andreaindc
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With all the talk of ice cream - some ice cream sandwiches from today's Washington Post
- Thread starter andreaindc
- Start date
andreaindc
Well-known member
REC: Cinnamon Chocolate Espresso Sandwiches
Cinnamon Chocolate Espresso Sandwiches
The Washington Post, August 1, 2007
• Course: Dessert
Summary:
This treat holds the promise of sophisticated taste in a kid-friendly format.
The cookie dough needs to chill for 1 hour in the refrigerator. The ice cream mixture needs to chill overnight in the refrigerator before it's churned. You'll have plenty of leftover ice cream, which is great even without the cookies.
Makes about 30 cookies and 2 quarts of ice cream
Ingredients:
For the cookies
• 3 cups flour
• 1/2 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 8 ounces (2 sticks) unsalted butter
• 1 cup sugar
• 2/3 cup packed light brown sugar
• 2 large eggs, slightly beaten
• 2 tablespoons vanilla extract
• 1 tablespoon water
• 1 1/2 cups shaved bittersweet chocolate
For the ice cream
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup espresso beans
• 4 large egg yolks
• 1/2 cup sugar
• 1 teaspoon salt
• 2 tablespoons freshly made espresso or cold strong coffee
• 2 tablespoons instant espresso granules
Directions:
For the cookies: Sift together the flour, sea salt and cinnamon on a sheet of waxed paper; set aside.
In the bowl of a stand mixer or using a hand-held electric mixer on medium speed, beat the butter and sugars for a few minutes until light and fluffy. Add the eggs, vanilla extract and water, mixing well. Reduce speed to low; add the flour mixture in increments until well combined. Add the chocolate shavings and mix well. Cover and refrigerate for 1 hour (the dough will be quite dense).
When ready to bake, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or use a silicone liner.
Drop 2-tablespoon scoops of dough about 1 inch apart on the baking sheet. Bake 1 sheet at a time for 10 to 12 minutes, until the cookies have browned around the edges. Transfer the cookies to a wire rack to cool completely, then wrap well and freeze until ready to use.
For the ice cream: In a medium saucepan over medium heat, combine the milk, 1 cup of the heavy cream and the espresso beans. Cook for about 10 minutes, stirring occasionally, with the mixture just bubbling at the edges; be careful not to scald (do not let the temperature exceed 175 degrees). Turn off the burner and let the mixture steep for 10 minutes, then use a fine-mesh strainer to strain; discard the espresso beans. Return the mixture to the stovetop over medium heat.
Meanwhile, prepare a bowl of cold water and ice cubes for an ice water bath.
Whisk together the egg yolks, sugar and salt in a small bowl. Temper the egg-sugar mixture with a ladle of the hot milk mixture, whisking to combine. Add the tempered egg-sugar mixture to the saucepan over medium heat and cook for 10 to 12 minutes, until the custard begins to thicken. Transfer the custard to a bowl and set the bowl in the ice water bath. When the mixture has cooled, add the remaining 1 cup of heavy cream, the espresso and espresso granules, mixing well. Cover and refrigerate overnight.
Transfer the mixture to an ice cream maker and process according to the manufacturer's directions, then freeze the ice cream for about 1 hour; it should be soft enough to spread on the cookies. Scoop 2 tablespoons onto the flat side of 1 cookie and press a second cookie, flat side down, to form each ice cream sandwich. Wrap individually and freeze until firm.
Recipe Source:
Adapted from Lisa Herlinger of Ruby Jewel Treats in Portland, Ore
Cinnamon Chocolate Espresso Sandwiches
The Washington Post, August 1, 2007
• Course: Dessert
Summary:
This treat holds the promise of sophisticated taste in a kid-friendly format.
The cookie dough needs to chill for 1 hour in the refrigerator. The ice cream mixture needs to chill overnight in the refrigerator before it's churned. You'll have plenty of leftover ice cream, which is great even without the cookies.
Makes about 30 cookies and 2 quarts of ice cream
Ingredients:
For the cookies
• 3 cups flour
• 1/2 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 8 ounces (2 sticks) unsalted butter
• 1 cup sugar
• 2/3 cup packed light brown sugar
• 2 large eggs, slightly beaten
• 2 tablespoons vanilla extract
• 1 tablespoon water
• 1 1/2 cups shaved bittersweet chocolate
For the ice cream
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup espresso beans
• 4 large egg yolks
• 1/2 cup sugar
• 1 teaspoon salt
• 2 tablespoons freshly made espresso or cold strong coffee
• 2 tablespoons instant espresso granules
Directions:
For the cookies: Sift together the flour, sea salt and cinnamon on a sheet of waxed paper; set aside.
