Make the custard first in this recipe and let it chill while you make the cookies. Spread on top, sprinkle with cinnamon, confectioners' sugar or cocoa and voila! It’s a cookie!
Ingredients: Custard: 1 cup sweetened condensed milk, one 1/2-inch piece vanilla beat split lengthwise OR 1 teaspoon vanilla extract, 2 large egg yolks, room temperature.
Cookies: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 large egg, 2 tablespoons heavy cream, 1 1/2 cups all-purpose flour. Topping: 1 teaspoon ground cinnamon, OR 1 teaspoon confectioners' sugar OR 1 teaspoon cocoa powder.
Instructions: In a medium saucepan over medium heat, heat condensed milk with vanilla bean or vanilla extract until small bubbles form on surface.
Whisk egg yolks in a medium bowl. Stirring constantly, slowly add 1/2 cup of the hot milk to the egg yolks. Add the tempered egg yolks to the milk mixture in the saucepan. Stirring constantly with a metal spoon or whisk, cook for 5 minutes or until custard heavily coats the back of a spoon. Be careful not to let the custard boil.
Strain custard through a sieve. Refrigerate until thoroughly chilled.
Cookies: Preheat the oven to 325 degrees. Mix butter and sugar in medium bowl; add egg and cream and mix until thoroughly blended. Scrape sides of bowl. Add the flour and blend on low speed just until combined. Do not overmix.
Shape dough into 1-inch balls and place on ungreased cookie sheets 1 inch apart. With your thumb or the back of a small spoon, form a small depression in center of each ball.
Bake 15-17 minutes or until bottoms begin to brown. Transfer cookies to cool, flat surface. When cookies cool to room temperature, spoon or pipe in 1 1/2 teaspoons of chilled thickened custard. Sprinkle with ground cinnamon, confectioners' sugar or cocoa, if desired.
Makes 1 1/2-2 dozen cookies.
"Mrs. Fields Cookie Book", Time-Life Books Inc., Alexandria, VA, 1992.
Cookies: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 large egg, 2 tablespoons heavy cream, 1 1/2 cups all-purpose flour. Topping: 1 teaspoon ground cinnamon, OR 1 teaspoon confectioners' sugar OR 1 teaspoon cocoa powder.
Instructions: In a medium saucepan over medium heat, heat condensed milk with vanilla bean or vanilla extract until small bubbles form on surface.
Whisk egg yolks in a medium bowl. Stirring constantly, slowly add 1/2 cup of the hot milk to the egg yolks. Add the tempered egg yolks to the milk mixture in the saucepan. Stirring constantly with a metal spoon or whisk, cook for 5 minutes or until custard heavily coats the back of a spoon. Be careful not to let the custard boil.
Strain custard through a sieve. Refrigerate until thoroughly chilled.
Cookies: Preheat the oven to 325 degrees. Mix butter and sugar in medium bowl; add egg and cream and mix until thoroughly blended. Scrape sides of bowl. Add the flour and blend on low speed just until combined. Do not overmix.
Shape dough into 1-inch balls and place on ungreased cookie sheets 1 inch apart. With your thumb or the back of a small spoon, form a small depression in center of each ball.
Bake 15-17 minutes or until bottoms begin to brown. Transfer cookies to cool, flat surface. When cookies cool to room temperature, spoon or pipe in 1 1/2 teaspoons of chilled thickened custard. Sprinkle with ground cinnamon, confectioners' sugar or cocoa, if desired.
Makes 1 1/2-2 dozen cookies.
"Mrs. Fields Cookie Book", Time-Life Books Inc., Alexandria, VA, 1992.
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