Bon Appetit Desserts (161 page)
Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bake cookies, 1 baking sheet at a time, until edges just begin to color, about 18 minutes. Cool cookies on baking sheets 3 minutes. Transfer cookies to racks and cool completely. Repeat rolling, cutting, and baking with remaining dough.
DO AHEAD
:
Can be made ahead. Store in airtight container at room temperature up to 2 weeks, or freeze up to 1 month.
FILLING
: Beat all ingredients in large bowl until light and fluffy. Spread 2 teaspoons filling over bottom side of 1 cookie. Press second cookie, bottom side down, onto filling. Repeat with remaining cookies and filling.
DO AHEAD
:
Can be made 2 hours ahead. Cover and chill.
Technique Tip:
A Few Good Turns
When rolling out dough on a lightly floured work surface, lift and rotate the dough frequently to keep it from sticking, and dust the surface lightly with additional flour as needed.
Lemon Ladyfinger SandwichesLadyfingers are little sponge cakes. You will need a pastry bag and a No. 6 star tip for this recipe, as the ladyfingers are shaped by piping the batter onto foil in short, thin lines that resemble fingers. The dainty sandwich cookies are assembled just before serving, but the tart lemon curd filling can be made two days ahead. These would be an excellent addition to an afternoon tea.
Makes 18
¼ cup fresh lemon juice
2 teaspoons cornstarch
6 tablespoons sugar
3 tablespoons unsalted butter
3 large egg yolks, room temperature
1 large egg, room temperature
2 teaspoons finely grated lemon peel
3 large egg yolks, room temperature
2½ teaspoons fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon finely grated lemon peel
3 large egg whites
2 pinches of salt
½ cup superfine sugar
⅔ cup sifted unbleached all purpose flour (sifted, then measured)
½ cup powdered sugar
LEMON CURD
: Whisk lemon juice and cornstarch in small bowl until cornstarch dissolves. Combine sugar, butter, egg yolks, egg, and lemon peel in heavy small skillet. Whisk in dissolved cornstarch mixture. Whisk constantly over medium-low heat until mixture is thickened and smooth, about 5 minutes. Transfer lemon curd to bowl. Press plastic wrap directly onto surface of curd to prevent skin from forming. Chill until cold.
DO AHEAD
:
Can be made 2 days ahead. Keep chilled.
LADYFINGERS
: Position rack in center of oven and preheat to 325°F. Dab butter in each corner of 2 heavy large rimmed baking sheets. Line baking sheets with foil, leaving 1-inch overhang at short ends. Butter and flour foil, shaking off excess.
Whisk egg yolks, lemon juice, vanilla, and lemon peel in small bowl. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add superfine sugar and beat until stiff and shiny. Gently fold in yolk mixture. Sift in flour in 4 additions, folding gently after each addition. Spoon batter into pastry bag fitted with No. 6 star tip. Pipe eighteen 4-inchlong ladyfingers onto each baking sheet. Sift powdered sugar over ladyfingers. Let stand 2 minutes. Using fingertip, press down points at ends of ladyfingers. Bake until lightly colored and crisp, 17 to 18 minutes. Transfer foil with ladyfingers to rack and let cool 15 minutes. Gently peel ladyfingers off foil and cool completely on rack. Fill within several hours, or layer with paper towels in airtight container and store overnight.
Spread 2 teaspoons lemon curd on flat surface of 1 ladyfinger. Press flat surface of another ladyfinger onto lemon curd to form sandwich. Set on platter. Repeat with remaining ladyfingers and lemon curd. Serve immediately.
Chocolate-Chocolate Chip Cookies with Mocha Cream FillingThese ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.
Makes 20
½ cup semisweet chocolate chips (about 3 ounces)
½ cup heavy whipping cream
1 tablespoon instant coffee crystals
¾ cup powdered sugar
6 tablespoons (¾ stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
3 tablespoons natural unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
⅔ cup (packed) golden brown sugar
¼ cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon instant coffee crystals
2 cups semisweet chocolate chips (about 12 ounces)
1 cup pecans, coarsely chopped
FILLING
: Stir chocolate chips, cream, and coffee crystals in heavy small saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat powdered sugar, butter, and vanilla in medium bowl until blended. Beat in chocolate mixture. Chill until beginning to firm, about 8 minutes.
DO AHEAD
:
Can be made 2 days ahead. Cover and keep chilled. Before using, let stand at room temperature until just soft enough to spread, about 2 hours.
COOKIES
: Position rack in center of oven and preheat to 325°F. Line 2 heavy large rimmed baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg, 2 teaspoons water, vanilla, and coffee crystals and blend well. Beat in flour mixture. Stir in chocolate chips and chopped pecans.
Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on baking sheets 10 minutes. Transfer cookies to racks and cool completely.
Place half of cookies, bottom side up, on work surface. Spread each with 1 tablespoon filling, leaving ¼-inch plain border. Top each with second cookie, bottom side down, pressing to adhere. Cover and chill at least 2 hours.
DO AHEAD
:
Can be made 2 days ahead. Keep chilled.
Arrange cookies on platter and serve cold.
Equipment Tip:
Sliding Help
When cookies are baked on parchment paper or a silicone baking mat, such as Silpat, transferring them to a cooling rack becomes a simple task. There’s no need to transfer the cookies one by one; just slide the sheet of parchment (or the baking mat), cookies and all, off the baking sheet and onto the rack. Once cooled, the cookies will be firm enough to peel off of the parchment paper or the baking mat for picture-perfect results.
Milk Chocolate-Peanut Butter Sandwich CookiesThese treats are pure decadence. Be sure to use creamy peanut butter—not old-fashioned or freshly ground—for the best consistency in the cookie batter and the filling.
Makes about 2½ dozen
1¾ cups unbleached all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon coarse kosher salt
½ cup plus ⅓ cup powdered sugar
½ cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (¾ stick) unsalted butter, room temperature
½ cup creamy peanut butter
½ cup vegetable oil
1½ teaspoons vanilla extract
1 large egg
1⅓ cups milk chocolate chips (about 8 ounces)
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
¼ cup creamy peanut butter
2 tablespoons powdered sugar
¼ teaspoon coarse kosher salt
6 tablespoons heavy whipping cream
COOKIES
: Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, baking soda, and coarse salt in medium bowl to blend. Using electric mixer, beat powdered sugar, brown sugar, and butter in large bowl to blend. Add peanut butter and beat until creamy. Gradually beat in oil and vanilla, then egg. Add flour mixture and beat just until blended. Stir in milk chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased heavy rimmed baking sheets, spacing about 1½ inches apart. Bake cookies, 1 baking sheet at a time, until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
FILLING
: Place chopped chocolate, peanut butter, powdered sugar, and coarse salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful filling onto bottom side of 1 cookie. Top with second cookie, bottom side down, forming sandwich. Repeat with remaining filling and cookies.
DO AHEAD
:
Cookies can be made 1 day ahead. Store in airtight container at room temperature.
Cream Cheese Strudel CookiesStrudel is an Austrian pastry in which the filling is wrapped in a multilayered dough. This recipe uses cream cheese to create a flaky, tender dough that is similar to that of a strudel; the dough is then spread with preserves, topped with coconut and cherries, rolled up jelly-roll style, and sliced into individual strudel cookies and baked. If you’re not a fan of coconut, substitute an equal amount of chopped nuts.
Makes about 2 dozen