Ho Ho Ho! Yo-Yo’s are here! Day 2 Holiday Cookies
Day 2 of 12 days of Cookies. I am off to a slow start having posted the first cookie days ago. But I promise, this cookie will make up for the wait. Once again I found a delicious treat in Ottolenghi’s dessert book, Sweet. Yep, my new fav. I am a sucker for shortbread and their Yo-Yos are just that, buttery, melt in your mouth shortbread cookies. They didn’t stop there, the cookies are then paired with a luscious buttercream to make an absolutely delicious sandwich cookie. Perfect for a holiday cookie platter.
The cookies are made with custard powder, an English invention. A thickening agent like cornstarch, custard powder has anatto added which gives the cookies their beautiful color. The powder gives the cookies their sandy texture. The addition of annatto to the powder gives the cookies a lovely yellow orange hue. I found Bird’s Custard Powder at a local Indian supermarket, but cornstarch can be used instead.
The dough comes together quickly. Dry ingredients are sifted into a bowl and butter cut into it. The mixture starts out very dry and crumbly but after adding the vanilla and increasing the speed of the mixer the dough comes together nicely.
Use a tablespoon ice cream scoop to measure out portions of dough. Roll each scoop into a smooth round ball and then smoosh each with a fork.
I have a confession to make. I couldn’t find rhubarb so I substituted strawberries instead to make the buttercream. The berries give the buttercream both flavor and color and make very striking sandwich cookies. No wonder they call these cookies Yo-Yos. Can’t wait until rhubarb is in season.
and to get you into the holiday baking mood….Mariah
- 1 small stalk rhubarb, trimmed, washed and cut into 1-inch lengths
- 4 1/2 tbs unsalted butter, room temperature, cubed
- 1 cup, plus 2 tbs confectioner's sugar
- 1/2 tsp lemon juice
- 1 1/3 cups, plus 2 tbs all-purpose flour Plus 1 tbs for dusting
- 1/2 cup custard powder can use cornstarch
- 1/2 cup, plus 1 tbs confectioner's sugar
- 1/8 tsp salt
- 3/4 cup unsalted butter, room temperature, cubed
- 1/4 tsp vanilla extract use 1/2 tsp if using cornstarch
- See link for directions