Sushi donuts and sushi tacos on the menu at fast casual Oakland spot.
"I am a great home cook but notoriously bad at baking cookies!" writes Marci Woodruff of Squirrel Hill. "These are two recipes that are a hit at my house and so easy to make. I'm a professional theater director and used to feeding hordes of hungry actors at my house, and this is a top request."
- 2 sticks of butter, softened
- 1/4 cup sugar
- 3 teaspoons orange zest
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 teaspoon salt
- Granulated sugar (to coat cookies)
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat.
In food processor or mixer, cream butter, sugar and fruit zests.
Beat in vanilla.
In a separate bowl, mix flour, meal and salt. Gradually add the dry mixture to the butter/sugar mixture and process until a cohesive ball forms. You may add a bit of flour if the dough is too sticky.
Roll dough into 3/4-inch balls. Place 2 inches apart on baking sheets. Flatten each ball slightly with the palm of your hand.
Bake 10 to 13 minutes until edges are lightly browned. Cool 2 minutes on baking sheet.
Place sugar in shallow bowl or dish and gently toss warm cookies in sugar to coat. Cool on rack.
Makes 3 dozen cookies.
-- Marci Woodruff, Squirrel Hill