• High Holy Days - 15

    From Dave Drum@1:3634/12 to All on Tuesday, October 25, 2022 18:07:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kiddush Cookies
    Categories: Cookies, Snacks, Chocolate
    Yield: 3 Dozen

    2 c Unbleached A-P flour
    3/4 ts Kosher salt
    1 ts Baking powder
    1 c Unsalted butter; room temp
    2/3 c Sugar
    2 lg Egg yolks
    1 1/2 ts Pure vanilla extract
    1/4 ts Pure almond extract
    Rainbow sprinkles
    6 oz Chocolate chips or chopped
    - chocolate
    Confectioner’s sugar (opt)

    Set the oven @ 400ºF/205ºC.

    In a medium bowl, combine the flour, salt, and baking
    powder; set aside.

    In the bowl of a stand mixer fitted with the paddle
    attachment, beat together the butter and sugar on
    medium-high speed until light and fluffy, 3 to 4
    minutes. Reduce the speed to medium and add the egg
    yolks one at a time, beating well after each addition.
    Beat in the vanilla and almond extract. Reduce the speed
    to low and add the flour mixture. Beat to combine,
    increasing the speed of the mixer to medium once most of
    the flour mixture has been incorporated and scraping
    down the sides of the bowl with a rubber spatula as
    needed.

    Transfer the dough to a spritz cookie press and pipe
    cookies out onto two ungreased, unlined baking sheets,
    using two squeezes of the cookie press trigger per
    cookie and spacing the cookies 1 inch apart.
    (Alternatively, transfer the dough to a pastry bag
    fitted with a ½-inch fluted tip and pipe into 1½-inch
    rounds or 2-inch shells, using about 1 tablespoon per
    cookie.) Sprinkle with rainbow sprinkles or leave the
    cookies plain so you can dip them in chocolate after
    they’re baked (or do a mix of both).

    Bake until lightly browned around the edges, 8 to 10
    minutes. Let cool on the sheet for 1 to 2 minutes, then
    use an offset spatula to carefully transfer the cookies
    to a wire rack and let cool completely.

    To dip in chocolate, melt the chocolate in a heatproof
    bowl set over a saucepan of simmering water (the bottom
    of the bowl should not touch the water), or microwave
    the chocolate in 30- second increments, stirring after
    each, until it has melted. Dip the cookies halfway into
    the melted chocolate, scrape off any excess chocolate
    from the bottom, and transfer to a plate.
    (Alternatively, dip one side of a cookie in chocolate,
    and sandwich with a second cookie.) Top with sprinkles,
    if desired. Let the chocolate harden. Dust with
    confectioners’ sugar, if desired. The cookies will keep
    in an airtight container at room temperature for up to 5
    days.

    By: Alana Newhouse

    Yield: makes 36

    RECIPE FROM: https://www.saveur.com

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