Christmas Cookies Pt 2
Here's a chocolatey one for you. You can make these in parts (which I usually do), so you don't have to have a whole long chunk of time to make it all at once. (Actually you can make the previous recipe in two parts too: make the dough and freeze it until you're ready to do the cutouts, then thaw in refrigerator). Anyway, here goes:
Chocolately Sandwich cut-outs
(This is a made-up name. The original: Kakaobusserln mit Parisercreme. Did you want to pronounce that instead? Didn't think so.)
INGREDIENTS (Again, if given in ounces WEIGH these on a scale, don't just use cups):
- 7 oz flour
- 3-4 oz ground nuts (walnuts or hazelnuts, maybe even almonds, haven't tried those)
- 1 stick butter
- 5 oz sugar
- 1 tbsp baking cocoa
- 1 tbsp rum
- 1 egg
Filling:- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped (don't use chocolate chips)
1. Mix everything together until a dough forms. (If you want to stop here, make a flat disc and freeze wrapped in plastic wrap) Store in fridge for about half an hour, then remove and roll out to make cut-outs. I usually don't roll out the whole dough, but maybe a quarter at a time. Cut out cookies in your favorite shapes - and make sure you have an even number of each shape (or not, then you HAVE to eat the leftover ones...!) to make sandwiches. Spread on a cookie sheet covered with parchment paper.
2. Bake at 375 F (approx 200 C) degrees for 8 minutes. Remove from oven, cool on a rack. (You can take another break here and store the finished cookies in a tin or plastic box until you're ready to fill them. If it's a matter of days, store in a cool dry place, if it's a matter of weeks.. freeze.)
3. For the filling (ganache), boil the cream in a small pot on the stove, heat it up slowly and drop in chopped chocolate as soon as it starts boiling. Take off the heat immediately and stir until the chocolate is melted completely. Let it cool down and store in the fridge for about an hour. Before use, whip it up with a mixer, because it will be too hard straight from the fridge. The ganache should be creamy, but not runny!
4. Spread one cookie with filling and top with another. Proceed until you're done.
5. The last step is more or less up to you. I have used chocolate glaze before (just melted semi-sweet chocolate and spread it on top of one cookie) and added sprinkles. I have also used Royal Icing - as you see in the picture and played around with the decorating tips. This will make really cute cookies (once you get the hang of it.. it took me some time), and this icing will.not.melt.ever. So that's nice, but for eating it's a little... crunchy. I recommend doing both - kids could go crazy with the chocolate glaze & sprinkles option and you could do your elegant icing by yourself.
Posted at 02:23 PM on December 10, 2007
If you end up making them, send some pictures!