Georgia Magazine - August 2010 - (Page 30)

Above: Ragu Tessfaye and Will Ramseur help Barbara O’Neill prepare a new batch. Right: O’Neill and Tiffany Johnson scoop oatmeal cookie dough before it’s chilled and baked. This raisinless oatmeal cookie will soon be featured in the Cookie Studio. It comes from O’Neill’s friend Kathy Peters. “It has been in her family for quite a while and always gets rave reviews when she serves it,” O’Neill says. Almond Oatmeal Cookies 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 1/2 teaspoon almond extract 3 cups rolled oats (not quick oats) 1-1/2 cups toasted sliced almonds Preheat oven to 350 degrees. In a mixing bowl, combine flour, salt and baking soda and set aside. In a large mixing bowl, cream butter with sugars until light and fluffy. Add one egg at a time, mixing after each until fully blended. Add vanilla and almond extract and mix until blended. On low speed, beat in oats and almonds and mix until just combined. Drop rounded tablespoons of dough onto baking sheets. Bake for 5 minutes, turn pan, 30 and bake 5 more minutes or until cookies are golden. Cool for 2 minutes, then transfer to wire racks to cool completely. Makes 24 cookies. “The first time I made these cookies, my friend Betty tasted them and fell in love,” O’Neill says. “One day I received a frantic call from her saying she was headed out of town and did not have much time. However, she wondered if I had some of the cookies, and could I leave them in my mailbox so she could swing by and pick them up without having to get out of the car!” Lemon Cookies Cookies 3/4 cup granulated sugar 2 tablespoons fresh lemon zest 1-3/4 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3/4 cup (1-1/2 sticks) unsalted chilled butter, cut into 1/2-inch cubes 2 tablespoons freshly squeezed lemon juice 1 egg yolk 2 teaspoons vanilla extract More online at www.georgiamagazine.org Lemon Glaze 1 tablespoon cream cheese, room temperature 2 tablespoons fresh lemon juice 1-1/2 cups confectioners sugar To make cookies, process sugar and lemon zest in a food processor until sugar looks damp (about 30 seconds). Add flour, salt and baking powder and pulse to combine. Add butter chunks and pulse until mixture is the texture of fine cornmeal. In a small bowl, beat together lemon juice, egg yolk and vanilla. While food processor is running, add juice mixture into food processor in a steady stream. Continue to process until a ball is formed. Turn batter and any remaining pieces onto parchment or wax paper. Knead dough together until all the batter is incorporated. Shape into a log and wrap in the parchment or wax paper. Freeze for about 45 minutes. Preheat oven to 350 degrees. Slice dough into 1/2-inch-thick rounds and place on a baking sheet lined with parchment paper, 1 inch apart. Bake until the edges are golden brown, about 10-12 minutes, turning halfway through baking time. Cool cookies completely. While cookies cool, prepare glaze by whisking cream cheese and lemon juice in bowl until no lumps remain. Add confectioners sugar and whisk until smooth. Spoon 1 teaspoon glaze onto each cookie and spread evenly with the back of the spoon. Let cookies stand approximately 1 hour, until the glaze dries. *Adapted from Cooks Illustrated Magazine. Makes 30 cookies. In the Cookie Studio, these cookies are called Katie’s Thumbprints, named after a close friend’s sister who died in the World Trade Center Towers on Sept. 11, 2001. But the recipe comes from Barbara O’Neill’s mother, Edie Kaufman. “Every time she came to visit, you were guaranteed to get a neatly packed box of GEORGIA MAGAZINE DAVID H. NASH DAVID H. NASH http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2010

Georgia Magazine - August 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Festival Guide
Currents
Warner Robins Hits a Home Run
More Little League Action
For the Birds
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
Cookbook of the Month
Snapshot
Additional Snapshot Photos
Bonus Recipe of the Month

Georgia Magazine - August 2010