthe butterhascompletelymelted,about5minutes.Pourthehotbuttermixture overtheoatmixtureandaddthevanilla.Stirwithawoodenspoonuntil
2
doughforatleast2hoursorupto3days.
1 4 teaspoon pure ⁄ vanilla extract
Preheattheovento325°(165°C).Line3bakingsheetswithparchment
Placetheremaining1cup(3oz/90g)oatsinabowl.Scoopuprounded dough.Placethecookiesonthepreparedsheets,spacingthemabout 3inches(7.5cm)apart. Bakeuntiltheedgesarelightlybrownedandthetopsarelightlygolden inthecenter,8—10minutes.Letcoolonthesheetsfor5minutes.Using ametalspatula,transfertowireracksandletcoolcompletely,about 15minutes.Storethecookiesinanairtightcontainer,layeredbetween sheetsofparchmentpaper,atroomtemperatureforupto2days.
5
1 2 cup (4 fl oz/125 ml) ⁄ light corn syrup 1 2 cup (4 oz/125 g) sugar ⁄
teaspoonsofthedoughandrollintheoats,pressingtheoatsintothe
4
1 2 cup (4 oz/125 g) ⁄ unsalted butter
theoatmixtureiscompletelyincorporated.Coverandrefrigeratethe
paperornonsticksilicon paperornons ticksiliconebakingmats. ebakingmats. 3
1 4 teaspoon salt ⁄
Toglazethecookies,arrangethemonwireracks.Usingasmallspoon, drizzlethechocolateglazeovereachcookie,thendrizzlethecaramel glazeintheoppositedirection.Refrigeratethecookiesuntiltheglaze isfirm,about20minutes.Serverightaway.
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 ⁄
Inabowl,whisktogethertheflour,bakingpowder,andsalt.Ina heatproofbowlsetover(butnottouching)simmeringwater,heatthe chocolateandbutter,stirringfrequently,untilbothhavemeltedand themixtureissmooth,about5minutes.Removethebowlfromtheheat andletcoolslightly.
2
Addthebrownsugar,eggs,andvanillaseedsandvanillaextracttothe chocolatemixtureandwhiskuntiljustcombined,about1minute.Addthe flourmixtureand,usinga flourmixtur eand,usingarubberspatula,mix rubberspatula,mixuntiljust untiljustcombined,about combined,about 1minute.Coverandrefrigeratethedoughuntilwellchilledandfirm, atleast1houroruptoovernight.
3
Preheattheovento350°F(180°C).Line3bakingsheetswith parchmentpaper.
4
Placetheconfectioner’ssugarinabowl.Scoopleveltablespoonfulsof doughandrollbetweenthepalmsofyourhandstoformballs.Rollthe ballsintheconfectioner’ssugartocoatthemcompletely.Placetheballs onthepreparedsheets,spacingthemabout2inches(5cm)apart.
5
Bakeuntilthecookiesarepuffed,haveacrackedappearance,andfeel firmtothetoucharoundtheedges,12—15minutes.Letcoolonthe sheetsfor5minutes.Usingametalspatula,transfertowireracksand letcoolcompletely,about30minutes.
6
Storethecookiesinanairtightcontainer,layeredbetweensheetsof parchmentpaper,intherefrigeratorforupto3days.
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
Haveready3bakingsheets.
2
Inabowl,whisktogethertheflourandsalt.Inalargebowl,usingan electricmixeronmedium-highspeed,bea electricmixer onmedium-highspeed,beatthebutt tthebutterandsugaru erandsugaruntillight ntillight
1 large egg, at room temperature
andfluffy,2—3minutes.Addtheeggandvanillaandbeatonlowspeed
1 teaspoon pure vanilla extract
theflourmixtureandcontinuetobeatuntiljustincorporated,scraping
Chocolate Glaze (page 116), chilled
3 4 -inch(2-cm)openstartip(page15). pastrybagfittedwitha ⁄
untiltheeggiscomple untilthe eggiscompletelyinc telyincorporated.Beating orporated.Beatingonlow onlowspeed,slowly speed,slowlyadd add downthesidesofthebowlasneeded.Transferthedoughtoalarge
3 tools needed
Piperosettesofdoughontothesheets,usingfirmpressuretoextrude 1 4inches(3cm) thedoughinacircularmotion.Makecookiesabout1 ⁄
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
indiameter,spacingthem1inch(2.5cm)apart.Chillintherefrigerator orfreezeruntilf orfreez eruntilfirm,about15minu irm,about15minutes. tes. 4
Preheattheovento325°F(165°C).
5
Bakeuntilthecookiesarefirmtothetouchbuthavenotyettakenon anygoldencolor,15—17minutes.Letcoolonthesheetsfor5minutes. Usingametalspatula,transfertowireracksandletcoolcompletely, about30minutes.
6
1 Spoontheglazeintoapastrybagwitha ⁄ 4 -inch(6-mm)roundtip.
Turnhalfofthecookiesbottomsideup.Pipealayerofglazeovereach cookiebottom.Gentlypresstheremainingcookies,bottomsidedown, ontothefilling.Refrigerateuntilfirm,about1hour. 7
Storethecookiesinanairtightcontainer,layeredbetweensheetsof parchmentpaper,intherefrigeratorforupto3days.