In the bowl of a stand mixer or using a hand-held electric mixer on medium speed, beat the butter and sugars for a few minutes until light and fluffy. Add the eggs, vanilla extract and water, mixing well. Reduce speed to low; add the flour mixture in increments until well combined. Add the chocolate shavings and mix well. Cover and refrigerate for 1 hour (the dough will be quite dense).
When ready to bake, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or use a silicone liner.
Drop 2-tablespoon scoops of dough about 1 inch apart on the baking sheet. Bake 1 sheet at a time for 10 to 12 minutes, until the cookies have browned around the edges. Transfer the cookies to a wire rack to cool completely, then wrap well and freeze until ready to use.
For the ice cream: In a medium saucepan over medium heat, combine the milk, 1 cup of the heavy cream and the espresso beans. Cook for about 10 minutes, stirring occasionally, with the mixture just bubbling at the edges; be careful not to scald (do not let the temperature exceed 175 degrees). Turn off the burner and let the mixture steep for 10 minutes, then use a fine-mesh strainer to strain; discard the espresso beans. Return the mixture to the stovetop over medium heat.
Meanwhile, prepare a bowl of cold water and ice cubes for an ice water bath.
Whisk together the egg yolks, sugar and salt in a small bowl. Temper the egg-sugar mixture with a ladle of the hot milk mixture, whisking to combine. Add the tempered egg-sugar mixture to the saucepan over medium heat and cook for 10 to 12 minutes, until the custard begins to thicken. Transfer the custard to a bowl and set the bowl in the ice water bath. When the mixture has cooled, add the remaining 1 cup of heavy cream, the espresso and espresso granules, mixing well. Cover and refrigerate overnight.
Transfer the mixture to an ice cream maker and process according to the manufacturer's directions, then freeze the ice cream for about 1 hour; it should be soft enough to spread on the cookies. Scoop 2 tablespoons onto the flat side of 1 cookie and press a second cookie, flat side down, to form each ice cream sandwich. Wrap individually and freeze until firm.
Recipe Source:
Adapted from Lisa Herlinger of Ruby Jewel Treats in Portland, Ore
andreaindc
Well-known member
REC: Oatmeal Cinnamon Gelato Sandwiches
Oatmeal Cinnamon Gelato Sandwiches
The Washington Post, August 1, 2007
Cuisine: American
Course: Dessert
Summary:
These richly flavored ice cream sandwiches can be assembled, wrapped well and frozen up to 1 week in advance.
Creamy though it is, Italian gelato isn’t traditionally made with cream -- just milk and plenty of egg yolks. The problem: North American milk has a slightly lower fat content than its Italian counterpart. So add a little cream to get the famed texture that sends people on quests to Italy.
Makes 24 cookies and 1 quart of gelato (12 sandwiches)
Ingredients:
For the cookies
2 1/2 cups old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup sugar
1/2 cup vegetable shortening, preferably trans-fat-free
4 tablespoons (1/2 stick) chilled unsalted butter, cut into cubes
1 large egg, at room temperature
1/4 cup light corn syrup
1 tablespoon vanilla extract
For the gelato
1/2 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
4 cinnamon sticks
5 large egg yolks
2/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
Directions:
For the cookies: Position a rack in the center of the oven and preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with silicone mats or parchment paper.
Whisk together the oats, flour, baking soda, cinnamon and salt in a medium bowl; set aside.
In the bowl of a stand mixer or using a hand-held electric mixer, beat the sugars, shortening and butter on medium speed for about 3 minutes, until creamy and fluffy. Scrape down the insides of the bowl and add the egg, corn syrup and vanilla extract; mix until smooth. By hand, add the oat mixture and stir with a wooden spoon until well combined.
Use a 2-tablespoon scoop to place the dough on the prepared sheets, about 4 inches apart. Bake the sheets, one at a time, for about 15 minutes, until the cookies are browned and flattened but still very soft. Cool the cookies on the sheet; gently peel them off and store in an airtight container at room temperature for up to 3 days, or wrap well and freeze until ready to use.
For the gelato: Combine the milk, cream and cinnamon sticks in a large saucepan over medium heat. Cook for several minutes, until the mixture starts to bubble around the edges. Cover, remove from the heat and let sit for 30 minutes. Discard the cinnamon sticks.
