This recipe courtesy of Pasta & Co
www.pastaco.com
BAKING WITH PASTA & CO'S FROZEN COOKIE DOUGH

These three additive-free doughs - MIRACULOUS BUTTER, GINGER CRINKLE, and CHOCOLATE TRUFFLE - can't be beat for taste, convenience and versatility. Here are some of the many short-cut cookies you can make using the dough.

 

BREAK-APARTS WITH BUTTER COOKIE DOUGH

  • 1 (24-ounce) package PASTA & CO MIRACULOUS BUTTER COOKIE DOUGH
  • 1-1/2 cups chocolate chips
  • 2 teaspoons vanilla extract

Preheat oven to 325°F. Bring dough to room temperature and cut into two roughly equal pieces. Line a 14-inch baking sheet with parchment paper. Place one of the pieces in the center of the pan and with the heel of your hand and your fingers, press dough into a thin, even layer (careful that the dough is as thin in the middle as it is on the edges). Toss the chocolate chips with the vanilla extract until they're well coated. Sprinkle roughly one half of the mixture over the dough as evenly as is easy. Reserve the remaining chips for the remaining dough. Bake the dough approximately 30 minutes or until it is golden and just barely beginning to brown on edges. Remove from oven and let cool. Repeat the process with the remaining dough and chips. To serve, break the baked dough into pieces.

You can substitute for any or all of the chips, chopped nuts. For a more sophisticated flavor, try 2 cups chopped walnuts mixed with 2 tablespoons cardamom and 1/4 cup of coarse or granulated sugar, or a mixture of chopped almonds, lemon zest, and sugar. Or keep the Break-Aparts simple as a snickerdoodle: generously top the dough with a mixture of cinnamon, nutmeg, and granulated sugar.

 

BREAK-APARTS WITH GINGER CRINKLE DOUGH

Cut the 28-ounce ball of dough into two roughly equal pieces. Proceed as with the Butter Cookie Dough, but skip any toppings except for 2 tablespoons of sugar sprinkled over the top of each half. Be sure to press the dough to a thickness of no more than a 1/4-inch. Bake at 350°F for 30 minutes or until the surface appears cracked.

 

BREAK-APARTS WITH CHOCOLATE TRUFFLE DOUGH

Cut the 24-ounce ball of dough into two roughly equal pieces. Proceed as with the Ginger Crinkle Break-Aparts, but this time, press the dough so that it is about 1/4-inch thick in the middle, but about 3/8-inch thick on the edges. This will assure more even baking. Careful not to over bake. The beauty of this dough is that it bakes up crusty on the outside and creamy on the inside. The cookies are done when the surface is shiny and beginning to crack.

Pasta & Co
Bellevue - University Village