Ingredients
Method
- In a mixer with paddle attachment cream the butter and the sugar.
- Add the egg whites gradually and then mix in the vanilla and lemon extracts.
- Add the flour and mix until just well mixed.
- With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
- Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
- While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
- Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
- Set aside to cool (the mixture will thicken as it cools).
- Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
- Repeat with the remainder of the cookies.
Video
Notes
So, how were the cookies?
Well… they were OK. I mean, there is no way they could have tasted bad with all that butter, sugar and chocolate, but they didn’t blow me away like all the past Daring Bakers challenges. I suppose I went into this challenge expecting the cookies to be like the Pepperidge Farm ones, but these were very moist and chewy and not crispy like I was hoping for.
Oh well, that is why I am a Daring Baker… to bake and to learn!