Moss Sandwich Cookies Food

MOSS SANDWICH COOKIES

Steps:

• In a medium bowl, whisk together flour, cornstarch, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until light and fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Tint dough with food coloring until deep green. Divide dough in half; shape each piece into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.
• Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. Working with one disk at a time, scoop teaspoons of dough, roll into balls, and place on baking sheets, about 1 inch apart. Flatten cookies slightly with a spatula.
• Bake, rotating sheets halfway through, until edges are just set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)
• Crush 6 cookies until finely ground. With an offset spatula, spread 1/2 teaspoon dulce de leche each on flat sides of half of remaining cookies; sandwich with other half. Refrigerate until firm, 30 minutes. Sprinkle tops with crushed cookie "moss." (Filled cookies are best eaten the same day.)

NOEL NUT BALLS

Steps:

• Whisk together flour, pecans, confectioners' sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours.
• Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners' sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE BIRCH BARK

Steps:

• Melt milk chocolate in a heat-proof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Repeat with white chocolate.
• Cut a 12-by-9-inch sheet of parchment; place on a baking sheet. Transfer 2 tablespoons milk chocolate to a piping bag fitted with a small round tip (such as Ateco #3; you can also use a tiny paintbrush). Pipe or brush small dots and dashes and "knots" sparsely across surface of parchment. Refrigerate 5 minutes.
• Pour white chocolate over pat- tern, spreading to edges of parchment. Refrigerate until set, about 15 minutes. Spread milk chocolate over white chocolate with a spatula. Refrigerate until set, about 15 minutes. Break into pieces; refrigerate until ready to serve.