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Peabody hotel in Memphis sugar cookie recipes Empty Peabody hotel in Memphis sugar cookie recipes

Post by amybyrd21 on Thu May 28, 2009 10:52 am

My mom brought my kids back a cookie from there that was two cookies shaped in duck form held together by red gel that had the flavor of cherries (lightly) and then dipped half way up with almond bark then decorated with chcolate. From then onI have been trying to find the recipe. Here are two that I have come up with. They will add inches to your waiste with all the btter in them but well worth it to make . Just work out side a few more minutets and you should be good to go.

Duck Cookies VIENNA DOUGH :
5 oz. unsalted butter - soft
2 oz. almond paste
2 ea. large eggs
4 oz. powdered sugar 10x
12 oz. all purpose flour
pinch salt
1 tsp. vanilla
1 ea. zest of lemon PIPING PASTE: 6 oz. almond paste
3 oz. powdered sugar 10x
2 oz. eggyolks

13 oz. raspberry preserves
5 oz dark chocolate for dipping 6 oz. almond paste VIENNA DOUGH:
In a stand mixer with the paddle attachment, soften almond paste.
Add in butter and mix until soft and smooth.
Combine mixture with sugar, salt, vanilla and lemon zest and mix until fluffy.
Add eggs and mix until incorporated well.
Mix in flour until completely combined.
Store in refrigerator for four hours or overnight.
After chilling the dough, roll out on a smooth surface to ¼ inch thick.
Cut out duck shapes and place on cookie sheet lined with parchment or wax paper.
Bake 350 degrees for 12 minutes or until golden brown.
Set aside to cool.
PIPING PASTE:
With a stand mixer and paddle attachment, soften almond paste.
Add sugar and mix until combined well.
Slowly add in egg yolk and mix until completely incorporated. Mix should be fairly thick but not too firm. Test with a spoon or spatula. If too thick to scoop out, add a little more egg yolk (you don’t want mix to be runny as you need to pipe).
Place paste in a pastry bag with a small star tip.
Pipe around border of duck cookie and set aside to dry for at least 8 hours.
After drying, bake in oven at 400 degrees until paste is lightly brown.
Set aside to cool.
-After cookies are cool, heat raspberry jam/marmalade in saucepan, over low heat, until smooth.

-If still not smooth, add a small amount of water to smooth.

-Pour over middle of duck cookie to fill in cookie. Let cool.

-While you wait, melt the chocolate coating in a bowl over a saucepan filled ¼ full with water.

-Then dip each cookie into the chocolate halfway up the cookie and place on parchment or wax paper to dry.

-Enjoy!

Peabody Cookies Recipe #146352
These cookies are melt in your mouth delicious. They are different from anything else I have ever made. They are sooo buttery. I have been making these for 19 years and they are the ones my family always request at the holidays. The recipe was found in a cookbook from Christian Academy School my son attended when he was young. The book said it is the same cookies that they make at the famous Peabody Hotel, hence the name.
by Baby Chevelle
20 min | 20 min prep
3 dozen
1 1/2 cups margarine
2 cups sugar
1/2 cup real butter
1 large egg
4 cups flour
2 teaspoons vanilla
Cream together margerine and butter.
Slightly beat the egg and add to creme mixture.
Add the sugar to mixture.
Add flour slowly and beat until thouroughly blended; add vanilla.
Dough will be stiff.
Prepare dough into long rolls and refrigerate overnite.
Slice and bake for 12-15 minutes in 350° oven.
amybyrd21
amybyrd21
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Posts : 1820
Join date : 2009-05-09
Age : 44
Location : wayland springs tn

http://waylandcook.blogspot.com

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