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Cookies - Formed Cookies Stroopwafel Post by :the_hack Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1747

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Cookies - Formed Cookies Stroopwafel

Source: Martha Stewart

Makes about 8 sandwiches

1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 large eggs
3/4 cup sugar
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
1/3 cup (2/3 of a stick) unsalted butter, melted and cooled
1 cup Caramel Sauce (recipe follows)

Heat a nonstick pizzelle iron.

In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside.

In a large bowl, whisk eggs.

Slowly add sugar, and continue mixing until well blended.

Whisk in extracts.

Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.

Slowly add sifted flour mixture, and keep whisking until flour is completely incorporated into batter; do not over mix.

Fill a pastry bag fitted with a #4 Ateco plain tip with batter.

Pipe 1 ½ tablespoons of batter in a circle around center of each pattern on heated pizzelle iron.

Close iron and seal with clasp and cook for 50 to 60 seconds.

Using a small spatula, remove pizzelles, and place on a wire rack to cool.

When pizzelles are cool, trim to shape, if necessary.

Spread half of cookies with 1 1/2 tablespoons of cooled Caramel Sauce and sandwich together with a plain cookie, pressing gently to evenly spread caramel.

Store in an airtight container up to 3 days.

Caramel Sauce

Makes about 1 cup

1 cup sugar
1 tablespoon corn syrup
1 teaspoon lemon juice
6 tablespoons heavy cream
1/2 vanilla bean, split and scraped
1 tablespoon unsalted butter

Combine sugar with a 1/4 cup of water, corn syrup, and lemon juice in a small saucepan over medium heat.

Gently swirl until sugar dissolves.

Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.

Reduce heat to low, and slowly add cream, stirring with a wooden spoon.

Be careful: hot caramel will splatter when cream is added.

Add vanilla bean and butter, and stir until smooth.

Strain sauce through a fine strainer into a bowl, and set aside to cool.

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Cookies - Formed Cookies Sugar Cookies Cookies - Formed Cookies Sugar Cookies

Cookies - Formed Cookies Sugar Cookies
1 cup shortening (or half oleo, half shortening) 1 cup sugar 21/2 cups flour 1 teaspoon salt 1/2 teaspoon soda 1 egg -- slightly beaten 11/2 Tablespoons vinegar 1/2 teaspoon lemon juice Cream sugar and shortening, (half oleo). Sift flour, salt and soda into shortening and sugar mixture alternately with egg that has been slightly beaten with vinegar and lemon juice. Mix thoroughly and refrigerate an hour or more. Preheat oven to 350° F.Roll cold dough into small balls with hands. Place on ungreased cookie sheet. Flatten with glass dampened and dipped in sugar. Bake at 350ºF. for 10 to 12

Cookies - Formed Cookies Special Cc Cookies Cookies - Formed Cookies Special Cc Cookies

Cookies - Formed Cookies Special Cc Cookies
2/3 c butter 2/3 c shortening 1 c of brown packed sugar 2 egg's 2 t. vanilla 3 c. flour(all purpose) 1 t.salt 1 t. of bakinsoda 1 c. nuts 1 (12 oz.) pk of chocolate morsel's 1 1 pkg. of hershey's almond kisses mix shortening thru vanilla well, then stir in the flour little at a time then mix in all except hershey kisses,(for rounder softer cookies add 1/2 c more flour )now scoop dough by tablespoon amounts and take a hershey almond kiss and