Lemon Cats Paws

Ingredients

1 cookie dough 3/4 cup sliced unblanched almonds 2 1/4 cup plus 2 tablespoons 1 all-purpose flour, divided 2/3 cup granulated sugar 1/3 cup confectioners sugar 1/2 tsp salt 1 cup (2 sticks) unsalted butter, 1 chilled and cut into inch cubes 1 large egg, chilled 4 tsp vanilla extract 4 tsp finely grated lemon zest 1 assembly: 15 oz swiss dark chocolate, 1 coarsely chopped	Advertisements

Preparation
 
Make the cookie dough: 1. Position a rack in the center of the oven
and preheat to 375~F. Put three heavy, large ungreased baking sheets
in the refrigerator

2. In a food processor fitted with the metal chopping blade, process
the almonds with 1 cup of the flour for 3O to 45 seconds, or until
the mixture is ground to a fine powder. Add the remaining 1 1/4 cups
plus 2 tablespoons flour; granulated sugar confectioners sugar and
salt. Process for 10 to 15 seconds, or until the mixture is
thoroughly blended.

3. Evenly distribute the butter cubes in a circle around the chopping
blade. Add the egg, vanilla and lemon zest. Process for 45 to 60
seconds, or until the mixture is creamy. (Make sure that the butter
is completely blended into the batter)

4. Fill a pastry bag fitted with a closed star tip (such as Ateco #6)
with one-fourth of the cookie dough. (Slightly open the teeth on the
end of the pastry tip so that any small nut particles do not get
caught between the points as you pipe.)

5. Remove a chilled baking sheet from the refrigerator. Starting at
the left-hand side of the midsection of the baking sheet, pipe 1
1/2-inch long "cats paws" about 2 inches apart, across the center of
the baking sheet. (This will enable you to pipe straight and even
lines across the baking sheet.) Continue piping until the bottom half
of the baking sheet is covered with piped cookies. Turn the baking
sheet 180 degrees and continue piping cats paws onto the other half
of the baking sheet.

6. Refrigerate the baking sheet for 10 to 15 minutes, or until the
piped cookie dough is firm. Pipe the rest of the cookie dough onto
the remaining chilled baking sheets and refrigerate.

7. Bake the cookies one baking sheet at a time for 12 to 15 minutes,
or until lightly browned. Turn the baking sheet halfway through
baking for even browning. Using a metal pancake spatula, immediately
transfer the cookies to wire racks to cool.

Assemble the cookies:

8. Melt the dark chocolate according to the melting instructions in
the Chocolate Key OR temper the chocolate following the

tempering instructions on page 72. Scrape the chocolate mixture into a
small heatproof bowl. Place the bowl of chocolate over a smaller bowl
of warm (86~F to 90~F) water.

9. Using a small metal cake spatula, coat the flat side of half of the
cookies with a thin layer of melted or tempered chocolate. Top each
chocolate-coated cookie half with a second cookie. Place the cookies
on a waxed paper-lined baking sheet and refrigerate for 5 to 10
minutes or until the chocolate is set.

10. Dip the pointed tips of the cookies halfway into the melted or
tempered chocolate. Place the cookies back onto the waxed paper-lined
baking sheet and refrigerate 5 to 10 minutes, or until the chocolate
is set. Store the cookies dipped in melted chocolate in a airtight
container in the refrigerator for up to two weeks. The cookies filled
with tempered chocolate may be stored in an airtight container at
room temperature for up to three weeks.

Source: Chocolatier magazine, January 1991 Makes Approximately 35
cookies PREPARATION: 1 1/2 hour plus baking, chilling and cooling
times.

FROM: Sallie (Austin) Krebs From
: Pat Stockett 1:107/614 Fri 02 Jun 95 05:57 ... On the
eighth day, God created cats and was promptly ignored.

