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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Molly Yeh's Favorite Cookie Salad   
    Categories: Cookies, Dairy, Fruits, Chocolate   
         Yield: 8 servings   
       
   MMMMM---------------------------FLUFF--------------------------------   
         6 tb Sugar   
         3 tb Flour   
         3    Egg yolks   
     1 1/2 c  Heavy whipping cream   
       1/4 ts Salt   
         1 ts Vanilla extract   
         1 ts Almond extract   
     1 1/2 c  Heavy whipping cream   
       1/4 c  Confectioners' sugar   
      
   MMMMM--------------------------COOKIES-------------------------------   
         1 c  Flour   
       1/2 c  Confectioners' sugar   
       1/2 ts Salt   
         1 ts Vanilla extract   
       1/2 ts Almond extract   
       1/2 c  Butter; cold, diced   
         5 oz Chocolate chips, melted   
      
   MMMMM---------------------------FINISH--------------------------------   
        22 oz (2 cans) mandarin oranges   
              Sprinkles   
       
     Start by combining flour, salt and sugar in a saucepan. Then whisk in   
     the egg yolks and cream and heat over medium heat. Stir this mixture   
     constantly until it has thickened and it coats the back of a spoon.   
     This does take time. Then stir in the vanilla and almond extracts.   
        
     Next, move the pudding into a bowl and cover it with plastic wrap,   
     waxed paper or parchment. Make sure that the paper touches the   
     pudding so it doesn't form a skin. Chill for at least an hour. You   
     can also prep the pudding component a day in advance.   
        
     While the pudding cools, it's a good time to start making the dough   
     for the cookies. Start by whisking together the flour, confectioners'   
     sugar, salt and extracts together.   
        
     Then add in the cold butter and beat in a stand mixer fitted with the   
     paddle attachment. Start slow and then increase the speed as the   
     butter begins to break down.   
        
     Once combined, divide the dough in half and chill for at least 30   
     minutes in the fridge.   
        
     Next, dust your work surface with a bit of flour and roll out the   
     dough until it's about 1/4" to 1/8" thick. Then cut out into rounds   
     using a 2" or 3" round cookie cutter.   
        
     Reroll the dough once or twice more. In the end you should have 18 to   
     24 cookies - depending on the size of cookie cutter you use.   
        
     Bake the cookies @ 350ºF/175ºC for 11 to 12 minutes or until the edges   
     just start to turn golden. Once they start to get that warm color,   
     take them out of the oven and move them to a wire rack to cool   
     completely before moving to the next step.   
        
     When the cookies are finally cool, melt the chocolate chips. Use a   
     spoon or piping bag to drizzle chocolate over the top of the cookies   
     in a zig-zag pattern.   
        
     Wait until the chocolate has set before you start assembling.   
        
     To make whipped cream, combine all the ingredients in a mixing bowl   
     and beat with a hand mixer. You can also use the whisk attachment on   
     your stand mixer.   
        
     With your whipped cream and pudding both complete, it’s time to fold   
     them together.   
        
     Start by taking your pudding and giving it a quick stir to loosen it   
     up. Then fold in the whipped cream in a few batches using a large,   
     flexible spatula. In the end, the mixture should be rich yet fluffy.   
        
     Take all but six to eight cookies (you'll want them to finish the top)   
     and crush them with a rolling pin until you have a good cookie crumble   
        
     Then drain the mandarin oranges; again, keep a few aside for   
     decoration.   
        
     Stir the cookie crumbles and oranges into the pudding until combined   
     and spoon it into the serving dish of your choice. You can layer this   
     dessert into a large dish or even spoon it into small custard cups.   
        
     Use the reserved cookies, mandarin orange slices and sprinkles to   
     decorate the top of the cookie salad.   
        
     You can serve the cookie salad immediately or stash this in the fridge   
     until you're ready.   
        
     Recipe courtesy of Molly Yeh   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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