Text 1959, 101 rader
Skriven 2010-09-23 06:02:00 av Dave Drum (1:124/311)
Ärende: SF Gate 571
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppermint Spiral Cookies
 Categories: Cookies, Snacks, Desserts
      Yield: 36 servings
 
      2 c  Unsifted cake flour
    1/2 ts Baking powder
    1/4 ts Salt
    2/3 c  Unsifted powdered sugar
    1/4 c  Granulated sugar
      6 oz Unsalted butter
      1 ts Vanilla
    1/2 ts Pure peppermint extract
    1/4 ts Bright red liquid gel or
           - paste food coloring
           +=OR=+
      9 dr Red liquid food coloring *
      1 tb Unsifted cake flour
  1 1/2 c  Multi-colored nonpareil
           - decors *
 
  To color the dough an intense shade of red, use either a
  liquid gel or paste form of food coloring. If you use the
  red liquid food coloring the color will be light red. From
  Flo Braker.
  
  Combine the flour, baking powder, salt and sugars in a food
  processor. Process briefly to mix. Add the butter in pieces;
  process with on/off bursts until the mixture has the
  consistency of cornmeal. Add the vanilla and process until
  the mixture just forms a ball.
  
  Divide the dough into 2 equal portions. Return one of the
  portions to the food processor. Add the peppermint extract,
  food coloring and the additional tablespoon of flour to the
  processor and process until just incorporated.
  
  Roll out each portion of dough between sheets of waxed
  paper. You want a rectangle about 11 x 8 1/2 inches by 1/8
  inch thick. Leaving the dough between their sheets of waxed
  paper, stack on a baking sheet and refrigerate until firm,
  for at least 2 hours or up to 3 days. Remove dough
  rectangles from refrigerator. Pour the nonpareil decors into
  a shallow rectangular dish (such as a 9 x 13-inch pan); set
  it nearby.
  
  Peel off the top sheet of waxed paper from both doughs.
  Brush the vanilla dough very lightly with water. Using the
  waxed paper, lift the peppermint dough and invert it
  directly on top of the vanilla dough. Press with your
  fingertips to seal the two doughs together. Remove the top
  sheet of waxed paper and trim the edges even.
  
  When the dough is just pliable (but still cold), roll up the
  dough rectangles (begin with the long side) like a
  jellyroll. As you begin to roll, gently curl the edge with
  your fingertips so no space appears in the center as you
  roll the dough into a log. As you roll, lift the waxed paper
  to help you roll the dough neatly and tightly. After forming
  the dough into a log, discard the waxed paper, and roll the
  dough back and forth on the work surface to slightly extend
  and evenly distribute the dough. Gently lift the log on top
  of the nonpareil decors in the dish and roll until the log
  is completely coated with decors. Wrap the log in plastic
  wrap and refrigerate until firm enough to slice (from 4
  hours to a week, or freeze for up to 2 months; defrost in
  the refrigerator overnight before slicing).
  
  Adjust rack to lower third of oven and preheat oven to
  325øF. To bake, slice the log into 1/8- to 1/4-inch-thick
  cookies and bake on parchment-lined baking sheets for 15 to
  17 minutes, until the cookies are no longer shiny on top and
  the bottoms of the vanilla portion are golden.
  
  Yields about 3 dozen
  
  * Note: Gel paste and nonpareils are sold at well-stocked
  kitchen shops, supermarkets, online and at Sugar 'N Spice
  (2965 Junipero Serra Blvd.) in Daly City; (650) 994-4911 and
  at JBS Bakeservice (30470 Whipple Road) in Union City; (877)
  527-1913.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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