With the bustle of purchasing a home, and the subsequent move, the July DB challenge completely slipped my mind. I decided to christen the kitchen in the new place with these yummy cookies. Boy, was it an adventure trying to find ingredients and baking equipment when nothing has a place yet.The oven looks like a throwback from the seventies. This is impressive considering the house was built in 1990. As antiquated as it looks, it worked fine. I was worried when the first batch came out looking like this:
I realized that Gale Gand’s definition of a small tip (for piping the batter) and my definition of a small tip were vastly different things. The following batches came out much better. I had a bit of trouble incorporating the egg whites into the creamed butter and sugar, resulting in the white lumps in the cookies. This, however, did not affect the taste. Assembling the cookies was a snap, and like the faux Hostess cupcakes, they tasted even better than the original.
I leave you with a picture of my savior during this chaotic phase: our pool.
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies
• 2 1/2 cups powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups all purpose flour
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested
3. Add the flour and mix until just well mixed.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.