Recipes – Alice Medrich Sat, 10 Aug 2024 22:33:51 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.3 Bea’s Apple Crisp /beas-apple-crisp/ Tue, 10 Apr 2012 22:16:57 +0000 /site/?post_type=recipe&p=218

Recipes


Bea’s Apple Crisp


From Pure Dessert


By the l970’s my mother’s magnificent double-crusted Thanksgiving apple pie—perfected during my little girlhood—gave way to a series of lighter, simpler experiments. Around the turn of the twenty first century, The Pie became The Crisp. You might assume that The Crisp is best served warm or at room temperature. But I especially love it cold, even after two or three or four days in the fridge! Whipped cream on top is always nice, but not essential.

The skins left on the apples actually add flavor and body to the juices, as do the dried apricots and orange zest. If some or all of the apples are red (but crisp and at least a little on the tart side), the filling will have a beautiful rosy hue. Chunks rather than wedges are the preferred cut, because small squares of apple skin are pleasant to eat while long thin pieces only suggest that the cook was lazy instead of smart like a fox.

Serves 6 to 8.



Position a rack in the lower third of the oven.  Preheat the oven to 350 degrees F. Liberally butter the baking dish.

To make the topping: Combine all of the ingredients and mix well. Set aside.

To make the filling: in a medium saucepan, combine the orange zest, juice, and chopped apricots, and bring to a simmer, and cook until the apricots are soft. Set aside.

In a large bowl, mix the sugar and cinnamon.  Halve and core the apples.  Lay each half cut side down and cut twice in each directly to make 9 chunks.  Add the chunks to the bowl and toss apples with the sugar and cinnamon.  Stir in the apricots and juice from the saucepan.

Scrape the mixture into the buttered baking dish and spread evenly.  Distribute the crumbly topping evenly over the apples.  Bake until the crisp is browned on top and the juices are bubbling and thickened, about 1 1/4 to 1 1/2 hours.  Serve warm, cool or cold, with or without very lightly sweetened whipped cream.

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Ingredients

For the topping

  • 1/2 cup (2.25 ounces) all purpose unbleached flour
  • 1/2 (1.85 ounces) cup rolled oats
  • Scant 1 cup (3.5 ounces) coarsely chopped walnut pieces
  • 1/2 cup (3.5 ounces) sugar
  • 5 tablespoons (2.5 ounces) unsalted butter, melted
  • 1/8 teaspoon salt

For the filling

  • Grated zest and juice of 1 bright skinned orange, preferably unsprayed or organic
  • 1/2 cup (2 1/2 ounces) dried apricots, coarsely chopped
  • 1/4 (1 ¾ ounce) to 1/2 cup (3 ½ ounces) sugar, depending on the tartness of the apples
  • 1 teaspoon ground cinnamon
  • 6 medium sized, crisp flavorful apples with a decent balance of sweetness and acidity (I have used all or a mixture of pippins, granny smiths, sierra beauties, and new crop jonathans)
  • 1 cup heavy whipping cream, lightly sweetened and whipped, optional for serving

Equipment

  • 2 quart baking dish

]]> Chocolate Torte With Grappa, Currants, and Pine Nuts /chocolate-torte-with-grappa-currants-and-pine-nuts/ Tue, 28 Feb 2012 15:52:12 +0000 http://alicemedrich/?post_type=recipe&p=100

Recipes


Chocolate Torte With Grappa, Currants, and Pine Nuts


From Bittersweet: Recipes and Tales from a Life in Chocolate


Grappa is an unaged Italian brandy. It was traditionally distilled from the juice left on the grape skins after they had been pressed to make wine, and was thus a rough drink bearing some resemblance to our own moonshine. But now fine quality sipping grappa is made from fresh grape skins reserved especially for the purpose. Some producers even make varietal grappa. I am particularly partial to the grappa of Zinfandel made by St. George Spirits here in California. At Passover, substitute matzoh cake meal for the semolina flour and margarine for butter. Voilà!

If you serve the cake while it is still slightly warm from the oven it will be positively voluptuous and quite boozy. Make the cake one day ahead if you prefer to mellow the booze and accentuate the chocolate flavor.

Serves 12



Position a rack in the lower third of the over and preheat to 375 degrees.

In a small bowl, combine the grappa and currants. Set Aside.

In a food processor, pulse the almonds and semolina flour until the almonds are very finely ground. Set aside.

Melt the chocolate and butter in a heatproof bowl placed in a skillet of barely simmering water, or in the top of a double boiler, stirring occasionally until melted and smooth. Remove from heat. Or microwave on MEDIUM (50%) power for about 2 1/2 to 3 minutes. Stir until smooth and completely melted.

In a large bowl, whisk egg yolks with 2/3 cup of the sugar and the salt until pale and thick. Stir in the warm chocolate mixture and the grappa and currants. Set aside.

In a clean, dry mixer bowl, beat the egg whites and cream of tartar at medium speed until they are white and foamy. Gradually sprinkle in the remaining 1/3 cup granulated sugar, beating at high speed until almost stiff. Scrape about one-fourth of the egg whites on top of the chocolate mixture and sprinkle all of the almond mixture over the top. Fold together. Fold in the remaining whites. Scrape the batter into the pan. Sprinkle the top with pine nuts. For the 9-inch pan, bake 20-25 or until a toothpick or wooden skewer plunged into the cake about 1 1/2 inches from the edge of the cake comes out clean. The center of the cake will jiggle slightly when the pan is jostled and will still be gooey if tested. Set the cake on a rack to cool completely. The surface of will crack and fall as it cools. Cake may be prepared to this point and keep, covered, at room temperature for 2 to 3 days or frozen for up to three months. Bring to room temperature before serving.

Slide a slim knife around the sides of the cake to release it. Remove the pan sides and transfer the cake, right side up, to a serving platter. Sprinkle a little powdered sugar over the top before serving.

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Ingredients

  • 1/4 cup grappa
  • 1/3 cup dried currants
  • 1/4 cup whole almonds, blanched or unblanched
  • 1/4 cup semolina flour
  • 9 ounces bittersweet 70% chocolate, coarsely chopped
  • 14 tablespoons unsalted butter, or unsalted stick margarine, cut into pieces
  • 6 large eggs, separated
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons pine nuts
  • A spoonful of powdered sugar for dusting, optional

Equipment

  • 9-inch spring form pan, ungreased

]]> Honey Balsamic Sundaes /honey-balsamic-sundaes/ Thu, 12 Apr 2012 18:46:22 +0000 /site/?post_type=recipe&p=253

Recipes


Honey Balsamic Sundaes


From Sinfully Easy Delicious Desserts


Very chic and sophisticated, and almost effortless. The combination of vanilla ice cream and sauce alone is spectacular; the berries or figs are extra nice. And I love the olive oil. If your crowd is adventurous, pass a cruet and let your guests drizzle some over the sundaes and/or serve the sundaes with Olive Oil Crostini.

Serves 4



To make the sauce: Combine the vinegar and honey in a small saucepan, bring to a simmer, and simmer until reduced to 1/2 cup. Let cool. Taste the sauce with a little of the ice cream and adjust the balance of sweetness with more honey if necessary—though I advise you to keep it fairly tart in contrast with the ice cream. Put a scoop of ice cream in each serving dish, with or without fruit, and drizzle with sauce—it’s powerful, so use just a little. (Any leftover sauce can be stored in a covered container in the refrigerator for at least several weeks.) Serve at once. Pass the olive oil separately, if using, and add a couple of crostini, if desired.

* Olive Oil Crostini

Toast 8 slices from a regular (not sourdough) baguette in a toaster oven or on a baking sheet in a preheated 350°F oven, turning the slices once, until lightly golden at the edges and perfectly crisp and crunchy. Brush or drizzle the tops liberally with extra virgin olive oil.

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Ingredients

    • 2/3 cup balsamic vinegar (the inexpensive kind is fine)
    • 1/3 cup flavorful but mild honey (such as clover, sage, or orange blossom), or more to taste
    • 4 scoops vanilla ice cream
    • A carton of ripe strawberries, rinsed, hulled, and halved or quartered, or figs, halved or quartered (optional)

Equipment

    • Extra virgin olive oil (optional)
    • Olive Oil Crostini (optional)

]]> My Ginger Cookies /my-ginger-cookies/ Thu, 12 Apr 2012 19:28:03 +0000 /site/?post_type=recipe&p=255

Recipes


My Ginger Cookies


From Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies


Also known as Screaming Ginger Cookies. With crunchy edges and a chewy center, beautifully crackled on top, spicy, and loaded with diced crystallized ginger, this is my favorite spice cookie. You can tone down the heat by omitting the fresh and cutting down on the candied ginger and still end up with a great cookie.

Makes fifty-six 2 1⁄4-inch cookies



Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.

Combine the flour, baking soda, ground ginger, cinnamon, allspice, and salt in a medium bowl and mix thoroughly with a whisk.

Combine the warm butter, molasses, sugars, fresh ginger, and egg in a large bowl and mix thoroughly. Add the flour mixture and ginger chips and stir until incorporated. The dough will be soft.

Form the dough into 1-inch balls (0.5 ounce dough for each). Roll the balls in the Demerara sugar and place them 2 inches apart on the lined or ungreased cookie sheets. Bake for 10 to 12 minutes, or until the cookies puff up and crack on the surface and then begin to deflate in the oven. Rotate the sheets from top to bottom and from back to front halfway through the baking time to ensure even baking. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake for a minute or so longer.

VARIATIONS

Gentler Ginger Cookies

Turn down the heat by omitting the fresh ginger and decreasing the candied ginger to ½  cup. Still a great ginger cookie!

Wheat-Free Ginger Cookies

These are superb and also gluten free if you use gluten-free oat four!

Make My Ginger Cookies or Gentler Ginger Cookies, substituting 2 cups (7.25 ounces) oat flour and ½  cup (2.5 ounces) extra-fine white rice flour for the all-purpose flour. Substitute 2 large egg whites for the whole egg. After the flour mixture is completely mixed in, stir briskly for another 40 strokes to aerate the dough slightly.

For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for several days.

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Ingredients

  • 2 cups (9 ounces) unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted and still warm
  • ¼ cup unsulfured mild or full-flavored molasses (not Blackstrap)
  • ½ cup (3.5 ounces) granulated sugar
  • 1/3 cup (2.33 ounces) packed brown sugar or light muscovado sugar
  • 2 tablespoons finely minced fresh ginger
  • 1 large egg
  • ¾ cup (4 ounces) ginger chips or crystallized ginger, cut into ¼ -inch dice
  • About ½ cup (3.5 ounces) Demerara or turbinado sugar or ¼ cup (1.75 ounces) granulated sugar for rolling

Equipment

  • Cookie sheets, lined with parchment paper or ungreased

]]> Nibby Asparagus or Green Beans with Prosciutto /nibby-asparagus-or-green-beans-with-prosciutto/ Tue, 28 Feb 2012 15:55:32 +0000 http://alicemedrich/?post_type=recipe&p=103

Recipes


Nibby Asparagus or Green Beans with Prosciutto


From Bittersweet: Recipes and Tales from a Life in Chocolate


Elegant finger food or a plated first course. The prosciutto provides enough salt for the dish and the whole thing is most aromatic and delicious while still hot or warm.

Serves 4



Bring a large pot of salted water to a boil. Rinse and snap the ends of the asparagus (I also like to peel a bit of the lower stem with a vegetable peeler so the stalks will cook in less time and remain bright green and tender).  Or, rinse and trim the stem ends from the beans. Cook the vegetables in boiling water just until barely tender and still bright green, 3 to 5 minutes.

Meanwhile in a very small saucepan, warm the oil and crushed nibs over the lowest heat for 2-3 minutes to infuse the oil with the nibs’ flavor; do not simmer.

When the vegetables are ready, drain and spread out on layers of paper towels; let stand for a minute to evaporate the excess moisture.  Transfer to a platter and toss with the crushed nibs, warm oil, and prosciutto shreds.  Serve hot or warm.

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Ingredients

  • 1 –1 1/2 pounds fresh asparagus or green beans
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons (.5 ounce) roasted cocoa nibs, lightly crushed with a rolling pin
  • 2-3 thin slices of prosciutto, trimmed of excess fat and sliced into long slender shreds

]]> Sherry and Olive Oil Pound Cake /sherry-and-olive-oil-pound-cake/ Tue, 28 Feb 2012 15:55:22 +0000 http://alicemedrich/?post_type=recipe&p=102

Recipes


Sherry and Olive Oil Pound Cake


From Pure Dessert


Extra virgin olive oil with a hint of fresh orange zest produces a subtle and flavorful cake, not overly sweet, with the satisfying texture of a pound cake. This cake improves over a day or two and toasted slices are nice for breakfast, even as much as a week later. Don’t be afraid of the olive oil…

Serves 16



Position a rack in the lower third of the oven and preheat the oven to 350 degrees.  Grease and flour the pans or line the loaf pans with parchment.

Mix the flour, baking powder, and salt thoroughly and sift together onto a piece of wax paper. Set aside.

In a large mixer bowl (with the whisk attachment if you have a choice), beat the sugar, oil, and orange zest until well blended. Add the eggs one at a time, beating well after each addition.  Continue to beat until the mixture is thick and pale, 3 to 5 minutes. Stop the mixer and add one-third of the flour mixture. Beat on low speed just until blended. Stop the mixer and add one half of the sherry. Beat just until it is blended. Repeat with another third of the flour, followed by the remaining sherry, and then the remaining flour.

Scrape the batter into the pan(s).  Bake until a cake tester comes out clean, 50-60 minutes for either the tube pan or the loaves.  Cool the cake in the pan(s) on a rack for about 15 minutes.  Slide a skewer around the tube then slide a thin knife around the sides of the pan(s) to release the cake(s).  Invert the pans and invert again, setting the cake right side up on a rack to cool completely.

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Ingredients

  • 3 cups (13.5 ounces) all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups (14 ounces) sugar
  • 1 cup flavorful extra virgin olive oil
  • 2 teaspoons grated orange zest (from 1 medium orange)
  • 5 cold eggs
  • 1 cup medium (amontillado) sherry

Equipment

    • A 10- to12- cup tube or Bundt pan or two 5 to 6-cup loaf pans

]]> Maya’s Chocolate Fudge Cake /mayas-chocolate-fudge-cake/ Mon, 20 Jul 2015 21:51:48 +0000 /?post_type=recipe&p=756

Recipes


Maya’s Chocolate Fudge Cake


Adapted from Flavor Flours by Alice Medrich with Maya Klein


This American style chocolate layer cake with chocolate frosting will knock your socks off. There is nothing more to say! Hint: I usually make the frosting first so that it has plenty of time to set up while the cake is baking and cooling, especially in warm weather.

Serves 10-12



To make the cake: Position a rack in the lower third of the oven and preheat the oven to 350 F.  Grease the sides of the cake pans with vegetable oil spray or butter and line the bottoms with parchment paper.

Put the sugar, rice flour, oat flour, cocoa powder, salt, xanthan gum, baking powder, and baking soda in the bowl of the stand mixer and mix with the paddle attachment until well combined.  Add the eggs, milk, and vanilla and beat on medium speed for 2 minutes.  Add the oil and beat until smooth. Stir in the hot water until well incorporated. The batter will be thin.

Divide the batter between the prepared pans and bake 8 inch layers for 20-25 minutes or 9-inch layers for 30-35 minutes until the cakes pulls way slightly from the edges of the pans and a toothpick inserted near the center comes out almost clean.  Set the pans on a rack to cool completely before frosting or storing.

When the layers are cool, slide a thin knife or a small metal spatula around the edge of the cakes to detach them from the pans.  Invert the layers and peel off the parchment liners.  Set on layer on a serving platter. For a two-layer cake, spread one quarter of the frosting on top of the layer and top with the second layer.  For a three-layer cake, spread one fifth of the frosting on the first layer, top with the second layer, spread with frosting, and top with the third layer. Spread a very thin layer of frosting over the top and sides of the cake just to smooth the surface and glue on any crumbs. Chill to set the frosting, about half an hour. Stir the remaining frosting until smooth (warm it slightly if necessary) and spread it over the top and sides of the cake, as luxuriously as you want.  The cake keeps in an airtight container for up to 5 days in the refrigerator. Bring to room temperature before serving.

To make the frosting: Put the cream and chocolate in a medium stainless steel owl.  Bring and inch of water to s simmer in a wide skillet.  Turn off the heat and set the bowl of chocolate in the water. Let it rest for 15 minutes, gently shaking the bowl several times to submerge the chocolate in the cream.  When the chocolate is melted, start whisking at one edge and continue whisking until all of the chocolate is incorporated and the mixture is smooth. Add the butter in chunks and whisk once or twice to break them up; let the mixture rest for 5 minute to finish melting the butter before whisking it smooth.  Taste and add salt if desired. Set aside, without mixing or disturbing, to cool and thicken (this takes at least a couple of hours). Leftovers keep, covered, in the refrigerator for up to 5 days.

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Ingredients

For the cake

  • cups (400g) sugar
  • 1 1/3 cups (200 g) white rice flour

½ cup (50 g) oat flour

  • 1/3 cup (60 g) natural unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons pure vanilla extract
  • ½ cup neutral flavored vegetable oil (such as corn, safflower, or soybean)
  • 1 cup boiling water

For the frosting

  • 8 1/2 to 9 ounces (240 to 255 grams) milk chocolate, coarsely chopped
  • 1 1/2 cups heavy whipping cream
  • Pinches of salt to taste

Equipment

  • Two 9-by-2-inch or three 8-by-2-inch round cake pans
  • Stand Mixer with paddle attachment

]]> Chunky Peanut Butter Clouds /chunky-peanut-butter-clouds/ Tue, 10 Apr 2012 22:16:22 +0000 /site/?post_type=recipe&p=222

Recipes


Chunky Peanut Butter Clouds


From Chewy gooey Crispy Crunchy Melt-In-Your-Mouth Cookies


When you add crunchy toasted hazelnuts or almonds and generous shards of creamy milk chocolate to a melt-in-your mouth peanut butter meringue, you get a party in your mouth, a symphony of textures with a sweet and salty finish. Make sure you use natural peanut butter—yes, the kind you have to stir in order too blend in the oil. It’s pesky, but the other kind is too sweet, hard to disperse in the meringue, and just generally not as good. Trust me.

Makes 30 to 36 cookies.



Preheat the oven to 200 degrees. Position racks in the upper and lower thirds of the oven

Combine the egg whites and cream of tartar in a clean dry bowl. Beat at medium-high speed with a heavy-duty stand mixer (or high speed with a hand mixer) until the egg whites are creamy white (instead of translucent) and hold a soft shape when the beaters are lifted.  Continue to beat on medium to high speed, adding the sugar a little at a time, taking 1 1/2 to 2 minutes in all, until the whites are very stiff. Scatter small spoonfuls of peanut butter over the meringue.  With a large rubber spatula, fold about three strokes. Scatter the nuts and chocolate over the batter and continue to fold until they are dispersed and the peanut butter is mostly blended; a few uneven streaks of white meringue are okay.

Drop rounded tablespoons of meringue 1 1/2 inches apart on the lined cookie sheets.  Sprinkle each meringue with a pinch of the chopped peanuts.  Bake for 1 1/2 hours.  rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.  Remove a test meringue and let it cool completely before taking a bite (meringue are never crisp when hot.) If the test meringue is completely dry and crisp, turn off the oven and let the remaining meringues cool completely in the oven.  If the test meringue is soft or chewy or sticks to your teeth, bake for another 15 to 20 minutes before testing another.

To prevent cookies from becoming moist and sticky, put them in an airtight container as soon as they are cool.  Cookies may be stored in an airtight contain for at least 2 weeks.

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Ingredients

    • 3 egg whites, at room temperature
    • 1/8 teaspoon cream of tartar
    • 2/3 cup (4.625 ounces) sugar
    • 1/3 cup (3 ounces) chunky or smooth natural peanut butter, well stirred before measuring, and at room temperature
    • 2/3 cup (3.3 ounces) toasted and skinned hazelnuts or toasted almonds
    • 3 ounces coarsely chopped milk chocolate (such as Scharffen Berger Rich Milk Chocolate), or 1/2 cup milk chocolate chips
    • 3 tablespoons finely chopped salted peanuts

Equipment

  • Cookie sheets lined with parchment paper

]]> Chocolate Hamantaschen Recipe /chocolate-hamantaschen-recipe/ Sat, 10 Aug 2024 22:20:33 +0000 https://here.ashlandwebsites.com/

Recipes


Chocolate Hamantaschen


What  Purim already  I know people who don’t like Hamantaschen because they don’t like poppy seeds especially, or prune filling,  or anything else reminiscent of the Jewish cookies of childhood.  Well, I do like  (love, even) poppy seeds and prunes and the like,  but I am sensitive to the needs of others.  So I offer you this very good recipe for Hamantaschen filled with CHOCOLATE.  I think everyone will be happy  now.  Try it, you’ll like it!

Forget poppy seeds, prunes, or apricots! Here, Haman’s Hat brims with bittersweet brownie filling and these cookies should NOT be saved for a Jewish, or any other, holiday

Makes 3 dozen cookies



Make the filling: Melt butter with chocolate in a stainless steel bowl set in a wide skillet of almost simmering water. Stir frequently until the mixture is melted and smooth.

Remove the bowl from the water. Stir in the sugar, vanilla and salt. Add the eggs one at a time, stirring in the first until incorporated before adding the second. Stir in the flour and beat with a spoon until the mixture is smooth and glossy and comes away from the sides of the pan, about one minute. Scrape into a small bowl, cover and refrigerate until needed.
Make the cookie dough: Whisk the flour, baking powder and salt together thoroughly and set aside.

In a large bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes. Beat in the egg and vanilla extract. On low speed, beat in the flour just until incorporated. Form the dough into two flat patties. Wrap and refrigerate the patties at least until firm enough to roll, but preferably several hours or overnight.

Preheat the oven to 350F. Position racks in the upper and lower third of the oven.

Remove one of the patties from the refrigerator and let it sit until supple enough to roll but still quite firm. It will continue to soften as you work. Roll the dough between 2 pieces of wax paper or between heavy plastic sheets from a plastic bag to a thickness of 1/8 inch. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper over the dough before continuing to roll it. When the dough is thin enough, peel off the top sheet of paper or plastic and keep it in front of you. Invert the dough onto that sheet. Cut cookies as close together as possible, dipping the edges of the cutter in flour as necessary to prevent sticking. Press dough scraps together and set aside to reroll with scraps from the second patty.

Place cookies 1/2 inch apart on the prepared cookie sheets. Scoop and place a level teaspoonful of filling in the center of each cookie. Bring three sides of each cookie up to partially cover the filling. Pinch the edges of the cookies well, to seal the corners. Bake 12 minutes or until pale golden at the edges, rotating the cookie sheets from top to bottom and front to back half way through the baking. Repeat until all of the cookies are baked.

Slide the parchment liners onto cooling racks. Cool the cookies completely before stacking or storing.

Oh, and sorry, no photos today. I just now realized that it was Purim in the first place.

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Ingredients for Filling:

6 tablespoons (3 ounces) butter
4 ounces unsweetened chocolate
3/4 cups (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large cold eggs
2 tablespoons all-purpose flour
Ingredients for Cookie Dough:
2 cups (9 ounces) unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
8 tablespoons (4 ounces) unsalted butter, softened but not squishy
1 cup (7 ounces) sugar
1 large egg
2 teaspoons vanilla extract

Equipment: 

Cookie sheets, lined with parchment paper
A 3-inch round cookie cutter

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