Cookie Love

As I said in the post about the marvel that was the Pumpkin Carrot Cake, w does most of the baking around our kitchen. To which I am most grateful. Fatter, but still grateful. Her blueberry scones are the stuff of breakfast legend. Her regular pumpkin cake is awe inspiring. And I'm not saying this just to get her to bake more desserts. She sees right through my rather lame manipulations. Her oeuvre is dinner party tested and approved. And now comes these stupidly delicious ginger spice cookies. There is no one who doesn't like ginger spice cookies. If they don't, then they haven't had these ginger spice cookies. You will not...I repeat, WILL NOT...be able to eat just one of these!
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Ginger Spice Cookies
from epicurious
yield: Makes about 30

ingredients:
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup coarsely chopped crystallized ginger
1 cup (lightly packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar

method:
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Perfect blueberry scones!

This is what it's all about at our house on Sunday morning! The New York Times, a hot cup of strong coffee, and the perfect blueberry scone as made by my highly motivated wife. I blogged these same scones last year, but I know there's hordes....okay, tens....of new hungry readers of eat.drink.think. who need this in their culinary repertoire, so click here for the post with recipe. These are the best scones I've had.....period! The recipe is another winner from Cooks Illustrated, those persnickety recipe testers who print no recipe before they've done it a few dozen times. These bites of baked deliciousness are stellar. The texture is moist, cakey, and using fresh bluberries ensures that the stay whole and don't mush out like frozen berries do. Plus, with blueberries sure to be rolling out of your local farmers markets, the time is now!

Sunday Satisfaction!

As if my Sunday mornings weren't satisfying enough, what with my cup of coffee and the NYT, this past Sunday w got it in her head that what we needed was a batch of fresh baked blueberry scones. So lets see...Sunday morning...coffee in bed with the NYT....and the smell of fresh baked scones wafting through the house? Once again, it all works out for me. Oh, and thanks, honey!

So here's the perfect use for all those plump, juicy berries that you see bursting out at farmer's markets these days. This recipe from Cook's Illustrated is...according to w...extremely easy. According to me it's extremely delicious! These may be the best scones I've ever had. I'm guessing you'll agree.....


The scones before baking. The picture above are the scones about 30 seconds out of the oven...yummm!










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Blueberry Scones
from Cook's Illustrated

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

INGREDIENTS
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.