In the bowl of a stand mixer or using an electric hand mixer, beat the egg yolks, brown sugar, vanilla extract and salt at medium speed for about 4 minutes, until the mixture is thick and pale and a spatula can scoop up long, sinewy ribbons that do not instantly dissolve back into the mixture.
Add the milk mixture in a slow, steady stream. Transfer the mixture back to a saucepan and cook over medium heat for about 5 minutes, stirring constantly, until the custard thickens slightly. (A finger run across the back of a coated wooden spoon should form a firm, definite line). Strain through a fine-mesh strainer into a large bowl; cover and refrigerate for at least 4 hours or up to 1 day, until well chilled. Freeze in an ice cream machine according to the manufacturer’s directions.
To assemble: If the cookies are frozen, thaw completely. Scoop 1/3 cup of the gelato onto the flat side of half of the cookies, then use the remaining cookies and press together, flat side down, to form the ice cream sandwiches. Place on a baking sheet and freeze to firm up, then wrap individual cookies well and freeze until ready to serve.
Recipe Source:
From cookbook authors Bruce Weinstein and Mark Scarbrough.
Oatmeal Cinnamon Gelato Sandwiches
The Washington Post, August 1, 2007
Cuisine: American
Course: Dessert
Summary:
These richly flavored ice cream sandwiches can be assembled, wrapped well and frozen up to 1 week in advance.
Creamy though it is, Italian gelato isn’t traditionally made with cream -- just milk and plenty of egg yolks. The problem: North American milk has a slightly lower fat content than its Italian counterpart. So add a little cream to get the famed texture that sends people on quests to Italy.
Makes 24 cookies and 1 quart of gelato (12 sandwiches)
Ingredients:
For the cookies
2 1/2 cups old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup sugar
1/2 cup vegetable shortening, preferably trans-fat-free
4 tablespoons (1/2 stick) chilled unsalted butter, cut into cubes
1 large egg, at room temperature
1/4 cup light corn syrup
1 tablespoon vanilla extract
For the gelato
1/2 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
4 cinnamon sticks
5 large egg yolks
2/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
Directions:
For the cookies: Position a rack in the center of the oven and preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with silicone mats or parchment paper.
Whisk together the oats, flour, baking soda, cinnamon and salt in a medium bowl; set aside.
In the bowl of a stand mixer or using a hand-held electric mixer, beat the sugars, shortening and butter on medium speed for about 3 minutes, until creamy and fluffy. Scrape down the insides of the bowl and add the egg, corn syrup and vanilla extract; mix until smooth. By hand, add the oat mixture and stir with a wooden spoon until well combined.
Use a 2-tablespoon scoop to place the dough on the prepared sheets, about 4 inches apart. Bake the sheets, one at a time, for about 15 minutes, until the cookies are browned and flattened but still very soft. Cool the cookies on the sheet; gently peel them off and store in an airtight container at room temperature for up to 3 days, or wrap well and freeze until ready to use.
For the gelato: Combine the milk, cream and cinnamon sticks in a large saucepan over medium heat. Cook for several minutes, until the mixture starts to bubble around the edges. Cover, remove from the heat and let sit for 30 minutes. Discard the cinnamon sticks.
In the bowl of a stand mixer or using an electric hand mixer, beat the egg yolks, brown sugar, vanilla extract and salt at medium speed for about 4 minutes, until the mixture is thick and pale and a spatula can scoop up long, sinewy ribbons that do not instantly dissolve back into the mixture.
Add the milk mixture in a slow, steady stream. Transfer the mixture back to a saucepan and cook over medium heat for about 5 minutes, stirring constantly, until the custard thickens slightly. (A finger run across the back of a coated wooden spoon should form a firm, definite line). Strain through a fine-mesh strainer into a large bowl; cover and refrigerate for at least 4 hours or up to 1 day, until well chilled. Freeze in an ice cream machine according to the manufacturer’s directions.
To assemble: If the cookies are frozen, thaw completely. Scoop 1/3 cup of the gelato onto the flat side of half of the cookies, then use the remaining cookies and press together, flat side down, to form the ice cream sandwiches. Place on a baking sheet and freeze to firm up, then wrap individual cookies well and freeze until ready to serve.
Recipe Source:
From cookbook authors Bruce Weinstein and Mark Scarbrough.
andreaindc
Well-known member
REC: Lemon Cookies With Blueberry Lavender Ice Cream
Lemon Cookies With Blueberry Lavender Ice Cream
The Washington Post, August 1, 2007
Cuisine: American
Course: Dessert
Summary:
Light and pretty in their color contrast, these sandwiches are a nice change from chocolate-cookie ice cream sandwiches.
