ITALIAN FLORENTINE COOKIES
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
- Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
- Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
- Once cool, gently peel the cookies off the foil and serve!
- (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)
SILHOUETTE COOKIES
This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. This is technically two cookie recipes put together; the recipe for Recipe #417251 and a sugar cookie recipe. The sugar cookie is cut out in rounds and the chocolate cookies are pressed into your chosen shapes with the cookie press. Then the chocolate cookie is positioned on top of the sugar cookie round and they're baked together. These are no more trouble than the two recipes separately, and they make a beautiful presentation. You can make them holiday themed or for any other occasion by simply changing the design plate you use to press the chocolate cookies with. Prep time includes refrigeration and forming cookies. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463
Provided by Tinkerbell
Categories Dessert
Time 4h10m
Yield 6 dozen cookies
Number Of Ingredients 16
Steps:
- Starting with sugar cookies:.
- Cream butter and sugar well.
- Beat in eggs and vanilla.
- Sift together flour, baking powder and salt; gradually add to creamed mixture.
- Cover and chill dough for at least 3 hours or overnight.
- About an hour before you want to start baking make chocolate cookies:
- Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
- Cream butter, cream cheese and sugar well. Add chocolate.
- Beat in egg and vanilla.
- Sift together flour, baking powder and salt; gradually add to creamed mixture.
- Fill cookie press and form cookies on ungreased cookie sheets. Chill for 30 minutes.
- Preheat oven to 375°F
- While chocolate cookies are chilling, roll the sugar cookie dough out onto a lightly floured pastry mat to about 1/8-1/4" thickness.
- Cut out with a 2" round cookie cutter.
- Place on ungreased baking sheets.
- Lift chilled chocolate cookies with a spatula and place on top of each sugar cookie.
- Bake at 375°F for about 10 minutes.
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