A cylinder of cookie dough in the refrigerator is just the thing when you need some “kitchen relaxation therapy,” said Cicely Wedgeworth and Donna Deane in the Los Angeles Times. All you need to do when the kids—or you—want a quick bite is slice and bake. “Easy as pie? Much, much easier.”
Recipes of the week
Apricot Butter Cookies
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
SUBSCRIBE & SAVE
Sign up for The Week's Free Newsletters
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Latest Videos FromThe Week
1/2 cup pine nuts
2-1/2 cups flour
1/4 tsp salt
1 cup butter
1-1/4 cups confectioners’ sugar
1 egg
1 tsp vanilla
1-1/2 tbsp finely chopped thyme
1 cup finely chopped dried apricots
Heat oven to 350 degrees. Toast pine nuts on baking sheet in oven 5 to 7 minutes, or until very lightly browned. Let cool, finely chop, set aside. In small bowl, stir together flour and salt. Set aside. In medium bowl with electric mixer, beat butter until light and creamy. Beat in sugar until blended. Beat in egg and vanilla. Beat in flour and salt until thoroughly combined. Beat in thyme, apricots, and pine nuts until evenly mixed.
Divide dough in half. Shape each half of dough into log about 9 inches long. Make logs as smooth and even as possible. Wrap dough in plastic wrap, wax paper, or aluminum foil. Twist ends to seal. Repeat with second half of dough. Chill cookie logs in refrigerator overnight. Heat oven to 350 degrees. Unwrap logs, cut each log into 1/4-inch-thick slices. Place slices on silicone-lined baking sheets. Bake 12 to 13 minutes until lightly browned around edges. Remove cookies to wire rack to cool. Store cookies in airtight container. Makes 5-1/2 dozen cookies.
Peanut and Bittersweet Chocolate Cookies
1-1/4 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) cold butter
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup finely chopped peanuts
1 cup finely chopped bittersweet chocolate
In medium bowl, stir together flour, baking powder, baking soda; set aside. Beat butter until creamy in medium bowl using hand mixer. Beat in peanut butter until blended. Beat in sugar and brown sugar until light and fluffy. Beat egg and vanilla into sugar mixture until blended. Add flour mixture and beat until thoroughly mixed. Stir in chopped peanuts and chocolate until evenly incorporated.
Divide dough in half. Shape into two logs about 9 inches long; wrap each log in plastic wrap, wax paper, or aluminum foil. Twist ends to seal. Chill in refrigerator overnight. Heat oven to 350 degrees. Unwrap logs; cut into 1/4- inch-thick slices. Place slices on silicone-lined baking sheets; bake 10 to 13 minutes until lightly browned around edges. Remove cookies to wire rack to cool. Store cookies in airtight container. Makes 5-1/2 dozen cookies.
