Recipe courtesy of Duff Goldman
From:
Food Network Magazine
Blue and White Cookies
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 485
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 6 g
- Cholesterol
- 43 mg
- Sodium
- 99 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 485
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 6 g
- Cholesterol
- 43 mg
- Sodium
- 99 mg
Ingredients
For the Cookies:
For the Ganache:
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Directions
- Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
- Microwave the milk in a small microwave-safe bowl until warm. Stir in the yeast and let stand until foamy, 5 to 10 minutes.
- Meanwhile, beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 to 5 minutes. With the mixer on low speed, slowly add in the yeast mixture and the extracts and mix until combined.
- In a separate bowl, whisk together the cake flour, all-purpose flour and salt. With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Caution: Do not overmix, but make sure to mix until homogeneous.
- Use a standard ice cream scoop to drop 1/4 cup–size spoonfuls of dough 3 to 4 inches apart on the prepared baking sheet. Dampen an offset spatula and spread the dough into 3-inch circles with the spatula. Bake the cookies until the edges begin to brown, 15 to 20 minutes. Let cool on the baking sheet. Repeat with the remaining dough.
- Meanwhile, make the ganache: Divide the white chocolate evenly between 2 medium heatproof bowls. Bring the heavy cream to a boil in a small saucepan over medium heat. Once boiling, carefully add half of the cream to each bowl of white chocolate. Whisk the cream and chocolate until the chocolate is melted and the ganache is smooth. Add a few drops of blue food coloring to one bowl and stir to combine (a little goes a long way, especially for a light Hanukkah blue).
- Turn the cookies flat-side up. Spread half of each cookie with white ganache and the other half with blue. Let set.
