Posts Tagged 'recipe'



Culinary Canvas: Apple Pie Cupcakes

This month’s recipe is inspired by our wonderful Pointillist painting by Pissarro, Apple Harvest. I imagine this painting, like most apple picking, takes place in the fall. But that doesn’t mean there aren’t still bountiful varieties of apples to be had at this time of year–just check your local grocery store! And one of our very own McDermott Interns–whose favorite dessert is apple pie–just happened to have a birthday last week. But much like the Neo-Impressionists, I wanted to do my own thing. So I decided on an apple pie inspired cupcake, which combines apples and spice into a scrumptious handheld bite. Try these out for your next holiday get together and impress your friends with your artistic hand. Happy Holidays!

Camille Pissarro, Apple Harvest, 1888, Dallas Museum of Art, Munger Fund

Camille Pissarro, Apple Harvest, 1888, Dallas Museum of Art, Munger Fund

Apple Pie Cupcakes

Yields 24 cupcakes
Level: Moderate

Topping:

2 Jonagold (or similar) apples, diced small
2 tablespoons unsalted butter
1 tablespoon sugar
2 tablespoons caramel sauce (left over from last month’s recipe)

In medium saucepan, melt butter and sugar over medium heat until sugar is dissolved. Add diced apples and sauté for 8-10 minutes, stirring frequently, until apples are soft and lightly caramelized. Remove from heat and stir in caramel sauce. Set aside to cool. Note: 2 tablespoons sugar can be substituted for caramel sauce.

Cupcakes:

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
½ cup brown sugar
1 ½ teaspoons vanilla
4 eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup milk

Preheat oven to 325° F. Line muffin pan with paper liners.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and both sugars, beating at medium speed until light. Add vanilla and continue beating at medium speed. Incorporate eggs one at a time, mixing until fully combined.

In medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Beginning and ending with dry ingredients, slowly add flour mixture to mixer, alternating with milk. After each addition, mix on low speed until just incorporated, scraping down sides of bowl as needed.

Divide batter into muffin cups, filling each cup slightly more than ½ full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with sparse crumbs. Allow to cool slightly in pan, then transfer to metal rack to cool completely.

Frosting:

½ cup (1 stick) butter, room temperature
½ cup shortening
2 ½ cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Splash of milk as needed

Beat butter and shortening in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until creamy. Add powdered sugar, vanilla, and cinnamon, mixing on low until combined. Add splash of milk and additional sugar as needed to achieve thickened, slightly firm consistency.

Assembly: Fill quart size Ziploc bag with frosting. Squeeze frosting to one corner and snip to create opening. Outline the rim of each cupcake with a line of frosting. Place a spoonful of apple filling in the middle of each cupcake. Cross filling with lines of additional frosting in a basket weave pattern, mimicking pie crust.

Store finished cupcakes in refrigerator until ready to serve.

 
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Recipe adapted from Alpineberry.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Salted Caramel Chocolate Pecan Pie

In the spirit of the upcoming Thanksgiving holiday, DMA staff came together yesterday to celebrate with a potluck and pie competition–which of course, yours truly had to enter. And wouldn’t you know, we have the perfect print to match: Thanksgiving. Is this what your kitchen will look like come Thursday? While it was only me in the kitchen baking pie this weekend, it sure felt this chaotic! Although I can’t say my pie was an official DMA winner, the presentation certainly did have that wow factor. And the rich chocolate flavor is bound to knock your socks off. Happy Thanksgiving!

Doris Lee, Thanksgiving, 1942, Dallas Museum of Art, Foundation for the Arts, The Alfred and Juanita Bromberg Collection

Doris Lee, Thanksgiving, 1942,Dallas Museum of Art, Foundation for the Arts, The Alfred and Juanita Bromberg Collection, bequest of Juanita K. Bromberg

Salted Caramel Chocolate Pecan Pie

Yields a 9 inch pie
Level: Moderate

Crust:

2 cups flour
1 teaspoon salt
12 ½ tablespoons shortening
Scant ¼ cup cold water

Stir together salt and flour. Cut in shortening with a pastry blender until mixture forms into small crumbs. Sprinkle in just enough water to bring dough together into a ball. Flatten ball into a disk and chill in refrigerator until ready to roll out. Dough can also be made ahead and frozen until ready to use, thawing beforehand in the refrigerator.

