03
Sep
10

A humbling lesson in baking: Melissa D’Arabian’s pochette cookies

Last year, mother-of-four D’Arabian beat out many others to win the title. I remember the episode where she made these “pochette” cookies that wowed the judges. With just 6 ingredients, I thought it’d be a walk in the park.

Given my track record with baking, by now I should realize the importance of following directions religiously. Alas, I didn’t wait the full hour for the dough to cool down in the fridge, resulting in a sticky mess. After all, there are 2 sticks of butter and a full package of cream cheese in the dough, so it’s not exactly the most solid material to work with. Here are my results, which turned out ok considering that my countertop looked like a flour bomb hit it.

D’Arabian’s recipe (below) calls for marmalade and jam, but I had white peaches lying around, so I peeled and chopped them, then brought them to a boil with some water, sugar, white wine, and a vanilla bean. It’s probably easier to work with jam as in the original recipe, though, since these cookies are pretty small and difficult to stuff.

Orange and raspberry pochettes

Recipe via FoodNetwork.com

Ingredients

  • 2 sticks unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup orange marmalade
  • 1/3 cup raspberry jam
  • Confectioners’ sugar, for dusting

Directions

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.

Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners’ sugar.

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