procrastinating: packing a suitcase.
bake time: 5-7 minutes each batch (roughly10 batches?)
filling time: 20 minutes
cleanup time: 15 minutes
time spent procrastibaking: 2 hours
this weekend, i’m leaving home to visit home. like so many other twenty-somethings, it’s sort of hard for me to define where, exactly, home is– i currently live in (and love, besides its sports teams) boston, massachusetts; my entire family is from and in the metro new york area. as thrilled as i always am to “go home,” the four hour chasm that separates one home from another can feel a little daunting. especially when staring at an empty suitcase.
so. let’s bake instead!
yesterday, we prepared one of my favorite frostings– the LLCC, or lemon lime cream cheese frosting. it’s light, summery, and perfect for piping into delicate lemon pirouette cookies. thin, flavorful, and super easy to bake, think of these as the cannoli’s summertime cousin. mmm.
- a medium/large mixing bowl
- a small/medium mixing bowl
- grater (as fine a grate as you can manage)
- a fork for mixing
- a wooden spoon (or utensil with a similarly rounded handle)
- 1/3 cup granulated or super-fine sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 3 egg whites, lightly beaten
- 1 tablespoon corn syrup
- 1/4 cup butter, melty (aka, microwaved 😉 )
- 1 tablespoon vanilla extract
- 1 tablespoon lemon peel (about 1/2 a lemon)
- 1 teaspoon lemon juice
step 1. preheat your oven to 425 degrees F.
step 2. in your medium/large mixing bowl, combine your dry ingredients (sugar, flour, salt) and fold together with your fork. take your 1/2 lemon and grind the peel directly into the dry mixture. since you’ve halved the lemon, juice is inevitably going to drip in along with the peel– there’s your teaspoon(ish) of lemon juice! peel the lemon until it’s naked (teehee) and be sure to remove any seeds that may have fallen into the batter as you grated the peel.
step 3. in your smaller mixing bowl, put your melted stick of butter (if you intend to microwave yours to soupy perfection, do this first!). add and lightly beat your three egg whites (sorry, i don’t have a good solution for your yolks… fare thee well, good friends!) and add the corn syrup and vanilla extract, until blended.
step 4. combine the two batters and blend until combined. is is a little weird looking? kind of too soupy? doesn’t seem right? …then you’re doing fine. it’s a weird batter. the cookies are super thin and designed to spread and cook quickly, so it’s not going to be thick.
step 5. so you have a non-stick pan– that’s awesome. coat that bad boy with some baker’s joy or pam (non-stick cooking spray) anyway, because we are going to pry these cookies off in one piece, and can use all the help we can get.
using your tablespoon, stir the batter again well (as you’ve seen, it separates a little) and spoon three evenly spaced tablespoons of batter onto your pan. cook these for 4-7 minutes, until they’re golden around the edges. if your batter’s like mine, your cookies might melt together– and that’s okay. when we take the pan out of the oven, we can cut the cookies to a manageable size.
step 6. after baking, remove the sheet from the oven and allow the cookies to cool for just a second so you can handle them. using a spatula, cut and pry the cookie off the sheet, and roll it (tight enough so it won’t unravel; loose enough that you can get it off and not break the cookie) around the handle of the wooden spoon, so you’ll have room to fill the cookie. place the cookie facedown on the counter/plate, so that it weighs itself down and won’t unravel.
step 8. repeat with the others until the pan is clear, and bake the next three, and so on. it goes pretty quickly. pay attention to the time, too– i lost one two of my batches to burning. 😦 it’s not easy to blog and bake simultaneously!!
step 9. frosting. oh god, frosting. these cookies are awesome and could easily be eaten on their own, but given the option, who wouldn’t opt for being frosting-filled? these cookies lend themselves less to chocolate and more to fruity or vanilla frostings. luckily, we made LLCC frosting yesterday, so that’s what we’ll use to fill today’s cookies!
if you recall, we stored the LLCC frosting in a plastic, ziploc bag for ease– both in storing and in piping. rather than using a fancy tool (you know better by now), simply trim away the very tip of one of the bag’s corners. voila! piping bag!
gripping the cookie in its center (and please, only completely cool cookies), stick the piping bag in the center of the cookie, slowly squeezing as you draw the bag out. repeat on the other side. see what i mean? summertime cannoli!