Fany Gerson's Scribble Cookies The Secret Sauce with Grossy Pelosi

SCRIBBLE COOKIES:
In this episode of The Secret Sauce with Grossy Pelosi, we travel to Fany Gerson's kitchen to make one of her childhood favorites- chocolatey sandwiched Garabatos, or "Scribble Cookies".

'When I was a little girl I would sneak downstairs, with my cat Lider, while my sister and parents were asleep in their beds, and I would search the cupboard for the doily-lined tray that held these chocolate sandwiches decorated with an amusing chocolate scribble. I think these cookies were the first solid that my little brother ate!" ~Fanny

THE RECIPE:
Cookies:
3 cups all- purpose flour
cup of confectioners sugar
1 cup unsalted butter, cut into cubes, at room temperature
2 egg yolks
teaspoon pure vanilla extract
Chocolate filling:
5 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter, softened
cup sour cream
cup light corn syrup
teaspoon pure vanilla extract
Topping:
cup whole milk
2 tablespoons confectioners sugar, sifted
3 ounces semi sweet chocolate, finely chopped
2 ounces cocoa butter, finely chopped or vegetable oil

Directions:
Step 1:
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

Step 2:
To make the cookies, place all of the dough ingredients into a food processor and pulse until it starts to come together.

Step 3:
Turn out onto a lightly floured surface and knead for a few minutes until you have a soft, uniform dough. Roll into a ball and flatten slightly with the palm of your hand. Roll
out to about inch thick.

Step 4:
With a cookie cutter or glass, cut out forty 2-inch circles (with straight or ridged edges) and place on the prepared baking sheets about inch apart. (You can re-roll scraps up to 3 times, if necessary).

Step 5:
Bake until firm to the touch and slightly brown around the edges (make sure they are still white in the center), 15-20 minutes. Allow to cool for a few minutes on the baking sheets, then
transfer to a wire rack to cool completely.

Step 6:
To make the filling, bring a saucepan of water to a simmer over low to medium heat. Place the
chocolate in a metal bowl and set over the saucepan, making sure the water doesnt touch the
bottom of the bowl, and cook, stirring often, until completely melted, 7 to 10 minutes.

Step 7:
Remove from the heat and set aside the saucepan with water. Add the butter, sour cream, corn syrup, and vanilla to the melted chocolate, and stir well until combined, being sure not to
aerate the mixture. Place a small piece of plastic wrap directly on top of the mixture and let
cool to room temperature.

Step 8:
To make the topping, return the sauce pan of water to a simmer over low to medium heat.
Combine the milk, confectioners sugar, and chocolate in a metal bowl and set of the saucepan, making sure the water doesnt touch the bottom of the bowl, cook and stirring often, until completely melted, 5 to 7 minutes. Add the cocoa butter and continue cooking until a smooth glaze is formed, about 3 minutes. Keep warm.

Step 9:
Flip over 20 of the cookies. Using a piping bag fitted with a flat tip, or two spoons, spread about 1 tablespoon of filling on each of the flipped cookies. Place the remaining 20 cookies on the top to make a sandwich and press down slightly to ensure the filling reaches the edges and is evenly spread.

Step 10:
Drizzle warm chocolate topping over the cookies so that the top looks like a scribble. Let cool
on a wire rack.

PRODUCTS FEATURED IN THIS VIDEO:
Stackable Glass Bowl Set: https://f52.co/43xsNAx
Silicone Baking Mat: https://f52.co/3WXW0C9

MORE ABOUT THE SECRET SAUCE:
Join host and Food52 Resident Dan Grossy Pelosi as he joins community members in their own kitchens, uncovering heirloom family recipes, hearing the heartwarming stories behind them, and learning how to make how to make each special dish.. You can watch more of The Secret Sauce here: https://youtube.com/playlist?list=PLucz12o2JWvW0a7DhNQrOVz-KhJ6Ebl7F

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