| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Cookies |
2 |
Servings |
INGREDIENTS
| 3 |
oz |
Semisweet chocolate, minced |
| 1 1/2 |
|
Sticks unsalted butter, 3/4c |
|
|
Softened |
| 1 |
t |
Vanilla |
| 1 1/2 |
c |
All purp flour |
| 1/2 |
c |
Confectioners' sugar |
| 2 |
t |
Unsweetened cocoa powder |
| 1/8 |
t |
Salt |
| 4 |
oz |
White chocolate, minced |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Melt semisweet chocolate over hot, not simmering water in double
boiler. Set aside to cool to lukewarm. In lg bowl, cream butter with
mixer. Beat in melted chocolate. Beat in vanilla, flour, sugar, cocoa,
and salt. Wrap and chill dough 30 mins or until firm enough to roll
into balls. Preheat oven 350 F. Roll dough into 1" balls, then roll
each ball into a thick log. Place on ungreased cookie sheet; press
dough into a 1/4" thickness with the tines of a fork, keeping cookies
oval in shape. Bake 8-10 mins or until just set. Do not overbake.
Transfer to wire rack. Dipping Cookies: In sm bowl set over a saucepan
of hot water, melt white chocolate with 1/4c cream, stir until smooth.
Keep mixture ove rhot water so it will be liquid for dippig. In
another sm bowl set over a saucepan of hot wtaer melt semisweet
chocolate with the remaining 1/4c cream; stir until smooth. Keep warm.
Dip one end of a cookie in the white chocolate and the other end in
the dark chocolate; return to cooling racks so the chocolate can set.
Repeat wtih remaining cookies.
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