WOW! What a great time we had at the 2012 Cocktails and Cookies Girl Scout fundraiser! Feels great to give back to an organization that I was apart of some many years ago.
Our creation: Girl All Grown Up. We took the lemonade Girl Scout cookie, made it into a cookie truffle and topped it with limoncello lmeon curd. A bit of Italian sunshine!
Everyone else thought so too and we were honored to receive the Jodge's Choice award as well as the People's Choice Award! It was all too good to keep a secret and we have decided to share our recipe so all you lovely folks can make them at home. YUM!
Girl All Grown Up (Lemonade cookie truffles with Limoncello lemon curd):
Makes about 20 cookie truffles
- 3 to 4 lemons
- 6 large egg yolks
- 1 cup sugar (a heaping cup)
- 6 tablespoons cold butter, diced
- 1/4 cup limoncello liqueur
- Lemonade Girl Scout Cookies
- 4-5 oz Cream Cheese
- White Chocolate Coating (approx 1 lb)
Limoncello Curd (adapted from Emeril Lagasse's recipe):
Finely grate enough lemon zest to equal 2 teaspoons. Squeeze enough juice to equal 1/2 cup. Strain juice through a fine, wire-meshed strainer. Set aside.
Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the reserved zest and juice and whisk to combine.
Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes. The mixture will turn a light yellow color and coat the back of a spoon. Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next. Stir in the limoncello. Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container. Cover with plastic wrap , pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming. Chill completely.
Lemonade Cookie Truffles:
Crush Lemonade cookies into fine crumb by placing in a food processor (if you don't have one of these place cookies in a baggie and crush with the based of a heavy glass). Placing cookie crumb in a large bowl. Save a tablespoon on the crumbs in a small bowl for later. Add half of the cream cheese and knead into cookies with hands. keep adding cream cheese until a cookie dough texture is achieved. Take a spoon and scoop about a tablespoon of dough out. Roll into ball and place on a waxed cookie sheet. Press your thumb into the cookie creating a small space for our limoncello limon curd. Insert a toothpick straight up into the center of your cookie. Once you have made all the cookies, place in the refrigerator until curd has cooled.
Place chocolate into microwavable bowl and heat according to directions. Remove cookie truffles from refrigerator and dip into chocolate using toothpick, letting the excess drip off. Place on waxed paper to dry. Once cookies have dried, scoop the limoncello lemon curd into a small bag and make a small cut in the corner of the bag. Pipe the curd into the center dipp of your cookies and top with the crumbs you saved earlier.
Viola and enjoy!!
P.S You'll have left over limoncello lemon curd which you can freeze and save, but I suggest adding it to vanilla bean ice cream ;)