Just last week, I spent a few days in New York City and was reminded what an important role food plays there. I had lunch in a charming French bistro with Maria Baugh, co-founder of famed cupcake bakery, Butter Lane and Managing Editor of Food Network Magazine; I toured a to-die-for Italian food mecca (more on this to follow!), and the Hachette Book Group told me about the newly published Clinton St. Baking Company Cookbook, by the husband and wife team and restaurant founders, Neil Kleinberg and DeDe Lanman. After reading the recipes, I'm determined to make my way back to the Big Apple just to have brunch at "New York's number one breakfast spot" (says Lonely Planet ... and I'm buying it!).
Yesterday, we asked our Facebook community which of the two wildly popular Clinton Street cookies recipes they'd like us to share here on the blog: Chocolate Chunk ... or Maple Walnut? So, without further ado, here's your winner (by a crumb!). Happy baking:
Clinton St. Baking Company: Maple Walnut Cookies
Makes 24 cookies
1 stick (8 Tbs.) unsalted butter, room temperature
1/2 cup sugar, plus more for sprinkling
1/4 cup maple syrup
1 large egg yolk
3/4 teaspoon vanilla extract
1 3/4 all-purpose flour
1 cup walnuts (or pecans), toasted
*These cookies are made from dough that you can roll, slice, and bake like a shortbread. Not too sweet, they're great confections for dunking in coffee
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until combined. Scrape down the sides of the bowl. Add the maple syrup, yolk, and vanilla and mix until smooth and combined, again scraping down the sides of the bowl.
3. Add the flour and turn the speed to low. Mix until combined and a dough forms. Add the nuts and briefly mix until they are evenly dispersed in the dough.
4. Roll the dough into a log (2 inches thick and 12 inches long) and wrap it in plastic. Chill in the fridge for 30 minutes, until firm.
5. Coat 2 cookie sheets with nonstick cooking spray or line them with parchment paper (we do both at the bakery to prevent sticking).
6. Remove the dough from the fridge, unwrap, and use a knife to make 1/2-inch thick slices. Then sprinkle lightly with sugar.
7. Place 12 cookies on each cookie sheet. Bake for 15 minutes, or until pale golden brown. The cookies should have a brown colored ring around the exterior and the undersides will be a golden brown.
How would you like to have over 100 of their beloved recipes (yes, including more cookie recipes) that can be found the Clinton St. Baking Company cookbook? We are giving away one copy to one of you! To enter, leave a comment on this post and we will select one winner.
Contest is closed
Contest will run from 9:00 am PST November 4, 2010 to 10 pm PST November 7, 2010.