Syrup Apricots with Toasted Madeira & Orange Cream
Toasted madeira, brandy and a luscious orange cream turn plump apricots into something really specia...
Prep 1 hour
Bake 7 minutes per batch
Chill 30 per batch
MAKES ABOUT 72 SANDWICH COOKIES
½ cup butter, softened
1 cup sugar
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
½ cup buttermilk
1 recipe White Chocolate and Mascarpone Filling (below)
½ cup seedless raspberry jam
1. Preheat oven to 190°C. Line a cookie sheet with parchment paper; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Alternately add the flour and buttermilk, beating on low speed after each addition just until combined.
3. Drop dough by rounded teaspoons 1 inch apart onto the prepared cookie sheet. Bake for 7 to 8 minutes or until tops are set. Cool completely on cookie sheet on a wire rack. Peel cooled cookies off the paper.
4. Spoon White Chocolate and Mascarpone Filling into a pastry bag fitted with a small star tip. To assemble, spread about ¼ teaspoon raspberry jam on the bottom of one cookie; pipe a small amount of filling on top. Press the bottom of a second cookie against the filling. Repeat with remaining cookies, jam, and filling. If desired, pipe additional filling on top of sandwich cookies. Chill for 30 minutes before serving.
To make White Chocolate and Mascarpone Filling:
In a small saucepan combine 3 ounces chopped white baking chocolate and ¼ cup whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large mixing bowl beat ½ cup mascarpone cheese and ¼ cup softened butter with an electric mixer on medium to high speed until smooth. Beat in ½ teaspoon vanilla. Gradually add 4 cups powdered sugar, beating until smooth. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.
To Make Ahead and Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, thaw for at least 1 hour in the refrigerator before serving.
From 'Better Homes and Gardens Very Merry Cookies', published by Wiley. To read more, check out our 2011 gift guide book reviews http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx