every once in a while…i get an idea. this time around, it was the arnold palmer cookie, as inspired by the eponymously named drink. (for those that don’t know, the arnold palmer is comprised of equal parts lemondade and ice tea). i thought the cookie should be a bit of lemon cream sandwiched between two tea flavoured shortbread cookies. in theory it worked…and lemme tell you, it tasted great, when i jammed that cookie into my mouth too. but the recipe i came up with for version one of the cookie, has got one major flaw — the lemon cream, while smooth and silky, isn’t very stable at room temperature. it starts to melt within a few minutes turning into a gooey mess. i suppose that it would work, if one were meant to dip the tea cookie into the lemon cream, rather than eat it sandwiched between.
i think version 2.0 of the arnold palmer cookie when i get around to it is going to have to involve using something much more stable as the filling — perhaps a lemony flavoured swiss meringue, or maybe a lemon marmalade, or perhaps a stabilised version of my original lemon cream recipe. hmmmm. . . . maybe we’ll work in a gelee of mint too, and make it into an arnold palmer macaron? or in celebration of summer, sandwich some lemon ice cream in between and call it an ice cream sandwich?
i ended up serving just the tea cookie without the lemon cream. you’ll find out in a few days, what i did with the quart of lemon cream that i had laboriously whipped up. . .
Arnold Palmer Cookie v. 1.0
(makes about 14-16 cookie sandwiches; adapted from Pierre Herme’s recipe for Breton Sand Cookies)
|Flour||2 1/3 cups|
|English Breakfast Tea||1/3 cup loose tea leaves, ground into a fine powder using a coffee or spice grinder|
|Baking powder||1 tbsp|
|Butter||2 sticks, softened|
|Egg yolks||From 5 large eggs|
- Cream butter in the bowl of your standmixer fitted with the paddle attachment.
- Add in the sugar and salt. Scrape sides of bowl intermittently. Beat until light and fluffy.
- Add in yolks and beat until well-incorporated.
- Turn the mixer down to the lowest setting, then add in flour, baking powder and tea. Mix until a dough just comes together.
- Pour the dough onto a large piece of parchment paper (it may be easier to split the dough in half depending on the size of your parchment paper). Mold and roll the dough into a log that is approximately 1.5 inches in diameter.
- Wrap the log in parchment paper and plastic. Let it rest overnight.
- The next day, slice the log into discs that are approximately 1/4 to 1/3 inches in thickness.
- Bake at 350ºF for about 12-15 minutes, or until the cookies are just starting to turn golden on the edges.
- Fill or dip with lemon cream, when completely cool.
The recipe for lemon cream is adapted from the jackfruit cream tart recipe. The following changes should be made: leave out the jackfruit, use zest of 3 lemons and 3/4 cup lemon juice (4-5 lemons). Note: making lemon cream takes some muscle. The most difficult step is in hand-whisking the cream over a water bath for a good ten minutes or so. It was at that point I started thinking about asking Kitchen Aid to come out with a water bath attachment for their popular standmixers. . .