Baking 111. Day 8

Today was a light production day. We worked on three different cookies. All of them petit four size. Very tasty too =)

Left: Samoa. Middle: Earthquake cookie. Right: Jam Jewel (or thumbprint)

Samoa. (homemade girl scout cookies =))

Butter 6 oz

Sugar 4 oz

Salt 1/4 tsp

Egg yolk 2 oz

Cake fl. 8 oz.

Mixing.

Cream together butter, sugar, and salt. Add yolk. Add cake flour.

Roll out dough. (refrigerate if its too soft to handle) Cut out circles of desired size.

Bake until you get a nice color on bottom.

Top with caramel, toasted coconut, and chocolate.

Caramel for Samoa

Butter 3 oz

Sugar 1/2 c

Corn syrup 1/2 c

Condensed milk 1/2 c

Vanilla 1/2 tsp.

Melt butter in a pot with sugar and light corn syrup. Bring to a boil, stirring occasionally. Let cook until you get a nice caramel color. Remove from heat and stir in condensed milk and vanilla.

Earthquake cookies.

Chocolate 4 oz

Butter 2 oz

Brown sugar 4.25 oz

Eggs 1

Vanilla 1 tsp

Cake flour 2 oz

Bread flour 1.375 oz

Cocoa powder 1/4 c

Baking powder 3/4 tsp

Salt 1/8 tsp

Milk 1.375 oz

Mixing.

Melt chocolate and butter over double boiler.

Whip eggs, sugar, and vanilla together. Sift dry ingredients.

Fold melted chocolate/butter into egg mixture. Fold in dry ingredients. Fold in milk.

Chill till firm.

Scoop dough into small balls. Roll in powdered sugar. Bake in 350 degree oven for 5-7 minutes.

Cookies will still look raw when they are done.

Jam Jewel.

Butter 4 oz

Powdered sugar 4 oz

Cream cheese 2.5 oz

Egg yolk 1/2 oz

Vanilla 3/4 tsp

All purpose flour 9 oz

Baking soda 1/4 tsp

Baking powder 1/8 tsp

Salt 1/4 tsp

Mixing.

Cream together butter, p. sugar, and cream cheese.

Add yolk and vanilla.

Add dry ingredients.

Roll dough into 1" balls. Press dent in top with thumb or 1/4 tsp. Fill with jam.

Bake at 325 for 7 minutes. rotate pan. bake for another 4-5 minutes.