| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
60 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Unsalted butter – room temperature; cut in small pieces |
|
|
More butter for cookie sheet |
| 1/2 |
c |
Superfine sugar |
| 1 |
c |
All-purpose flour; unbleached |
| 1/4 |
ts |
Salt |
| 3 |
lg |
Egg whites |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Whole lemon zest |
| 8 |
oz |
Bittersweet chocolate; chopped |
| 1 |
tb |
Corn syrup |
| 1 |
c |
Chopped pistachios |
INSTRUCTIONS
Makes About 5 Dozen 3-Inch Cookies
1. Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl
of an electric mixer with the paddle attachment, cream the butter. Add the
sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the
flour three times with the salt. Beat egg whites into the butter, one at a
time. Add the vanilla. Scrape down the sides of the bowl with a rubber
spatula. Add flour mixture gradually, scraping down the sides. Stir in the
lemon zest.
2. Transfer the batter to a large pastry bag fitted with a #2B tip and a
large-size coupler. Pipe out cookies in an "S" shape, about 3-inches long.
Repeat "S" pattern in reverse.
3. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer
to a cooling rack. They will become crisp as they cool.
4. Combine the chocolate and corn syrup in a double boiler over simmering
water; stir occasionally with a rubber spatula until smooth. Using a small
offset spatula or knife, spread cookie with chocolate, and top with another
cookie to form a sandwich. Dip about 1 inch of each cooled cookie into
chocolate, and roll to coat with pistachios; let dry.
Recipe by: Martha Stewart
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 13, 1998
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