Show 04.09 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Lemon Cream Cookies, Black Bottom Cupcakes & Fresh Berries Crumb Top Muffins Guest Chef Khryste Langlais
LEMON CREAM COOKIES MAKES 4 ½ DOZEN COOKIES OVEN TEMPERATURE: 350°
Cookie: 1 cup vegetable shortening ½ cup granulated sugar 1 tablespoon lemon zest ½ teaspoon salt 2 egg yolks at room temperature 2 ½ cups all-purpose flour 3 tablespoons heavy cream 2 teaspoon lemon extract 1 teaspoon vanilla extract
Lemon Glaze: 2 tablespoons meringue powder 2 tablespoons fresh lemon juice 1 cup confectioners' sugar
Make the cookies: 1. In a medium bowl beat shortening and sugar at medium speed until light and fluffy, approximately 3 minutes. Add zest and salt, beating until combined. 2. Add yolks, one at a time, beating well after each addition. 3. Gradually add flour, beating at low speed just until combined. Add cream and extracts, beating for 1 minute. 4. Shape dough into two 14 inch logs and wrap tightly in parchment paper. Refrigerate for at least 1 hour. 5. Line 2 baking sheets with parchment paper. 6. When chilled, slice dough into ¼ inch thick cookies. Place onto prepared baking sheets and bake for 10 to 12 minutes or until edges are slightly browned. 7. Remove from pans and cool completely on wire racks. 8. Drizzle cookies with Lemon Cream Glaze.
Make the glaze: 1. In a small bowl, whisk together meringue powder and lemon juice until combined. Whisk in confectioners' sugar until smooth. 2. Refrigerate until ready to use.
BLACK BOTTOM CUCPAKES MAKES 12 CUPCAKES OVEN TEMPERATURE: 350°
For the filling: 8 ounces cream cheese at room temperature 1/3 cup granulated sugar 1 large egg at room temperature 3 ounces bittersweet or semi-sweet chocolate, chips or coarsely chopped
For the cupcakes: 1 ½ cups flour 1 cup firmly packed brown sugar 5 tablespoons unsweetened cocoa powder, not Dutch-processed 1 teaspoon baking soda ¼ teaspoon salt 1 cup water 1/3 cup water 1 tablespoon white vinegar 1 teaspoon real vanilla extract
Make the filling: 1. Beat together the cream cheese, granulated sugar and egg at medium speed until smooth. 2. Stir in 2 ounces of the chocolate pieces and set aside.
Make the cupcakes: 1. Preheat the oven to 350°. Line a 12 capacity cupcake pan with paper liners. 2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda and salt. 3. In a separate smaller bowl whisk together the water, oil, vinegar and vanilla. 4. Make a well in the center of the dry ingredients and stir in the combined wet ingredient, stirring just until smooth. 5. Divide the batter evenly between the muffin cups. Spoon 3 tablespoons of the filling onto the top of the cake batter and smooth to the edges to cover the batter. This will fill the cups almost to the top. 6. Bake for 25 minutes or just until the tops are just slightly golden brown and springy. 7. Cool cupcakes for a few minutes in the pan then turn out onto a cooling rack. 8. When cooled, melt the remaining chocolate until liquid and drizzle over the top of the cupcakes. These moist treats will keep well unrefrigerated up to 3 days if stored in an airtight container.