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 Inalargebowl,whisktogetherthe1 ⁄ 2cupsflour,thebakingpowder,
bakingsoda,andsalt.Inanotherlargebowl,usinganelectricmixeron
1 2 ⁄ teaspoon salt
medium-highspeed,beatthebutt medium-highspeed,beat thebutterandsugars erandsugarsuntilligh untillightandfluffy tandfluffy,,
1 2 cup (4 oz/125 g) unsalted ⁄ butter, at room temperature
2—3minutes.Addtheeggandvanillaandbeatonlowspeeduntilthe
1 2 1 2 ⁄ cup (3 ⁄ oz/105 g) firmly packed light brown sugar
eggisincorporated.Addthepeanutbutterandbeatonlowspeedjust
1 2 ⁄
cup (4 oz/125 g) granulated sugar
andcontinuetobeatuntiljustincorporated,scrapingdownthesides
1 large egg
flattenedrectangle,wrapinplasticwrap,andrefrigerateuntilfirm,
1 2 ⁄
atleast1houroruptoovernight.
untilincorporated.Beatingonlowspeed,slowlyaddtheflourmixture ofthebowlasneeded.Usingflouredhands,formthedoughintoa
teaspoon pure vanilla extract 1 cup (10 oz/315 g) natural creamy peanut butter
2
Preheattheov Preheat theovento350°F(180°C ento350°F(180°C).Line3bakin ).Line3bakingsheetswit gsheetswithparchment hparchment paper.Onalightlyflouredsurface,usingaflouredrollingpin,rollthe 1 doughintoa15-by-11-inch(38-by-28-cm) doughint oa15-by-11-inch(38-by-28-cm)rectangle rectangleabout about ⁄ 4inch(6mm)
Chocolate Glaze (page 116)
thick.Usingarulerasa thick.Usinga rulerasastraight straightedgeanda edgeandapizzawheelo pizzawheelorsharpparing rsharpparing tools needed
knife,trimtherectangleto14by10inches(35by25cm).Cutout
Ruler; pizza wheel or paring knife
thirty-five2-inch(5-cm)squares.Useametalspatulatotransferthe cookiestothepr cookiest othepreparedshee eparedsheets,spacingthem ts,spacingthem1inch(2.5cm 1inch(2.5cm)apart. )apart. 3
Bakeuntilthecookiesarelightgoldenbrownaroundtheedges, 15—18minutes.Letcoolonthesheetsfor5minutes.Usingthe metalspatula,transfertowireracksandletcoolcompletely,about 30minutes.Reservetheparchment-linedsheets.
4
Using2forkstoholdeachcookie,dipintotheglaze,gentlyshakingto removeanyexcess.Transfertothebakingsheetsandrefrigerateuntil theglazeisset,about30minutes.Dipaparingknifeinhotwaterand wipedry.Scoreacrosshatchpatternoneachcookie.Wipetheknife cleananddipitinhotwaterbeforemakingthenextmark.Storethe cookiesinanairtightcontainerintherefrigeratorforupto3days.
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
Siftthesugarintoabowl.Addthemilkandvanillaandstiruntil
1 teaspoon pure vanilla extract
completelysmooth,about1minute. 2
Coverandstoreintherefrigeratorforupto3days.Bringtoroom temperatureorwarmslightlybeforeusing.
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
Inaheavy,high-sidedsauc Inaheavy ,high-sidedsaucepanov epanovermedium-highhe ermedium-highheat,cookthe at,cookthesugar sugar untilitbeginstomeltaroundtheedges,about4minutes.Continueto cook,stirringconstantly cook,stirringco nstantlywithaw withawoodenspoon,un oodenspoon,untilthesu tilthesugariscomplet gariscompletely ely meltedandturnsgoldenamber,about2minuteslonger.
2
Carefullypourthecreamdownthesideofthepaninaslow,steady stream(itwillbubbleandspatter),stirringconstantlyuntilthemixtureis completelysmooth.Stirinthesalt.Pourtheglazeintoasmallheatproof bowlandletcoolslightlybeforeusing,about20minutes.
3
Coverandstoreintherefrigeratorforupto3days.Bringtoroom temperatureorwarmslightlybeforeusing.
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
Siftthesugarintoalargebowlandaddthebutter.Usinganelectric mixeronlowspeed,beatuntilcombined.Increasethespeedtomediumhighandbeatuntillightandfluffy,about3minutes.Addthevanillaand saltandbeatonlowspeedjustuntilcombined.
2
3
Storeintherefrigeratorforupto3days.Bringtoroomtemperature beforeusing.
darkchocolatevariation
Inaheatproofbowlsetover(butnottouching)simmeringwater,heat 3oz(90g)unsweetenedchocolate,stirringfrequently,untilcompletely melted,about4minutes;setasidetocoolcompletely.Addthechocolate tothebeatenbutterandsugarmixtureandbeatonlowspeeduntiljust combined.Refrigerateuntilfirm,about30minutes.
raspberryvariation 1 Omitthevanillaextractandadd ⁄ 4cup(2floz/60ml)strained
raspberrypreserves.Ifdesired, raspberryprese rves.Ifdesired,addasmall addasmalldropofr dropofredfoodco edfoodcoloring. loring.
1 2 teaspoons pure 1 ⁄ vanilla extract
Pinch salt
119