Klivans Elinor - Slice & bake cookies: fast recipes from your refrigerator or freezer

FAST RECIPES FROM YOUR REFRIGERATOR OR FREEZER

Elinor Klivans
Photographs by Yunhee Kim

As ever, thank you to Judith Weber, my agent, who is always in my corner.

The biggest thank-you to the brilliant and talented publishing team at Chronicle Books: Bill LeBlond, my editorial director, and Amy Treadwell, my editor, as well as Doug Ogan, Claire Fletcher, Alice Chau, Tera Killip, Peter Perez, and David Hawk, who made this book happen and are such a pleasure to work with; and to copy editor Jasmine Star, who understood my writing voice so well that she became my twin. Thanks also go to Yunhee Kim for her gorgeous photography.

I am grateful for my family of cookie bakers and happy cookie consumers: Laura and Michael Williams and Kate Steinheimer and Peter Klivans; Charlie, Oliver, and Miles; Madison, Max, Sadie, and Kip; and my father, who is proud of me and loves my cookies.

Thank you to those who tested my recipes so carefully: Jen Goldsmith, Melissa McDaniel, Kari McDonough, Rachel Ossakow, Dawn Ryan, Louise Shames, Kate Steinheimer, Laura Williams, and Oliver Williams.

A big thank-you to my circle of supporters and encouragers: Sue Chase, Michael Drons, Susan Dunning, Maureen Egan, Carole and Woody Emanuel, Rosalee and Chris Glass, Karen and Michael Good, Kat and Howard Grossman, Faith and David Hague, Helen and Reg Hall, Carolyn and Ted Hoffman, Kristine Kidd, Robert Laurence, Rosie Levitan, Gordon Paine, Joan and Graham Phaup, Pam and Stephen Ross, Louise and Erv Shames, Barbara and Max Steinheimer, Kathy Stiefel, Carol Witham, and Jeffrey Young.

Text copyright 2013 by Elinor Klivans.
Photographs copyright 2013 by Yunhee Kim.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available.

ISBN 978-1-4521-2443-8

Design by Sarah Pulver
Typesetting by River Jukes-Hudson
Prop styling by Megan Hedgpeth
Food styling by Megan Schlow

The photographer wishes to thank designers Sarah Pulver and Alice Chau and the rest of the Chronicle team; my agents Pat Bates and Sandy Irani; and the amazing crew: prop stylist Megan Hedgpeth and her assistant Anne Eastman, food stylist Megan Schlow, and digital technician Adam McClure.

Grand Marnier is a registered trademark of Socitdes Produits MARNIER-LAPOSTOLLE.
Hersheys chocolate is a registered trademark of the Hersheys Company.
Nutella is a registered trademark of Ferrero S.P.A.
Tabasco is a registered trademark of the McIlhenny Co.

Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com

It is all about my family:

Laura, Michael, Charlie, Oliver,
and Miles; Kate, Peter,
Madison, Max, Sadie, and Kip;
and always for Jeff.

I was in for a big surprise when I began testing recipes for this book. Although Ive been baking cookies since I was a kid, I had no idea that the slice and bake technique could produce so many different kinds of cookies and so fast. I had no idea that any cookie dough (at least any I could think of) could be made using the slice and bake method. No more rolling and cutting out cookies for me. Now I produce cookies as fast as I can slice them. I am a speedy baker.

When I was developing recipes for this book, I made over 2,500 cookies. Some I sliced and baked as soon as the dough was cold and firm enough to slice. Some logs or slabs of dough I stacked in the freezer so they were ready to be freshly baked for any dinner party I gave, any dinner I attended, any of my neighbors, and any visit to friends or family, whether around the block or across the country. I shipped huge boxes of cookies to my children and grandchildren. My grandson, Oliver, learned quickly that if he called me and asked what I was doing, I would invariably say I was baking cookies. Oliver would say, Will you send me some? Who could say no to that request?

I was surprised at how little room a dozen or so logs and slabs of dough took up in the freezer, and a dozen of them will make at least 360 cookies. When you do the math, its clear what a great idea this is.

When I told people about the new cookbook I was writing, their reactions were interesting and so positive. The topic often brought up fond memories: My grandmother always had a roll in the fridge. People who never baked were eager to try making these cookies: Even I would buy this book and bake from it. I heard one remark repeatedly: What a good idea. I agree. This is a classic Why didnt I think of this idea before? type of situation. Im just happy that I finally did think of it. It is my very own cookie revolution, and in this revolution, all sides win.

If there is one thing that all of these cookies have in common, its that the ingredients and equipment are simple. You probably already have the majority of the ingredients in your pantry, and if you have several baking sheets and a saucepan, your equipment needs are mostly taken care of.

COOKIE INGREDIENTS

Good-quality ingredients are essential for making good cookies. Here are my preferences.

Butter, Oil, Cream Cheese & Sour Cream

Unsalted butter is used in all of the recipes requiring butter. I store it in my freezer to keep it fresh. Using unsalted butter allows you to control the exact amount of salt in the recipe. When using oil, I prefer corn or canola oil because they are low in saturated fat (the bad fat) and high in monounsaturated fat (the good fat). Both are tasteless and will not affect the flavor of cookies. Always smell oil before using it to make sure its fresh and doesnt have a rancid or off odor. Use full-fat cream cheese and sour cream. Low-fat versions can affect the cookie dough and the baked cookies, and not in a good way.

Chocolate

Choose a good-quality chocolate that tastes good. The ingredients in white chocolate should include cocoa butter, and those in dark chocolate should include chocolate liquor or chocolate. Strange as it may seem, there are products made with artificial ingredients that give the impression of being chocolate.

Citrus Zest & Juice

Citrus zest is the rind of the fruit without any of the bitter white pith. Before grating zest from citrus fruit, wash the fruit with warm water and dry it. Be sure to grate the zest before squeezing any juice. Use fresh citrus juice in these recipes.

Eggs

Store eggs in the refrigerator and remember that cold eggs are easier to separate than those at room temperature. Leftover egg whites can be frozen for up to three months. Put them in a clean plastic freezer container and cover the container tightly. Label the container with the date and number of egg whites contained inside. Defrost the covered container of egg whites overnight in the refrigerator. Use egg yolks immediately or discard them.