Filling:

1 ½ cups sugar
cup flour
cup unsweetened cocoa
¾ cup butter, melted
1 tablespoon light corn syrup
1 ½ teaspoons vanilla extract
3 eggs, room temperature
1 cup toasted pecans, chopped
1 pie crust

Preheat oven to 350° F.

Line rimmed baking sheet with foil. Spread pecans evenly onto sheet and toast in oven about 5-6 minutes, until nuts turn slightly darker and become fragrant. Watch carefully to prevent burning. Chop one cup and set aside the remaining halves.

Lightly flour a tea towel spread across a baking sheet. Roll out crust on floured surface to about 2 inches beyond the circumference of the pie dish. Place pie dish upside down on top of crust and, using the baking sheet as support, gently flip crust over on top of dish. Situate crust into dish, gently pressing any cracks back together.

In medium bowl, whisk together sugar, flour, and cocoa. Mix in melted butter, corn syrup, and vanilla. Add eggs one at time, mixing until fully incorporated. Stir in chopped pecans with rubber spatula. Pour filling into prepared pie dish.

Bake pie about 35 minutes. Remove from oven and transfer to metal rack to cool completely. Filling will look rather loose but will set as it cools.

Topping:

1 cup sugar
¼ cup water
½ cup heavy cream, room temperature
3 tablespoons unsalted butter, room temperature
½  teaspoon sea salt
2 cups toasted pecan halves

In medium heavy bottom saucepan, stir together sugar and water. Bring to a boil over medium high heat. Boil for about 8 minutes, swirling pan occasionally until sugar begins to change to a dark amber color. Watch very closely to ensure sugar does not burn. Remove from heat and immediately whisk in cream and butter. Stir constantly until bubbling stops and butter is fully incorporated. Whisk in sea salt. Set aside to cool slightly.

Once pie has cooled, arrange remaining pecan halves on top, beginning with the outer rim and working inward. Pour warm caramel topping over pecans, covering entire pie in an even layer. Lightly sprinkle with fancy sea salt flakes if desired.

 
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Crust recipe courtesy my mom. Pie recipe adapted from Southern Living.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Bacon Streusel Muffins

This month’s recipe is inspired by Francis Bacon, whose birthday is on October 28. Walking Figure, the DMA’s only work by Bacon, evokes a sense of ominous, eerie isolation, which is characteristic of his work and rather appropriate for this month of Halloween. But perhaps you might be wondering–how does this relate back to bacon bacon? Well, it may be hard to believe, but some people are still horrified to think of this breakfast meat as a salty sweet treat. So don’t be scared! Embrace Bacon in all its forms and I promise you won’t be disappointed.

Francis Bacon, Walking Figure, 1959-1960, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. J.O. Lambert, Jr. and Mr. and Mrs. David Garrison

Francis Bacon, Walking Figure, 1959-1960, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. J.O. Lambert, Jr. and Mr. and Mrs. David Garrison

Bacon Streusel Muffins

Yields 48 mini muffins
Level: Easy

Streusel:

¼ cup flour
¼ cup pecans, finely chopped
¼ cup packed brown sugar
½ teaspoon cinnamon
Pinch of salt
3 tablespoons unsalted butter, melted

Muffins:

6 pieces of bacon
2 cups flour
¼ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup pure maple syrup
2 tablespoons unsalted butter, melted
2 tablespoons bacon fat, room temperature
1 egg, beaten
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons whiskey (optional)

Preheat oven to 400° F. Line small, rimmed baking sheet with foil.

