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28
12 tablespoons (1½ sticks) unsalted butter,
cut into 1-inch pieces, room temperature
¼ cup molasses
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
¹⁄
³
cup turbinado sugar, for rolling
Preheat oven to 350°F with racks in the lower
and upper thirds of the oven. Line two baking
sheets with parchment paper.
Put the flour, baking soda, spices, salt, and
chopped ginger into the Cuisinart
®
mixing bowl.
Using the chef’s whisk, select the MIXING setting
and the DRY INGREDIENT MIXING program to
combine the ingredients. Remove and reserve in
a separate mixing bowl.
Put the butter and molasses into the mixing bowl.
Using the mixing paddle, select the MIXING
setting and the CREAMING program. Once the
butter and molasses are well mixed, gradually
add the sugars. Scrape down the sides of the
bowl before adding the sugars. Press the dial to
pause the program as necessary to scrape the
entire bowl and paddle. The mixture should be
light and fluffy by the end of the program. It may
not need the full program time, so keep an eye
on the mixture and stop when it is nice and
creamy. Once the butter, molasses and sugars
are nicely mixed, stop and scrape the bowl well.
Set to Speed 3, add the egg and the vanilla
extract. Stop to scrape down well and then add
the dry ingredients and mix on Speed 2 until just
combined.
Put the turbinado sugar into a shallow bowl or
baking pan.
Scoop the dough into evenly sized, golf-ball
rounds. Roll in the turbinado sugar and then
place the sugared dough on prepared baking
sheets. Gently press each round down with the
bottom of a clean glass.
Bake in the preheated oven until the edges are
set but the centers are still soft, about 12 to 15
minutes. Allow pans to cool before baking
remaining dough.
Nutritional analysis per cookie:
Calories 96 (23% from fat) • carb. 18g • pro. 1g • fat 2g
sat. fat 2g • chol. 12mg • sod. 99mg • calc. 10mg • fiber 0g
Strawberry Sandwich
Cookies
The great part about these cookies is that you can
enjoy the taste of summer fruit any time of year,
thanks to the intense flavor in freeze-dried
strawberries. Adjust the amount in the filling if a
richer strawberry flavor is desired.
Makes about 2 dozen sandwich cookies
Cookie Dough:
1¾ cups unbleached, all-purpose flour
½ teaspoon fine sea salt
16 tablespoons (2 sticks; ½ pound)
European-style, unsalted butter, cut into
8 pieces, room temperature
¹⁄
³
cup granulated sugar
¼ cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
1 cup freeze-dried strawberries, finely
ground and sifted*
2 large egg yolks, room temperature
Strawberry Filling:
4 tablespoons unsalted butter, room
temperature
2 ounces cream cheese, room temperature
2 cups confectioners’ sugar, sifted
Pinch fine sea salt
2 tablespoons whole milk, room
temperature
¼ teaspoon pure vanilla extract
½ cup freeze-dried strawberries, finely
ground and sifted*
Prepare the cookie dough. Put the flour and salt
into the Cuisinart
®
mixing bowl. Using the chef's
whisk, select the MIXING setting and the
DRY INGREDIENT MIXING program to combine
the ingredients. Transfer to a separate bowl
and reserve.
Put the butter into the mixing bowl. Using the
mixing paddle, select the MIXING setting and the
CREAMING program. Once the butter seems
nicely softened, gradually add the sugars and
vanilla extract. Press the dial to pause the
program as necessary to scrape the entire bowl
and paddle. The mixture should be light and fluffy
by the end of the program. It may not need the
full program time, so keep an eye on the mixture
and stop when it is nice and creamy. Once the
butter and sugars are nicely mixed, stop and
scrape the bowl well.
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