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The Best American Recipes (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet)

The Best American Recipes (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet) Cover

 

 

Excerpt

Mayan Mystery Cookies

Source: Postcard mailing, Fleet Bank Cook: Pat Tillinghast

At New Rivers restaurant in Providence, Rhode Island, these cookies first appeared in a lunchtime cookie basket and quickly rocketed to local fame. Clearly theres a mystery ingredient here that makes them so good, and their creator offered a free cookie basket to whoever guessed it. But only two people ever did (one of them Julia Childs associate, Nancy Verde Barr). As you can see, its cayenne pepper, partnered with its alluring Mexican companion, chocolate.

As Chef Bruce Tillinghast explains, every other item on the menu changes from time to time — but not these cookies created by his late wife.

Makes about 60 cookies 3/4 cup (11/2 sticks) unsalted butter, at room temperature 3/4 cup sugar, plus more for rolling 11/2 cups all-purpose flour 11/2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon finely (and freshly) ground black pepper 1/4 teaspoon ground allspice 1/8 teaspoon cayenne pepper 3/4 cup cocoa 1 large egg 11/2 teaspoons pure vanilla extract Semisweet chocolate morsels

Preheat the oven to 350 degrees.

Cream the butter and the 3/4 cup sugar in a food processor. Sift the flour, baking powder, salt, spices and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and mix until the batter is uniform.

Chill the dough for at least 1 hour.

Using your hands, roll the dough into balls about the width of a quarter and tuck about 5 chocolate morsels into the center of each one. Put some sugar on a flat plate and roll the balls in the sugar to cover lightly.

Line 2 cookie sheets with parchment paper and place the balls on the sheets.

Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center. Let cool on the cookie sheets. Store the cookies in an airtight container, separating the layers with sheets of wax paper.

Product Details

ISBN:
9780618128105
Editor:
McCullough, Fran
Foreword:
Samuelsson, Marcus
Foreword:
Samuelsson, Marcus
Editor:
McCullough, Fran
Author:
McCullough, Fran
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston
Subject:
General
Subject:
Cookery, american
Subject:
American - General
Subject:
Periodicals
Subject:
Regional & Ethnic - American - General
Copyright:
Edition Description:
2001-2002
Series:
150 Best Recipes
Series Volume:
no. 1749
Publication Date:
October 2001
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Pages:
360
Dimensions:
10.25 x 7.13 x 1 in 1.95 lb

Related Subjects


Cooking and Food » General
Cooking and Food » Magazines and Journals » Annuals
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

The Best American Recipes (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet)
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Product details 360 pages Houghton Mifflin Company - English 9780618128105 Reviews:
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