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Posts Tagged ‘macarons’

Cookies:

  • 1/2 cup all purpose flour
  • 1/2 cup cake flour
  • 3/4 cup corn starch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter at room temp
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract

Filling:

  • 1/4 cup unsalted  butter at room temp
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup mini chocolate chips

Preheat oven to 350.  Line 2 baking sheets with parchment paper.

Sift both flours, cornstarch, baking powder and salt into a medium bowl and set aside.

In a large bowl, at medium speed, beat the butter and powdered sugar until smooth and lightened slightly in color (about 1 minute).  Stope the mixer and scrape the sides.  Add the vanilla and mix until blended.  On low speed add the flour mixture, mixing just until incorporated and smooth.

For each cookie, roll a level teaspoon in to a smooth ball.  pLace the cookies on the parchment lined baking sheet spacing them two inches apart.  Use a fork and gently flatten the cookies into a 1 1/4″ disk.  Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are slight browned – about 30 minutes.  The tops of the cookies should not color.  Repeat with the second pan.  Cool on the pan 10 minutes and them using a wide spatula, gently transfer the cookies to a wire rack to cool completely.

For the filling: In a medium bowl use a wooden spoon to stir the butter, powdered sugar and vanilla together until smooth.  Stir in chips.

Turn half of the cookies bottom side up and using a thin spreader, smooth a rounded teaspoon of filling gently and evenly over each one.  Place the remaining cookie halves right side up on the filling and press VERY gently.

What a sandwich cookie!! The name just popped out of Rachel’s mouth when we asked her what they were.  The do resemble the lovely and delectable French Macarons we made earlier in the year.

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