U F O COOKIES
Nov. 30th, 2014 08:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityU F O COOKIES
Ingredients
¾ c almond paste not marzipan
1 c sugar
1 pinch kosher salt
2 lg egg whites at room temperature for 30 minutes
MOCHA CREAM MAKES 3 CUPS
½ c vegetable shortening
½ c butter softened
2 Tbsp chocolate, unsweetened squares
1 Tbsp instant coffee powder
1 tsp vanilla clear
1 lb confectioners’ sugar
2 Tbsp milk
DIPPING CHOCOLATE
1 bag chocolate chips
1 Tbsp oil
Directions
1 Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
2 Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
3 Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
4 [When you rotate the pan midway through baking, you’ll wonder why you left so much space between the cookies. Suddenly, at 15 minutes they’ll puff up and you’ll be happy you left that space!]
5 Mocha Butter Cream
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
6 Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Turn cookie over and spread mocha cream on the bottom.
7 melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. Then dip the cookie, just the side with the butter cream icing on it and set on a rack.
Ingredients
¾ c almond paste not marzipan
1 c sugar
1 pinch kosher salt
2 lg egg whites at room temperature for 30 minutes
MOCHA CREAM MAKES 3 CUPS
½ c vegetable shortening
½ c butter softened
2 Tbsp chocolate, unsweetened squares
1 Tbsp instant coffee powder
1 tsp vanilla clear
1 lb confectioners’ sugar
2 Tbsp milk
DIPPING CHOCOLATE
1 bag chocolate chips
1 Tbsp oil
Directions
1 Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
2 Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
3 Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
4 [When you rotate the pan midway through baking, you’ll wonder why you left so much space between the cookies. Suddenly, at 15 minutes they’ll puff up and you’ll be happy you left that space!]
5 Mocha Butter Cream
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
6 Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Turn cookie over and spread mocha cream on the bottom.
7 melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. Then dip the cookie, just the side with the butter cream icing on it and set on a rack.