Bacon: Spread bacon slices onto small metal rack and, if desired, sprinkle each side with a pinch of brown sugar. Bake 18-20 minutes, flipping slices half way through. Remove bacon from oven and transfer to paper towels, reserving 2 tablespoons of fat. Once bacon has cooled, coarsely chop and set aside.

Reduce oven to 350° F. Line muffin pan with paper liners or lightly spray with nonstick cooking spray.

Streusel: Stir together flour, pecans, brown sugar, cinnamon and salt in small bowl. Pour in melted butter and continue stirring with fork until mixture forms into small crumbs. Set aside.

Muffins: In medium bowl, whisk together flour, brown sugar, baking powder, and salt. In another bowl, whisk together maple syrup, melted butter, bacon fat, and beaten egg. Add milk, vanilla, and whiskey to maple mixture and stir until combined.

Add maple mixture to flour mixture, stirring with a rubber spatula until just combined. Fold bacon pieces into batter until evenly distributed.

Divide batter into muffin cups, using a tablespoon scoop to fill each cup ¾ full. Sprinkle streusel on top of batter.

Bake 10 minutes, or until a toothpick inserted in the center comes out clean.

Note: Batter can be baked in regular muffin pans for approximately 15 minutes. If making larger muffins, add layer of streusel to middle of each muffin as described here.

 
bacon

bacon muffins

Recipe adapted from On Sugar Mountain.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Friday Photos: Go van Goulash and Other Recipes for Great Outreach

Just this morning, Go van Gogh staff wrapped up the last of our Welcome Back training sessions for volunteers—school outreach is officially in full swing!  To get everyone back in a Go van Gogh mindset, we asked our returning volunteers to reflect on classroom teaching experiences by writing a “recipe” for what they think makes a great Go van Gogh program.

We asked to volunteers to:

  • think about the ingredients they’d need for a program to go smoothly,
  • consider the techniques they’d use to combine these ingredients,
  • and articulate what they hoped their efforts would yield.

Fifteen minutes and several cleverly-titled recipes later, we had a great mix of creative, thoughtful, and inspiring methods for teaching to send us off into the classrooms this fall.  See the photos below for tips on how we create the perfect Go van Gyro/Goulash/Stew!

Amy Copeland
Manager of Go van Gogh and Community Teaching Programs

Culinary Canvas: Chocolate Caramelized Banana Bread

You might have noticed this little fellow standing watch on the third floor in our Indonesian galleries. In his original Indonesian habitat, he would have adorned a clan house, on top of a tall post or beam. If he could ever find a moment to relax, I bet he could unwind nicely with a piece of this banana chocolate concoction. I mean, who doesn’t love banana bread–and this one packs a double chocolate punch!

Architectural sculpture depicting a monkey, Indonesia, late 19th-20th century, Dallas Museum of Art, The Eugene and Margaret McDermott Art Fund, Inc.

Architectural sculpture depicting a monkey, Indonesia, late 19th-20th century, Dallas Museum of Art, The Eugene and Margaret McDermott Art Fund, Inc.

Chocolate Caramelized Banana Bread

Yields 1 loaf
Level: Easy

3 tablespoons unsalted butter
¾ cup packed brown sugar
3 very ripe bananas, sliced
6 ounces plain yogurt
2 tablespoons vegetable oil
3 tablespoons bourbon
2 eggs, room temperature
1 ½ cups all-purpose flour
½ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips (optional)

Preheat oven to 350° F. Spray loaf pan with cooking spray.

Melt butter in a saucepan over medium heat. Add brown sugar and sliced bananas. Sauté until mixture is melted and nicely caramelized, about 4 minutes. Remove from heat and set aside to cool.

In medium bowl, whisk together yogurt, oil, and bourbon. Add eggs one at a time, whisking until fully incorporated. In separate bowl, mix together flour, cocoa, baking soda, and salt.

Place cooled banana mixture In the bowl of a stand mixer fitted with paddle attachment and beat at medium speed until smooth. Beginning and ending with dry ingredients, add flour mixture to mixer, alternating with yogurt mixture. After each addition, mix on low speed until just incorporated. Remove bowl from mixer and stir in chocolate chips by hand with rubber spatula if desired.

