European Stars And Stripes Newspaper Archives Dec 15 1999, Page 39

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European Stars and Stripes (Newspaper) - December 15, 1999, Darmstadt, HessePage 4 stars and stripes accent wednesday december 15, 1999 photos by Chicago Tribune Bob fila Knight Ridder Tribune information services the holidays bring out the traditionalist in a Baker but Holiday cookies Don t have to be the same because fun icings designs and cutters can change them a bit. By Kristin Eddy Chicago Tribune he holidays bring out the traditionalist in every one right Down to Mak ing the same lovable but Plain cookies every year. Wedon t mean to Rock the boat but Why not take those decorative sweets to a new level this season with interesting designs pretty icings and charming cookie cutters we re not talking any thing too High tech just a Little extra Effort taken to make Cook ies that Are almost too cute to eat but too Good not to. For expert advice we turned to Valerie Grondy a Chicago pastry chef who is the cookie decorating maven at bittersweet pastry shop in Lake View it s not that hard to make something a Little More creative Grondy said during a visit to the Chicago Tribune test , she s got an array of col ored sprinkles some pastry bags Handy edible Gold glitter and a few other tricks of the Trade but nothing impossibly elaborate. Child s play not quite. But Check out tips for making magnificent cookies and you la see it Sall quite possible even without a staff of elves to help. Cookie recipes Holiday Cut out cookies 3 cups All purpose flour3a Teaspoons baking powder l/4 Teaspoon Salt 2 Sticks 1 cup unsalted butter 1 cup sugar legg2 1a Teaspoons Vanilla 1 Tablespoon milk2 to 3 drops Lemon or Almond extract optional sift flour baking powder and Salt into medium bowl set aside. Cream butter and sugar i electric mixer until smooth and Fluffy. Beat in egg Vanilla milk and if using Lemon or Almond extract. Slowly mix in flour Divide dough in half. Wrap in plastic wrap refrigerate i oven to Jisoo tee Roll dough 6ri Lig fitly floured surface to is Inch thick. Cut into desire shapes with 4-Inch cutters. Bake on sheets until firm in Center and Golden around edges 6-10 min on wire rack before icing. Preparation time 15 minutes chilling time 1 hour cooking time 6-10 minutes per Batch yield 2 dozen cookies of v adapted from a recipe by Valerie Grondy bittersweet pastry shop. Flood icing and Royal icing 2 Large egg Whites see note2 2/3 cups confectioners sugar food colouring flood icing beat egg White until Frothy Cook in Saucepan Over Low heat until temperature reaches 165 degrees on instant read thermometer. Combine egg Whites and sugar in bowl of electric mixer beat on Low speed10 minutes. Use to pipe outlines on cookies. Royal icing add 1 Teaspoon water to mixture. Spread with pastry or other Small knife to Frost and decorate cookie. Note uncooked egg Whites May contain Salmonella bacteria and should be avoided by Youn children the elderly pregnant women and anyone with a com promised immune system if desired substitute by mixing 3tablespoons meringue powder with 3 Tablespoons warm water blend with sugar As directed. Preparation time 10 minutes yield about 3 cups adapted from a recipe by Valerie Grondy Gingerbread cookies 2 Sticks i cup unsalted but Ter slightly softened 3a cup Light Brown sugar packed egg l/2 cup dark molasses not Blackstrap l/2 Teaspoon Vanilla extract 3 l/4 cups All purpose flour 3/2 Teaspoon baking soda l/4 Teaspoon Salt v4 Teaspoon ground cloves Cream butter in Large bowl of electric mixer until smooth Beatin sugar until Light and Fluffy about 4 minutes. Mix in egg. Mix in molasses and flour Ginger cinnamon baking soda Salt and cloves int medium bowl. Add flour mixture to butter mixture in batches mix until just combined. Shape dough into two discs wrap in plastic wrap refrigerate 1-2 hours heat oven to 350 degrees Roll dough on lightly floured surface to Vonch thick. Cut into on greased cookie sheets. Bake 1245 minutes until firm Cool on wire rack before icing. Preparation time 1 hour chilling time 1 hour cooking time 1245 minutes per Batch yield 18 Large cookies adapted from a recipe in butter sugar flour eggs by Gale Gand Rick Tramonto and Julia Moskin. Distributed by Knight 1 Teaspoon ground is Tia Man

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