Monday, June 15, 2009

Great Modifications: Scrumptious Sandwiches

Some days, you just gotta bake cookies. Your sister leaves you for exotic climes, your friends are flakes, your sweet tooth is achin' and you need to do something with your hands or you'll go crazy. You call up your good pal Maida Heatter and she suggests that you try some fancy little cookies called "Les Petites." "But Maida," you protest, "I wanted to make these for Shabbos, and they have dairy in them!" And then a brainwave hits you! You will MODIFY the cookies so that they are parve!

These cookies were way fun to bake, even if they were time-consuming. They also look very nice and taste very good. I changed the assembly a little because I didn't have a small enough cookie cutter to create a hole within the top cookie, and my recipe reflects that, but if you have such a thing then by all means go with it. These are good cookies to serve on special occasions, and since the holy Sabbath is always a special occasion, they were perfect! I will definitely make these again. Of course, they are probably even better not parve; simply substitute butter for margarine and you are set!

3/4 blanched hazelnuts or almonds, finely ground in a food processor
1.5 sticks unsalted margarine
1/2 tsp. vanilla
1/2 cup sugar
Pinch of salt
1.5 cups sifted flour
5 ounces parve semisweet chocolate

Preheat the oven to 350 degrees. Cream the margarine in the mixer, then add the vanilla, sugar and salt, then the flour, then finally the nuts. Beat well until mixed.
Roll the dough out on a floured surface so that it is between 1/3 and 1/4 inch thick. Using a round (preferably scalloped) 1.25 inch cookie cutter, place the cookies on the baking sheet. Bake for 10-15 minutes or longer, until the cookies are sandy-colored but not too soft- do not underbake.

While the cookies are still on the sheet, use a fork to poke holes in half of the cookies. Be careful with this step, since the cookies will still be warm and a little fragile. Once you are done, put all the cookies on a rack to cool.

Melt the chocolate in a double boiler or a microwave-proof bowl. When it is melted, find a cookie without holes in it. Place a dollop of chocolate on the cookie- don't spread it- and then sandwich it lightly with one of the holey cookies. Repeat. Refrigerate the cookies so the chocolate can set, then sprinkle with confectioner's sugar through a sieve.

P.S. Here are the answers to the Tony Cupcakes quiz from last time.
1-4 2-a 3-g 4-e 5-h 6-c 7-f 8-b

1 comment:

  1. these look great. I also like filling cookies like these with good quality preserves. Cherry and hazelnut is a great combination.


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