You'll need a 3-inch round cookie cutter or a glass with a 3-inch opening. For best results, dip the rim of the cutter/glass in flour between uses. The cookies can be made several days or weeks ahead and frozen. The ice cream mixtures need to be refrigerated overnight, and the assembled sandwiches need a few hours to firm up in the freezer before serving. After you've made 10 sandwiches, you'll have ice cream left over for enjoying on its own.
Food-grade dried lavender and lemon zest oil are available at Sur La Table.
Makes about 20 cookies and 2 quarts of ice cream
Ingredients:
For the cookies
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 cup superfine sugar
1/2 teaspoon sea salt
1 egg yolk
1 large egg
1/2 teaspoon lemon oil
2 teaspoons finely minced lemon zest
2 1/2 cups flour, plus more for dusting
For the ice cream
2 cups whole milk
2 cups heavy cream, preferably not ultra-pasteurized
1 tablespoon dried lavender flowers (culinary variety)
4 large egg yolks
3/4 cup sugar
1 teaspoon sea salt
1 pint blueberries, preferably fresh
Directions:
For the cookies: In the bowl of a stand mixer or using a hand-held mixer on medium speed, combine the butter, sugar and salt and beat for about 3 minutes until light and fluffy. Add the yolk and whole egg in separate additions, then add the lemon oil and zest, beating until well incorporated. Reduce speed to low and add the flour, mixing until well incorporated. Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour or until firm.
When ready to bake, preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or a Silpat liner.
Roll out the dough between 2 sheets of wax paper. Use a 3-inch round cookie cutter to form the cookies. Bake one sheet at a time for 12 minutes or until the cookies have browned slightly around the edges. Transfer them to a wire rack to cool completely. Wrap the cookies well and freeze until ready to use.
For the ice cream: Have ready a large bowl filled with ice water and ice cubes.
Combine the milk, 1 cup of the heavy cream and the lavender in a medium saucepan over medium heat. Cook for about 10 minutes, stirring, until the mixture begins to bubble around the edges. Be careful not to scald; do not allow the temperature to exceed 175 degrees. Strain and discard the lavender and return the mixture to the stovetop over medium heat.
Meanwhile, in a medium bowl, whisk together the egg yolks, 1/2 cup of the sugar and 1/2 teaspoon of the salt until the mixture is fluffy. Temper the egg yolk-sugar mixture with a ladle of the warm milk-lavender mixture, whisking constantly. Add the tempered mixture to the saucepan and cook for 10 to 12 minutes, stirring, until the custard begins to thicken. Transfer to a bowl and place the bowl in the ice-water bath to cool completely. When the mixture has cooled, add the remaining 1 cup of cream, stirring to combine. Cover and refrigerate the custard overnight.
In a small saucepan over medium heat, combine the blueberries, the remaining 1/4 cup of sugar and the remaining 1/2 teaspoon salt. Cook for about 20 minutes, stirring occasionally, until the mixture thickens. Transfer to a lidded container and cool completely. When it has cooled, combine the custard with the blueberry mixture and churn in your ice cream maker according to the manufacturer's directions. Cover and freeze the ice cream for 1 hour; the ice cream should soft enough to scoop onto the frozen cookies.
To assemble, scoop about 3 tablespoons of the ice cream onto the flat side of half of the cookies. Top with the remaining cookies, flat side down. Wrap well and freeze for a few hours, until the ice cream is quite firm.
Recipe Source:
Adapted from Lisa Herlinger of Ruby Jewel Treats in Portland, Ore.
Lemon Cookies With Blueberry Lavender Ice Cream
The Washington Post, August 1, 2007
Cuisine: American
Course: Dessert
Summary:
Light and pretty in their color contrast, these sandwiches are a nice change from chocolate-cookie ice cream sandwiches.
You'll need a 3-inch round cookie cutter or a glass with a 3-inch opening. For best results, dip the rim of the cutter/glass in flour between uses. The cookies can be made several days or weeks ahead and frozen. The ice cream mixtures need to be refrigerated overnight, and the assembled sandwiches need a few hours to firm up in the freezer before serving. After you've made 10 sandwiches, you'll have ice cream left over for enjoying on its own.
Food-grade dried lavender and lemon zest oil are available at Sur La Table.
