or rolled, and Cookie Love
provides detailed guidance
every step of the way. With
chapters divided into cat-
egories of cookies — from
Drop Cookies to Egg White
Cookies to Bars — Cookie
Love also provides recipes
for the Basics (Raspberry
Framboise Jam, Jimmies,
Butterscotch Sauce and, of
course, Marshmallows), a
section on My Cookie Pantry
(including alternatives to
chocolate chips, leaveners,
sweeteners and more), and
chapters on Tools of the
Trade and Tricks of the Trade.
Segal also provides a list of
resources, all in an effort to
create a detailed tutorial to
help any level baker turn out
her pastries.
And the cookies. She offers
gorgeously craggy Brownie
Krinkles, chocolate malt-
swirl and meringue Best
Friends Cookies, Chocolate
Pretzel Shortbread with Milk
Chocolate Caramel sand-
wich cookies, chocolate- and
butterscotch-frosted banana
Banilla Nillas, Blondie
Butterscotch S’mores and
Classic Chocolate Chip
Cookies that are equally

mixer. With a plastic bench
scraper, bring the dough
completely together by hand.
Transfer the dough to a piece
of plastic wrap and wrap
tightly. Refrigerate overnight.
Heat the oven to 350°F and
line a couple of half sheet
(13- by 18-inch) pans with
parchment paper. To make the
coating: Whisk together the
confectioners’ sugar and corn-
meal in a bowl, ensuring there
is plenty of room in the bowl
to roll the dough in the sugar.
Portion the dough into 12
mounds using a ¾-ounce (1½
Tbsp.) ice-cream scoop. Coat
the mounds completely and
generously with the confec-
tioners’ sugar mixture (you
will not use all of the sugar).
The dough should resemble

divine with or without the
chocolate chips.
Segal says her baking is
rooted in her Jewish upbring-
ing — her great-grandmother
was a caterer in the 1930s,
offering a genetic connec-
tion. She visited Israel when
she was 16, her grandpar-
ents came every Sunday for
brunch and she went to her
grandparents’ for weekly
Shabbat dinner.
As a result, Segal has
devoted an entire chapter
to Rugelach and Kolachkes
(a similar Polish pastry).
“This is my epic chapter,” she
writes. “I am enamored with
rugelach and kolachkes. They
reflect my soul, my family, my
Eastern European Jewish heri-
tage.” No traditional chocolate
or cinnamon fills fo r her
though: She “opened up the
floodgates” (and encourages
experimentation) to cocoa
nibs and hot fudge, raspber-
ries and rose sugar and pears
and red wine, sprinkled with
crushed toffees.
“The best rugelach and
kolachkes are a little off the
cuff, a little whimsical, a little
creative and a little kookie,”
she writes. “Like me.”

Fluer de Sel Shortbread with Vanilla Halvah Cookie

*

snowballs. Evenly space the
mounds on the prepared bak-
ing sheet. Add a generous
pinch or two more confection-
ers’ sugar to the tops. Bake for
8 minutes. Rotate the pan and
bake for another 3 to 4 min-
utes. The cookies will crinkle
and set on top, but they will
not brown.
Let the cookies cool on the
pan for 1 to 2 minutes. Using
a metal spatula, transfer the
cookies to a wire rack to cool.
Repeat with the remaining
dough. These cookies have
a short shelf life. Store them
in an airtight container for
up to 2 days. Unbaked dough
can be refrigerated for up to
1 week. Makes approximately
32 cookies.

*

Cocoa Nib Hot Fudge Rugelach

Folgers Crystals with Sour Cream Gianduja

October 6 • 2016

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