COOKING WAX PAPER RECIPES

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FRUITY MELTAWAYS RECIPE - NYT COOKING



Fruity Meltaways Recipe - NYT Cooking image

Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice of freeze-dried fruit finely ground in a spice grinder or blender. This not only keeps the cookies delicate, but also adds a concentrated fruity punch. Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. Once formed into logs, the cookie dough will keep in the freezer for 3 months, helping you get ahead on your holiday baking. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners’ sugar for a pretty pastel finish.

Provided by Sohla El-Waylly

Total Time 2 hours 30 minutes

Yield 60 to 70 cookies

Number Of Ingredients 9

12 tablespoons/170 grams unsalted butter, at room temperature
1/2 cup/62 grams confectioners’ sugar
1/4 teaspoon kosher salt (Diamond Crystal)
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
3 tablespoons/20 grams finely ground freeze-dried fruit, such as cherries, blueberries, strawberries, peaches or mangoes
1 3/4 cups/224 grams all-purpose flour
3/4 cup/93 grams confectioners’ sugar
3 tablespoons/20 grams finely ground freeze-dried fruit

Steps:

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners’ sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
  • Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
  • Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
  • Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
  • While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.

RUGELACH RECIPE - NYT COOKING



Rugelach Recipe - NYT Cooking image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized – about one-inch long – but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Total Time 4 hours

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

Steps:

  • To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.
  • Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don’t work it so long that it forms a ball on the blade.
  • Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
  • Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
  • To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
  • Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don’t defrost before baking, just add a couple of extra minutes to the baking time.)
  • Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 2 grams, CarbohydrateContent 11 grams, FatContent 5 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 32 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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