![]() ![]() Place the logs in the refrigerator to chill until firm, at least 1 hour. Repeat, shaping and wrapping the remaining dough into a second log. ![]() Wrap the log in the plastic, twisting the ends like a candy wrapper. Place one portion of dough on the plastic wrap and shape it into a log 2 inches in diameter. Lay a sheet of plastic wrap on your work surface.Stop the mixer, remove the bowl and paddle from the stand, and clean them with the spatula, scraping the bowl from the bottom up to release any ingredients that may be stuck there. Add the pecan halves and mix on low speed to distribute the pecans and fully incorporate the flour. Add the flour and mix on low speed for about 30 seconds, until almost no flour is visible. With the mixer on medium speed, add the egg yolk mixture and beat until it is incorporated. Add the granulated sugar and salt and beat on medium speed until the mixture is light and fluffy, 3 to 4 minutes, scraping down the bowl as needed. Put the butter in a stand mixer fitted with the paddle and beat on medium speed until the butter is soft but still cold, 3 to 4 minutes, stopping to scrape down the sides and bottom of the bowl and the paddle with a rubber spatula whenever butter is accumulating.Whisk the egg yolk, maple syrup, and vanilla together in a small bowl.Finely chop the remaining pecans and set them aside to coat the cookie dough in. Weigh out 131 grams (or measure 1¼ cups) of the pecan halves and set them aside to add to the dough.(If you think the nuts are on the verge of being overtoasted, transfer them to a plate so they don’t continue to cook from the residual heat of the pan.) Remove the baking sheet from the oven and set aside until the pecans cool enough to touch. Spread the pecans on a baking sheet and toast them on the center rack of the oven until they’re lightly browned and fragrant, 8 to 10 minutes, shaking the baking sheet and rotating it front to back halfway through the toasting time so the pecans brown evenly.Adjust an oven rack to the center position and preheat the oven to 325☏.298 grams (2 cups plus 2 tablespoons) unbleached all-purpose flour. ![]() 226 grams (2 sticks) cold unsalted butter, cubed.1 tablespoon pure vanilla bean paste or vanilla extract.37.5 grams (2 tablespoons) artisanal maple syrup (preferably barrel-aged).210 grams (heaping 2 cups) pecan halves.They’re delicious made with any pure maple syrup, but using an artisanal variety, aged in oak, takes them to yet another level. Of all the butter cookies in this book, this is my favorite. Maple pecan slice-and-bake butter cookies This book is a collection of those superb recipes. Nothing excites me more than when I bite into one of these familiar treats only to discover that it has been done to perfection. If you want to thrill me, give me a perfect brownie, dense, fudgy, and packed with quality chocolate a tender, lightly browned shortbread cookie made with French butter or a strawberry- rhubarb pie that tastes like the essence of springtime. The way for me to judge what is craveable is to start with what I crave. But for me, these creations aren’t craveable, and that was the ultimate criterion for a recipe to make it into this book. Maybe it is my age setting in, but more and more I find myself asking: Do we really need matcha in our pound cake? Lavender in shortbread? Pie on a stick? Cake in a jar? Or bacon in any dessert? The answer, for me, is a definite “No.”Ĭreative, yes. We’ve innovated in every way conceivable- and even some ways that are still hard to conceive. In the last ten years, as both baking and cooking have reached competitive levels, with ingredients from around the globe available at the touch of a button and the influences of Instagram sending ideas soaring, innovation in baking has exploded. In fact, I would say that innovating has defined American baking during this time. Having been baking professionally now for fifty years (fifty years! I can hardly believe it myself), I have seen and done my share of innovating, inventing, and envelope pushing. (Courtesy of Penguin Random House) Book excerpt: 'The Cookie That Changed My Life' The cover of "The Cookie That Changed My Life" by Nancy Silverton. Silverton, co-owner of LA’s Pizza Mozza and Osteria, and founder of the world-renowned LaBrea Bakery, joins host Robin Young to talk about her book, her inspirations, and cooking. Inspired during the pandemic by a peanut butter cookie that was 'nearly' perfect (she went on to tweak it until she declared it ‘perfect’), she decided to do the same with other recipes, from simple yellow cake with chocolate frosting to lemon squares, to olive and sage focaccia bread drizzled with olive oil. So much so that the question became the title of her newest cookbook, " The Cookie That Changed My Life" - which is an ode to perfection. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |