American Girl Baking - Williams Sonoma

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rimmed cookie sheet and roll the log in the sugar to coat the outside. Wrap the log tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Unwrap the dough log and set it on a cuing board. Ask an adult to help you use a knife to trim off the ends, then cut the log crosswise into ¼-inch-thick slices. Place the slices on the prepared cookie sheets, spacing them about 2 inches apart.

      When both cookie sheets are full, bake only 1 cookie sheet at a time until the cookies are firm to the touch (ask an adult for help!), about 12 minutes. Ask an adult to help you remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. While the cookies are cooling, put the second cookie sheet in the oven and bake in the same way. Aer you have removed the cookies from the first cookie sheet, line the empty cookie sheet with new parchment paper and bake the rest of the cookies in the same way. Let the cookies cool completely and serve.

      Colfu wirlsMake these cookies even more swirl-erific by coloring both halves of the dough with your favorite colors.

       Continue fro pag 23

      

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      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

      In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and 1½ cups of the sugar on medium speed until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix just until blended.

      In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon. Scoop up a rounded tablespoonful of dough. Scrape the dough off the spoon into the palm of your hand and roll the dough into a ball. Drop the ball in the cinnamon sugar and roll it around to coat it completely. Place the ball on a prepared cookie sheet. Continue scooping, shaping, and rolling the dough in sugar, spacing the balls about 3 inches apart on the cookie sheets. You should be able to fit 12 cookies on each cookie sheet.

      When both cookie sheets are full, bake 1 cookie sheet at a time until the edges of the cookies are lightly browned but the tops are barely colored, 10 to 12 minutes. Ask an adult to help you remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. While the cookies are cooling, put the second cookie sheet in the oven and bake in the same way. Repeat to bake the rest of the cookies. Let the cookies cool completely and serve.

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      ¾ cups all-purpose flour

       teaspoon baking

      powder

      ¼ teaspoon salt

       cup ( sticks) unsalted buer, at room temperature

      ¾ cups sugar

       large eggs teaspoons vanilla extract

       teaspoon ground cinnamon

      MAKES 36 COOKIES

      Snickerdoodles

      Toss a ball of sugar cookie dough in cinnamon and sugar before baking, and voilà, you get a snickerdoodle! Not only do they have a super-funny name, these cookies smell amazing while they bake and taste yummy-licious.

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      Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. In a small bowl, stir together the melted buer and vanilla; set aside to cool. In another bowl, using a fork, stir together the granulated and powdered sugars. Measure out ½ cup of the sugar mixture and set aside.

      Sprinkle 3 tablespoons of the remaining sugar mixture onto a work surface. Place the puff pastry on top of the sugared surface. Sprinkle more of the sugar mixture on top of the pastry, spreading it evenly with your hands.

      Using a rolling pin and beginning at the center of the pastry, roll the pastry into a 10-by-20-inch rectangle, sprinkling a lile more sugar mixture under-neath and on top of the pastry so the pastry doesn’t stick.

      Using a pastry brush, brush the buer mixture over the surface of the pastry. Sprinkle evenly with the reserved ½ cup sugar mixture. Starting at one short end, fold a 2-inch-wide band of the pastry over onto itself. Repeat this folding until you reach the center of the pastry (probably 3 folds). Now fold the other end of the rectangle in the same way. Fold one band on top of the other to form a long rectangle. Press to stick it together, then ask an adult to help you cut the rectangle crosswise into ½-inch-thick slices. Place the slices on the prepared cookie sheets, spacing them 2 inches apart.

      Bake the pastries 1 cookie sheet at a time until golden, about 15 minutes. Let the cookies cool for 5 minutes, then use a metal spatula to move them directly to a wire rack. Let cool completely and serve.

       tablespoons unsalted buer, melted½ teaspoon vanilla extract

      ½ cup granulated sugar½ cup powdered sugar, sied

       sheet frozen puff pastry, thawed

      MAKES ABOUT 20 COOKIES

      Elephan Ears

      These swirly cookies are made from puff pastry and become sugary-crisp when baked. They’re shaped like puffy elephant ears, which is how these treats get their name.

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      To make the cookies, in a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium speed until fluffy and pale, about 5 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat until well combined. Add the flour mixture and mix just until blended. Scrape down the bowl. Divide the dough in half and press each piece into a disk. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour.

      Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Sprinkle a work surface with flour. Unwrap 1 chilled dough disk and place it on the floured surface. Using a floured rolling pin, roll out the dough disk into a ¼-inch-thick round. With flower-shaped cookie cuers, cut out as many cookies as possible. Use a metal spatula to transfer the cookies to the prepared cookie sheet, spacing them apart. Press the dough scraps into a disk, wrap in plastic wrap, and refrigerate until firm. Repeat with the second chilled dough disk and the scraps. Insert a wooden ice-pop stick into each cookie flower. Bake the cookies 1 cookie sheet at a time until golden, 15 to 20 minutes. Let the cookies cool for 10 minutes, then use a metal spatula to move them directly to a wire rack. Let cool completely.

      To make the icing, in a bowl, whisk together the powdered sugar, lemon juice, and food coloring until smooth. Spread the icing onto the cooled cookies with an icing spatula or use a piping bag to decorate with icing, then decorate with sprinkles while the icing is still wet. Let the icing dry, then serve.

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      COOKIES

      ⅓ cups all-purpose flour

      ¼ teaspoon baking

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