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Steinhauer
treat
yourself
70
classic Snacks
You Loved as a
Kid (and Still
Love Today)
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T
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CLARKSON POTTER
Introduction 9
Supplies 16
Chapter 1
Classic Cookies 20
Chapter 2
Sandwich Cookies 48
Chapter 3
Snack Cakes 68
Chapter 4
Fruity Treats
and Filled Things 98
Chapter 5
Candy 134
Chapter 7
Lemon Coolers
Thin Mints
Gingersnaps
Samoas
Frosted Oatmeal
Cookies
Pecan Sandies
Chips Ahoy!
Chapter 1
Classic
Cookies
Biscoff
Lorna Doone
Shortbread
Cookies
Iced Molasses
Cookies
Tagalongs
Nilla Wafers
Famous Chocolate
Wafers
Graham Crackers
Sort-of Windmills
My first word, according to my mother, was cookie. The first cookies I remember were tiny chocolate ones, sold in a little brown box with an a nimal face on their front.
I also recall animal crackers iced with pink frosting and dotted with sprinkles, my grandmothers royal fans (brown sugar cookies intricately painted with egg yolks doctored with
food coloring), and, of course, freshly baked Toll House cookies, snatched right off the
pan, the chocolate burning my lips. The cookie recipes included here feature the flavors
and varieties of the most popular commercial cookiescookies that prompt a wave of
food memories from coast to coast.
The very word cookie was likely brought to
the United States by the Dutch, derived from
their word koeptje, which means small cake.
It seems new Americans were far more jazzed
about using Dutch words than those of the
British, whose habits and customs they were
trying to shake off, including the British insistence on calling sweet cakes biscuits.
Most cookies begin their journey from disparate ingredients to your tummy in relatively
the same manner: by creaming butter and sugar
loudly together in the mixer; adding some eggs
as a binding agent, along with flavors (often
vanilla); and finally mixing in flour and some
baking soda, baking powder, or both, to help the
cookies rise. A cookie is, at base, a fairly simple
confection.
Mrs. Fields stand-alone cookie stores began
to pop up in the late 1970s, solidifying the cookies clear slide from midday treat, la English
tea, to an anytime, anywhere snacking staple.
The Girl Scouts, as you no doubt know, also
got in on the act, beginning with troop moms
21
25 minutes
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1 hour,
5 minutes
scented doozy. Good coffee cake is one of the most American of all desserts,
and its the most versatile. It is a widely accepted breakfast item, dotting the
breakfast buffets of scores of cheap hotels and motels, placed somewhere between
the sad scrambled egg dish and a basket of overly ripe Red Delicious apples.
78
6 Cool the cakes, still in the pan, on a wire rack for 10 minutes,
then carefully remove them from the pan. Serve warm or at room
temperature. Store in an airtight container at room temperature for
up to 2 days.
Pizza Pockets
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Ha nd s- on ti
30 minutes
The Sicilians have their calzones, but Americans came up with the Pizza Pockets,
ameal in the hand, less messy than an actual slice of pizza. You can easily jazz it up
To ta l ti me
1 hour,
50minutes
by using fresh basil and by sauting the garlic in olive oil. Roll out your dough just
the way you would a pizza, letting it sit after your first rolling so it can contract,
then pulling it out again, as you did with the pretzels (see page 118). If this rolling annoys you,
get a strong person to do it. Makes 12 snack-size pizza pockets
2 packages prepared
pizza dough (from your
grocerys cold section)
All-purpose flour, for
rolling out the dough
1 (6-ounce) can tomato
paste with roasted
garlic
1 (8-ounce) can tomato
sauce (see Note)
1 cup shredded mozzarella
cheese
cup pepperoni slices,
finely chopped
(optional)
1 teaspoon dried oregano
1 teaspoon dried basil (or
2 tablespoons finely
chopped fresh basil)
teaspoon freshly
ground black pepper
1 large egg
1hour.
4 In a large bowl, stir the tomato paste together with the tomato
sauce, shredded cheese, pepperoni (if using), oregano, basil, and
black pepper. Whisk together the egg and 1 tablespoon of water to
make an egg wash.
5 Place a small amount of the tomato mixture, about 3 tablespoons,
in the middle of the right-hand side of each pizza dough round.
Using a pastry brush or your finger, place a line of egg wash around
the entire perimeter of each circle about inch wide. Fold each
circle over to form a half-moon, and press the edges firmly together
to form a seal, thinning the dough at the edge. Fold the edges over
to form a lip around the perimeter to reinforce the seal.
6 Brush the remainder of the egg wash over the top of each pizza
pocket and bake for 15 to 18 minutes, or until they are a deep golden
brown. Let cool for 20 minutes on wire racks. Serve warm. (Uneaten
pizza pockets can be stored in the refrigerator for up to 2 days and
reheated in the microwave or oven.)
SAVORY SNACKS
125
Strawberry Shortcake
Ice Cream Pops
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15 minutes
There was always that one kid, the iconoclast among all of us tasting our first
bit of autonomy, who went for the Strawberry Shortcake bars. My friend Andrea
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3 hours,
25minutes
steered clear of them because they were her sisters thing. Both the Chocolate
clair and the Strawberry Shortcake bars were kind of the crme de la crme of
the ice cream truck, Andrea recalled. She added: I mostly think of them as the alternative
to the chocolate version, and because they are intimately bound up in my childhood sense
of choosing different things than my sister did, I also think of them as the Kerry doll to the
Chrissy doll. Makes 2 cups of ice cream or six 4-ounce ice cream pops
168
1 Crumble the cake with your hands until you have evenly brokenapart but not too fine cake crumbs. Preheat the oven to 325F. Line
two rimmed baking sheets with parchment paper.
2 Spread the cake crumbs over one of the prepared baking sheets
and bake for 10 to 13 minutes, or until golden brown. Remove to a
wire rack to cool completely.
4 Remove the ice cream from the freezer and let it rest at room
temperature for 5 minutes, until just soft enough to scoop,
then transfer it to a heavy-duty stand mixer. Using the paddle
attachment, beat the ice cream on medium speed for 15 seconds,
or just until it starts to become smooth. Add the frozen cake and
strawberry pieces and beat for just 10 seconds more. Do not overmix
(see Note). Transfer the ice cream mixture to Popsicle molds (see
Note) and freeze for 2 hours. Run the molds briefly under gently
running warm water to loosen the pops. Store in the freezer for up to
2 months.
Pur
chas
eacopyof
T
RE
ATYOURS
E
L
F
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER