ST. LOUIS, MO (KTVI)- If you need help with holiday baking, you don’t want to miss this!
Chef Nicole Shuman with L’Ecole Culinaire tells us about classes at their cooking school.
L’Ecole Culinaire offers public cooking classes designed for the amateur chef. This December their professional instructors will give home cooks a chance to sharpen their skills with classes in holiday cookies and holiday pies.
The classes will take place at 9811 South Forty Drive.
Holiday Cookies- Beginner
Friday, December 2nd
6 p.m. until 9 p.m.
$85 per person
Saturday, December 3rd
10 a.m. until 1 p.m.
$85 per person
For additional information visit: lecole.edu
Infinite Drop Cookies (No Mixer Needed!)
· 8 tablespoons (4 ounces) butter, softened but still cool
· ¾ cup (6 ¼ ounces) firmly packed dark brown sugar
· ½ cup (4 ounces) granulated sugar
· 1 large egg (1 ½ ounces by weight)
· 1 teaspoon pure vanilla extract
· 1-2 teaspoons spices or citrus zest (optional)
· ¾ teaspoon kosher salt
· 1¼ cups plus 3 tablespoons (7 ounces) all-purpose flour
· ½ teaspoon baking soda
· ¼ teaspoon baking powder
· 1 ½- 2 ¼ cups inclusions of your choice such as chips, dried fruit, nuts, oatmeal, toffee bits, etc.
Position the racks in the upper third and lower third of the oven and preheat the oven to 350ºF.
In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (You can do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing). Add the egg, vanilla, any spices you like, and salt and stir just until combined.
Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the inclusions of your choice and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
Line two baking sheets with parchment paper. Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool.
This recipe can be doubled or tripled, feel free to split the dough into several bowls and add different inclusions to each bowl. This dough freezes well and can be kept frozen for up to 60 days.