Page 96 - Classic Cookies with Modern Twists

into a squ are, w rap with plastic w rap, and refrigerate for at least
2 hours.

5. To form the cookies, on a lightly rice-oured work surface or
between 2 sheets of parchment paper or plastic w rap, roll the
dough into an 8-by-12-inch rect angle, ⅛ inch thick. Divide the

dough in half, lengthwise, so that you have 2 (4-by-12-inch)
strips. Cut each of those in half to make a tot al of 4 (4-by-6-inch)
rect angles. Br ush the rect angles with the egg wash.

6. Using a teaspoon to scoop the lling and slightly damp

ngertips to push it off, spoon one-quarter of the lling evenly
dow n the middle of each strip of dough, stopping short of each
end. Smooth the lling with the back of the spoon without
attening it. Fold the two long sides of the dough over the lling

so they overlap slightly. Press lightly to seal and carefully
transfer to the rolls to a parchment paper–lined baking sheet, 2
inches apart, seam-side dow n. Use your hands to smooth each
roll so that the lling is evenly distributed and the roll is a long,

skinny version of the Fig Newton’s characteristic at shape.
Freeze the baking sheet for 30 minutes.

7. Preheat the oven to 350 degrees F. Take the sheet from the

freezer and put it in the oven. Bake for 15 to 20 minutes,
rot ating the sheet half way through, or until the rolls are golden
brow n and the tops begin to crack slightly.

8. Remove the sheet from the oven. Using a sharp thin knife,
immediately trim the ends and cut each roll into 5 or 6 (1-inch)

cookies.

HOW TO MAKE AN EGG WASH

An egg wash is a mi xture of beaten eggs and a liquid (typically water, mi lk,
or cream) tha t is brushe d on a pastry before baking to add a golden color