Makes about 20 cookies and 2 quarts of ice cream
Ingredients:
For the cookies
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 cup superfine sugar
1/2 teaspoon sea salt
1 egg yolk
1 large egg
1/2 teaspoon lemon oil
2 teaspoons finely minced lemon zest
2 1/2 cups flour, plus more for dusting
For the ice cream
2 cups whole milk
2 cups heavy cream, preferably not ultra-pasteurized
1 tablespoon dried lavender flowers (culinary variety)
4 large egg yolks
3/4 cup sugar
1 teaspoon sea salt
1 pint blueberries, preferably fresh
Directions:
For the cookies: In the bowl of a stand mixer or using a hand-held mixer on medium speed, combine the butter, sugar and salt and beat for about 3 minutes until light and fluffy. Add the yolk and whole egg in separate additions, then add the lemon oil and zest, beating until well incorporated. Reduce speed to low and add the flour, mixing until well incorporated. Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour or until firm.
When ready to bake, preheat the oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or a Silpat liner.
Roll out the dough between 2 sheets of wax paper. Use a 3-inch round cookie cutter to form the cookies. Bake one sheet at a time for 12 minutes or until the cookies have browned slightly around the edges. Transfer them to a wire rack to cool completely. Wrap the cookies well and freeze until ready to use.
For the ice cream: Have ready a large bowl filled with ice water and ice cubes.
Combine the milk, 1 cup of the heavy cream and the lavender in a medium saucepan over medium heat. Cook for about 10 minutes, stirring, until the mixture begins to bubble around the edges. Be careful not to scald; do not allow the temperature to exceed 175 degrees. Strain and discard the lavender and return the mixture to the stovetop over medium heat.
Meanwhile, in a medium bowl, whisk together the egg yolks, 1/2 cup of the sugar and 1/2 teaspoon of the salt until the mixture is fluffy. Temper the egg yolk-sugar mixture with a ladle of the warm milk-lavender mixture, whisking constantly. Add the tempered mixture to the saucepan and cook for 10 to 12 minutes, stirring, until the custard begins to thicken. Transfer to a bowl and place the bowl in the ice-water bath to cool completely. When the mixture has cooled, add the remaining 1 cup of cream, stirring to combine. Cover and refrigerate the custard overnight.
In a small saucepan over medium heat, combine the blueberries, the remaining 1/4 cup of sugar and the remaining 1/2 teaspoon salt. Cook for about 20 minutes, stirring occasionally, until the mixture thickens. Transfer to a lidded container and cool completely. When it has cooled, combine the custard with the blueberry mixture and churn in your ice cream maker according to the manufacturer's directions. Cover and freeze the ice cream for 1 hour; the ice cream should soft enough to scoop onto the frozen cookies.
To assemble, scoop about 3 tablespoons of the ice cream onto the flat side of half of the cookies. Top with the remaining cookies, flat side down. Wrap well and freeze for a few hours, until the ice cream is quite firm.
Recipe Source:
Adapted from Lisa Herlinger of Ruby Jewel Treats in Portland, Ore.
andreaindc
Well-known member
REC: Sugar Cookie Peach Sorbet Sandwiches
Sugar Cookie Peach Sorbet Sandwiches
The Washington Post, August 1, 2007
Cuisine: American
Course: Dessert
Summary:
Adding thyme to the honey-rich sorbet lends a note of sophistication to this summery treat.
Makes 24 cookies and 1 quart of sorbet (12 sandwiches)
Ingredients:
For the cookies
2 3/4 cups flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable shortening, preferably trans-fat-free
2 1/4 cups sugar
2 large eggs, at room temperature
1 tablespoon light corn syrup
2 teaspoons vanilla extract
For the sorbet
1/2 cup water
1/4 cup sugar
1/4 cup packed light brown sugar
1/4 cup honey
5 medium peaches, peeled and pitted (about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
2 teaspoons minced thyme leaves (optional)
Directions:
For the cookies: Position a rack in the center of the oven and preheat to 375 degrees. Line a large baking sheet with parchment paper or a silicone liner; set aside.
Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl; set aside.
In the bowl of a stand mixer or in a large bowl using an electric hand mixer, beat the shortening and 1 3/4 cups of the sugar at medium speed for about 3 minutes, until creamy and light. Scrape down the sides of the bowl and add the eggs, 1 at a time, then the corn syrup and vanilla extract, beating until mixed well. Stop the motor to add the flour mixture, and beat at low speed until well combined. Let the dough rest at room temperature for 10 minutes; it will be soft.
