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Categories:
yeast milk unsalted butter sugar vanilla lemon extract cake flour flour salt vegetable cooking spray heavy cream chocolate heavy cream white chocolate
Viewed: 30 - Published at: 9 years agoIngredients
- 1 tablespoon dry yeast
- 1 cup milk
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Vegetable cooking spray (not flavored)
- 1 1/4 cups heavy cream
- 1 pound good dark chocolate, chopped
- 1 1/4 cups heavy cream
- 1 pound good white chocolate, chopped
Method
- Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
- Preheat oven to 375 degrees F.
- Cream the butter and the sugar until light and fluffy.
- Slowly add and combine the yeast mixture, and the extracts.
- In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture.
- Caution: Do not over mix, but make sure to keep your mixture homogenous.
- Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart.
- Bake until the edges begin to brown, 20 to 25 minutes.
- Let cool to room temperature before decorating.
- Place chocolate into 2 separate bowls, 1 for dark and 1 for white.
- Slowly boil the cream in 2 separate pots.
- Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt.
- Whisk each until smooth.
- To decorate: While the ganache is slightly warm, have fun with it.
- Maybe some of it will even end up on the cookies!
- Yield: 1 pint each
