epicurious4.5
Freedom Treasure Cookies
Rose Levy Beranbaum's flexible cookie recipe allows you to mix-and-match pantry ingredients. It all comes together in a food processor.
👥 64 Servings⏱️ Prep & Cook: 2h 15m🔥 Cook: 25 min👤 Rose Levy Beranbaum📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
- ●food processor
- ●spatula
📝 Preparation Steps
1
Mise en place
2
Preheat the oven: Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350ºF/175ºC. (If baking at 375ºF/190ºC, preheat for ⏱️ 30 minutes or longer.)
3
⏱️ 30 minutes to ⏱️ 1 hour ahead, cut the butter into tablespoon-size pieces. Set on the counter to soften.
4
⏱️ 30 minutes ahead, into a 1 cup (237ml) glass measure with a spout, weigh or measure the egg. Whisk in the vanilla extract.
large egg1
5
Cover tightly with plastic wrap and set on the counter. In a small bowl, whisk together the flour, baking soda, and salt.
6
Food Processor Method
7
In a food processor, process the sugars until as fine as possible.
8
With the motor running, add the butter one piece at a time and process until smooth and creamy, scraping down the sides of the bowl as needed.
9
Add the egg mixture and process just until incorporated, scraping down the sides of the bowl.
large egg1
10
Add the flour mixture and Treasure Additions except for chocolate or other chunks or chips and pulse just until the flour is incorporated and the added ingredients are coarsely chopped. If using chocolate or other chunks or chips, scrape the dough into a bowl and stir them in with a silicone spatula or large spoon.
11
Stand Mixer Method
12
In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugars on medium speed for 2 to ⏱️ 3 minutes, or until lighter in color and fluffy.
13
Gradually add the egg mixture, beating until incorporated. Scrape down the sides of the bowl.
large egg1
14
On low speed, gradually beat in the flour mixture just until incorporated. Scrape down the sides of the bowl.
15
Add the Treasure Additions and beat only until incorporated.
16
Both Methods
17
Divide the dough in half. Wrap each piece in plastic wrap and flatten into a disc. Refrigerate for about ⏱️ 30 minutes (a minimum of ⏱️ 30 minutes if adding rolled oats), or until firm enough to shape.
18
Divide one piece of the dough into 1½ tablespoon pieces to form 1-inch balls for 2½-inch cookies or 2 level tablespoons to form 1¾-inch balls for 3-inch cookies. (Alternatively, use a 1¾ to 2-inch cookie scoop or a tablespoon to drop the cookies onto the cookie sheet. If adding more than 4 cups of Treasures, it is best to roll the cookies in the palms of your hands to help press the additions into the dough.)
19
Place the balls 1½ to 2 inches apart on a cookie sheet.
20
Bake for ⏱️ 6 minutes. Rotate the cookie sheet halfway around. Continue baking for 2 to ⏱️ 10 minutes, or until the cookies are lightly browned but still soft.
21
Set the cookie sheet on a wire rack and let the cookies cool for 3 to ⏱️ 5 minutes, until firm enough to lift from the sheet. Use a thin pancake turner to transfer the cookies to another wire rack. Cool completely. Repeat with the second batch.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...