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Ingredients
- 1 tablespoon dry yeast
- 1 cup milk (soy for vegan)
- 1/2 pound unsalted butter, room temp (equals 2 sticks or 1 cup) (Smart Balance organic for vegan)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/2 cups all purpose flour; 1 3/4 cup sugar
- 1/2 teaspoon salt
- Ganache: Chocolate-can cut in half
- 1 1/4 cups heavy cream (soy milk for vegan)
- 1 pound dark chocolate, chopped
- Ganache: White-can cut in half
- 1 1/4 cups heavy cream
- 1 pound white chocolate, chopped
- Icing Glaze: instead of white ganache for vegan-from Secrets of a Jewish Baker-George Greenstein
- 1 cup confectioners sugar-add more til get good consistency
- 2 tablespoons unsalted butter or margarine (Smart Balance for vegan), melted
- 1 teaspoon vanilla extract
- 1/4 cup hot water-approx-use as much as needed for good consistency
- with medium cookie scoop yield = approx 40 cookies, each approx 2 1/4" wide
Preparation
Step 1
Add dry yeast to warm or room temp milk, let stand for 20 mins
Preheat oven to 375
Cream butter & sugar til light & fluffy
Slowly add & combine yeast mixture & extracts
In separate bowl whisk together flours & salt; gradually add to mixture-do not over mix but make homogenous
Drop by spoonfuls onto parchment lined cookie sheet & flatten to about 3/8"
Bake til edges begin to brown, depending on size of cookie: for medium cookie scoop: 12 mins
Let cool before frosting
For each Ganache: heat cream slowly til boils, pour over respective chocolates, whisk til smooth, Use while still slighly warm-makes 1 pint each
Glaze:Combine sugar, butter & vanilla over double boiler, add water a little at a time. Stir til dissolved til smooth, should be spreadable but thick; use while still warm
For choc glaze instead of ganache: add 2 oz melted choc chips (& cocoa powder to make less sweet) to warm vanilla icing & stir thoroughly, add warm water to thin if necessary