Page 122 - A Literary Holiday Cookbook

Special Tools

Pizza stone

INSTRUCTIONS

1 Sift together the flour, malt powder, baking soda, and salt in a

medium bowl. Set aside.

2 In a large bowl, beat together the butter, sugars, and vanilla on

medium-low speed until well combined and fluffy. Beat in the eggs
one at a time.

3 Gradually beat in the dry mix. Stir in the chocolate chips.

4 Rub a large sheet of plastic wrap with flour. Shape the dough into a

7-inch disk. Wrap the disk in the plastic wrap and chill in the

refrigerator for 1 hour.

5 Preheat oven to 375°F. Unwrap the dough and place onto a lightly

floured pizza stone. Lightly dust the disk with flour and roll out until it
is 2 inches from the edge of the stone. Bake for 20 to 25 minutes or

until golden brown and the center feels just set when gently tapped.

Remove from oven and allow to rest on the pizza stone for 10
minutes.

6 Slowly slide a knife or large frosting knife under the cookie and
gently rotate to separate cookie from stone. Allow to completely cool.

7 To make the frosting, beat the butter in the bowl of a standing
mixer on medium speed until smooth. Gradually add 1 cup powdered

sugar and beat until combined. Add the vanilla and 1 tablespoon of

milk and beat until combined. Alternate beating in the remaining milk
and powdered sugar.

8 Divide the frosting into 3 bowls: ¾ cup in one, 1¼ cup in another,
and the remainder of the frosting in the last. Mix 9 drops pastel green