Molly makes the supreme sweet reward by mixing chocolate-coated shortbread cookies and mandarin oranges into homemade vanilla pudding!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her country life and makes dishes motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Sweet Cookie Salad with Homemade Cookies and Mandarins
DISH COURTESY OF MOLLY YEH
Level: Easy
Overall: 2 hr (includes cooling time).
Active: 30 min.
Yield: 8 servings.

Components.

Pudding:.

6 tablespoons (75 grams) granulated sugar.
3 tablespoons (24 grams) all-purpose flour.
1/4 teaspoon kosher salt.
3 big egg yolks.
1 1/2 cups heavy whipping cream.
1 teaspoon vanilla extract.
1/4 teaspoon almond extract.

Cookies:.

1 cup (128 grams) all-purpose flour, more for dusting.
1/2 cup (60 grams) confectioners' sugar.
1/2 teaspoon kosher salt.
1 teaspoon vanilla extract.
1/2 teaspoon almond extract.
1/2 cup (1 stick) unsalted butter, cold and cubed.
5 ounces (about 3/4 cup) semisweet chocolate chips.

Assembly:.

1 1/2 cups (360 grams) heavy light whipping cream.
1/4 cup confectioners' sugar.
Two 11-ounce cans mandarin orange pieces.
Sprinkles, for topping, optional.

Instructions.

For the pudding: Combine the granulated sugar, flour and salt in a medium pan. Blend in the egg yolks and then the cream over medium heat, stirring constantly, till it's thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatsafe bowl and cover with cling wrap touching the surface area of the pudding. Cool till cooled, about 1 hour or overnight.

For the cookies: Integrate the flour, confectioners' sugar and salt in a stand mixer fitted with a paddle accessory. With the mixer running on low, include the vanilla and almond extracts and then slowly add the butter. Mix up until the mix comes together into a dough, gradually increasing the speed as soon as you're positive that doing so won't result in flour flying all over. Divide the dough in half, press into discs, cover in plastic wrap and cool for thirty minutes or overnight. (If you're impatient, fine, avoid this step.).

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Roll out the dough on a floured surface area to 1/8 inch by 1/4 inch thick. Cut out 2-inch circles with a biscuit cutter and then use a big piping suggestion to cut out 1/2-inch holes from the center. (Re-roll scraps as required.) Location the cookies on baking sheets 1 inch apart. Bake until they're simply starting to brown around the edges (begin looking for doneness at 12 minutes). Let cool on the pans.

On the other hand, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool a little and after that put into a piping bag. Snip off the idea and after that pipeline 4 thick chocolate stripes on each cookie. Let the chocolate harden at space temp or in the fridge.

For the assembly: In a stand mixer fitted with a whisk attachment, beat the cream and confectioners' sugar to stiff peaks.

Fold together the whipped cream and pudding in a big bowl. Crush the cookies by hand or in a ziptop bag with a rolling pin or other blunt item (booking 6 to 8 entire cookies for the topping) and fold them in. Drain pipes and fold in the mandarin slices, scheduling some for the topping too. Leading with staying cookies, mandarin pieces and sprinkles. Cool up until you're prepared to serve.

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Molly Yeh's Sweet Cookie Salad with Homemade Cookies and Mandarins|Woman Satisfies Farm|Food Network.