Text 12258, 188 rader
Skriven 2014-04-17 05:58:00 av Dave Drum (75501.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Koo-Kee #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sablé Galette Cookies
 Categories: Cookies, Desserts, Snacks, Citrus
      Yield: 18 servings
 
      2 c  All-purpose flour
      1 c  Parve margarine; in TB pcs
        ds Salt
    1/2 c  Plus 1 ts sugar; divided
      2 lg Egg yolks; divided
    1/2 ts Pure vanilla extract
      2 tb Orange blossom water (opt)
      1 tb Cold water + 1/2 tb water;
           - divided
 
  This is the easiest cookie you will ever bake. It is made as
  one large cookie that you cut after baking. Sablé means
  sandblasted, which describes the grainy texture of these
  cookies perfectly. I saw cookies like these during my
  travels around Brittany in the northwest region of France,
  where they use enormous amounts of butter in everything they
  bake. For a Sephardic twist, I like to add orange blossom
  water to this parve version of the famous French cookie.
  
  Preheat the oven to 350øF/175øC.

  Place the flour, margarine, salt and 1/2 cup of the sugar
  in the bowl of a food processor fitted with a metal blade.
  Pulse about seven times, or until the mixture looks like
  sand. You can also do this by hand in a large bowl with
  two knives or a pastry cutter. Add 1 egg yolk, the
  vanilla, orange blossom water, if using, and the
  tablespoon of cold water. Process or mix just until the
  dough comes together.
  
  Place a large piece of parchment on the counter and grease
  lightly using the paper or foil wrapper that wrapped the
  margarine. Dump the dough onto the greased parchment and,
  using a rolling pin, roll into a large circle, about 9"
  in diameter.
  
  To decorate the edge of the cookie, using the flat end of
  the handle of a wooden spoon, or the tip of your index
  finger, make indentations one after the other all around the
  outside of the circle.
  
  Whisk together the remaining egg yolk with the 1/2
  tablespoon of water. Brush the top of the cookie with egg
  wash. Using the tines of a fork, make one set of lines
  straight across the top of the cookie. Make another set
  about 2 inches below the first. Repeat until you have four
  to five sets of lines. Now slide the parchment a quarter
  turn to the right and make four to five additional sets of
  lines, each about 2 inches apart. The new set of lines
  should cross the first set of lines on an angle, creating a
  diamond-shaped grid.
  
  Sprinkle the top of the cookie with the remaining teaspoon
  of sugar. Slide the parchment onto a cookie sheet and bake
  for 35 to 37 minutes, until the edges start to look golden.
  Remove from the oven and immediately cut the cookie into 8
  or 12 large wedges or about eighteen 1 x 3-inch bars, if you
  like. If you wait until the cookie cools to cut it, you will
  not get nice clean edges.
  
  STORAGE: Place baked cookies into an airtight container or
  freezer bags and store at room temperature for up to five
  days or freeze up to three months.
  
  By Paula Shoyer; The Kosher Baker
  
  Epicurious | September 2010
  
  Yield: Makes 18 bars
  
  MM Format by Dave Drum - 15 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whoopie Pies w/Mint Filling & Chocolate Ganache
 Categories: Cookies, Desserts, Chocolate, Dairy
      Yield: 15 servings
 
MMMMM--------------------------COOKIES-------------------------------
      2 c  All purpose flour
      5 tb Unsweetened cocoa powder
  1 1/8 ts Baking powder
      1 ts Baking soda
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      2 lg Egg yolks
      1 tb Vanilla extract
      1 c  Whole milk

MMMMM--------------------------FILLING-------------------------------
    1/2 c  + 2 tb unsalted butter; room
           - temp
    1/2 ts Peppermint extract
    1/4 ts Vanilla extract
      2 c  + 3 tb powdered sugar
    1/4 c  Egg whites
      3    (to 4) drops green food
           - coloring

MMMMM--------------------------GANACHE-------------------------------
      3 tb Heavy whipping cream
    1/2 c  Bittersweet or semisweet
           - chocolate chips
 
  SPECIAL EQUIPMENT: Pastry bag or resealable plastic bag,
  medium-size star pastry tip
  
  Trish Newcomb makes her Granville Gourmet Whoopie Pies with
  shortening, but the cookies and filling can also be made
  with butter. In the Bon Appétit Test Kitchen we added a
  layer of chocolate ganache for a more intense chocolate
  flavor.
  
  COOKIES: Position rack in center of oven and preheat to
  375øF/190øC. Line 2 large rimmed baking sheets with
  parchment paper. Sift flour, cocoa powder, baking powder,
  and baking soda into medium bowl. Using electric mixer, beat
  shortening, sugar, egg yolks, and vanilla in large bowl
  until well blended, about 2 minutes. Add flour mixture in 3
  additions alternately with milk in 2 additions, beating
  until blended after each addition.
  
  Drop dough by very rounded tablespoonfuls onto prepared
  baking sheets, spacing 3 inches apart. Bake 1 sheet at a
  time until cookies are slightly puffed and spread but are
  still soft, 8 to 10 minutes. Cool on sheets 10 minutes.
  Carefully transfer cookies to racks and cool completely.
  Repeat with remaining cookie dough.
  
  DO AHEAD: Cookies can be made 1 day ahead. Store airtight in
  single layer at room temperature.
  
  MINT FILLING: Using electric mixer, beat shortening,
  peppermint extract, and vanilla in large metal bowl until
  blended. Add powdered sugar, egg whites, and pinch of salt;
  beat until light and fluffy. Add food coloring drop by drop
  for desired shade of green; beat until well blended. If
  mixture looks curdled, place bowl over low heat several
  seconds and beat until smooth. Repeat as necessary until
  smooth.
  
  GANACHE: Line rimmed baking sheet with parchment paper.
  Bring cream to simmer in heavy small saucepan. Remove from
  heat. Add chocolate; whisk until smooth. Cool until lukewarm
  but spreadable, about 15 minutes.
  
  Spoon 1 teaspoon ganache onto bottom (flat side) of half of
  cookies. Place cookies, ganache side up, on prepared baking
  sheet.
  
  Spoon mint filling into pastry bag fitted with medium star
  tip (or spoon filling into resealable plastic bag, squeezing
  filling into 1 corner of bag, then cut off 1/4 inch of
  plastic bag corner to allow for piping). Starting at outer
  edge of bottom (flat side) of remaining cookies and working
  toward center, pipe mint filling in spiral. Place 1
  mint-filled cookie, mint side down, atop each ganache-topped
  cookie, pressing slightly to adhere.
  
  DO AHEAD: Can be made 2 hours ahead. Store airtight at room
  temperature.
  
  by Trish Newcomb
  
  Bon Appétit | January 2011
  
  Yield: Makes about 15 sandwich cookies
  
  MM Format by Dave Drum - 30 January 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Everyone is born with genius, but most people only keep it a few minutes.
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