Tuesday, December 22, 2009


This week is all about sweet treats around here. I decided to put up three favorites- some classic sugar cookies, Gramercy Tavern Gingergread, and a Christmas cocktail (for after all the wrapping gifts, making food, and hanging stockings with care).

Crackly Sugar Cookies


2 sticks (8 ounces) unsalted butter, softened
1/4 cups granulated sugar
3 large egg yolks
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar (sanding or granulated) for rolling cookies

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom. Add yolks, vanilla, and salt and beat until smooth, about 30 seconds.
2. Add flour, baking soda, and cream of tartar and mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth.
3. Roll dough in sanding or granulated sugar to coat and place on parchment-paper-lined baking sheets. Bake cookies until they are golden brown around the edges but still soft in the center, about 16 minutes. Immediately transfer to a rack to cool completely.

Image courtesy of smittenkitchen.com

Gramercy Tavern Gingerbread


1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Accompaniment: Unsweetened whipped cream

1.Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. 2.Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
3.Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. 4.Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
5. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles.

6.Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.

Image courtesy of marthastewart.com

Candy Cane Cocktail

Makes one cocktail

1 candy cane, crushed, for garnish
2 ounces strawberry vodka
4 dashes white creme de menthe
2 1/2 ounces cranberry juice
Ice cubes


Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.

1 comment:

  1. That Gramercy tavern gingerbread sounds divine, I never knew they used Guinness stout in it, must be the not-so-secret ingredient.



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