Page 141 - Classic Cookies with Modern Twists

minutes. Add the egg and vanilla, mix to combine, and then add
the dr y ingredients and lemon zest. Mix on low speed just until

incorporated, less than 1 minute. If necessar y, add water, a few
drops at a time, until the dough begins to come away from the
sides of the bowl. Shape the dough into a at disk, w rap with

plastic w rap, and refrigerate until rm, at least 2 hours.

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. On a lightly rice-oured surface or between 2
sheets of plastic w rap or parchment paper, roll the dough ⅛ inch

thick. Cut the dough into 2½-inch rounds (or any shape desired)
and place them on the baking sheets, ½ inch apart. Gather the
scraps and repeat. Lightly sprinkle the cookies with sugar and
bake for 18 to 20 minutes, rot ating the sheets half way through,

or until the cookie edges are lightly brow ned and the centers are
still blond. Allow them to cool slightly on the baking sheets
before transferring the cookies to a wire rack to cool completely.

WITH A TWIST

Brow n Butter–Brow n Sugar Cook ies: Substitute brow n
butter (note follows) for reg ular butter.

Add ¾ teaspoon freshly grated nutmeg to the dr y
ingredients, substitute 1 cup brow n sugar for 1 cup
granulated sugar, and omit the lemon zest. Since brow ning

the butter will have caused some of the liquid to evaporate,
you will need to add more water to the dough at the end of
the mixing time to equ al the original volume (up to 4
t ablespoons may be necessar y).

BROWN BUTTER