Subj : T.O.H. Daily Recipe 517

Subj : T.O.H. Daily Recipe 517
To : All
From : Dave Drum
Date : Thu Jul 25 2024 11:06 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Molly Yeh's Favorite Cookie Salad
Categories: Cookies, Dairy, Fruits, Chocolate
Yield: 8 servings

MMMMM---------------------------FLUFF--------------------------------
6 tb Sugar
3 tb Flour
3 Egg yolks
1 1/2 c Heavy whipping cream
1/4 ts Salt
1 ts Vanilla extract
1 ts Almond extract
1 1/2 c Heavy whipping cream
1/4 c Confectioners' sugar

MMMMM--------------------------COOKIES-------------------------------
1 c Flour
1/2 c Confectioners' sugar
1/2 ts Salt
1 ts Vanilla extract
1/2 ts Almond extract
1/2 c Butter; cold, diced
5 oz Chocolate chips, melted

MMMMM---------------------------FINISH--------------------------------
22 oz (2 cans) mandarin oranges
Sprinkles

Start by combining flour, salt and sugar in a saucepan. Then whisk in
the egg yolks and cream and heat over medium heat. Stir this mixture
constantly until it has thickened and it coats the back of a spoon.
This does take time. Then stir in the vanilla and almond extracts.

Next, move the pudding into a bowl and cover it with plastic wrap,
waxed paper or parchment. Make sure that the paper touches the
pudding so it doesn't form a skin. Chill for at least an hour. You
can also prep the pudding component a day in advance.

While the pudding cools, it's a good time to start making the dough
for the cookies. Start by whisking together the flour, confectioners'
sugar, salt and extracts together.

Then add in the cold butter and beat in a stand mixer fitted with the
paddle attachment. Start slow and then increase the speed as the
butter begins to break down.

Once combined, divide the dough in half and chill for at least 30
minutes in the fridge.

Next, dust your work surface with a bit of flour and roll out the
dough until it's about 1/4" to 1/8" thick. Then cut out into rounds
using a 2" or 3" round cookie cutter.

Reroll the dough once or twice more. In the end you should have 18 to
24 cookies - depending on the size of cookie cutter you use.

Bake the cookies @ 350ºF/175ºC for 11 to 12 minutes or until the edges
just start to turn golden. Once they start to get that warm color,
take them out of the oven and move them to a wire rack to cool
completely before moving to the next step.

When the cookies are finally cool, melt the chocolate chips. Use a
spoon or piping bag to drizzle chocolate over the top of the cookies
in a zig-zag pattern.

Wait until the chocolate has set before you start assembling.

To make whipped cream, combine all the ingredients in a mixing bowl
and beat with a hand mixer. You can also use the whisk attachment on
your stand mixer.

With your whipped cream and pudding both complete, it’s time to fold
them together.

Start by taking your pudding and giving it a quick stir to loosen it
up. Then fold in the whipped cream in a few batches using a large,
flexible spatula. In the end, the mixture should be rich yet fluffy.

Take all but six to eight cookies (you'll want them to finish the top)
and crush them with a rolling pin until you have a good cookie crumble

Then drain the mandarin oranges; again, keep a few aside for
decoration.

Stir the cookie crumbles and oranges into the pudding until combined
and spoon it into the serving dish of your choice. You can layer this
dessert into a large dish or even spoon it into small custard cups.

Use the reserved cookies, mandarin orange slices and sprinkles to
decorate the top of the cookie salad.

You can serve the cookie salad immediately or stash this in the fridge
until you're ready.

Recipe courtesy of Molly Yeh

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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