Scrape batter into loaf pan. Bake 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

 

caramelizing the bananas

caramelizing the bananas

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Recipe adapted from Cooking Light.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Cornflake Cookies

The Roaring Twenties continue to hold a certain allure in pop culture today, with movies like The Great Gatsby providing just one recent example. The era was not only one of glamour and excess, but also one of innovation and modernization, characterized by new inventions, new music, and the “New Woman,” who had greater freedom than ever before. The booming economy provided the average consumer with extra money to spend, and the advent of mass advertising ensured that name brands were in high demand. Razor, the DMA’s iconic 1924 painting by Gerald Murphy, perfectly embodies this period: the matches, pen, and razor would have been easily recognizable and understood as the necessary accoutrement of the modern man. As part of this burgeoning commercial era, newly available food products like boxed cereal and marshmallows became a favorite addition to recipes of the time, which focused on quick yet dainty dishes that could be easily whipped up by the busy working girl. Try out this month’s vintage recipe and and see if you find it just as nifty as the decade itself.

1963_74_FA

Gerald Murphy, Razor, 1924, Dallas Museum of Art, Foundation for the Arts Collection, gift of the artist

Cornflake Cookies

Yields about 24 cookies
Level: Easy

¾ cup packed brown sugar
¼ cup white sugar
4 egg whites, room temperature
pinch of salt
1 teaspoon vanilla
1 cup toasted walnuts, finely chopped
1 cup cornflake cereal, crushed
1 cup marshmallows
½ cup chocolate chips (optional, for additional sweetness)

Preheat oven to 325° F. Line rimmed baking sheet with parchment paper.

In small bowl, stir together brown sugar and white sugar. In the bowl of a stand mixer fitted with whisk attachment, beat egg whites on low until frothy, about 30 seconds. Add salt and vanilla. Continue beating on medium-high, slowly adding sugar, until stiff peaks form. Watch closely to ensure whites are not over-beaten.

In separate bowl, mix together chopped walnuts, cereal, marshmallows, and chocolate chips if desired. Gently fold nut mixture into batter with a rubber spatula until evenly incorporated. Batter will be thick and sticky.

Drop batter by large spoonfuls onto prepared baking sheet. Bake 11-13 minutes until tops are crinkled and golden, watching closely to ensure cookies do not brown. Allow to cool slightly on baking sheet then transfer to metal rack to cool completely.

 

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Finished batter

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Recipe adapted from Fashionable Food: Seven Decades of Food Fads.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Strawberry Squares

This month’s recipe was an experiment that started with a pound of strawberries and turned into a tasty breakfast treat. The inspiration, Untitled (Yellow Table on Green) by Hans Hofmann, is a wonderful abstract still life that can really only be appreciated when viewed in person. The vibrant colors and thick use of paint make the table seem so enticing, you’ll want to pull up a seat and pile your plate full of colorful eats. I imagine my strawberry creation would fit right in.

Hans Hofmann, Untitled (Yellow Table on Green), 1936, Dallas Museum of Art, fractional gift of The Rachofsky Collection in honor of Dr. Dorothy Kosinski, the Barbara Thomas Lemmon Curator of European Art

Hans Hofmann, Untitled (Yellow Table on Green), 1936, Dallas Museum of Art, fractional gift of The Rachofsky Collection in honor of Dr. Dorothy Kosinski, the Barbara Thomas Lemmon Curator of European Art

Strawberry Squares

Yields about 15 squares
Level: Easy

Crust:

¾ cup (about 7 sheets) graham crackers
¾ cup slivered almonds, toasted
3 tablespoons sugar
2 tablespoons butter, melted

Filling:

1 cup fresh strawberries (about 10 medium berries), hulled
8 ounces cream cheese, room temperature
1 cup sugar
½ teaspoon almond extract
1 egg
¼ teaspoon salt
¼ cup flour

Preheat oven to 350° F. Lightly butter a 9×13 baking dish.

