How To make Dainty Sandwich Cookies
1 c Butter; softened
2/3 c Sugar
2 Egg yolks
2 1/2 c All-purpose flour
1/4 ts Salt
1 tb Powdered sugar; 1 to 2
1/2 c Sugar
1/2 c Ground blanched almonds
2 Egg whites
1 1/2 c Raspberry preserves
Powdered sugar (optional) 1/2 c Semisweet chocolate morsels
Melted Recipe by: Southern Living
Cream butter; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well. Combine flour and salt; add to creamed mixture, beating well. Shape dough into a ball; cover and chill at least 2 hours. Divide dough in half; store 1 portion in refrigerator. Sift powdered sugar lightly over work surface. Roll half of dough to 1/8-inch thickness; cut with a 2-1/2-inch round cutter. Roll remaining dough as before; cut with a 2-1/2-inch doughnut cutter, reserving centers. Chill
dough, if necessary. Combine 1/2 cup sugar and almonds; mix well. Beat egg whites until frothy. Brush one side of all cookie cutouts with egg white, and coat with almond mixture; place coated side up on lightly greased cookie sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
Cool on wire racks. Repeat procedure with remaining dough. Raspberry Sandwich Cookies: Spread uncoated side of each solid cookie with a thin layer of raspberry preserves. (Cookies are very delicate and must be handled carefully.) Lightly dust almond side of doughnut-shaped cookies with powdered sugar, if desired; place sugar side up on top of CHOCOLATE SANDWICH COOKIES: Using half of reserved cookie centers, spread a thin layer of melted chocolate on side without almonds. Top with remaining cookie centers, almond side up. Drizzle tops of cookies with remaining chocolate, -----
How To make Dainty Sandwich Cookies's Videos
Almond raspberry sandwich cookies (Linzer Tart cookies)
These jam filled sandwich cookies can be made in all shapes and sizes. We flavored our dough with almond extract and filled them with raspberry jam, but you can use any kind of flavoring and jam that you like. There are endless combinations! You will find yourself making these show-stopping beauties every chance you get!
Langue de Chat Sandwich Cookies: A Bodega Favorite | Pastries with Paola | Food & Wine
Remember those delicate chocolate-filled sandwich cookies from the bodega? Award-winning pastry chef Paola Velez shows you how to make them at home with this easy (and fun!) recipe for langue de chat plus whipped butter ganache. She fills the light, crispy “cat’s tongue” cookies with the luscious homemade ganache, then decorates them with stripes of melted chocolate and a sprinkle of nonpareils. Despite our nostalgia for the pre-packaged kind, this recipe proves that there’s nothing better–or prettier–than cookies made with love.
Get the recipe here:
#Recipe #Baking #LanguedeChat #Cookies #Dessert #PaolaVelez
0:00 Introduction
0:26 Langue de Chat Recipe
1:55 Form the Cookies
3:11 Whipped Ganache Recipe
3:53 Fill Cookies With Ganache
4:27 Cookie Decorating
5:01 Taste Test
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Langue de Chat Sandwich Cookies: A Bodega Favorite | Pastries with Paola | Food & Wine
EASY CHRISTMAS COOKIE! Raspberry Linzer Cookies! - The Scran Line
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RECIPE
Cookies
415g - 2 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt
225g - 1 cup unsalted butter, at room temperature
160g - 3/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp finely grated orange zest
Powdred sugar, for dusting
1 1/2 cup raspberry jam or Nutella.
Instructions:
Cookies
Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture an repeat until a dough forms.
Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Tranfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.
Notes
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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How To Make Soft & Buttery Italian Butter Cookies
Buttery, SOFT Italian butter Cookie Recipe:
Here's What You'll Need:
2 cups of Cake Flour
1/4 tsp of salt
1-1/4 cups of Confectioner sugar
3/4 cup of Unsalted Butter, softened at room temperature
1/4 cup of Vegetable Shortening, softened at room temperature
1 envelope of Vanilla, or vanilla extract
2 Eggs
ENJOY THESE TASTY TREATS!!!
How to make Alfajores - a delicious sandwich cookie from Latin america
Alfajores is a cookie that's very popular in Latin America and Spain. Its a sandwich cookie made with shortbread and Dulce de Leche. The texture is incredibly delicate and the taste amazing.
You can make the dough ahead of time and keep it in the fridge, and bake these the day you want to enjoy.
The detailed recipe is available on
anaghagodbole.com