Holiday getaway Cookie Recipes from Good American Baking Exhibit Winner Andrew Corriente

Looking for a couple straightforward cookie recipes to perk up this very abnormal holiday season? Fantastic American Baking Present winner Andrew Corriente has you covered. The Capuchin friar, who is learning to grow to be a priest at Catholic University, has been unwinding at the close of the working day by whipping up getaway confections.

Below, two of his preferred recipes:

Peanut Butter Cookies

Elements

• 1 cup unsalted butter (semi-cold)
• 1 cup clean peanut butter
• 1 cup packed mild brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1 teaspoon good salt
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour

Instructions

• Preheat the oven to 350 levels.
• Merge the butter, peanut butter, brown sugar, white sugar, cornstarch, baking soda, and salt in the bowl of a stand mixer. Defeat on medium speed with a paddle attachment for about 3 minutes, right until the mixture is homogenous. Scrape any spatterings into the centre of the bowl.
• In a independent bowl, whisk with each other the eggs and vanilla.
• With the mixer functioning on medium velocity, slowly and gradually pour the egg combination into the butter combination. The moment all components have been added and blended, scrape spatterings into the middle of the bowl, conquer on medium for 30 additional seconds, and scrape yet again.
• Insert the flour to the combination and conquer on reduced right until it is thoroughly combined in.
• Scoop the dough into 3 tablespoon balls and area them on baking sheet.
• Bake for 13-15 minutes right up until the bottoms really feel firm, the tops are pale, and lots of cracks are seen.
• Remove from the oven, and carefully flatten the dome of each and every cookie with a spatula.
• Awesome on a tray for 10 minutes, then transfer to a cooling rack to cool totally.

Holiday break Cookies

Substances

• 1 3/4 cup all-intent flour
• 1/2 cup powdered sugar
• 1/4 teaspoon high-quality sea salt
• 1 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 adhere as well as 1 tablespoon chilly unsalted butter
• 1 egg yolk
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 400 levels.
• Slash the chilly butter into 50 % inch cubes.
• Incorporate the flour, sugar, salt, cinnamon, cloves, and nutmeg to the bowl of a mixer. Mix on minimal.
• Although mixing, increase the butter cubes to the flour combination piece by piece.
• Allow for the butter to incorporate right up until the mixture is a coarse, sandy texture.
• Include the egg yolk and vanilla. Turn the mixer up to very low/medium until finally the mixture varieties major clumps.
• Applying your fingertips, squeeze the dough alongside one another to sort a massive ball.
• Put the dough ball on top rated of a piece of parchment paper and flatten it into a disc. Position an additional piece of parchment paper on major of the disc.
• Rolling on prime of the parchment paper, roll the dough to a significant circle that is 1/4 inch thick. Elevate the parchment paper and reapply every so generally though rolling to hold wrinkles from forming.
• Get rid of the best layer of parchment paper, and prick the dough all above with a fork.
• Utilizing a wine glass or cookie cutter, cut out cookie styles. Scrap dough can be re-rolled and slash out.
• Area the cookies on a sheet pan and freeze for 5 to 10 minutes until firm.
• Transfer the cookies to a baking tray lined with parchment paper.
• Bake for 15-17 minutes until golden brown, rotating the pans at the 8 moment mark.
• Depart on tray to awesome.

Vacation Cookie Glaze

Substances

• 3 cups powdered sugar
• 1/4 cup warm drinking water
• 1 tablespoon honey
• 1/2 teaspoon almond or vanilla extract
• Pinch of sea salt

Instructions

• Sift the powdered sugar.
• Incorporate all elements to a bowl of a mixer and whisk on small right until almost everything is integrated, building positive to scrape the bowl each individual so generally.
• Dip the cookies in the glaze, or use a piping bag to embellish them.

Assistant Editor

Jane is a Chicago transplant who now phone calls Cleveland Park her home. Right before signing up for Washingtonian, she wrote for Smithsonian Magazine and the Chicago Solar-Times. She is a graduate of Northwestern University, where she examined journalism and opera.