Tuesday, July 17, 2007
"Walk the dog"
and "around the world" are probably tricks you wouldn't want to try with these Yoyos. I've been wanting to make these cookies since I first saw them in Cookies Unlimited by Nick Malgieri. I tend to burn myself out on cookies after my Christmas cookie extravaganza and I don't want to make another cookie for a few months after. I've had these bookmarked since I came across this recipe. I did contact my friend Graham, who has lived in Australia for a good portion of his life, about Yoyos and he informed me that they are extremely morish. That was enough of an endorsement for me! He also said that he favors the plain filling to the lemon filling, but I'm a bit partial to lemon myself, so that is what I made. I'm very curious to make these with a chocolate ganache filling next, I think they will be quite tasty.
Yoyos: (adapted from Cookies Unlimited by Nick Malgieri) The book says this makes 30 cookies, but I'm wondering just how small the cookie scoop was that got that sort of yield. I doubled the recipe and got 48 half cookies yielding 24 cookies once they were filled.
1 1/3 cups all purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/2 tsp salt
6 ounces (12 Tbsp) unsalted room temperature butter
2/3 cup powdered sugar
1 tsp vanilla extract
-Heat oven to 350f. Line two cookie sheets with parchment paper.
-Cream the butter, powdered sugar and vanilla together for about 4 minutes, or until light and fluffy.
-Add the flour, cornstarch, salt and baking powder and mix to blend.
-Scoop the dough onto the prepared cookie sheets leaving about an inch of space between. Using a fork dipped in flour, press a criss-cross pattern onto the top of each cookie.
-Bake for 12 -14 minutes or until the cookies are a light brown color.
-Cool the cookies completely on a rack.
The Lemon Filling:
3 ounces (6 Tbsp) unsalted room temperature butter
1 cup powdered sugar
1 Tbsp lemon juice
- Cream together the butter and powdered sugar, add the lemon juice and blend well.
-Spread a bit of the filling on the bottom half of one cookie and top it with another cookie so the cross marks show out.
I must agree with Graham, these cookies are very morish indeed! Although for more lemon flavor I would recommend a bit of minced lemon zest in either the cookie or the filling.