New PDF release: Slice and Bake Cookies: 50 Fast Recipes from Your

By Elinor Klivans

ISBN-10: 1452124434

ISBN-13: 9781452124438

For these brief on time yet lengthy on cookie love, Slice & Bake Cookies involves the rescue! Elinor Klivans, the baking specialist at the back of huge fats Cookies and Cupcakes!, stocks 50 recipes which are quickly to combine up, stash within the fridge or freezer, and feature on the able to slice and bake at any time when a candy yearning moves. From classics corresponding to out of date oatmeal raisin cookies and Linzer hearts to trendy takes on savory cookies and crackers, the recipes gathered the following healthy the invoice for any impromptu get-together. With a rundown of materials and baking equipment—plus tips about adorning, serving, storing, or even shipping—freshly baked, warm-from-the-oven cookies will consistently be available.

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Extra resources for Slice and Bake Cookies: 50 Fast Recipes from Your Refrigerator or Freezer

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Preheat the oven to 350°F/180°C/gas 4. Line two baking sheets with parchment paper. ¾ cup/60 g old-fashioned rolled oats Use a large, sharp knife to cut each cold slab in half crosswise to make two strips 3 ½ in/9 cm long and 2 in/5 cm wide. Cut each half crosswise into 14 slices about ¼ in/6 mm thick. 5 cm wide. 5 cm apart on the baking sheets. ) Sift the flour, cornstarch, salt, and cinnamon into a medium bowl. Set aside. Bake the cookies one sheet at a time until the edges are light brown, about 20 minutes.

Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Use a large, sharp knife to cut each cold log into 18 slices about ⅓ in/8 mm thick. Place the cookies 1½ in/4 cm apart on the baking sheets. The cookies can be stored in a tightly covered container at room temperature for up to 3 days. Bake the cookies one sheet at a time just until light brown, about 17 minutes. The cookies will spread into large, open double spirals as they bake.

Frozen dough will be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight first. When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 350°F/180°C/gas 4. Line two baking sheets with parchment paper. Use a large, sharp knife to cut the cold log into 20 slices about ½ in/12 mm thick. 5 cm apart on the baking sheets. Bake the cookies one sheet at a time just until the tops are beginning to crack and feel firm if touched lightly, about 15 minutes.

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Slice and Bake Cookies: 50 Fast Recipes from Your Refrigerator or Freezer by Elinor Klivans

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