Projo Football Food & Spirits

The Culinary Institute of America has taught some mighty fine chefs. But they are also willing to teach the rest of us the technique that will make us great cooks or bakers. A recent mailing from the school reminded how nice refrigerator cookies are to make. If you are a tailgater, make a batch ahead of time and cook them the day before the big game.

Here are the CIA's tips and two recipes.

Making refrigerator cookies is simple, quick and gives you the flexibility to cook as many, or as few cookies as you need, when you need them.

The basic method starts with creaming softened, room temperature butter with the sugar until light. This process cuts sugar crystals into the fat, creating tiny air pockets which expand during baking. Leavening further inflates these tiny air pockets, giving baked goods their lift.

After mixing, shape the dough into a log on a large sheet of plastic wrap or parchment paper. Roll the wrap around the dough, forming a long log. Wrap completely then freeze for one hour, then slice and bake. For longer freezer storage, wrap a piece of heavy duty foil around the wrapped log and freeze for up to two months.

Slice them while still frozen for even, thin slices and turn the log every few slices to avoid flattening the dough. Bake them according to recipe directions, adding a minute or so if still fully frozen.

Chocolate Chunk Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1/2 tablespoon vanilla extract
1 egg
1 cup semi-sweet chocolate chunks

Makes sixteen cookies

Sift together the flour, baking soda, and salt.

In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes.

Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated.

Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.)

Arrange the cookies on the parchment-lined baking sheets in even rows.

Bake at 375 degrees F until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets.

Sand Cookies
1/2 cup confectioners' sugar, sifted
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons lemon zest, grated
2 cups cake flour
1/4 cup milk
1/2 cup coarse sugar

Makes forty-two cookies

Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes.

Add the flour all at once and mix on low speed until combined.

Divide the dough in half and roll into six-inch long cylinders, about one and one-quarter-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking.

To bake the cookies, preheat the oven to 350 degrees F. Brush the cylinders of cookie dough with milk and roll them in coarse sugar.

Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets.

Bake for twelve minutes or until light golden brown.

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