TeaTime Special Issue – August 2019

87 Teatime Holidays

Coconut-Raspberry

Squares

Makes 48

¾ cup unsalted butter, softened
1 cup fi rmly packed light brown sugar
2⁄3 cup granulated sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 teaspoon vanilla extract
21⁄3 cups all-purpose fl our
2 teaspoons cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
2⁄3 cup seedless raspberry preserves
1 (7-ounce) bag unsweetened fl aked
coconut

• Preheat oven to 350°. Spray a
  13x9-inch baking pan with baking
  spray with fl our. Line pan with parch-
  ment paper, letting excess extend over
  sides of pan.


• In a large bowl, beat together butter

and sugars with a mixer at medium
speed until fl uff y, 3 to 4 minutes,
stopping to scrape sides of bowl.
Reduce mixer speed to medium-low.
Add egg and egg yolk, one at a time,
beating well after each addition. Add
milk and vanilla extract, beating until
combined.

• In a medium bowl, whisk together
  fl our, cornstarch, baking soda,
  and salt. With mixer at low speed,
  gradually add fl our mixture to butter
  mixture, beating just until combined.
  (Do not overmix.) Transfer batter to
  prepared pan. Using lightly fl oured
  hands, gently press batter into pan.


• Bake until a wooden pick inserted
  in center comes out clean, approxi-
  mately 18 minutes. Let cool for
  10 minutes. Spread with raspberry
  preserves, and sprinkle with coco-
  nut. Bake until coconut is toasted,
  approximately 5 minutes more. Let
  cool completely in pan.


• Run a knife along edges of pan.
  Using excess parchment as handles,
  remove from pan. Using a sharp knife,
  trim and discard ¼ inch from edges.

Cut into 48 (1½-inch) squares. Place

squares in a single layer in an airtight

container, and refrigerate until ready

to serve, up to a day. Serve at room

temperature.

Dark Chocolate–

Peppermint Cookies

Makes 32

2 tablespoons unsalted butter,

softened

½ cup confectioners’ sugar

1 large egg white, room temperature

¼ teaspoon vanilla bean paste

¼ cup plus 2 tablespoons all-purpose

fl our

1⁄8 teaspoon salt

Peppermint Ganache (recipe follows)

Garnish: crushed peppermint candies

• Preheat oven to 350°. Line a rimmed
  baking sheet with a 16x121⁄2-inch
  parchment paper sheet.


• Referring to illustration for spacing
  and using a pencil and a ruler, draw
  8 lines down length of parchment and
  16 lines across width. Turn parchment
  over.


• In a large bowl, beat butter with a
  mixer at medium speed until creamy,
  stopping to scrape sides of bowl.
  Gradually add confectioners’ sugar,
  beating until well combined. Add egg
  white, beating until fully incorporated,
  stopping to scrape sides of bowl. Add
  vanilla bean paste, beating until incor-
  porated. Reduce mixer to low speed.
  Gradually add fl our and salt, beating
  just until a smooth batter forms, 2 to 3
  minutes. Increase mixer speed to high,
  and beat until batter is completely
  smooth, 1 to 2 minutes.


• Transfer batter to a piping bag fi tted
  with a small round tip (Wilton #8).
  Referring to illustration for placement,
  pipe 21⁄2-inch lengths of batter on top
  of drawn horizontal lines. (There will be
  16 cookies in each of the 4 columns.)


• Bake until edges of cookies are
  lightly browned and centers are still
  pale, 8 to 10 minutes. Let cool com-

pletely on pans. Store in an airtight

container at room temperature for up

to 3 days.

• Place Peppermint Ganache in a pip-
  ing bag fi tted with a small round tip
  (Wilton #8). Pipe Peppermint Ganache
  onto fl at side of 32 cookies. Place
  remaining 32 cookies, fl at side down,
  on top of ganache. Dip edges of cook-
  ies in crushed peppermints, if desired.
  Store in an airtight container at room
  temperature until ready to serve.

Peppermint Ganache

Makes approximately 1 cup

1 cup 60% cacao dark chocolate

chips, fi nely chopped

½ cup heavy whipping cream

¼ teaspoon peppermint extract

• Place chocolate in a medium heat-
  proof bowl.


• In a small saucepan, bring cream to
  a simmer over medium heat, stir-
  ring occasionally. Pour hot cream
  over chocolate; whisk until a smooth,
  shiny ganache forms. Add peppermint
  extract, stirring until incorporated.
  Cover and refrigerate until chilled,
  approximately 30 minutes.

HOW-TO:

Cookie Piping Guide

121⁄2"

16"

1⁄2"

1"

pipe here pipe here pipe here pipe here

1⁄2" 2

1⁄2"

Pipe on all 21⁄2" lines within the 121⁄2" x 16" block.