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21⁄4 cups (111⁄2 oz/360 g) all-purpose flour
1⁄2 teaspoon salt
3⁄4 cup (6 oz/185 g) plus 2 tablespoons unsalted butter, at room temperature
1 cup (4 oz/125 g) confectioner’s sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Chocolate Glaze (page 116), chilled
1 pastry bag with a 3⁄4-inch (2-cm) star tip
one pastry bag with a 1⁄4-inch (6-mm) round tip
*Makes about 15 cookies,
1 Have ready 3 baking sheets.
2 In a bowl, whisk together the flour and salt. In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 2—3 minutes. Add the egg and vanilla and beat on low speed until the egg is completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until just incorporated, scraping down the sides of the bowl as needed. Transfer the dough to a large pastry bag fitted with a 3⁄4-inch (2-cm) open star tip (page 15).
3 Pipe rosettes of dough onto the sheets, using firm pressure to extrude the dough in a circular motion. Make cookies about 11⁄4 inches (3 cm) in diameter, spacing them 1 inch (2.5 cm) apart. Chill in the refrigerator or freezer until firm, about 15 minutes.
4 Preheat the oven to 325°F (165°C).
5 Bake until the cookies are firm to the touch but have not yet taken on any golden color, 15—17 minutes. Let cool on the sheets for 5 minutes. Using a metal spatula, transfer to wire racks and let cool completely, about 30 minutes.
6 Spoon the glaze into a pastry bag with a 1⁄4-inch (6-mm) round tip. Turn half of the cookies bottom side up. Pipe a layer of glaze over each cookie bottom. Gently press the remaining cookies, bottom side down, onto the filling. Refrigerate until firm, about 1 hour.
7 Store the cookies in an airtight container, layered between sheets of parchment paper, in the refrigerator for up to 3 days. --This text refers to an alternate Hardcover edition.