EatinEatOut : Holiday 2012
WWW.EATINEATOUT.CA 57 SECOND PRIZE Snickerdoodle Mallow Cookies Ilan Kogan Iron Whisk Toronto, Ontario Winner of Anna Olson’s “Back to Baking”cookbook FOR SNICKERDOODLE COOKIES: 1. Preheat the oven to 350o F and line 2 baking trays with parchment paper. 2. Cream butter and 1 cup of sugar until fluffy and light. Add eggs one at a time, blending well after each addition. Stir in the vanilla. In a separate bowl, stir the flour, cream of tartar and salt to com- bine; add to the butter mixture, blending well. For the snickerdoodle cookies: 1 cup (227g) unsalted butter, softened but still cool 1 cup + 1/3 cup (260g) sugar 2 eggs, taken directly from the fridge 1 tsp vanilla extract 2 1/2 cups (310g) all-purpose flour 1 tsp cream of tartar 1/2 tsp salt 3/4 tsp ground cinnamon For the marshmallows: 1/2 cup water 1/2 cup light corn syrup 1-1/2 cup sugar 2 Tbsp powdered gelatin 1/4 cup cold water 4 egg whites, room temperature 2 whole vanilla beans, split open and seeded 3 dark or milk chocolate bars, melted and tempered 4. Stir the remaining 1/3 cup of sugar and cinnamon together in a small bowl. Portion the prepared cookie dough by tablespoonfuls and drop into cinnamon sugar. Gently roll each cookie to coat it with the sugar, shape them into balls and place them onto the prepared baking tray, leaving 11⁄2 inches between them. Before baking, gently press the cookies with your palm to flatten. Bake for 12 to 14 minutes, until the cookies are just lightly browned on the bottom. Cool the cookies for 2 minutes before removing to a rack to cool completely. PREPARE THE MARSHMALLOWS: In a medium saucepan, combine the water, corn syrup, and sugar. Bring to a boil until “soft-ball” stage, or 235o on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag. ASSEMBLE THE COOKIES: Pipe marshmallow onto each cookie and let sit at room temperature for two hours. Line a cookie sheet with parch- ment paper. One at a time, dip the cookies into the chocolate and place on the parchment paper. Or, place a cool- ing tray over parchment paper and pour chocolate over the cookies. Gather ex- cess chocolate from the parchment paper, melt, and reuse. Let sit until the coating is firm.