Friday, April 17, 2015
As much as I enjoyed, and still enjoy her movies, these cookies are dedicated to the beverage that is named after her. A beverage that I couldn't wait to suck down every time I was given the chance. One of the best Shirley Temple's I ever had was at a hole in the wall restaurant that sat right on the Mississippi River.
A moment later our waitress returned with the best looking drink I'd ever laid my eyes on. It had an ombre look to it; deep red at the bottom, then pink, then a very light pink. And cherries. I think there were at least half a dozen cherries in there. I was in heaven. I sat there perfectly content sipping on my Shirley Temple and watching the water of the mighty Mississippi roar down the banks.
I still enjoy a Shirley Temple from time to time, and the memories of that perfect one flood my memories. Just like that drink, there are some cookies that quickly transport me back to the carefree days of my childhood.
These cookies are thick and soft with a slight hint of lime to add some tartness. Then there's the frosting. The thing that puts the Shirley Temple in these cookies; light pink frosting bursting with cherry flavor. And to pull it all together and bring out the inner-child in anyone who has one, it's garnished with a maraschino cherry (stem and all) and a little sprinkle of lime zest for another pop of color.
Shirley Temple Cookies
1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg yolk
1 Tsp vanilla
Zest of 1 lime
1 1/2 Tsp fresh squeezed lime juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder
For the cherry frosting-
12 Tbsp unsalted butter, room temperature
2 1/2 -3 Cups powdered sugar
1/2 Tsp cherry extract
4 Tsp maraschino cherry juice
1/2 Cup heavy whipping cream
In a medium bowl combine flour, salt and baking powder and whisk to combine. Set aside.
Place butter in a large bowl and beat on high until creamy, about 1 minute. Add both sugars and beat on high until light and creamy, about 3-5 minutes. Add the egg, egg yolk, vanilla, lime juice and lime zest and mix for an additional minute. Slowly add the flour mixture, and mix until just incorporated.
Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.
Preheat the oven to 350 while the dough is chilling. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
Once the dough has chilled, remove from the refrigerator, scoop (my scoop is approximately 1 1/2 tablespoons) and roll into balls. Place on the prepared baking sheet, using the palm of your hand, gently press the dough to flatten slightly, being sure not to press the cookies too thin.
Place in the preheated oven and bake for 8-10 minutes, until the cookie is cooked through and the bottom is beginning to turn golden brown. Do not overbake, you want the cookie edges to be slightly crispy and the rest of the cookie to be soft.
Allow to cool on cookie sheet for 5 minutes, transfer to a cooling rack and allow to cool completely.
For the frosting-
Place the butter in a large bowl and beat until creamy, about 1 minute. Add 2 cups of powdered sugar, cherry extract and cherry juice and beat until incorporated. If the frosting seems too liquidy and appears to be kind of separated, add more powdered sugar a couple of tablespoons at a time until it comes together. Add the whipping creamy, beat on low until incorporated, then increase speed to high and beat until whipped, light and fluffy, about 2 minutes.
Place frosting in a piping bag fitted with a round tip and pipe onto the cookies.
If garnishing with cherries, remove from juice and allow to sit on a paper towel to remove excess juice. Place the cherries in the center of the cookies then garnish with lime zest.
Serve immediately or store in an airtight container.
Recipe source: A Lynsey Original