*  Exported from  MasterCook  *
 
                              LEMON CATS' PAWS
 
 Recipe By     : 
 Serving Size  : 35   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cookie dough
      3/4   c            Sliced unblanched almonds
    2 1/4   c            Plus 2 tablespoons
                         All-purpose flour, divided
      2/3   c            Granulated sugar
      1/3   c            Confectioners' sugar
      1/2   ts           Salt
    1       c            (2 sticks) unsalted butter,
                         Chilled and cut into
      1/2                -inch cubes
    1       lg           Egg, chilled
    4       ts           Vanilla extract
    4       ts           Finely grated lemon zest
                         Assembly:
   15       oz           Swiss dark chocolate,
                         Coarsely chopped
 
   Make the cookie dough: 1. Position a rack in the
   center of the oven and preheat to 375~F. Put three
   heavy, large ungreased baking sheets in the
   refrigerator
   
   2. In a food processor fitted with the metal chopping
   blade, process the almonds with 1 cup of the flour for
   3O to 45 seconds, or until the mixture is ground to a
   fine powder. Add the remaining 1 1/4 cups plus 2
   tablespoons flour; granulated sugar confectioners'
   sugar and salt. Process for 10 to 15 seconds, or until
   the mixture is thoroughly blended.
   
   3. Evenly distribute the butter cubes in a circle
   around the chopping blade. Add the egg, vanilla and
   lemon zest. Process for 45 to 60 seconds, or until the
   mixture is creamy. (Make sure that the butter is
   completely blended into the batter)
   
   4. Fill a pastry bag fitted with a closed star tip
   (such as Ateco #6) with one-fourth of the cookie
   dough. (Slightly open the teeth on the end of the
   pastry tip so that any small nut particles do not get
   caught between the points as you pipe.)
   
   5. Remove a chilled baking sheet from the
   refrigerator. Starting at the left-hand side of the
   midsection of the baking sheet, pipe 1 1/2-inch long
   “cats' paws” about 2 inches apart, across the center
   of the baking sheet. (This will enable you to pipe
   straight and even lines across the baking sheet.)
   Continue piping until the bottom half of the baking
   sheet is covered with piped cookies. Turn the baking
   sheet 180 degrees and continue piping cats' paws onto
   the other half of the baking sheet.
   
   6. Refrigerate the baking sheet for 10 to 15 minutes,
   or until the piped cookie dough is firm. Pipe the rest
   of the cookie dough onto the remaining chilled baking
   sheets and refrigerate.
   
   7. Bake the cookies one baking sheet at a time for 12
   to 15 minutes, or until lightly browned. Turn the
   baking sheet halfway through baking for even browning.
   Using a metal pancake spatula, immediately transfer
   the cookies to wire racks to cool.
   
   Assemble the cookies:
   
   8. Melt the dark chocolate according to the melting
   instructions in the Chocolate Key OR temper the
   chocolate following the
   
   tempering instructions on page 72. Scrape the
   chocolate mixture into a small heatproof bowl. Place
   the bowl of chocolate over a smaller bowl of warm
   (86~F to 90~F) water.
   
   9. Using a small metal cake spatula, coat the flat
   side of half of the cookies with a thin layer of
   melted or tempered chocolate. Top each
   chocolate-coated cookie half with a second cookie.
   Place the cookies on a waxed paper-lined baking sheet
   and refrigerate for 5 to 10 minutes or until the
   chocolate is set.
   
   10. Dip the pointed tips of the cookies halfway into
   the melted or tempered chocolate. Place the cookies
   back onto the waxed paper-lined baking sheet and
   refrigerate 5 to 10 minutes, or until the chocolate is
   set. Store the cookies dipped in melted chocolate in a
   airtight container in the refrigerator for up to two
   weeks. The cookies filled with tempered chocolate may
   be stored in an airtight container at room temperature
   for up to three weeks.
   
   Source: Chocolatier magazine, January 1991 Makes
   Approximately 35 cookies PREPARATION: 1 1/2 hour plus
   baking, chilling and cooling times.
   
   FROM:      Sallie (Austin) Krebs From
   : Pat Stockett     1:107/614       Fri 02 Jun 95 05:57
   ... On the eighth day, God created cats and was
   promptly ignored.
   
   ~-- GoldED 2.42.G1121 * Origin: The Cafe & General
   Store - 'Tween Early & Zephyr, Tx (1:19/102)
  
 
 
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