Recently I discovered in Joy of Cooking Christmas Cookies that they have a thumbprint recipe and the secret is: it's almond shortbread. The recipe in Joy of Cooking Christmas Cookies is a lowfat version (supposedly), but it still tastes great!
There is one problem with the Joy of Cooking Christmas Cookies recipe: it does not hold its shape. Although they looked good when they went into the oven...
Make them into balls and then make a deep knuckle-print in them. |
Baking complete. Now for Ganache! |
Ingredients
- 1 1/2 cups (7.5 oz) all purpose flour
- 1/3 cup (1.5 oz) cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 1.2 tablespoons (1.75 oz) unsalted butter, softened
- 3 tablespoons canola oil
- 1 tablespoon light corn syrop
- 1/2 cup (3.5 oz) sugar
- 1 large egg
- 2 1/2 teaspoons vanilla
- 3/4 teaspoon almond extract
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Stir together flour, cornstarch, baking powder, baking soda, and salt with a fork or wire whisk
- Beat together with a fork (or an electric mixer) butter, canola oil, corn syrup, sugar, egg, vanilla extract, and almond extract.
- Combine wet and try indgredients and beat until smooth.
- Slightly oil hands and pull of chestnut-sized bits of dough and roll them into balls. Place the balls on a non-stick cookie sheet.
- Using your thumb or a knuckle, create a deep well in the center of each ball.
- Bake for 5-6 minutes.
- Take the cookie sheet out of the oven and redo the indents with a small spoon or similar device.
- Replace the cookie sheet into the oven until cookies are just barely tinged with brown around the edges.
- Take out the baking sheet. Let it sit for 1-2 minutes and then transfer the cookies to a baking sheet to cool.
Then Servia made chocolate ganache. The recipe is easy. The ganache will harden-- don't worry. It took much longer than the recipe suggested, but we let them sit overnight and they were great.
Ganache in process: Step 4. |
Ingredients
- 6 oz semisweet baking chocolate
- 1 tablespoon butter
- 1 tablespoon light corn syrop
- 2 tablespoons heavy whipping cream
Directions
- Take two saucepans (one which will fit inside the other) or a saucepan and a heat-proof bowl. Fill the larger saucepan with water and bring the water to a slow simmer
- Put the smaller saucepan (or bowl) into the larger one (face up) so that it heats up in the water.
- Melt the chocolate in the inner saucepan.
- Add the butter, corn syrop, and whipping cream.
- Stir until the ingredients until they create a silky smooth ganach.
- Using a spoon, fill each thumbprint with 1 teaspoon of ganache.
- Let sit to to dry until the ganache is hard to the touch-- at least 1.5 hours, but may take more.
Updates 12/27/10: some pictures of the final stages of the cookies.
Servia fills the indentation with chocolate ganache. |
A perfect thumbprint. |
The Cookies. |
Wrapped and ready. |
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