HOMEMADE YAN-YANS WITH A TRIO OF FROSTING

Serves 6 to 8

Ingredients:yan-yan crackers:1 1/2 cups all purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 1/2 teaspoons granulated sugar1/2 teaspoon salt4 tablespoons unsalted bu!er1/2 cup waterstrawberry frosting:1/4 lb fresh strawberries, cleaned and hulled1/2 lemon, juiced1 1/2 tablespoons granulated sugar1/2 cup (1 stick) unsalted bu!er1 1/2 - 2 cups powdered sugar, si"edchocolate frosting:1/2 cup (1 stick) unsalted bu!er1 1/2 – 2 cups powdered sugar, si"ed1/2-3/4 cup melted semisweet chocolate

2-3 tablespoons creamvanilla-bean frosting:1/2 cup (1 stick) unsalted bu!er1/2 vanilla bean1 1/2 -2 cups powdered sugar, si"ed3-4 tablespoons cream

Directions:1. Preheat oven to 375°F.2. Place flour, baking powder, baking soda, sugar and salt into a food processor and pulse 4times.3. Add bu!er and pulse until a mealy/grainy texture forms.4. Gradually add water, while pulsing, until all the water has been added and a smooth doughhas formed.

5. Form the dough into a disc, cover with plastic wrap and chill in the refrigerator for about anhour.6. Roll chilled dough onto a lightly flours surface until about 1/8 inch thin.7. Cut 3” x 1/4” strips from the dough and place onto a parchment lined baking sheet. Bakefor 12-15 minutes or until the sticks just begin to brown on the edges. Allow to cool completely.8. strawberry frosting: Place strawberries, lemon juice and sugar into a food processor and pureeuntil smooth. In a stand mixer or with a hand mixer cream bu!er. Add 1/2 cup powdered sugarfollowed by 1/2 the strawberry puree Add another 1/2 cup of powdered sugar followed by theremaining puree. Continue adding powdered sugar until a “dippable” consistency has beenachieved.9. chocolate frosting: Cream bu!er. Add 1/2 cup powdered sugar followed by the meltedchocolate (make sure the chocolate is no longer hot) and cream together. Add the remainingsugar and cream until a “dippable” consistency has been achieved.10. vanilla-bean frosting: Cream bu!er. Add 1/2 cup powdered sugar followed by the caviar ofthe vanilla bean (reserve vanilla bean itself for another use). Add remaining powdered sugar andcream until a “dippable” consistency has been achieved.

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