Lemon cats' paws
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Lemon cats' paws
  Lemon    Cookies  
Last updated 6/12/2012 1:21:54 AM. Recipe ID 54306. Report a problem with this recipe.
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      Title: Lemon cats' paws
 Categories: Cookies
      Yield: 35 Cookies
 
           Cookie dough
    3/4 c  Sliced unblanched almonds
  2 1/4 c  Plus 2 tablespoons
           All-purpose flour, divided
    2/3 c  Granulated sugar
    1/3 c  Confectioners' sugar
    1/2 ts Salt
      1 c  (2 sticks) unsalted butter,
           Chilled and cut into
    1/2    -inch cubes
      1 lg Egg, chilled
      4 ts Vanilla extract
      4 ts Finely grated lemon zest
           Assembly:
     15 oz Swiss dark chocolate,
           Coarsely chopped
 
  Make the cookie dough: 1. Position a rack in the center of the oven
  and preheat to 375~F. Put three heavy, large ungreased baking sheets
  in the refrigerator
  
  2. In a food processor fitted with the metal chopping blade, process
  the almonds with 1 cup of the flour for 3O to 45 seconds, or until
  the mixture is ground to a fine powder. Add the remaining 1 1/4 cups
  plus 2 tablespoons flour; granulated sugar confectioners' sugar and
  salt. Process for 10 to 15 seconds, or until the mixture is
  thoroughly blended.
  
  3. Evenly distribute the butter cubes in a circle around the chopping
  blade. Add the egg, vanilla and lemon zest. Process for 45 to 60
  seconds, or until the mixture is creamy. (Make sure that the butter
  is completely blended into the batter)
  
  4. Fill a pastry bag fitted with a closed star tip (such as Ateco #6)
  with one-fourth of the cookie dough. (Slightly open the teeth on the
  end of the pastry tip so that any small nut particles do not get
  caught between the points as you pipe.)
  
  5. Remove a chilled baking sheet from the refrigerator. Starting at
  the left-hand side of the midsection of the baking sheet, pipe 1
  1/2-inch long "cats' paws" about 2 inches apart, across the center of
  the baking sheet. (This will enable you to pipe straight and even
  lines across the baking sheet.) Continue piping until the bottom half
  of the baking sheet is covered with piped cookies. Turn the baking
  sheet 180 degrees and continue piping cats' paws onto the other half
  of the baking sheet.
  
  6. Refrigerate the baking sheet for 10 to 15 minutes, or until the
  piped cookie dough is firm. Pipe the rest of the cookie dough onto
  the remaining chilled baking sheets and refrigerate.
  
  7. Bake the cookies one baking sheet at a time for 12 to 15 minutes,
  or until lightly browned. Turn the baking sheet halfway through
  baking for even browning. Using a metal pancake spatula, immediately
  transfer the cookies to wire racks to cool.
  
  Assemble the cookies:
  
  8. Melt the dark chocolate according to the melting instructions in
  the Chocolate Key OR temper the chocolate following the
  
  tempering instructions on page 72. Scrape the chocolate mixture into a
  small heatproof bowl. Place the bowl of chocolate over a smaller bowl
  of warm (86~F to 90~F) water.
  
  9. Using a small metal cake spatula, coat the flat side of half of the
  cookies with a thin layer of melted or tempered chocolate. Top each
  chocolate-coated cookie half with a second cookie. Place the cookies
  on a waxed paper-lined baking sheet and refrigerate for 5 to 10
  minutes or until the chocolate is set.
  
  10. Dip the pointed tips of the cookies halfway into the melted or
  tempered chocolate. Place the cookies back onto the waxed paper-lined
  baking sheet and refrigerate 5 to 10 minutes, or until the chocolate
  is set. Store the cookies dipped in melted chocolate in a airtight
  container in the refrigerator for up to two weeks. The cookies filled
  with tempered chocolate may be stored in an airtight container at
  room temperature for up to three weeks.
  




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Recipe ID 54306 (Apr 03, 2005)

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