Lemon Cats' Paws
Sliced unblanched almonds
Plus 2 tablespoons
All-purpose flour, divided
(2 sticks) unsalted butter,
Chilled and cut into
Finely grated lemon zest
Swiss dark chocolate,
Make the cookie dough: 1. Position a rack in the center of the oven and
preheat to 375~F. Put three heavy, large ungreased baking sheets in the
2. In a food processor fitted with the metal chopping blade, process the
almonds with 1 cup of the flour for 3O to 45 seconds, or until the
is ground to a fine powder. Add the remaining 1 1/4 cups plus 2
flour; granulated sugar confectioners' sugar and salt. Process for 10 to
seconds, or until the mixture is thoroughly blended.
3. Evenly distribute the butter cubes in a circle around the chopping
blade. Add the egg, vanilla and lemon zest. Process for 45 to 60
or until the mixture is creamy. (Make sure that the butter is completely
blended into the batter)
4. Fill a pastry bag fitted with a closed star tip (such as Ateco #6)
one-fourth of the cookie dough. (Slightly open the teeth on the end of
pastry tip so that any small nut particles do not get caught between the
points as you pipe.)
5. Remove a chilled baking sheet from the refrigerator. Starting at the
left-hand side of the midsection of the baking sheet, pipe 1 1/2-inch
"cats' paws" about 2 inches apart, across the center of the baking
(This will enable you to pipe straight and even lines across the baking
sheet.) Continue piping until the bottom half of the baking sheet is
covered with piped cookies. Turn the baking sheet 180 degrees and
piping cats' paws onto the other half of the baking sheet.
6. Refrigerate the baking sheet for 10 to 15 minutes, or until the piped
cookie dough is firm. Pipe the rest of the cookie dough onto the
chilled baking sheets and refrigerate.
7. Bake the cookies one baking sheet at a time for 12 to 15 minutes, or
until lightly browned. Turn the baking sheet halfway through baking for
even browning. Using a metal pancake spatula, immediately transfer the
cookies to wire racks to cool.
Assemble the cookies:
8. Melt the dark chocolate according to the melting instructions in the
Chocolate Key OR temper the chocolate following the
tempering instructions on page 72. Scrape the chocolate mixture into a
small heatproof bowl. Place the bowl of chocolate over a smaller bowl of
warm (86~F to 90~F) water.
9. Using a small metal cake spatula, coat the flat side of half of the
cookies with a thin layer of melted or tempered chocolate. Top each
chocolate-coated cookie half with a second cookie. Place the cookies on
waxed paper-lined baking sheet and refrigerate for 5 to 10 minutes or
the chocolate is set.
10. Dip the pointed tips of the cookies halfway into the melted or
chocolate. Place the cookies back onto the waxed paper-lined baking
and refrigerate 5 to 10 minutes, or until the chocolate is set. Store
cookies dipped in melted chocolate in a airtight container in the
refrigerator for up to two weeks. The cookies filled with tempered
chocolate may be stored in an airtight container at room temperature for
to three weeks.
Source: Chocolatier magazine, January 1991 Makes Approximately 35
PREPARATION: 1 1/2 hour plus baking, chilling and cooling times.
FROM: Sallie (Austin) Krebs From
: Pat Stockett 1:107/614 Fri 02 Jun 95 05:57
... On the eighth day, God created cats and was promptly ignored.
~-- GoldED 2.42.G1121 * Origin: The Cafe & General Store - 'Tween Early
Zephyr, Tx (1:19/102)