The correct recipe appears below. If you know of someone who subscribes to New Hampshire Magazine and who likes to bake, pass the word.
And have a "perfect" holiday.
-Rick Broussard, Editor
The Balsams Sugar Cookies
Yield: about 5 dozen (3-inch) cookies
This recipe for a soft-on-the-inside, yet crispy-on-the-outside cookie is from Chef Stephen James, certified master baker and executive pastry chef at The Balsams in Dixville Notch.
2-1/4 cups granulated sugar
2 teaspoons salt
1/2 cup shortening
1/2 cup butter
3 tablespoons corn syrup
2 large eggs
3/4 cup heavy cream
1 tablespoon vanilla extract
7 cups cake flour
2 tablespoons baking powder
Cream the first five ingredients until smooth. Add eggs in two stages, scraping bowl often.
Add cream and vanilla and mix slightly. Sift the cake flour and baking powder and add. Do not overmix. Just as soon as the mixture comes together, shut mixer off. Dough is ready. Chill dough overnight. Roll cookie dough down to about 1/4-inch thickness and cut out shapes using cookie cutters. Brush top of cookies lightly with milk and sprinkle tops with sugar. If you choose to decorate with icing, then leave the sugar off at this point. Bake at 385 degrees for about 10 minutes.
Do not overbake — cookies should be baked light.
This article appears in the November 2004 issue of New Hampshire Magazine