Crust: Crush graham crackers into food processor or blender and process until crumbled. Add toasted almonds, sugar, and melted butter, and continue processing into a moist crumb. Press crust mixture evenly into dish. Bake 12-15 minutes. Remove from oven and set aside to cool.

Filling: Quarter strawberries. Add berries to blender and puree until smooth. Set aside.

Place cream cheese and sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until smooth. Mix in almond extract and egg. Add strawberry puree and continue mixing until fully combined. Sprinkle in salt and flour and mix until just incorporated.

Pour filling over prepared crust. Bake for 18-20 minutes. Cool completely and refrigerate. Serve chilled with fresh strawberries on top.

 
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Original recipe.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Peanut Butter Eggs

Continuing our Easter egg theme this week, I wanted to create a recipe that recalls the yummy Easter candy everyone enjoys at this time of year. For my inspiration, I looked to our striking Brancusi sculpture, Beginning of the World, which uses imagery associated with birth. This imagery is fitting for Easter and spring, a season of rebirth and new life. And of course, it is shaped like an egg! I am a huge fan of cake balls and this recipe not only yields a delicious result, it provides the opportunity to decorate more eggs with your family. Enjoy!

Constantin Brancusi, The Beginning of the World, c. 1920, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. James H. Clark

Constantin Brancusi, Beginning of the World, c. 1920, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. James H. Clark

Peanut Butter Eggs

Yields 50-100 cake balls, depending on size
Level: Intermediate

Cake Balls:

1 yellow cake
1 cup peanut butter frosting (recipe follows)
1 ¼ cups Reese’s Pieces candy
Coating (recipe follows)

Peanut Butter Frosting:

1 cup powdered sugar
2 tablespoons unsalted butter, room temperature
½ teaspoon pure vanilla extract
Pinch of salt
½ cup natural creamy peanut butter
4 tablespoons whole milk

Coating:

12-16 ounces good quality dark chocolate, coarsely chopped
½ tablespoon vegetable shortening

Prepare cake as directed, using a favorite recipe or box mix if desired. Allow cake to cool completely.

Peanut Butter Frosting: Place the powdered sugar, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until mostly combined. Add peanut butter and continue mixing, scraping down the bowl with a rubber spatula as needed. Increase speed to high and add milk one tablespoon at a time. Continue beating an additional 3-5 minutes, until the mixture is light and smooth. Set aside.

Cake Balls: Break up cake into bowl of food processor and process into an even crumb. Transfer cake crumbs to medium mixing bowl.

Roughly chop Reese’s Pieces candy with food processor or by hand. Add approximately 1 cup of candy to mixing bowl, reserving remainder for use as decoration. Stir to distribute candy evenly through crumbs.

Beginning with ½ cup, add frosting to crumb mixture and stir with rubber spatula. Amount of frosting needed will vary depending on moisture of original cake. Final mixture should be evenly moist but not greasy and able to hold its shape.

To form cake balls, scoop off about a teaspoon of dough then roll between hands into egg shape. Place eggs onto wax paper lined dish and transfer to freezer. Allow to firm for at least 30 minutes.

Coating: Whisk chocolate in a glass bowl set over a small pot of simmering water until mostly melted. Remove from heat and stir in shortening, whisking until smooth.

Remove half of eggs from freezer. Insert toothpick into egg and dip into coating until fully covered, allowing excess chocolate to drip off. A small espresso spoon is useful for distributing chocolate evenly over egg. Quickly sprinkle with reserved candy while still wet. Place toothpick into foam board and allow chocolate to set.

Remove remaining eggs from freezer and repeat process until complete. Once dry, remove toothpicks and refrigerate in air tight container.

