Renton Technical College Culinary students once again participated in the Seattle Milk Fund Cookie Fest to benefit impoverished children.
The students made 120 dozen cookies, or 1,440 cookies, to be sold for charity at the event on Dec. 7 at the Seattle Macy’s store.
This year students baked chocolate peppermint thumbprints, sugar cookies, Russian tea cakes, tri-colored almond paste cookies and gingerbread cookies.
Under the direction of RTC Baking Instructor Robert Holland, students were busy making their contributions to the Cookie Fest and the Holiday Buffet last week on campus.
“It was phenomenal,” said Jody Campbell, a bake shop worker of the holiday buffet. “Spirits were high; I was just proud to be here.”
Students made 1,500 rolls and 50 pies for the holiday spread. About 400 local residents, business owners, students and their families attended the 10th annual event.
Gingerbread Cookies from Renton Technical College:
Ingredients:
• 11 oz. butter
• 8 oz. brown sugar
• 7/8 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 teaspoon ginger
• 1 3/4 teaspoon cinnamon
• 1/2 cloves, ground
• 3.5 oz. eggs
• 11 oz. molasses
• 1 lb. pastry flour
Directions:
1. Measure all ingredients and keep at room temperature.
2. Place the fat, sugar, salt and spices in the mixing bowl. With the paddle attachment, cream these ingredients at a low speed. Partway through mixing, stop the machine and scrape down the bowl to ensure even mixing.
3. For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. For denser cookies, blend to a smooth paste, but do not cream until light.
4. Add the eggs and liquid, if any, and blend in a low speed.
5. Sift the flour and leavening. Mix until just combined. Do not over mix, gluten will develop.
6. For small cookies, roll out dough to 1/8 inch thickness. For large cookies, roll out to 1/4 inch thickness.
7. Cut out cookies and place them on paper-lined or greased and floured baking sheets.
8. For small, thin cookies bake at 375 degrees for 8 to 12 minutes. For larger, thicker cookies bake at 360 degrees for 12-16 minutes.
Recipe from “Professional Baking,” Sixth Edition, by Wayne Gisslen, Copyright 2013, 2009, 2005, John Wiley & Sons
