Archive for October, 2007

Lady’s Fingers

unbakedfingers bakedfingersIngredients

Makes 30

  • 2 tablespoons red food coloring
  • 30 blanched almonds
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup confectioners’ sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 1 2/3 cups all-purpose flour

Directions

  1. Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
  3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
  5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
  6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
  7. Bake until lightly browned, about 12 minutes. Cool completely.

Again… Martha Stewart

mojodawn on 18 Oct 2007 | Afterdark Recipes &Cookies | Comments (0)

Espresso Shortbread Headstones

These cookies can be baked one day ahead. Store them in single layers in airtight containers at room temperature.

Ingredients

Makes 1 dozen.

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon finely ground espresso
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2/3 cup confectioners’ sugar, (sifted, then measured)
  • 1 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate, chopped

Directions

  1. Whisk together flour, salt, and espresso in a large bowl; set aside.
  2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
  3. Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
  4. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
  5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.

From Martha Stewart’s Website…. frighening

mojodawn on 18 Oct 2007 | Afterdark Recipes &Cookies | Comments (1)