En New York classic, disse ikoniske cookies er mere som flade kager overtrukket med chokoladekiks på den ene halvdel og vanilje på den anden. Martha lavede denne opskrift på episode 702 af Martha Bakes.
Kilde: Martha Stewart Living, november 2000
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Da Martha lavede disse cookies på Martha Bakes, udeladte hun citronekstraktet og substitueret halvkødet chokolade (61 procent).
As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in English.
In New York classic, these iconic cookies are more like flat cakes covered with chocolate on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes. Source: Martha Stewart Living, November 2000. Makes 10.
Ingredients: 1 cup all-purpose flour 1 cup cake flour (not self-rising) 1/2 tsp baking powder 1/4 tsp salt 2 large eggs 3/4 cup granulated sugar 1/2 cup milk 6 tbsp unsalted butter, melted and cooled 1/2 tsp pure vanilla extract 1/2 tsp pure lemon extract 2 cups confectioners sugar, sifted 2 tbsp corn syrup, plus more if needed 1 1/2 ounces bittersweet chocolate, melted
Directions: 1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk and whisk to combine. Whisk in melted butter and extracts. Add flour mixture and stir to form a smooth dough. Cover, and chill for 1 hour. 2. Line baking sheets with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per sheet, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool. 3. In a small bowl, combine confectioners sugar, 3 tbsp hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary. 4. Add chocolate to remaining icing. Stir until smooth. Add extra corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over other half of each cookie. Allow cookies to set, about 10 minutes. Cooks Notes: When Martha made these cookies on Martha Bakes, she omitted the lemon extract and substituted semisweet chocolate (61 percent).
26.04.2023 @ 21:18
As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in English.
In New York classic, these iconic cookies are more like flat cakes covered with chocolate on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes. Source: Martha Stewart Living, November 2000. Makes 10.
Ingredients:
1 cup all-purpose flour
1 cup cake flour (not self-rising)
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tbsp unsalted butter, melted and cooled
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract
2 cups confectioners sugar, sifted
2 tbsp corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted
Directions:
1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk and whisk to combine. Whisk in melted butter and extracts. Add flour mixture and stir to form a smooth dough. Cover, and chill for 1 hour.
2. Line baking sheets with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per sheet, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
3. In a small bowl, combine confectioners sugar, 3 tbsp hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
4. Add chocolate to remaining icing. Stir until smooth. Add extra corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over other half of each cookie. Allow cookies to set, about 10 minutes.
Cooks Notes: When Martha made these cookies on Martha Bakes, she omitted the lemon extract and substituted semisweet chocolate (61 percent).