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Salvage Cookies Recipe | Great Performances

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DEC
28
2015
Salvage Cookies Recipe
Recipes and Food
by Chef Rob Valencia


Ingredients:

3  cups Pastry Scrap Flour (see below)

½ cup  All Purpose Flour

1 Tbsp  Cream of Tartar

1 Tbsp  Baking Soda

½ tsp  Salt

2 quarts Whipped Cream or 8 oz butter (we use Salvaged Butter – see below)

1 ¼ cup Granulated Sugar

2 Whole Eggs

1 cup Chopped Mix Ins (like nuts, truffles, candy bars or toffee – see below)

Pastry Scrap Flour:

Save all leftover cookies, cake trimmings, and brownie trimmings from the pastry shop. We keep a bucket in the freezer that we fill daily.

How to Make:

Toast all of the leftovers in a low oven until dry and crisp. You can even use a dehydrator if you’d like. We leave everything on a perforated sheet tray overnight at the lowest setting.

Grind the dried scraps in a food processor until they make a fine powder. Sift out any large particles. You should grind more than you need and freeze the excess.

Salvaged Butter:

We save our whipped cream that comes back from events and whip it until it “breaks” and becomes butter. Though we rotate our inventory very quickly, this is also a great way to extend the shelf life of your store-bought cream for which you have no use.

How to Make:

Place butter or whipped cream in a stand mixer and whip on medium speed until it begins to yellow and clump. The water will separate and you will be left with solid butter. Place the butter in a clean kitchen towel or cheese cloth and press into a compact form. Rinse the butter under cold water to remove any of the leftover “buttermilk.” Dry and keep in the freezer for up to a month.

Chopped Inclusions:

We save unused truffles, chocolate toffee, candied nuts and pralines from our events and rough chop them to use as “chips” in our cookies. You can use a Skor bar or Heath bar for similar results.

Directions:

To make the cookies:

Sift together the first five ingredients.

Cream the 8 ounces of butter and sugar until light and fluffy.

Add the eggs one at a time, allowing each addition to be absorbed before adding the next.

Scrape the bowl and beat until smooth.

Add the dry ingredients in two additions, scraping in between each turn.

Beat smooth.

Fold in the additions by hand.

Preheat oven at 350 degrees.

Chill the dough for at least thirty minutes to firm up. Portion into balls and bake for 7 minutes; rotate and bake for up to 5 more minutes. You want these cookies to be soft and chewy.

Why do my cookies look different every time I make them?

Since it’s a variety of scrap that we use, the ratio of Brownie: Chocolate Cake: Sugar Cookie: Peanut Butter cookie is different every time.


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