 
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Original recipe utilizing cake ball tips from 52 Kitchen Adventures and Miss Candiquik.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Lemon Scones

Afternoon tea is an activity I have come to thoroughly enjoy, especially after having experienced it at Harvey Nichols in London. While I do like a good cup of tea, really I’m just a sucker for the delightful assortment of goodies that accompany it–and scones are definitely my favorite! So this month I was inspired by our striking lemon yellow tea service to make a lemon scone. This tasty, not too sweet treat is the perfect companion to a nice spot of tea.

Margarete Heymann-Marks, Tea Service, designed c. 1930, designer, Dallas Museum of Art, 20th-Century Design Fund

Margarete Heymann-Marks, Tea Service, designed c. 1930, Dallas Museum of Art, 20th-Century Design Fund

Lemon Scones

Yields 8 scones
Level: Easy

Scones:

2 cups all-purpose flour
1 tablespoon baking powder
3 heaping tablespoons sugar
½ teaspoon salt
Zest of 1 small lemon
4 tablespoons (½ stick) cold unsalted butter, cut into cubes
1 egg, lightly beaten
¾ cup heavy cream

Glaze:

Juice of 1 small lemon
Heaping ½ cup powdered sugar

Preheat oven to 425° F. Line baking sheet with parchment paper.

Scones: In medium mixing bowl, whisk together flour, baking powder, sugar, salt, and lemon zest. Using a pastry blender or two forks, cut in cold butter until mixture resembles coarse meal.

Combine beaten egg with cream and stir into dry ingredients with rubber spatula just until dough begins to form. Turn out mixture onto wax paper and knead lightly by hand until most flour is combined. Pat dough into a flat, slightly circular mass about 1 inch thick.

Place dough on baking sheet and cut into 8 wedges. Brush top with additional cream if desired and spread out wedges on sheet. Bake until tops of scones are light brown and centers are flaky, about 13-15 minutes. Allow to cool slightly on baking sheet then transfer to metal rack to cool completely.

Glaze: Whisk together lemon juice and sugar in small bowl until smooth. Additional sugar or juice can be added to achieve desired consistency.

Pour glaze onto cooled scones until completely covered. Allow glaze to set and serve at room temperature.

 

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Dough prior to kneading

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Dough cut into wedges

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Recipe adapted from Baking Illustrated.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Cake Batter Sprinkle Cookies

This month, I wanted to solve one of my cooking conundrums: What to do with leftover egg yolks? After only using the whites in a recipe or for breakfast, the poor yolks might end up wastefully tossed in the trash. In the spirit of reducing waste and making something out of materials on hand, the inspiration for this month’s recipe is Family Portrait 1963, currently on view in C3. Martin Delabano created this unique sculpture of his family out of recycled and reused objects, like a coffee can and a guitar. These tasty cookies will undoubtedly bring your family together, all while making use of something you might have thrown away.

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Martin Delabano, Family Portrait 1963, 2001, Dallas Museum of Art, gift of Mr. and Mrs. Bryant M. Hanley, Jr., Lorine and David H. Gibson, and Sonny Burt and Bob Butler

Cake Batter Sprinkle Cookies

Yields about 50 cookies
Level: Very Easy

½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon almond extract
3 egg yolks
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup colorful sprinkles, preferably jimmies

Preheat oven to 350° F. Line rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar, beating at medium speed until light. Add almond extract and egg yolks and continue mixing until fully combined.

Sift together flour, baking powder, and salt onto wax paper. Slowly add flour mixture to mixer, mixing on low speed and scraping down sides of bowl until just incorporated. Remove bowl from mixer and stir in sprinkles by hand with rubber spatula.

To form cookies, scoop off about a teaspoon of dough then roll between hands to shape a ball slightly taller than it is wide. Bake until just crinkled on top, about 11-12 minutes, watching closely to ensure cookies do not brown.

When removed from oven, cookies will look very soft and should remain so at room temperature. Allow to cool slightly on baking sheet then transfer to metal rack to cool completely.


 
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Recipe adapted from Sally’s Baking Addiction.

Sarah Coffey
Assistant to the Chair of Learning Initiatives


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