u f o cookies
My Frend POCO From The Canary Islands Made These For me. I named them UFO Cookies because they are out of this world. 1/31/13
prep time
1 Hr
cook time
30 Min
method
Bake
yield
24 serving(s)
Ingredients
- 3/4 cup almond paste, not marzipan
- 1 cup sugar
- 1 pinch kosher salt
- 2 large egg whites at room temperature for 30 minutes
- MOCHA CREAM MAKES 3 CUPS
- 1/2 cup vegetable shortening
- 1/2 cup butter softened
- 2 tablespoons chocolate, unsweetened squares
- 1 tablespoon instant coffee powder
- 1 teaspoon vanilla clear
- 1 pound confectioners sugar
- 2 tablespoons milk
- DIPPING CHOCOLATE
- 1 - bag chocolate chips
- 1 tablespoon oil
How To Make u f o cookies
-
Step 1Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
-
Step 2Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
-
Step 3Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper. Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
-
Step 4[When you rotate the pan midway through baking, you'll wonder why you left so much space between the cookies. Suddenly, at 15 minutes they'll puff up and you'll be happy you left that space!]
-
Step 5Mocha Butter Cream In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
-
Step 6Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using. Turn cookie over and spread mocha cream on the bottom.
-
Step 7Melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. Then dip the cookie, just the side with the butter cream icing on it and set on a rack.
-
Step 8And now its time to enjoy. MMMMMMMMMMMMM!!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Chocolate
Category:
Other Desserts
Keyword:
#coffee
Keyword:
#mocha
Keyword:
#Almond
Diet:
Gluten-Free
Method:
Bake
Culture:
American
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes