Silhouettecookies Food

ITALIAN FLORENTINE COOKIES

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

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.