Yeast cookies with chocolate glaze

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 20 cookies

These are quite interesting and delicious cookies. You can decorate them casually or with a festive flair. The distinctive lemon flavor adds interest. To ensure the cookies are flat, smooth them out with the back of a spoon dipped in water after placing them on the baking sheet. When adding the dry yeast to the milk, whisk the mixture. It's important not to overmix the dry and wet ingredients, nor the different types of flour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 tbsp. dry yeast
1 cup of milk
250 g butter, room temperature
1.75 cups sugar
1/2 tsp vanilla extract
1/4 tsp lemon extract
2.5 tbsp. flour for baking biscuits (low-gluten flour)*
2.5 cups premium wheat flour
1/2 tsp salt

Ganache

1.25 cups heavy cream 33%
450 g dark chocolate, chopped
450 g white chocolate, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, premium flour, milk, vanilla extract, dark chocolate, white chocolate, cream

Cooking the dish according to the recipe:

Pour dry yeast into warm or room temperature milk and let stand for 20 minutes.
Preheat oven to 190°C.

Beat butter and sugar until light and fluffy.

Slowly add the yeast mixture and extracts and mix.

In a separate bowl, whisk together both types of flour and salt. Gradually whisk into the previously prepared mixture. Caution: don't overmix, but make sure the mixture is smooth.

Note *

Low-gluten flour is used in baking and contains starch. Sift 1 cup of wheat flour, scoop out 2 tablespoons, and replace with 2 tablespoons of cornstarch..

1 cup cake flour = 1 cup wheat flour + 2 tbsp cornstarch
Spray a baking sheet with nonstick spray. Drop the batter into the pans with a spoon, spacing it 3-4 inches apart. Bake until the edges begin to brown, about 20-25 minutes.
Cool cookies to room temperature before decorating.

Ganache.

Place the chocolate in two separate bowls: one for the dark chocolate and one for the white chocolate. Bring the cream to a simmer in two separate saucepans. Pour one saucepan of cream into the dark chocolate and the other into the white chocolate and let it melt. Whisk until smooth.

Decoration: while the ganache is still slightly warm, you can use your imagination.