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all-purpose kosher salt baking soda cold unsalted butter shortening sugar eggs vanilla light corn syrup almond sour cream confectioners sugar light corn syrup unsalted butter vanilla water chocolate
Viewed: 47 - Published at: 8 years agoIngredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3/4 cups (1 1/2 sticks) cold unsalted butter
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon light corn syrup
- 1/2 teaspoon almond extract or Cognac
- 1/3 cup sour cream
- 3 cups confectioners sugar
- 1/4 cup light corn syrup
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1 pound Dark Chocolate Plastique (page 134)
Method
- Sift together the flour, salt, and baking soda and set aside.
- In an electric mixer fitted with the paddle attachment, beat the butter at low speed for a minute or two until soft.
- Add the shortening and sugar and continue beating until fluffy.
- Add the eggs, vanilla, corn syrup, and almond extract and increase the speed to medium for about 1 minute.
- Stop the mixer and add half of the flour mixture, then beat slowly until all the flour is incorporated.
- Next, add half the sour cream, then mix slowly.
- Repeat until all the flour mixture and sour cream are incorporated.
- Allow the dough to rest in the refrigerator for about 20 minutes.
- While the dough chills, make the icing.
- Sift the confectioners sugar into a bowl.
- Combine the corn syrup and water in a saucepan over medium heat and bring to a boil.
- Stir the hot mixture into the confectioners sugar, stirring vigorously.
- Add the butter and vanilla and stir until the mixture is smooth.
- Transfer the mixture to a bowl and store at room temperature until the cookies are ready to be iced.
- Preheat the oven to 350F.
- Scoop a ball of cookie dough (about 1/4 cup) onto the cookie sheet one at a time, placing them about 1 inch apart.
- Roll each cookie scoop into a ball between your palms and flatten each one slightly to a thickness of at least 1/2 inch.
- Bake the cookies for 10 minutes, or until slightly risen and golden brown on the edges.
- Remove them from the baking sheet with a spatula, and place them on a plate.
- Ice the cookies by spreading a thin layer of icing on each one with an offset spatula while they are still warm.
- To decorate, make a batch or 1/2 batch of Dark Chocolate Plastique (the recipe yields more than you will need here but freezes well).
- I like using a round pastry tip and a paring knife to cut out shapes.
- Roll out the plastique on parchment paper until very thin.
- Cut a yin yang shape (like a large comma) with a paring knife to fit on the top of your cookie.
- Use an offset spatula to move the plastique comma onto the iced cookie.
- You need only one side, because when you place the plastique on the iced cookie, it will stick, creating the black-and-white, yin yang pattern.
- This may involve some trial and error to get just the right fit, but it becomes easy as you go along.
- You can use your pastry tip to punch out the eye of the yin yang symbol before you place it on the cookie for the full effect.