Rose and Strawberry Malt Cookies
Rose and Strawberry Malt Cookies are inspired by Dorie Greenspan's amazing cookbook, Baking: From My Home To Yours. When I cook, I like to find inspirations in all sorts of places. Dorie Greespan's original cookie recipe is Chocolate Malted Whopper Drops. I made some green pandan cookies a few weeks back and I thought that I could experiment and add rose paste and strawberry extracts to the the malt ball candies.
I discovered Dorie Greenspan through Pierre Herme's work. She wrote his cookbook, Dessert by Pierre Herme. I'm a big fan of Pierre Herme, he's the Master when it comes to patisserie (baking). If you get a chance to stop by one of his stores in Paris, I highly recommend that you do and enjoy a French macaron. Oh I miss Paris...
Yields: 2 dozens2 eggs, at room temperature
3 Tbs superfine sugar, (50 g)
1 Tbs brown sugar
1 tsp vanilla extract
1 tsp strawberry extract
1 3/4 cup all-purpose flour
1/4 cup strawberry powder
1/8 tsp salt
1 1/2 tsp baking powder
11 Tbs butter, at room temperature (155 g or 1 stick + 3 Tbs)
1 tsp rose paste, as needed (depending on how pink you want the cookies)
1 cup strawberry malt balls, quartered (3 oz or 85 g)
3/4 cup vanilla chips, coarsely chopped
Preheat the oven to 350°F.
In a mixing bowl, beat the eggs with 1 tablespoon of superfine sugar for about 5 minutes. You'll get a pale yellow foam and the texture of the egg yolk will be thicker. Add the brown sugar and vanilla and strawberry extracts.
In a bowl, combine the flour, strawberry powder, salt and baking powder. Sift all the dry ingredients.
Cream the butter with the remaining 2 tablespoons of superfine sugar (whisk using a standmixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Pour the rose paste. It will bring a distinct pink color to the dough. Mix well. Finish by adding the malt balls and chocolate chips.
Place a silicon mat or a sheet of parchment paper on a baking sheet. Place the amount of one tablespoon of cookie dough onto the prepared baking sheet (or use a cookie scoop). Make sure to space the cookies about 2 inches apart so that they don't touch each other as they will expand when they bake.
Bake the cookies for 10-13 minutes.
Remove from the oven, Let it cool down for about 10 minutes.
Sifting dry ingredients helps getting rid of nasty lumps of flour and aerate the mixture when liquid is added. It's very important for all your baking so you get a moist result.
Using a chef's knife, I quartered the malt balls instead of chopping them so that the malt balls can still be easily identified when the cookies are baked. I used the Whoppers Strawberry Milkshake Malted Ball Candies.
I used the Nesquik strawberry powder to keep the pink color theme.
You can find rose paste in any Asian store. I use the same brand for making the Vietnamese jello cake. I buy the Koepoe-koepoe pastes. There are rose, mocha and pandan. If you're adventurous, you can also try the durian paste.
I prefer Guittard vanilla chips but if you can't find any, you can substitute with white chocolate chips.
You can also store them up to 3 months in your freezer for last minute surprise guests.
You can store them in a airtight metallic tin for up to a week to keep them moist. If you like them hard, just let them cool out or place them in a regular cookie jar or simply eat them all, like we did :)
These pink cookies are perfect for Valentine's Day.Published By: on April 2, 2009.