Desserts/Sugar-and-Spice Bark Cookies - Revision history

188.143.234.155: /* Step 4 = */

2015-07-09T23:26:48Z

‎Step 4 =

81.145.209.220: /* Directions */

2015-07-09T06:28:03Z

‎Directions

Zurving at 17:39, 25 August 2013

2013-08-25T17:39:00Z

Zurving: Created page with "Makes: 9x13 pan Active Time: 30 minutes Total Time: 1 hours 20 minutes From: Dutch Iris Inn, Granby Conn. =Ingredients= 1 cup unsalted butter, cut into chunks 1 egg 1/2 cup..."

2013-08-25T17:38:09Z

Created page with "Makes: 9x13 pan Active Time: 30 minutes Total Time: 1 hours 20 minutes From: Dutch Iris Inn, Granby Conn. =Ingredients= 1 cup unsalted butter, cut into chunks 1 egg 1/2 cup..."

New page

Makes: 9x13 pan

Active Time: 30 minutes

Total Time: 1 hours 20 minutes

From: Dutch Iris Inn, Granby Conn.

=Ingredients=
1 cup unsalted butter, cut into chunks

1 egg

1/2 cup plus 1 tablespoon granulated sugar

1 tablespoon molasses

2 1/2 teaspoons vanilla

1/2 teaspoon salt

2 1/4 cups unbleached all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon grated fresh nutmeg

Edible gold spray (optional)

Coarse white decorating sugar

=Directions=

== Step 1 ==
Position a rack in the middle of the oven; preheat to 350 degrees F. Let butter and egg stand at room temperature for 30 minutes.

== Step 2 ==
In a large bowl vigorously beat together butter and sugar with an electric mixer until well blended and smooth. Add egg, molasses, vanilla, and salt; beat for 1 minute or until well blended, scraping sides of bowl occasionally. Beat in flour, cinnamon, and nutmeg on low speed until evenly incorporated. Divide dough in half, wrap and chill 1 hour or until easy to handle.
== Step 3 ==
Roll one portion of dough between two sheets of parchment to 1/4-inch thickness; chill 20 minutes. Gently peel off top parchment (if it sticks, chill for 5 minutes more). Score with a fork. Using a pizza cutter, cut into eighteen 3x1 1/2-inch rectangles (or freeform rectangles). Do not separate. Gently transfer dough and parchment to a baking sheet.
= Step 4 ==
Bake one baking sheet at a time for 14 to 16 minutes or until edges are light brown. Transfer baking sheet to a wire rack. Immediately spray with gold spray, if desired. Sprinkle with coarse sugar and additional nutmeg and cinnamon. Let cool 4 minutes to firm up. Recut rectangles with pizza cutter. Using a wide spatula, transfer cookies to wire rack. Cool completely.

from the test kitchen

Store at room temperature up to 3 days.

Freeze up to 3 months.

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 Hmm  that is pretty muoseritys. For my most recent pizzas I've been doing much higher-hydration doughs (more like ciabatta) which can be a mess but very rewarding, but that original recipe you tried is still my go-to pizza dough any other time. Not sure what happened for you, but here are my suggestions:- trust your gut on the feel of the dough. If it seems too dry, knead in a little water and see how that feels. There can be a lot of variation in how we each scoop a cup of flour, and then each flour absorbs water a little differently, so you have to be willing to adjust a little. (for reference, I shoot for around 150 grams of flour when I scoop a cup, so if you have a scale you can see if that makes a difference). Sometimes it works better to start out with as much water as the recipe calls for, then add flour until you like how the dough feels regardless of the recipe.- try using luke-warm water or rising in a warmer place. This won't help with the dryness/consistency of the dough, but it could help with the rising. I think if you get the dough to a good place water-wise, you'll see a better rise (dry doughs don't rise as dramatically), but I always forget also that this time of year my house is a lot cooler than in the summer. I read somewhere that dough rise times double for every 17 degrees colder the ambient temperature is (and cut in half for every 17 degrees warmer, etc) so if your summer kitchen is 75 degrees and your winter kitchen is 60, you'll see a big difference.If you want to really branch out, try the ciabatta recipe on this site for your next pizza. You won't be able to handle it much, but just smoosh it out onto a pizza pan or parchment paper and bake as hot as you can. I think you'll be pleasantly surprised by the results.Keep me updated on your pizza adventures!
-= Step 4 ==
+I love your videos!  i just<a href="http://ppaylkn.com"> oderred</a> my Excaliber. I cant wait to start. Thank you for showing how to get started. Cant wait to see the rest of your videos. Your a wonderful teacher.?
-Bake one baking sheet at a time for 14 to 16 minutes or until edges are light brown. Transfer baking sheet to a wire rack. Immediately spray with gold spray, if desired. Sprinkle with coarse sugar and additional nutmeg and cinnamon. Let cool 4 minutes to firm up. Recut rectangles with pizza cutter. Using a wide spatula, transfer cookies to wire rack. Cool completely.
-−
-from the test kitchen
-−
-Store at room temperature up to 3 days.
-−
-Freeze up to 3 months.

@@ Line 1: / Line 1: @@
-Makes: 9x13 pan
+Makes: 36 cookies
 Active Time: 30 minutes
-Total Time: 1 hours 20 minutes
+Total Time: 2 hours 20 minutes + 14 minutes / batch
-From: Dutch Iris Inn, Granby Conn.
+From: Better Homes and Gardens (http://www.bhg.com/recipe/sugar-and-spice-bark-cookies-2/)
 =Ingredients=