Ultimate Chocolate Cookie Book - Bruce Weinstein [41]
11. Finally, make a dusted coating for the cookies by mixing the confectioners’ sugar and cocoa powder in a small bowl or teacup until uniform. Dust this mixture over the filled cookie sandwiches.
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NOTE: The butter for this ganache-like filling is not beaten for structure, but for texture—therefore, the rule about cool butter for batters does not apply here. The butter should be quite soft.
Recommended storage
2 days at room temperature between sheets of wax paper
Not recommended for freezing when sandwiched; the cookies alone can be stored in the freezer for up to 3 months, then filled and dusted when thawed
Mix It Up!
Chocolate Mint Linzer Cookies: Omit the ground cinnamon and the orange zest. Add 1/2 teaspoon mint extract with the egg.
Chocolate Orange Linzer Cookies: Omit the ground cinnamon. Reduce the cream to 1/4 cup. Add 11/2 tablespoons frozen orange juice concentrate, thawed, with the remaining cream.
Chocolate Raspberry Linzer Cookies: Omit the ground cinnamon. Reduce the cream to 1/4 cup. Add 11/2 tablespoons raspberry liqueur, such as Chambord, with the remaining cream.
Chocolate Rum Linzer Cookies: Omit the orange zest. Add 1 teaspoon rum extract with the egg. Reduce the cream to 1/4 cup. Add 11/2 tablespoons dark rum with the remaining cream.
CHOCOLATE MADELEINES
Madeleines ride the line between cookies and cake. Although they’re treated like a cookie—served a couple at a time and often in the middle of the day with coffee or tea—they have the crumby springy texture of a sponge cake. You’ll need a madeleine pan to make these French treats; for best results, choose either a flexible silicone pan or a nonstick pan with indentions about 3 inches long and 2 inches wide.
MAKES ABOUT 21/2 DOZEN COOKIES
Nonstick spray (see Note)
11/4 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-processed, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (11/2 sticks) cool, unsalted butter, cut into small pieces
11/4 cups confectioners’ sugar
3 large eggs, at room temperature
1 tablespoon milk (regular, low-fat, or nonfat)
1 teaspoon vanilla extract
1. Position the rack in the center of the oven; preheat the oven to 350°F. Lightly spray the madeleine pan with nonstick spray; set aside. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until the mixture is evenly colored; set aside as well.
2. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the confectioners’ sugar and continue beating until light and fluffy, about 1 more minute. Beat in the eggs one at time, making sure each is thoroughly incorporated before adding the next. Then beat in the milk and vanilla. Remove the beaters and use a rubber spatula to fold in the prepared flour mixture just until moistened and incorporated. Do not overmix—the batter will still be grainy with flour although no dry, white streaks should be visible.
3. Fill the indentations in the prepared madeleine pan with 1 tablespoon of the batter. Use the back of a flatware spoon to spread the batter gently in the indentation, pressing down slightly to create a concave surface in each cookie (this will keep it from rising too much and puffing up).
4. Bake for 12 minutes, reversing the pan back to front halfway through baking. The madeleines should be set but springy to the touch. Cool in the pan for 1 minute, then turn the pan over on a wire rack to release the madeleines. Place them, smooth side down, on the rack and cool completely. Cool the pan for 5 minutes before lightly spraying it again and baking additional madeleines.
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