Shopping, wrapping, and baking, oh my!
During the season of thanks, we like to pause and think about the women in our lives and the memories we’ve made. The mothers, daughters, sisters, and friends that we cherish the times we’ve had with, and those who are no longer with us. This holiday season we hope you’ll help save lives from breast and ovarian cancer by empowering women to manage their health proactively.
Over the next few weeks as you see the women you love, here’s a recipe to make with them. Staff member, Virginia, shares a recipe with priceless memories.
2 and 1/2 cups all purpose flour
1/4 tsp cream of tartar
1/8 tsp salt
1 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
2 tbsp powdered sugar
1 large egg
1/2 tsp vanilla extract (use a little more if you add in food coloring, see below)
1/4 tsp almond extract
1/4-1/2 jar of seedless raspberry or strawberry jam
Make them pink! –> Red food coloring (or extra jam)
1 cup powdered sugar (sift it if you can)
Pinch of salt
1 tbsp and 1tsp water
1/4 tsp almond extract
To make the cookies:
Set the oven to 350ºF.
Start with the dry ingredients: whisk the flour, cream of tartar, and salt until very well-blended.
In a separate large bowl, cream together the butter, sugar, and powdered sugar until light and fluffy (about 4 minutes). Be sure to scrape the bowl down several times when mixing to ensure everything is properly combined. Add the egg and vanilla and beat until blended. Slowly add in the flour mixture as you continue to stir, but be sure not to overmix! Stop when it is just blended. If you wish to add some pink fun to the cookies, add a few drops of red food coloring or another dye and mix to evenly spread the color.
Portion the dough into 6 equal pieces. If the dough is very soft, wrap it up and refrigerate it until it is firmer (about an hour will do – you’ll need to turn off and reheat the oven again when you’re ready).
Prepare two baking sheets with a baking liner such as parchment paper. On a lightly floured surface (You can use your baking sheets if you want! Just keep about 3 inches between each strip) use your hands or a rolling pin to shape each piece of dough into a 12x 1 1/2 inch strip that’s about 1/4 inch thick. Transfer the strips to your baking sheets if you have not already done so, spacing them about 3 inches apart.
Lightly dip the end of a spreading knife in flour and then make an indentation down the middle of each strip, going about halfway down into the strip’s thickness. (Your strips will expand to be about 1 3/4 inches wide). Spread about 1 tbsp of jam down the indentation of each strip.
Bake the cookies for 20 minutes, or until the edges and bottoms have lightly browned, turning the sheets around halfway through baking. Cool them on the sheet for 5 minutes, then transfer the strips to a rack to cool completely by carefully lifting and placing the parchment paper/baking liner. If you plan to freeze these, do it after they are cooled before you glaze them.
To glaze the cookies:
In a small bowl, mix the powdered sugar, salt, water, and almond extract. The glaze should be thick enough to hold its shape when you are drizzling it. Add more powdered sugar or water as needed. Using the tines of a fork, drizzle the glaze over the tops of the strips. Let the strips sit until the glaze is set (about 30 minutes) and then transfer them to a cutting board. Using a serrated knife, cut the cookies on the diagonal to make 1-inch thick diamond shapes.
*Adapted from “Fine Cooking”