“- This is my fifth cookie. Happy five year anniversary
to NYT Cooking’s Cookie Week.” [MUSIC PLAYING] “Hi, I’m Eric Kim. I’m a cooking columnist for
The New York Times and Happy Cookie Week. Today we’ll be making my
turmeric lemon crinkle Cookies. I love these cookies because
they are so striking visually. And when they come
out of the oven, They look like earthquake,
tectonic plates. The yellow cookie cracks
under the powdered sugar Coating. We call that a
self-decorating cookie. The combination of
turmeric and lemon Together, I think they
create this third flavor. It reminds me of a donut. These are kind of cakey,
very like airy and light. And I think this
cookie is just Optimized to be a lovely
little bite of sweetness In the dead of winter. So these are what I bake at
like midnight and my partner Wakes up to a tray of cookies
often because that’s when you Want one, right? That’s when you want a cookie. You know what’s
really interesting? When you don’t use butter,
all the other flavors come out In a different way. And I just I love the peppery
flavor of extra virgin olive Oil. And I’m just going to stir
in some ground turmeric. You can see the little
specks of turmeric Here as it sits for
about 10 minutes. Those specks, I find that they
expand and dissolve and become
One with the oil. Watch out for white clothes. It’s going to dye your
clothes super, super yellow. It’s 3/4 cups of sugar. It’s a really perfectly
sweetened cookie, I think, And it’s just sweet enough. But 3/4 cup is
about 150 grams. I’m going to zest directly
into this because I like that The oils go down
into the cookie. Cream cheese and egg, please
use a room temperature egg. It really does
make a difference. I say this I feel like in
every cooking video you’re Creating an emulsion
between fat and liquid. I’m going to add some vanilla. I’m trying so hard not to get
the turmeric on my clothes. This is like the one thing
that doesn’t come out. It won’t mix smoothly if
the cheese is too cold. But even if the
cheese is too cold, It’s totally not the
end of the world. It’s going to look like
this in the beginning. Once you get it for
the most part makes, Then you really
want to combine it. I like showing
people that you can Make an amazing dessert
with just a bowl And a spoon or a whisk. You can make this in
a mixer if you want. What it means is you’re not
like touching the recipe As much with your hands. And I’m mixing this, and I
know that I want the cheese To incorporate a little more,
but I also want it to aerate A little more too. And I only know that by
mixing it with my right hand And feeling the resistance. And I think the recipe
will say 60s seconds.
So if you really did want
to count for 60 seconds, It’s longer than you think. My right arm ends
up kind of hurting. I’m kind of
sweating right now, But see how smooth
and pretty it is now? This calls for 1/2 a teaspoon
of coarse kosher salt or fine Sea salt.” “Throw it over your shoulder.” “Oh, O.K. It’s when you
spill it specifically?” “Yeah. Oh, did you not spill it?” “No, I did spill it. I did spill it. Another sign of growth,
five years later, Five cookies in every year
I’ve increased the baking soda By a quarter teaspoon. This cookie actually needs it. It’s a quite
leavened cake cookie. Every year I’m like,
more baking soda. And then so next year, it’ll
probably be a full teaspoon. But you have to wait till
next year to see that. And then we’re going
to do the flour. So here’s my flour trick. I like to aerate it first. You’re trying to
make it not packed. You usually stick your
cup right into the flour. But that packs it, and it’s
just almost always going to be More flour than you need. And so it comes to this
point where you’re like, Why don’t recipe writers just
write flour amounts to match How people actually scoop? I don’t know. I don’t know why. So use a scale, that’s
really my point here.
I like to fold it
in a little bit. I love the streaks
of yellow like that, Just combining it
just until it’s done. If you see a speck or two, you
can stop because it’s going To continue hydrating and
chill in the fridge for about 10 minutes. I say up to 30 minutes. So it depends on your fridge. Just chill it enough
so that it’s scoopable. Aww, this is Melissa’s cookie. And that’s Sohla’s cookie. Sorry, I love things
that touch at the edges. This has been chilling for
15 minutes, 20 minutes. All you really need
is for the dough To not stick to your
fingers anymore. So it’s still quite plush. It’s still pretty soft. One thing you can
do, scoop them out. I usually do it on
a smaller sheet pan, Maybe like half of the dough,
and I’ll just freeze it. It’s a good option if you
don’t want to eat 18 cookies In the next three days. Today we’re just going to
bake them straight from here. I don’t pack it on. I just kind of tumble it
around and then rest it On the flat side. It’s like you’re making
little snowballs.” [MUSIC PLAYING] “But one really important tip
is, don’t let it sit too long. I’m going to bake
this one right now. Sorry, yeah, right away,
Adam, just kidding. They’re at 350 just
for about 15 minutes. You really want to make sure
they’re baked through all The way.
This is a cookie that you
don’t want to under bake. And the reason for that
is the way they rise. It’s a very important thing
to let them finish rising. Rotate it. They’re looking really good. You know your cookies are
done when they’re very, Dramatically crinkled. Yeah, they’re looking great. Should I make a cup of
tea while we’re waiting? O.K., let’s go.” [MUSIC PLAYING] “I’ve never made
tea here, actually. O.K., chamomile. I’m feeling really cozy today. I bet I’m stealing
someone’s water. So cozy. I feel like I’m in a
Frog and Toad story. I’m definitely the Toad
in my relationship. Toad is really needy. Frog is like the more
level-headed pragmatist. But Toad brings the adventure
and the style to the couple, And I’m just kidding. So does the Frog. Frog is important. But it’s the balance
between frogs and toads. Anyway, how cute are these? I’m really happy with just
even just picking it up, Holding it. It’s crusty at the edges
in a beautiful way. Part of the experience of this
cookie isn’t just the cookie. It’s the powdered sugar. I love the way it’s like
mounted on top like snow. Cool color, right? The cookie itself
isn’t too sweet.
Distributing the sweetness
makes for a great eating Experience. But I hope you find a lot of
joy in this one because it’s A little holiday treat. These cookies
keep really well. I’d say the more they sit, the
more the moisture from them Kind of comes out. It makes them very
concentrated in flavor. And I think that’s
really lovely. It’s nice to be part of a
group and to be proud to be In that group. You can find this cookie and
many more at NYT Cooking. Happy holidays. Seven cookies — I’m really happy
to be one of them.”
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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