Canadian Living - - COOK & EAT | A DATE WITH DOUGH -

MAKES ABOUT 30 SAND­WICH COOK­IES HANDS-ON TIME 45 MIN­UTES TO­TAL TIME 2 HOURS ⅓ cup un­salted but­ter, soft­ened 1 cup gran­u­lated sugar 1 large egg ⅓ cup fancy or cook­ing mo­lasses 2 cups all-pur­pose flour 1½ tsp ground ginger 1 tsp cin­na­mon 1 tsp bak­ing soda ¼ tsp ground cloves pinch salt Fill­ing ½ cup whip­ping cream (35%) (ap­prox) 2 tbsp loose Earl Grey tea leaves ⅓ cup un­salted but­ter, soft­ened 2 cups ic­ing sugar pinch salt Pre­heat oven to 350°F. Line 2 rim­less bak­ing sheets with parch­ment pa­per. In large bowl, beat but­ter with sugar un­til u y; beat in egg and mo­lasses un­til com­bined. In sep­a­rate bowl, whisk to­gether our, ginger, cin­na­mon, bak­ing soda, cloves and salt; stir into but­ter mix­ture just un­til com­bined.

Roll dough by rounded 1 tsp into balls; ar­range, 1 inch apart, on pre­pared pans. Bake, 1 sheet at a time, un­til edges are rm, 5 to min­utes for crispier re­sults, bake un­til tops are rm, 2 to 3 more min­utes). Let cool on pans for 5 min­utes. Trans­fer to racks; let cool com­pletely.

Fill­ing In small saucepan, bring cream and tea leaves to boil; re­duce heat and sim­mer for 30 sec­onds. Re­move from heat; let stand, cov­ered, for 15 min­utes. train mix­ture through ne-mesh sieve into small bowl, press­ing with back of spoon; dis­card solids. ix­ture should yield 3 tbsp liq­uid; add more cream, if nec­es­sary.) Trans­fer to re­frig­er­a­tor; let cool com­pletely.

In large bowl, beat to­gether but­ter, ic­ing sugar and salt un­til mix­ture re­sem­bles ne crumbs; beat in cream mix­ture. n at side of half of cook­ies, spoon or pipe rounded tsp of the lling onto each; sand­wich with re­main­ing cook­ies, at sides down, lightly press­ing to push lling to edge. Re­frig­er­ate in air­tight con­tainer un­til set, about 30 min­utes. Bring to room tem­per­a­ture be­fore serv­ing.

PER SAND­WICH COOKIE about 142 cal, 1 g pro, 5 g to­tal fat (3 g sat. fat), 24 g carb (trace di­etary fi­bre, 17 g sugar), 19 mg chol, 47 mg sodium, 71 mg potas­sium. % RDI: 1% cal­cium, 4% vit A, 6% fo­late.

Fancy mo­lasses is light in colour and has a mild sweet taste. Cook­ing mo­lasses is more ro­bust and in­tense but can still be used in­ter­change­ably in recipes that call for fancy.

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