This Saturday, December 15, 2012, something really cool is coming to NYC. If you are a cookie lover, then you will love this!
Pastry chef Christina Tosi, owner and founder of Milk Bar, the bakery associated with David Chang’s Momofuku restaurant empire, is launching a one- day only holiday cookie truck in collaboration with American Express. The holidays are all about cookies and family, right? In honor of tis, Christina and her mom will hand out thousands of Momofuku’s much-loved cookies to make people’s day throughout Manhattan and Brooklyn! American Express will also tweet the trucks locations for fans to follow along using #AmexMakeMyDay.
This event is part of a new program brought to you by American Express and its commitment to celebrating Cardmembers and their sources of inspiration. Inspired by her Mom’s do-it-yourself ethos, Christina started her own cookie empire just two years ago with the help of her Amex Card. Today, Momofuku Milk Bar has grown to five bakeries and a commissary. From the first bucket of paint and stack of drywall to the latest apron and oven, Christina has realized her most inspiring (and delicious) dreams with the help of her Amex.
NYC COOKIE TRUCK SCHEDULE
11:00am to 11:45am – Stop 1: Central Park South – Columbus Circle Area
12:10pm to 12:55pm – Stop 2: Madison Square Park Area
1:20pm to 2:05pm – Stop 3: Union Square- 16th St & Union Sq West
2:30pm to 3:15pm – Stop 4: SoHo- Houston St & Greene St
3:40pm to 4:25pm – Stop 5: Williamsburg- Bedford Ave & North 7th St
4:50pm to 5:35pm – Stop 6: Fort Greene Park- Cumberland St & Dekalb Ave
COOKIE CUTTER COOKIES
makes: 2 dozen cookies
1 cup butter
1⁄2 cup unsalted light brown sugar
1⁄2 tsp kosher salt
21⁄4 cups flour , or oats ground down into a flour
1. In a stand mixer with the paddle attachment, cream the butter, sugar and salt for 2-3 minutes on high until light and fluffy. On a low speed, paddle in flour until just combined (approx 30 seconds).
2. Remove the dough from the bowl and divide into two equal “patties”. Wrap in plastic and chill in the fridge for at least an hour.
3. Heat oven to 350°F.
4. Place each ball between two sheets of wax paper and roll out to 1⁄4-inch in thickness. (you can also take additional flour and dust your work surface to roll out dough)
5. Cut out shapes, transfer shapes to a lined baking sheet and and bake for 10 to 12 minutes, or until slightly golden on the edges.
6. Cool cookies completely on the baking tray or a cooling rack completely. Frost with icing*, sprinkles, whatever you got!
7. Leave cookies out for frostings to set before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
** alternative technique: roll into a log, refrigerate, slice circles, decorate/use decorative cutter that size for easy roll out/ rotating log with each slice
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