Page 58 - Parents Magazine (December 2019)

KIDSÑ Cookies
Active Time 40 minutes
Total Time 1 hour 10 minutes, plus cooling
Makes 36 cookies
INGR EDIENTS
For the cookies:
2 3/4 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. kosher salt
3/4 cup unsalted butter (11/2 sticks),
softened
2/3 cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
For the glaze:
2 cups confectioners’ sugar
2 Tbs. plus 2 tsp. lemon juice
(or use water)
1 tsp. finely grated zest
To decorate:
Shelled pistachios, roughly
chopped; freeze-dried
raspberries, roughly chopped;
toasted shredded coconut;
dried rose petals; sprinkles
(optional)
M A K E IT
1. Line two large baking sheets with
parchment paper.
2. In a medium bowl, whisk together the
flour, baking powder, and salt. In a large
bowl, use an electric mixer to beat the
butter and sugar until light and fluffy, 2 to
3 minutes. Mix in the egg and vanilla.
Reduce mixer speed to low and add flour
mixture, beating until just incorporated.
3. Shape dough into a disk, then roll out
between two sheets of parchment paper
Set a plate by until ¼ in. thick. Cut out shapes and use a
small offset spatula to transfer to prepared
cookie sheets. Reroll scraps and cut out.
the chimney Chill cutout shapes on baking sheets until
with care. 4. Meanwhile, preheat oven to 350°F. Bake
firm, at least 20 minutes.
until the cookies are lightly golden brown
around the edges, 11 to 13 minutes, rotating
the pans halfway through. Let cool on
baking sheets.
5. Once cookies are cool, make the glaze. In
a small bowl, combine confectioners’ sugar
with 2 Tbs. of the lemon juice (or 2 Tbs.
water) and zest. Add additional juice or water
1 tsp. at a time to make a thick glaze.
For recipes
and inspiration visit
Pillsbury.com
P A R E N T S 54 D E C E M B E R 2 0 1 9
6. Set up a wire rack over a baking sheet.
Working with one cookie at a time, dip top
side of each cookie into the glaze, gently
shake off the excess, and transfer to the
wire rack. Immediately sprinkle over the
desired toppings. Let dry completely. Store
glazed cookies at room temperature for up
to 3 days or unglazed cookies in the freezer
for up to 3 months.
Active Time 20 minutes
Total Time 2 hours 20 minutes, plus cooling
Makes 24 cookies
INGR EDIENTS
1 cup granulated sugar
3/4 tsp. cornstarch
1/8 tsp. baking powder
1/2 cup egg whites, at room temperature
(4 large eggs)
1/4 tsp. cream of tartar
1/2 to 3/4 tsp. pure peppermint extract
Natural red gel or liquid
food coloring
M A K E IT
1. Preheat oven to 225°F. Line two baking
sheets with parchment paper. Place oven
racks in top and bottom thirds of oven.
2. In a medium bowl, combine sugar,
bowl, use an electric mixer on medium
cornstarch, and baking powder. In a large
speed to beat egg whites and cream of tartar
until the consistency of shaving foam,
about 2 minutes.
3. Increase mixer speed to high and add
the sugar mixture 1 Tbs. at a time over a
2- or 3-minute period. The mixture should
resemble stiff, glossy peaks.
4. Reduce mixer speed to medium and
add the peppermint extract. Turn off mixer.
Drip 3 dots of food coloring into the
egg-white mixture at different spots. Run
a spoon through the food coloring 1 or
2 times to create streaks. (Do not overmix.
The color will continue to incorporate as
you portion out the meringues.)
5. Using two spoons, dollop 2 or 3 Tbs. of
the mixture per meringue onto the prepared
baking sheets, leaving 2 in. between.
6. Bake, rotating the pans from top to bottom
and front to back halfway through, until
no longer tacky to touch, 1 1/2 to 2 hours. Turn
oven off and leave meringues inside to cool
fully, at least 2 hours. Once cool, immediately
store in an airtight container to keep crisp.
Store at room temperature for up to 2 weeks.