By Philippa Vanstone and Carol Beckerman
A cookie compendium, full of 500 failsafe, melt-in-the-mouth recipes, together with conventional favourites from all over the world. full of suggestion on elements, easy innovations, conversions, or even troubleshooting advice for while issues get it wrong. A fantastically illustrated and easy-to-follow advisor to making ideal cookies whenever - golden brown, crisp at the outdoors, sublimely wet at the within.
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Additional resources for 500 Cookies
2 In a small bowl, stir together the flour, baking powder, baking soda, and salt with a fork until combined. 3 Wash the oranges and pat dry with paper towels. Remove the zest from both (see page 191) and place in a small bowl with the vanilla extract. You should have about 2 tablespoons of zest. Cut 1 orange in half and squeeze out the juice into a liquid measuring cup; you should have about 1⁄4 cup. ) Place the orange juice in another small bowl and stir in the vanilla, halfand-half, and marmalade.
Place the cake on a wire rack to cool for at least 10 minutes before serving. (See photo, page 34) Yo u M a d e T h a t D e s s e r t ? 4/22/09 11:37:43 AM carrot cupcakes Prep time: 25 minutes Baking time: 22 to 25 minutes Makes 12 These are classic carrot cupcakes, spicy and not overly sweet, studded with pineapple and walnuts. A bit of marmalade adds a subtle orange flavor and helps make the cupcakes really tender. You can shred the carrots on a box grater, or buy a bag of pre-shredded carrots from the supermarket.
Use your fingers to flatten the clumps into cookie-shaped discs. 4 Bake for 13 to 15 minutes, until the edges are golden and set but the centers are still soft. Place the baking sheets on wire racks to cool for about 5 minutes, then use a spatula to remove the cookies from the baking sheets and place directly on the racks to cool completely. If you have dough left over, form it and bake it as above. (See photo, page 153) Good to know! You can swap in dried cherries or raisins for the cranberries, if you prefer.