Yield: 60 Servings
|¼ pounds||Unsalted butter - room temperature; cut in small pieces|
|More butter for cookie sheet|
|½ cup||Superfine sugar|
|1 cup||All-purpose flour; unbleached|
|3 larges||Egg whites|
|½ teaspoon||Vanilla extract|
|1||Whole lemon zest|
|8 ounces||Bittersweet chocolate; chopped|
|1 tablespoon||Corn syrup|
|1 cup||Chopped pistachios|
Makes About 5 Dozen 3-Inch Cookies 1. Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
2. Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an "S" shape, about 3-inches long.
Repeat "S" pattern in reverse.
3. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. They will become crisp as they cool.
4. Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.
Recipe by: Martha Stewart
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw@...> on Jan 13, 1998