lemon ganache | Bewitching Kitchen

This dough will work well for stamps or to roll out thin or thick. Delicious, nice texture, and a very small amount of baking powder to make sure your design will stay nicely imprinted. Embossed rolling pins will be another option, so keep that in mind.

RED VELVET SUGAR COOKIES
(slightly modified from Fancy Flours)

1 cup butter at room temperature (226g)
1 + 1/2 cups powdered sugar (170g)
1 large egg
1 tablespoon Red Velvet Emulsion
1 tablespoon cocoa powder (I used Dutch processed)
1/4 cup melted chocolate chips
3 cups flour (360g)
1/4 tsp baking powder
1 tablespoon dry buttermilk powder
3/4 tsp salt

Mix flour, baking powder, buttermilk powder and salt in a large bowl. Reserve. Cream butter and sugar in the bowl of a standing mixer with a paddle attachment. Add egg. Mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.

Blend in the dry ingredients reserved. Mix until dough pulls away from the paddle and begins to form a ball. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, refrigerate it for an hour or so.

Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Brush off the excess flour on the top of your cookie. Excess flour will appear white on the surface if not removed.
Place your cookies on a cookie sheet lined with parchment paper.

Freeze your cookies for 15 minutes, bake from frozen in a 350F oven until done, depending on the size, 10 to 13 minutes.

ENJOY!

to print the recipe, click here

STAMPED RED VELVET COOKIES

Very simple to make, just roll, press the stamp and bake. I bake most of my cookies over a perforated mat. After baking, I sprayed a little bit of PME pearl luster over the surface, but that is optional.

LEMON GANACHE SANDWICH COOKIES.

I rolled them a little thinner, cut circles from half the cookies, and used a bench scraper to create a design on the cookies with a hole in the center. The lemon ganache I used is from this macaron post.

MODERN DESIGN

Cookies were simple rounds. To decorate them, I used compound chocolate spread over chocolate transfer sheets, a method I use often for Chocolate-covered Oreos. Let the chocolate set, cut circles smaller than the diameter of your cookies. Glue the disc to a cooled cookie with a bit of Royal icing or melted chocolate. Below the cookies and a little Chocolate-covered Oreo with the same “outfit”.

I love the texture and flavor of these cookies, and intend to use them often in the future. And guess what? You can also use Royal icing to decorate them! Designs inspired by The Graceful Baker.

ONE YEAR AGO: Lemon Macarons

TWO YEARS AGO: Thai Chicken with Peanut Sauce

THREE YEARS AGO: Baharat Flower Sourdough

FOUR YEARS AGO: Biscoitinhos de Canela

FIVE YEARS AGO: Salmon Tacos

SIX YEARS AGO: The Chignon

SEVEN YEARS AGO: Rack of Lamb Sous-Vide with Couscous Salad

EIGHT YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

NINE YEARS AGO: Moroccan Carrot Dip over Cucumber Slices

TEN YEARS AGO: White Chocolate Macadamia Nut Cookies

ELEVEN YEARS AGO: Cilantro-Jalapeno “Hummus”

TWELVE YEARS AGO:A Moving Odyssey

THIRTEEN YEARS AGO:Hoegaarden Beer Bread

FOURTEEN YEARS AGO: Ancho-Chile Marinade: Pleased to Meat you!

Super thrilled by this technique! I saw it on Instagram shared by the wonderful Melinda (see her page here). Basically she used Royal icing transfers right on the piped shells before crusting, and they stand well during baking, do not affect the shells and don’t get burned in the oven either. This opens up so many possibilities of decorating, and also makes it super easy. Once the macs are baked, they are already dressed up for party!

The recipe used for the shells is my default that you can find here. Simply divide the batter in three portions and dye one portion with yellow, one with green and one you can leave plain. Bake as normally, but right after piping and banging the pan to release bubbles, place your Royal icing transfer on top.

LEMON GANACHE FILLING
(from the Bewitching Kitchen)

250g white chocolate, chopped very finely
75g heavy cream
zest of one lemon
1 tablespoon lemon juice
1/4 tsp lemon emulsion (optional, I used LorAnn)

Place the chocolate in a bowl. Heat the heavy cream until almost boiling, pour over the chocolate. Let it sit for 5 minutes, whisk gently. If needed, place in the microwave for a minute at 50% power. Once the chocolate is melted, add the lemon zest and juice, and the lemon emulsion, if using. Whisk gently again, then place in the fridge for an hour or so.

Once the ganache is set, you can whip it with a handheld blender or use as it is. If you decide to whip the ganache, make sure not whip for too long or it will go grainy and hard. Use caution here.

Fill the macaron shells, and let them mature in the fridge overnight before serving.

ENJOY!

to print the recipe, click here