Recipes from Sage House

Page 59

SPOON-FILLED COOKIES Instructions continued: To shape and bake the cookies: 4. Set an oven rack in the middle position, and preheat the oven to 325°F. 5. Choose a teaspoon with a deep bowl. (older spoons in general have nice deep bowls. Do not use a measuring spoon.) Pinch off a small bit of dough from one of the balls and press it into the bowl of the spoon, flattening the top. The dough will feel crumbly, but as you press and mold it, it will become cohesive. Pressing gently, slide the shaped dough out of the spoon and place it, flat side down, on an ungreased baking sheet. (I lined mine with a silicon liner for easy clean-up.) Continue forming cookies and arranging them on the sheet pan; you should be able to fit about 18 cookies. Bake the cookies until just pale golden, about 8 to 15 minutes. Cool them on the sheet pan on a wire rack for 5 minutes; then transfer them to the rack and cool completely. Meanwhile, continue shaping and baking more cookies until all the dough is gone. You should be able to make about 60 to 70 cookies in all. To assemble the cookies: 6. While the cookies cool, heat the preserves in a small saucepan over low heat until just runny. Pour and scrape through a sieve into a small bowl to remove seeds and solids. Cool completely. (I stuck mine in the fridge for a few minutes.) 7. Working with one cookie at a time, spread the flat side with a thin layer of preserves. Sandwich with the flat side of a second cookie. Continue with the remaining cookies and preserves. Let the finished cookies stand until the jam is set, about 45 minutes. 8. Transfer cookies to an airtight container and wait 2 days – really! – before eating to allow the flavor to develop. (Or, if making them well in advance, freeze them.) Yield: 30-35 sandwich cookies 51


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Laura’s Pecan Cookies, Amy Farranto

1min
pages 57-58

Beverages Homemade Bailey’s Irish Cream, Mike Morris

1min
pages 63-64

Harriet Beppler’s Mystery Chef Blueberry Pie, Karen Laun

0
pages 55-56

Spoon Filled Cookies, Sarah Grossman

3min
pages 59-60

Grandma Genevieve’s (Jenny) Cream Cheese Cookies, Scott Levine

1min
pages 53-54

Sufganiyot (Hanukkah donuts), Alexis Siemon

1min
pages 61-62

Garlic Pretzels, Mary Kate Murphy

0
pages 51-52

Sweets & Savories Adelaide Smith’s Banana Pudding, Kate Leboff

1min
pages 43-44

Dolores Bunker’s German Apple Pancakes, Jane Bunker

0
pages 49-50

Coconut Macaroons, Sarah Noell

0
pages 47-48

Poached Eggs, Mahinder Kingra

1min
pages 37-38

Chocolate Chip Cookies, Kim Schmelzinger

0
pages 45-46

Shakshuka, from Kitty Liu

2min
pages 39-40

Paprikás Csirke (Chicken Paprikash), David Mitchell Roasted Cauliflower Steak w/ Beetroot Hummus, Tomato Salad, and

2min
pages 35-36

Pad Kee Mao (Drunken Noodles), Mia Renaud

2min
pages 33-34

Chloe Chana (Chickpea Curry), Jim Lance

1min
pages 29-30

Mother’s Cheesy Clam Rolls, Ange Romeo-Hall

1min
pages 31-32

Entrees Chicken Salad a la Wegmans, Patrick Garrison

1min
pages 27-28

Spinach Balls with Mustard Sauce, Michael McGandy

0
pages 21-22

Kaya (Coconut Jam), Jackie Teoh

1min
pages 19-20

Jennifer’s Nana’s Latkes, Jennifer Savran Kelly

0
pages 17-18

Salads & Soups Greek Orzo Lemon Chicken Soup, Jonathan Hall

1min
pages 23-24

Grilled Fattoush with Halloumi and Eggplant, Karen Hwa

1min
pages 25-26

Corn Casserole, Tonya Cook

0
pages 13-14

Halloumi with Corn, Cherry Tomatoes, and Basil, Clare Jones

1min
pages 15-16

Starters, Sides & Spreads Classic Turkey Stuffing, Steven Schwartz

1min
pages 11-12
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