~-- GoldED 2.42.G1121 * Origin: The Cafe & General Store - Tween
Early & Zephyr, Tx (1:19/102)

 

 
Servings:
35

 

Lemon Cheese Babka
1. Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. 2. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat eggs an (Upload by user)

Lemon Cheese Chiffon
Combine gelatin, sugar and boiling water in blender container. cover and blend at low speed until gelatin is dissolved. about 1 minute. add ice and STIR until partially melted. add cheese. cover and blend at high speed until smooth, about 1 minute. pour into individual glassses (Upload by user)

Lemon Cheese Dessert Bombe
Soften gelatin in 2 tablespoons of water. Stir in milk. Cook and stir until gelatin dissolves. Combine cream cheese and sugar. Stir in yogurt. Gradually blend in gelatin mixture. Pour into a 3 cup mold or t 1/2 cup molds. Chill until set. Unmold and garnish with fresh strawberri (Upload by user)

Lemon Cheese Stuffed Nectarines
In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully rea (Upload by user)

Lemon Cherry Layered Salad
3 oz cherry or raspberry gelatin : mix 1 c boiling water 21 oz cherry pie filling 3 oz gelatin lemon 1 c boiling water 3 oz cream cheese 1/3 c mayonnaise 8 oz crushed pineapple 1 c marshmallows optional 2 TB nuts chopped 1/2 c heavy whipping (Upload by user)

Lemon Chess Pie
Cream sugar and butter; add eggs and milk. Beat well. Then add flour, cornmeal, lemon juice and lemon rind. Stir until thoroughly incorporated Pour mixture into pie shell; bake at 350 degrees until done, 35 to 40 minutes.     strongServings:8/str (Upload by user)

Lemon Chiffon Pie 2
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine ismelted. (About 5 minutes. ) Cool stirring occasionally until firm but not hard. In large mixing bowl b (Upload by user)

Lemon Chiffon Pie C H
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl b (Upload by user)

Lemon Chiffon Pie Eagle Brand
1) Blend Eagle Brand Milk, lemon juice and beaten egg yolks 2) Fold in the stiffly beaten egg whites 3) Pour the mixture into the baked pie shell and chill for 5 hours Serve with whipped cream topping.     strongServings:1/strong &n (Upload by user)

Lemon Chiffon Pie Mcmaster
Melt margarine in a pie plate at high for 30 45 sec. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3 5 min, watching carefully to prevent scorching. Allow to cool before filling. br (Upload by user)
TAG: lemon, gelatin, microwave, plate, mcmaster, combine, ,

Lemon Chiffon Pie
Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly t (Upload by user)
TAG: lemon, ,

Lemon Chiffon Pudding
Servings: 6 DIRECTIONS: Combine sugar, flour, salt and butter. Add lemon juice and rind and beaten egg yolks. Beat until ingredients are thoroughly blended. Add milk and blend into mixture. Fold in stiffly beaten egg whites. Pour into a greased baking dish and set (Upload by user)
TAG: lemon, ,

Lemon Chiffon Sauce 2
Combine Daisy, milk, powdered sugar, and frozen lemonade concentrate. Blend one drop food coloring with approximately 1/4 of the sauce and pour into a squeeze bottle. Cover individual serving plates with uncolored sauce and arrange fruit on top. Use colored sauce to create a de (Upload by user)
TAG: sauce, ,

Lemon Chiffon Sauce 3
Combine Daisy or Daisy Light sour cream, milk, powdered sugar and frozen lemonade concentrate. Blend one drop food coloring with approximately 1/4 of the sauce and pour into squeeze bottle. Cover individual serving plates with uncolored sauce and arrange fruit on top. Use colore (Upload by user)
TAG: sauce, ,

Lemon Chiffon Sauce
Combine Daisy or Daisy Light sour cream, milk, powdered sugar and frozen lemonade concentrate. Blend one drop food coloring with approximately 1/4 of the sauce and pour into squeeze bottle. Cover individual serving plates with uncolored sauce and arrange fruit on top. Use colore (Upload by user)
TAG: sauce, ,

Lemon Chive Vinaigrette
Combine; let stand 30 60 mins for flavors to blend. Can be stored refrigerated, up to 2 wks. Bring back to room temp before using.     strongServings:1/strong   (Upload by user)