Filter
Top Products
72
Basic Cookie Dough
Makes enough for 4 to 5 dozen cookies, depending on size
The following recipe yields two separate batches of dough: one a
vanilla dough, and one a chocolate dough.
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces,
at room temperature
1 1/2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
1/4 cup cocoa powder
METHOD
1 In a medium bowl, sift together the flour, baking powder, and salt;
set aside. Put the butter in a large mixing bowl and, with a rubber
spatula, stir until smooth and softened. Add the sugar and continue
to blend for 2 minutes, until the mixture resembles light yellow-
colored mashed potatoes. Transfer to the bowl of your food
processor fitted with the S-Blade.
2 With the food processor running, crack the eggs, one at a time, into
the butter mixture and beat until well-blended. Add the vanilla
extract. Add the sifted flour mixture and continue to blend until a
smooth dough forms, 2 to 3 minutes more. Remove the dough from
the mixer and divide it in half. Place half of the dough back into the
Processor. On low speed, add the cocoa powder and continue to mix
until the cocoa is evenly blended in. Gather each batch of dough into
a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or as
long as overnight.
Recipe courtesy Wolfgang Puck
71
Whole Wheat Pizza Dough
Makes enough for 4 7- to 8-inch pizzas
Try this robust dough in place of my regular pizza dough. The honey
brings out a wonderful, rich flavor in the crust.
INGREDIENTS
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
METHOD
1 In a small bowl, dissolve the yeast in the warm water. Add the honey
and let sit for 5 minutes, until foamy.
2 Put the flour in your food processor fitted with the S-Blade. Mix the 1
cup cool water with the olive oil and salt. With the motor running,
pour the olive oil mixture and the yeast slowly in through the feed
tube. Process until the dough forms a ball that rides around on the
blade.
3 Transfer the dough to an oiled bowl, cover with plastic wrap, and
let rise until double in bulk. Punch down the dough and knead it on
a lightly floured surface for 1 minute. Divide the dough into 4 equal
portions and roll them into tight balls. Place on a tray, cover with
a damp towel, and let rest for several hours or overnight in the
refrigerator before use.
4 Roll or stretch each ball of dough into a 7- to 8-inch circle. Place the
circles, one at a time, on a wooden peel or on a baking sheet and
build the pizza as desired.
Recipe courtesy Wolfgang Puck
FG_FoodProc Manual2 7/7/06 3:54 PM Page 73