Wednesday, April 15, 2009
It may seem pretentious to name a cookie for the resurrection, but I stand in a long tradition of symbolic foods, such as colored eggs and pretzels.
In these lemon-chocolate cookies, the dark of the chocolate is supposed to represent the black period during which Christ was dead, and the sunny gold and white of the rest of the cookie is the joy of His resurrection.
I got lazy and didn’t wait for the chocolate to become completely liquid before I dipped the cookies. If you have more patience, perhaps you can create a cookie of which exactly half is bathed in a smooth layer of dark chocolate.
You can experiment with variations, such as separating the diamonds before baking (this will probably reduce baking time) and cutting other shapes.
2 cups flour
½ cup cornmeal
zest of one lemon
6 tablespoons sugar
1 cup butter (2 sticks)
¼ bag semisweet chocolate chips
about 9 – 12 teaspoons powdered sugar (confectioner’s sugar)
about 4 – 5 teaspoons lemon juice
Preheat oven to 325 Fahrenheit.
In a mixing bowl combine flour, cornmeal, lemon zest, and sugar. Using a pastry cutter, cut in the butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth. Divide in two.
On an ungreased cookie sheet, pat or roll half the dough to ½ inch thick. Cut into diamond shapes by making parallel horizontal cuts, then parallel diagonal cuts. On the edges you will have some triangle shapes. Do not attempt to pull the diamonds apart; leave them together. Repeat the process with the other half of the dough on a second cookie sheet.
Bake at 325 for 25 minutes or until the center is set and the edges are just faintly starting to brown. Remove from the oven; cool for 10 minutes on the cookie sheet; then re-cut the diamonds along the grooves. Carefully pry apart and transfer to a wire rack to cool. The tips of the diamonds will tend to crumble.
While the cookies are cooling, slowly melt the chocolate chips over low heat in a saucepan. When the chocolate has reached the desired consistency, dip the cookies into it one at a time. I found that dipping one side of the cookie, with a swiping motion, was better than trying to dip it so that one corner of the diamond was completely covered, because the point would tend to fall off in the chocolate. If you come up with a trick for this, let me know!
After dipping, place the cookies on a plate with waxed paper and let them chill in the fridge while you dip the next batch.
When all the cookies are chilling, make the lemon frosting. I did this by putting 3 t powdered sugar in a little bowl, then adding lemon juice ½ teaspoon to 1 teaspoon at a time until I got the desired consistency. Then I drizzled it over the cookies, one batch at a time, making more lemon frosting as needed.
Return the cookies to the fridge until it is time to serve them. After that, store them at room temperature in a sealed container. They won’t last long. This recipe makes about 30 cookies.
P.S. As of Easter 2010, I am FINALLY starting to figure out that the chocolate needs a little parafin in it to make it go on as smoothly as I'd envisioned. I will experiement and post an update when I've confirmed that this is the thing needed ...