When our blogger Tegan isn’t listening to the Yoko Miwa Trio or writing the blog, she’s a graduate student, and this close to the end of the semester, it’s important to blow off some steam. Here’s her recipe for Two-Bowl Piano Cookies. If you want to make them but aren’t taking a study break, make them for a holiday party!
Two-Bowl Piano Cookies
Prep time: 15 minutes
Refrigeration time: 1 hour
Bake time: 15 minutes
1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1/4 tsp vanilla
1 2/3 cups flour
1 tsp baking powder
pinch of salt
2 tbs molasses
1-2 tbs flour, as needed
dash of cinnamon, nutmeg, and ginger to taste
In a small bowl, combine sugar and butter, then mix in egg and vanilla. In a separate bowl, combine the dry ingredients. Pour wet ingredients into dry ingredients and stir. Add 1 tablespoon warm water and stir until mixture forms a smooth ball. Towards the end, you may want to work the dough with your hands.
Separate the ball of dough into three equal parts. Place two of the balls in one bowl. Cover and refrigerate. In the other bowl, combine the third ball of dough with the molasses and spices. Use a fork to mix them well. Add enough flour to work the dough into a smooth ball. Cover and refrigerate for about one hour.
Preheat the oven to 375 degrees. Roll out each ball of dough into a thin sheet and cut into rectangles: the pale dough becomes white keys, and the molasses dough becomes black keys. Place on a baking sheet lined with parchment paper. Bake at 375 degrees for 8 minutes.
To serve, arrange the “keys” on a platter and layer them like a piano!
Tip: The more evenly the dough is rolled out, the more the cookies will stay in their rectangular shapes as you bake them. If you’re not too busy with final papers to find your rolling pin, they will turn out even better than the picture below!