Holiday Entertaining Guide - Page 19 - Bake batches of Christmas memories (6)

Holiday Entertaining Guide
- Page 19
Bake batches of Christmas memories (6)
remaining egg and brush over the dough to glaze. Cut into rectangles, approximately 21/2-by-11/4 inches. Sprinkle generously with the sanding sugar, then place on the prepared baking sheet and bake for 15 to 20 minutes (watch carefully, because they quickly burn).

Per cookie: 58 calories; 3 g fat; 2 g saturated fat; 16 mg cholesterol; 1 g protein; 8 g carbohydrate; 3 g sugar; no fiber; 22 mg sodium; 3 mg calcium

Recipe from “The Art of French Baking,” by Ginette Mathiot

Berlin rings (Couronnes de Berlin)
Yield: About 18 cookies
• 4 eggs, divided
• 1/2 cup superfine sugar, see note
• 2 cups all-purpose flour, sifted
• 10 tablespoons (11/4 sticks) unsalted butter, softened
• 2 tablespoons sanding sugar (decorating sugar)

Note: To make superfine sugar, place granulated sugar in a blender and process on high for about 15 seconds, until almost powdery.

1. Preheat oven to 350 degrees. Line a baking sheet with parchment, or grease with additional butter.

2. Hard cook 2 of the eggs. Remove their yolks and mix these thoroughly with the yolks of the 2 remaining raw eggs, retaining the raw egg whites. Discard the cooked egg whites. Stir the superfine sugar into the yolk mixture, and then, adding a little at a time, the flour and butter. Knead the dough until it is smooth. 3. Break off large, walnut-sized pieces and roll these out, using the palms of your hands, to form cylinders. Join their ends to form rings and place on the prepared sheet. Whisk the remaining raw egg whites until they form soft peaks and brush over the cookies to glaze. Sprinkle with the sanding sugar and bake for 20 to 30 minutes.

Per cookie: 164 calories; 10 g fat; 6 g saturated fat; 65 mg cholesterol; 3 g protein; 15 g carbohydrate; 5 g sugar; 0 g fiber; 17 mg sodium; 11 mg calcium

Recipe from “The Art of French Baking,” by Ginette Mathiot

Oatmeal raisin cookies
Yield: 6 enormous cookies or 12 large cookies
• 1 cup plus 1 teaspoon all-purpose flour
• 1 tablespoon ground cinnamon
• 11/4 teaspoons kosher salt
• 11/2 teaspoons baking soda
• 1/4 cup plus 11/2 tablespoons granulated sugar
• 1/2 cup plus 31/2 tablespoons lightly packed light brown sugar
• 11 tablespoons unsalted butter, room temperature
• 1/4 cup (beaten eggs
• 11/4 teaspoons vanilla extract or paste
• 2 cups old-fashioned oats
• 1 cup raisins or mix of black and golden raisins

1. Place the flour in a medium bowl. Sift in the cinnamon and baking soda, add the salt and whisk together. Whisk together the granulated and brown sugars in a small bowl, breaking up any lumps.

2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and vanilla and mix on low speed for 15 to 30 seconds, until just combined.