Per a request from Seesmic viewers, here are
two I mean three of my favorite cookie recipes:
Chocolate Mint Wafers Makes about 3 dozen
Peppermint oil is very potent, so use only two to three drops, depending on how strong you want the filling to be. You can substitute peppermint extract, which is available at grocery stores. When preparing the ganache, be sure to chop the chocolate very finely so that it will melt with ease.
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup granulated sugar
1 large egg, room temperature
1 cup cocoa powder
½ cup plus 2 tablespoons all-purpose flour
Confectioners’ sugar, for dusting
¼ cup heavy cream
12 ounces semisweet chocolate
2 – 3 drops peppermint oil (or 1/2 teaspoon peppermint extract)
1. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined. In a small bowl, whisk together cocoa powder and flour. Add dry ingredients to butter mixture, and continue mixing, scraping the sides of the bowl down, until just combined. Divide the dough in half, and shape each half into a small disc; wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (The dough can also be made a day ahead and refrigerated overnight.)
2. Preheat oven to 350°. Line two baking sheets with Silpat nonstick baking mats or parchment paper. Lightly sprinkle a clean work surface with confectioners’ sugar. Place the chilled dough on the work surface. Roll out dough to 1/8 inch thick. (Save the scraps to refrigerate and roll out again.) Using a 2-inch cookie cutter, cut out the cookies, and place on the prepared baking sheets, about 1/2 inch apart. You should be able to fit about 35 cookies on a baking sheet. Bake until you can smell the chocolate, about 12 minutes. Remove to a rack to cool.
3. Meanwhile, make the ganache: In a small saucepan, bring cream to a boil over medium–high heat. Very finely chop 6 ounces of chocolate, and add to hot cream. Stir with a rubber spatula until the chocolate is melted and smooth. Add peppermint oil. Let cool slightly, about 10 to 15 minutes.
4. Transfer ganache to a pastry bag fitted with a #11 tip. Pipe out quarter–size amounts of chocolate, about 1 teaspoon each, onto the center of half the cooled wafers. Top with the remaining wafers. Chill in the refrigerator until firm, about 10 minutes.
5. Melt remaining chocolate in the top of a double boiler over medium heat. Let cool slightly. Dip one side of the cookie sandwich to coat. Remove excess chocolate by scraping the cookie against the side of the bowl. Return to the refrigerator until chocolate is set, about 10 minutes.
White Chocolate Cherry Chunkies
Recipe courtesy Paula Deen
Show: Paula’s Home Cooking
Episode: Holiday Show
1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks
Preheat oven to 375 degrees F.
In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.
In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.
chocolate-covered coconut macaroons
from the epicurious.com site
The combination of chocolate and coconut makes for a luscious treat.
Servings: Makes about 12.
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3 cups (lightly packed) sweetened shredded coconut
3/4 cup sugar
3/4 cup egg whites (about 6 large)
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons heavy whipping cream
Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.
Preheat oven to 300°F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)