Friday, February 10, 2012

20(ish)--- Doughboy Cookies

No doubt that in any other instance these cookies would be given a solid 20.  However, hear me out:

My hubby loves those certain brand-name cookies that you purchase in a refrigerated package, ready-to-bake, and containing some sort of holiday image in the dough.  Are you following me?

I am not sure where he gained this love.  I surely have never purchased them for him. Ok-- maybe I did once or twice but only because he asks nicely which is why he doesn't get to go to the grocery store with me anymore.  No more Pillsbury cookies (FYI: two of these cookies contain 2.5 g of trans fat-- unacceptable!). 

My version are made with natural ingredients and no artificial dyes-- therefore, they get an ish behind their 20.

Doughboy Cookies
Makes ~50 cookies

1 cup butter, softened
2 cups white sugar
2 eggs
2 tsp pure vanilla extract
3 tsp baking soda
3 cups all-purpose flour
1/2 tsp salt

12 oz 100% cranberry juice

Combine butter, sugar, eggs and vanilla in a large mixing bowl.  Use a handheld mixer to combine, then add baking soda and mix well.  Add flour and salt and mix until coarse crumbs are formed.

Form the dough into two balls, then roll the balls out into 16" logs.  Cover each log with plastic wrap and refrigerate for 2 hours or overnight.

When ready to bake, preheat oven to 305 degrees.  Slice each log into 1/3" slices.  Place slices 2" apart on a baking sheet and bake one sheet at a time for 8-10 minutes, until edges are slightly golden-brown.  Use a thin spatula to transfer cookies to a cooling rack.  Repeat with remaining slices.

In a large saucepan over high heat, boil cranberry juice for 10-15 minutes, until reduced to ~1/2 cup.  Remove from heat until ready to use.

To place hearts on cookies, use a small pastry brush or spoon to create hearts on each warm cookie.  Allow to set for ~5 minutes prior to serving.

Store in an airtight container.

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