President Clinton's Oatmeal Cookies (3/25/2008)

From "Desserts by the Yard" by Sherry Yard

Makes 48 small cookies or 24 large cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
7 ounces (1 3/4 sticks) unsalted butter, softened
1 cup sugar
1 cup packed light brown sugar
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon ground cinnamon
2 large eggs, at room temperature
3 cups rolled oats
1 1/2 cups Fat Raisins (recipe followed)

1. Sift together the flour and baking soda and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and paddle or beaters. Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth and lump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the eggs one at a time, scraping down the bowl and paddle after each addition. Beat on low speed for 15 to 30 seconds, until the eggs are fully incorporated. Scrape down the sides of the bowl and the paddle.
4. On low speed, add the sifted flour mixture, beating until all of the flour is incorporated. Scrape down te sides of the bowl. On low speed, mix in the oats and raisins.
5. With a rubber spatula, scoop out the dough and divide it in half. Center one half along the bottom of a sheet of parchment paper and roll it up in the paper, creating a log about 2 inches wide and 12 inches long. Repeat with the second piece of dough. Fold over the parchment, creating a sausage. Twist the ends over and wrap in plastic. Chill the dough logs for a minimum of 1 hour. (At this point the dough will keep nicely, wrapped well, in the refrigerator for up to 3 days, or up to 1 month in the freezer.) You can also simply spoon the dough onto the parchment covered baking sheets and bake at once. (see my comment)
6. Place racks in the middle and lower third of the oven and preheat the oven to 350F. Line baking sheets with parchment paper. When the dough is chilled, remove it from the parchment paper. Using a chef's knife or and offset serrated knife, slice 1/2-inch rounds off the log. Place the cookies on the prepared baking sheets, spaced 2 inches apart. Bake for 12 minutes. Rotate the baking sheets from top to bottom and from front to back, and bake for another 5 to 8 minutes, until nicely browned. Remove the cookies from the oven and carefully slide the parchment off the sheets and directly onto your work surface. Cool the baking sheets between batches. Wait a minimum of 5 minutes before eating, or allow to cool completely before storing the cookies in an airtight container. (The cookies will keep for up to 3 days at room temperature.)

Fat Raisins

Makes 1 cup

1 cup golden or Red Flame raisins
1/2 cup dry white wine
2 tablespoons fresh orange juice
1 tablespoon dark rum
2 tablespoons sugar

1. Combine the raisins, wine, orange juice, rum, and sugar in a small heavy saucepan, bring just to boil over medium heat, stirring all the while. Lower the heat so that the liquid is at a bare simmer and poach for 20 minutes.
2. Remove from the heat, cover the pan with plastic wrap, and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator. (The raisins will keep for up to 2 weeks.)
   

Jam-filled Peanut Butter Cookies (3/24/08)

From: Desserts by the Yard, Sherry Yard

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup smooth peanut butter, at room temperature
1 large egg, at room temperature (optional; the cookies will be more cakey with the egg)
1 teaspoon vanilla extract
1/2 cup grape jelly

1. Sift together the flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, sugar, and brown sugar until smooth and fluffy, about 2 minutes. Scrap down the bowl. Beat in peanut butter. Scrape down the bowl. Add the egg if using, and beat in. Beat in the vanilla. Scrap down the bowl. Gradually add the flour mixture. Wrap the dough in plastic wrap. Refrigerate for at least 4 hours. (The dough can be frozen for up to 1 month.)
3. Dust an approximately 12-x-17-inch sheet of parchment paper with flour, place the dough on it, and dust the top of the dough. Top with another sheet of parchment and roll out to about 1/4 inch thickness. Place with the parchment on a baking sheet and freeze for 30 minutes.
4. Place racks in the middle and upper third of the oven and preheat the oven to 350F. Line two half sheet pans with parchment paper.
5. Remove the top sheet of parchment from the dough, and using a 3-inch round cookie cutter, cut 3-inch circles of dough. Top 1 circle with 1 teaspoon of the jelly and cover with another circle. Pinch the edges together and place on one of the baking sheets. Repeat with the remaining circles, placing the cookies 1 inch apart.
6. Bake for 10 minutes. Rotate the baking sheets from top to bottom and from front to back, and bake for another 3 to 4 minutes, until the cookies are nicely browned. Remove the cookies from the oven and allow to cool on the baking sheets, on racks. Do not handle the cookies until cool-they're very crumbly and could easily fall apart. (The cookies can be stored airtight for 2 days.)