Newspaper Page Text
A e
T LU
S
) F
!"‘-fl' - l
Smitten Kitchen by Deb Perelman, IT reporter turned food blogger at smittenkitchen.com
cookie
T ALL BEGAN for Deb Per
l elman in a teeny Manhat
tan apartment. She loved
to cook but found many reci
pes too vague or too cum
bersome. So she focused on
delicious simplicity. “Having
a small kitchen forces me to
rein in crazier ideas,” she
says. “When I can't fit every
thing on my counter, I know
it's too complicated.” Take
these brownie-esque cookies
— they'd taste great with
fancy chocolate and frosting,
but they don’t need either.
BROWNIE ROLL-OUT COOKIES {mw: 65 cookies, 1% inches wide from Y4-inch-thick dough}
16 Tbs. (2 sticks)
unsalted
butter,
softened
1% cups sugar
2 large eggs
1 tsp. vanilla
extract
3 cups all-purpose
flour, plus more
for counter
% cup
unsweetened
cocoa
% tsp. table salt
Ya tsp. baking
powder
' AT USAWEEKEND.COM, ENTER BY JAN. 23, 2013, FOR A CHANCE TO WIN A COPY OF SMITTEN KITCHEN.
12
USA WEEKEND - Jan. 18-20, 2013
S T e ¢ = PER SERVING (1 cookie): 70 CALORIES,
7 B 10g CARBOHYDRATES, 1g PROTEIN, 3g FAT
U e ¥ \1“& « i Ti ) (T REITIEI S IRE S 1 8
- : 13mg CHOLESTEROL,
; i ) m\\ 33mg SODIUM
A % o .
k™ e v
B i b= f \ 5
31%3 \ i v
gsS T B
. e P o K\;\ = .._.. g
e
':} % F"‘ “- = '
e eb TN e o
oS T if“ : .
" - ZI
o ™ i
5 B A
N\ !! R —
Preheat oven 10 350 degrees,
Whisk the flour, cocoa, salt and
baking powder in a bowl, and set aside.
Beat butter and sugar with electric
mixer until fluffy. Add eggs, one at a
time, scraping down bow!. Mix in
vanilla. Gradually mix in the dry
ingredients. Wrap in plastic and chill for
at least 1 hour.
Roll out the cookie dough on a
floured counter. Cut into desired shapes,
mmmmuwmnmcmoo«wmmm.cowmoznunmm.umwnmmmm,Awmuwmm
ALL RIGHTS RESERVED. NO PART OF THIS EXCERPT MAY BE REPRODUCED OR REPRINTED WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER.
brushing extra deposits of flour off the
top. (It does disappear once baked,
though, so don't overly fret if they go
into the oven looking white.)
Bake on a parchment-lined baking
sheet for 8-11 minutes (8 for
Je-inch-thick cookies; 11 for Y-inch
cookies), until the edges are firm and
the centers are slightly soft and puffed.
Transfer 10 a wire rack to cool.
-
¢
SHUTTERBUG
Not only did Perelman
teach herself to blog
and test recipes, but
she’s also an amateur
photographer who
snapped all of the
images in this debut
cookbook.
s
T R R U S S - /
RENEE T FOR USA WEEKEND. FOOD STYLING BY LISA CHE CAMERA: ISTOCKPHOTO/GETT YIMAGES; SHOES: PETRO FEKETA, GETTY IMAGES; RULER: DAVID BARATZ FOR USAWEE%
Efl.-.-. A IS R SIS CAMEM SOO T =i FEVNO FERETA, GETTY IMAGES: RULES
; ' !
B g
THE VIEWS
When Perelman
started her blog in
2006, she got about
50,000 page views a
month. Six years later,
it's close to 10 million.
Still, she says, her life is
exactly the same —
plus or minus a
toddler.
nnnnm
COOK’S NOTE
“Roll these cookies out
t 0 % inch thick, and
they stay really tender,
just like a brownie,”
says Perelman, who
isn't afraid to break out
a ruler. “Roll them
thinner, and they're
more like a cocoa
sugar cookie