Editor's note:This recipe is from chef Wolfgang Puck.
Ingredients
Makes 12 small cookies
For cookies:
For filling:
For decorating:
Make cookies:
Step 1
In bowl of standing mixer fitted with paddle attachment, beat butter and sugar on high speed until fluffy, about 5 minutes. Add flour and cocoa and mix on low speed until just combined.
Step 2
Form dough into ball and flatten into disk. Chill, wrapped in plastic, until firm, at least 1 hour.
Step 3
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper.
Step 4
Roll out dough to 1/4-inch-thick round and cut out cookies with 2-inch star-shaped cutter. Place on baking sheets, spacing 1/2 inch apart. If desired, reroll scraps and cut out more cookies.
Step 5
Bake cookies, switching position of sheets halfway through baking, until slightly firm to touch, about 15 minutes. Cool on pans 2 minutes, then transfer to racks to cool completely.
Make filling and sandwich cookies:
Step 6
In medium bowl, mix together Mascarpone and confectioners' sugar until well blended.
Step 7
Turn 1 cookie upside-down and spread with 1 teaspoon filling. Top with a second cookie, right-side up. Repeat with remaining cookies and filling.
Decorate:
Step 8
In medium bowl, combine confectioners' sugar and 1 tablespoon of egg white. Mix until consistency is very smooth. Pour icing into pastry bag fitted with #1 round tip. Pipe decorative design onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
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Reviews (6)
Back to TopI wonder if the problem is the cocoa? He is almost certainly using dutch process cocoa, which bakes up very differently from natural (i.e. the ubiquitous Hershey can). Hershey makes both but often only the traditional Americana natural cocoa is available at the supermarket. Even TJs only carries natural. This is a shame because dutch process is so much better to bake with. As a result, it tends to be what cookbook authors are using for recipes. When you substitute natural for dutch process, you have to change the quantity and it changes the texture too, because natural cocoa is significantly more acidic. I'm going to try Cost Plus to see if I can find dutch process cocoa in their food section, as 3 California supermarkets to date didn't have any (they used to!).
Anonymous
Santa Monica
2/22/2009
AS IS deserves 2, AS I MODIFIED IT imo 4. Maybe he's one of those chefs who can't measure or so. I doubled but used only 1 full cup cocoa - IOW 2/3 of the recommended amount. Used SALTED butter - shortbread without any salt? - and will admit, heresy, to having to sub a few tablespoons of margarine for the same amount of butter because I had not quite enough butter on hand. And they were delish without filling! Bit crumbly and hard to work with, but very good, just enough cocoa, sweet, buttery and salty balance. DID NOT MAKE FILLING - just cut-outs, could decorate with a dusting of icing sugar.
Anonymous
Canada
12/10/2007
A **TON** of work & they were just awful! I brought them to an Oscar party, they looked great but tasted just **HORRIBLE**. Wolfgang should have tried to make them before he put these on his Oscar menu. Lesson learned - don't try a new recipe for the first time with guest. **VERY** disappointing!
abhenry
san franciso. ca
2/26/2007
我做的这道菜为奥斯卡派对。我修改the recipe by using Hershy's special dark cocoa and not putting the frosting on. Everyone at the party loved them! They are a bit delicate so I suggest using a round or square cutter instead of a star.
Anonymous
Berkeley, CA
3/12/2006
Not worth the effort!
Anonymous
highland park, IL
3/5/2006
These cookies came out looking pretty with alot of fuss but they tasted a little too bitter. Would not bother making them again.
jojoh13
highland park, IL
3/5/2006
