Difference between revisions of "Desserts/Sugar-and-Spice Bark Cookies"
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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! | |
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= Step 4 == | = 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. | 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. | ||
Revision as of 06:28, 9 July 2015
Makes: 36 cookies
Active Time: 30 minutes
Total Time: 2 hours 20 minutes + 14 minutes / batch
From: Better Homes and Gardens (http://www.bhg.com/recipe/sugar-and-spice-bark-cookies-2/)
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
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 =
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.
