3 cups all- purpose flour
1 1/4 cups powdered sugar
3 egg yolks
2 tsp. pure vanilla extract
2 sticks butter, at room temperature
medium size round cookie cutter, small star cookie cutter
Toppings :
1 cup toasted walnuts, finely chopped
1 egg white
2 tbsp. coarse sanding sugar
Whisk together egg white and water, set aside.
Stir together chopped walnuts and coarse sanding sugar.
Fillings :
Chocolate Ganache
1/2 cup heavy Cream
1 cup chocolate Chips
Heat heavy cream until bubbles start to form around the edges, pour over chocolate. Cover with paper towel and a plate. Paper towel is not suppose to touch the chocolate. Let sit 5 minutes.
Then whisk until smooth. Cover with paper towel and a plate, chill until set, several hours, or up to overnight.
Seedless Raspberry Jam
Make the Dough:
In the mixer fitted with a petal attachment beat butter and sugar until smooth, add egg yolks and vanilla bean paste, beat until combined.
Add flour and stir until it starts to come together. If the dough is too crumbly, add 1 tsp. milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours.
Preheat oven to 350 F.
Line baking sheets with parchment paper or non-stick silicone mats.
Take out the chilled dough, cut it in half. Roll it out to 1/4 inch thick. Using a large spatula, run the spatula underneath the dough.
Cut out as many rounds as you can, transfer rounds on the baking sheet, cut out centers from half of the cookie rounds. Re-roll the scraps.
Brush the tops of the round with cut out center with egg white wash. Sprinkle with walnut mixture.
Bake for 7-9 minutes.
Let cookie cool completely.
Fill the piping bag with chocolate ganache. Pipe rounds of ganache on each bottom cookie/full round/. Fill the center with jam. On the top place the top cookie with the center cut out and walnuts on the top, press gently.
It is best to let the cookies rest overnight, so they can mature, between layers of wax paper in an airtight container in a cool place. I had these for 2 weeks with no problems. They also freeze well. Makes: about 20-22 sandwiched cookies.
1 1/4 cups powdered sugar
3 egg yolks
2 tsp. pure vanilla extract
2 sticks butter, at room temperature
medium size round cookie cutter, small star cookie cutter
Toppings :
1 cup toasted walnuts, finely chopped
1 egg white
2 tbsp. coarse sanding sugar
Whisk together egg white and water, set aside.
Stir together chopped walnuts and coarse sanding sugar.
Fillings :
Chocolate Ganache
1/2 cup heavy Cream
1 cup chocolate Chips
Heat heavy cream until bubbles start to form around the edges, pour over chocolate. Cover with paper towel and a plate. Paper towel is not suppose to touch the chocolate. Let sit 5 minutes.
Then whisk until smooth. Cover with paper towel and a plate, chill until set, several hours, or up to overnight.
Seedless Raspberry Jam
Make the Dough:
In the mixer fitted with a petal attachment beat butter and sugar until smooth, add egg yolks and vanilla bean paste, beat until combined.
Add flour and stir until it starts to come together. If the dough is too crumbly, add 1 tsp. milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours.
Preheat oven to 350 F.
Line baking sheets with parchment paper or non-stick silicone mats.
Take out the chilled dough, cut it in half. Roll it out to 1/4 inch thick. Using a large spatula, run the spatula underneath the dough.
Cut out as many rounds as you can, transfer rounds on the baking sheet, cut out centers from half of the cookie rounds. Re-roll the scraps.
Brush the tops of the round with cut out center with egg white wash. Sprinkle with walnut mixture.
Bake for 7-9 minutes.
Let cookie cool completely.
Fill the piping bag with chocolate ganache. Pipe rounds of ganache on each bottom cookie/full round/. Fill the center with jam. On the top place the top cookie with the center cut out and walnuts on the top, press gently.
It is best to let the cookies rest overnight, so they can mature, between layers of wax paper in an airtight container in a cool place. I had these for 2 weeks with no problems. They also freeze well. Makes: about 20-22 sandwiched cookies.
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