Meanwhile, place 1/2 cup of the sugar in a small bowl. Using the palms of your hands, roll the dough in 2 1/2-tablespoon amounts into balls; then roll the balls in the sugar and place them on the baking sheet 4 inches apart. Use the back of a metal spatula to flatten them into rounds about 1/2 inch thick. Bake 1 sheet at a time for about 12 minutes, until the cookies are just beginning to color but still feel a little spongy to the touch. Transfer the baking sheet to the stovetop to cool for 2 minutes, gently flattening any bulges in the cookies with a metal spatula, then transfer the cookies to a wire rack to cool completely. Use new parchment paper for subsequent baking as necessary. Let the baking sheet cool for 10 minutes before making the next batch.
For the sorbet: Combine the water, sugars and honey in a medium saucepan over medium heat, stirring until the sugars dissolve. Cook without stirring for 1 minute, to form a syrup.
Transfer to a blender and add the peaches, lemon juice and salt, and the thyme, if using. Cover but remove the center ring from the blender's lid, place a doubled kitchen towel lightly over the top of the blender, and blend until smooth. Refrigerate the mixture in the blender canister for at least 4 hours or up to 6 hours. Freeze the mixture in an ice cream machine according to the manufacturer's directions; make sure the sorbet is still soft enough to spread on the cookies.
To assemble: Spread 1/3 cup sorbet on the flat side of half of the cookies, then gently press the remaining cookies, flat side down, on the sorbet to form sandwiches. Wrap well and freeze until ready to serve.
Recipe Source:
From cookbook authors Bruce Weinstein and Mark Scarbrough.
Sugar Cookie Peach Sorbet Sandwiches
The Washington Post, August 1, 2007
Cuisine: American
Course: Dessert
Summary:
Adding thyme to the honey-rich sorbet lends a note of sophistication to this summery treat.
Makes 24 cookies and 1 quart of sorbet (12 sandwiches)
Ingredients:
For the cookies
2 3/4 cups flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable shortening, preferably trans-fat-free
2 1/4 cups sugar
2 large eggs, at room temperature
1 tablespoon light corn syrup
2 teaspoons vanilla extract
For the sorbet
1/2 cup water
1/4 cup sugar
1/4 cup packed light brown sugar
1/4 cup honey
5 medium peaches, peeled and pitted (about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
2 teaspoons minced thyme leaves (optional)
Directions:
For the cookies: Position a rack in the center of the oven and preheat to 375 degrees. Line a large baking sheet with parchment paper or a silicone liner; set aside.
Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl; set aside.
In the bowl of a stand mixer or in a large bowl using an electric hand mixer, beat the shortening and 1 3/4 cups of the sugar at medium speed for about 3 minutes, until creamy and light. Scrape down the sides of the bowl and add the eggs, 1 at a time, then the corn syrup and vanilla extract, beating until mixed well. Stop the motor to add the flour mixture, and beat at low speed until well combined. Let the dough rest at room temperature for 10 minutes; it will be soft.
Meanwhile, place 1/2 cup of the sugar in a small bowl. Using the palms of your hands, roll the dough in 2 1/2-tablespoon amounts into balls; then roll the balls in the sugar and place them on the baking sheet 4 inches apart. Use the back of a metal spatula to flatten them into rounds about 1/2 inch thick. Bake 1 sheet at a time for about 12 minutes, until the cookies are just beginning to color but still feel a little spongy to the touch. Transfer the baking sheet to the stovetop to cool for 2 minutes, gently flattening any bulges in the cookies with a metal spatula, then transfer the cookies to a wire rack to cool completely. Use new parchment paper for subsequent baking as necessary. Let the baking sheet cool for 10 minutes before making the next batch.
For the sorbet: Combine the water, sugars and honey in a medium saucepan over medium heat, stirring until the sugars dissolve. Cook without stirring for 1 minute, to form a syrup.
Transfer to a blender and add the peaches, lemon juice and salt, and the thyme, if using. Cover but remove the center ring from the blender's lid, place a doubled kitchen towel lightly over the top of the blender, and blend until smooth. Refrigerate the mixture in the blender canister for at least 4 hours or up to 6 hours. Freeze the mixture in an ice cream machine according to the manufacturer's directions; make sure the sorbet is still soft enough to spread on the cookies.
To assemble: Spread 1/3 cup sorbet on the flat side of half of the cookies, then gently press the remaining cookies, flat side down, on the sorbet to form sandwiches. Wrap well and freeze until ready to serve.
Recipe Source:
From cookbook authors Bruce Weinstein and Mark Scarbrough.
andreaindc
Well-known member
I have to admit, Meryl, I thought of you with that one!