Page 111 - Classic Cookies with Modern Twists

out the second dough ball and lay over the lling, pressing
lightly. Trim the edges.

5. In a small saucepan over medium heat, heat the remaining 2
t ablespoons sugar until it melts and begins to caramelize. When
it is amber-colored, add the water, reduce the heat to low, and

cook gently until the sugar dissolves and the caramel is slightly
thicker. After it has cooled slightly, add the caramel to the
remaining egg wash and use it to br ush the top layer of dough.
Allow the glaze to dr y, uncovered, for 30 minutes, or until it

hardens slightly, then r un a fork across it to create a decorative
pattern. Place the sheet in the freezer for 1 to 2 hours.

6. Preheat the oven to 375 degrees F. Line 2 baking sheets with
parchment paper. Remove the sheet from the freezer and cut the

dough into desired shapes, such as smaller rect angles, 1¼ by 2
inches. Place the cookies on the baking sheets and bake for 12 to
15 minutes, or until the tops are golden brow n and shiny and
the bottoms are lightly colored. Move the baking sheets from the

oven (leaving the cookies on the sheet) to a wire rack to cool
completely.

WITH A TWIST

Gol den Raisin–Vermou th Squashed Fly Cook ies: Substitute
2¼ cups gol den raisins and ¾ cup vermou th for the

raisins and red wine.