Page 91 - Classic Cookies with Modern Twists

are thoroughly combined, about 1½ minutes. Add the vanilla
and beat on medium speed to incorporate, for 15 seconds.

Scrape the bowl again and add the dr y ingredients, mixing on
low speed just until a ball of dough begins to form, about 1
minute.

3. On a lightly rice-oured surface or between 2 sheets of
parchment paper or plastic w rap, roll two-thirds of the dough
out into an 11-by-14-inch rect angle, ⅛ inch thick. Use a pizza
cutter or a sharp thin knife to trim the rect angle to 9 by 12

inches. Set the scraps aside.

4. Cu t the rect angle into 4 (3-by-9-inch) strips. With a small
offset spatula, transfer the rect angles to a parchment-lined
baking sheet, lining them up next to one another, evenly spaced

across the sheet. Use the same spatula to spread 3 of the
rect angles with a thin layer of jam, leaving a ¼-inch border all
the way around. St ack the dough rect angles on top of one
another with the jam-less rect angle on top.

5. Roll the scraps and the remaining third of dough into a 6-by-
12-inch rect angle and cut it in half lengthwise to make 2 (3-by-
12-inch) strips. Cut those strips in half so that you have 4 (3-by-

6-inch) pieces. Spread 3 of the rect angles with a thin layer of
jam, like in st ep 4. St ack the dough rect angles on top of one
another with the jam-less rect angle on top. Chill the 2 st acks in
the refrigerator for at least 1 hour or in the freezer for about 20
minutes.

6. Preheat the oven to 350 degrees F. Using a sharp thin knife,
slice the st acks in ⅜-inch-thick pieces and place them on the
baking sheet, messy side dow n, 1½ inches apart. (The jam will

squ irt out one side a bit when you cut the cookies.) Bake for 20 to
22 minutes, rot ating the sheet half way through, or until the
cookies are lightly brow ned around the edges. Remove the
sheets from the oven and immediately use a spatula to loosen