From my story, “The Chill Diaries”
Brown Sugar Crisp Cookies
½ cup (1 stick) butter or butter substitute*
1 1/3 cups light brown sugar
1 tbsp vanilla extract
1 cup oatmeal flour
1 cup all purpose flour
1 ½ tsp baking soda
¾ tsp kosher salt
¼ cup oats (quick-cooking, not instant)
2 tbsp chopped crystallized ginger
½ cup (approximately) demerara sugar for sprinkling
*Cookies made with butter substitute will spread more when baked.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter or butter substitute with the sugar on medium-low speed until the butter has lightened and the sugar has absorbed. Add the egg and vanilla and mix on medium until combined.
Stop the mixer and add the flours, baking soda, and salt. Mix on low, just until combined. Add the oats and crystallized ginger and mix very briefly on low, just until they are distributed evenly through the dough.
Transfer the dough to the center of a large piece of parchment paper. Roll the dough into a log, twisting the paper on the ends “a la salt water taffy” to seal the ends. Freeze for four hours or overnight.
After four hours, shape the log into a rectangular brick by pressing on the kitchen counter to flatten the sides. Return to freezer.
When ready to bake, preheat the oven to 375˚F slice the brick into slices approximately 4” x 3”. Sprinkle each cookie generously with demerara sugar.
Bake, six slices at a time, on parchment lined cookie sheets for 9 minutes.
Cool thoroughly before using.
Fresh Peach Ice Cream
Adapted from The New York Times Cookbook by Craig Claiborne
©1961 Craig Claiborne; Published by Harper & Row Publishers, New York
2 cups crushed ripe peaches
1 1/3 cups granulated sugar
3 teaspoons vanilla extract, divided
1/8 tsp kosher salt
2 tbsp flour
2 eggs, slightly beaten
1 ½ cups milk
2 cups heavy cream
Prepare an 8” x 8” brownie pan by lining with plastic wrap.
Mix the peaches with 1/3 cup sugar and 1 tsp vanilla extract. Set aside.
In a large saucepan, whisk together the remaining sugar, salt and flour with the eggs, and the milk. Cook over low heat, whisking constantly, until the mixture has thickened slightly and coats a metal spoon. Remove from the heat, transfer to a glass bowl, and cover with plastic wrap. Refrigerate for four hours or overnight.
After refrigerating, re-whisk the mixture until smooth, and add the 2 teaspoons of vanilla and the cream.
Freeze in an ice cream freezer according to manufacturer’s directions.
Transfer from the ice cream freezer to the lined 8” x 8” brownie pan. Cover with plastic wrap and place in freezer for four hours or overnight.
To assemble the ice cream sandwiches, use the plastic wrap to transfer the ice cream to a cutting board. Using a sharp knife, cut slices of the ice cream that align with the size of the finished cookies.