This is an archived article that was published on sltrib.com in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Most cooks reach for the all-purpose flour when making a batch of cookies. Using cake flour never comes to mind.
But this fine-textured, high-starch flour - which makes cakes and pastries so tender - is the key to making the soft, melt-in-your-mouth cookies, similar to those sold at Paradise Bakery & Cafe.
MaryEllen Johnson, a sugar cookie connoisseur, requested a recipe for the Paradise cookies, which are rolled in sugar and not frosted.
About seven years ago, The Arizona Republic published a recipe for the cookies. It has been circulating the Internet with good reviews.
The trick - as with most baking recipes - is to follow the directions exactly, especially the part about the cake flour.
Requests:
Joe Moslander would liked a recipe for a Middle Eastern dish with chicken and potatoes in a flavorful sauce, similar to what was available at the old Sahara restaurant, near 400 South and State Street. The restaurant closed several years ago.
Moslander also would like the recipe for the restaurant's Sahara spice mixture,.
Tina Honsvick would like a recipe for an orange chipotle sauce similar to what is served at Iron Gate Grill in Logan.
Laurie Thompson would like a recipe for spice bars with raisins. The bars had a brownie-like texture with sugar crystals sprinkled on top.
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* Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or e-mail kathys@sltrib.com.
Paradise Bakery sugar cookies
1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Plain or colored sugar, for decorating
Heat oven to 375 degrees. In a medium bowl, cream together sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes.
Slowly add vanilla and beaten egg while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix.
Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.
Bake 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown.
Makes about 3 dozen cookies.
Source: The Arizona Republic