YOUR NEW FAVOURITE COOKIE COULD BE HERE
Our lineup of holiday treats is rooted foremost in flavour and ease of preparation, but you may very well consider some of them handsome enough to showcase on a platter,
Makes: 48 pieces
For the bars:
1 cup (250 ml) unsalted butter,
at room temperature, plus more for the pan
2 1/2 cups (625 ml) flour
1 tbsp (15 ml) baking powder 1 tsp (5 ml) salt
2 cups (500 ml) granulated sugar 2 large eggs
2 tsp (10 ml) almond extract 1 tsp (5 ml) vanilla extract
15 oz (426 ml) whole-milk ricotta cheese For the icing:
1/2 cup (125 ml) unsalted
butter, at room temperature
4 oz (114 g) cream cheese, at room temperature
3 cups (750 ml) confectioners’ sugar
1 tsp (5 ml) almond extract
1/2 cup (125 ml) sliced, skin-on almonds, toasted (see note)
1. Preheat the oven to 325 F
(160 C). Use butter to grease the bottom and sides of a 13-by-18inch (33-by-45 cm) standard-size rimmed baking sheet. Line with parchment paper.
2. Use a fork or sifter to blend the flour, baking powder and salt in a bowl.
3. Beat the butter in the bowl of a stand mixer or hand-held electric mixer on medium-high speed for a few minutes, until creamy.
4. Stop to add the granulated sugar; beat on medium-high speed for 2 minutes, until lightened and fluffy. Stop to scrape down bowl.
5. Add the eggs one at a time, beating on medium speed after each addition until thoroughly combined. Add the extracts and beat just until well blended.
6. Reduce the speed to low; add the ricotta in three additions, mixing each time until incorporated. Gradually add the flour mixture to form a soft dough.
7. Spread in the baking sheet; bake (middle rack) for about 35 minutes, or until set, lightly golden and the edges are starting to pull away from the sides. Cool (in the pan) completely.
8. Meanwhile, make the icing: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a hand-held electric mixer; beat on medium-high speed for about 2 minutes, or until light and fluffy.
9. Reduce the speed to low; add the confectioners’ sugar and almond extract, beating to form a smooth, creamy icing.
10. Use parchment underneath to slide the bar slab out of its baking sheet and onto a cutting board. Invert and discard the paper.
11. Cut the slab into 48 bars of equal size, keeping them in place as much as possible.
12. Spread the icing evenly over all the cut pieces, then top each with the toasted almonds. Re-score or cut all the bars, as needed, removing them from the slab arrangement as you work. Note: Toast the sliced almonds in a small dry skillet over medium-low heat for a few minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool before using.
Adapted from The Great Minnesota Cookie Book, by Lee Svitak Dean and Rick Nelson (University of Minnesota Press, 2018).