Tuesday, August 16, 2005
Source: Martha Stewart Holiday Cookies 2005
Makes 3 dozen.
1 3/4 cups all-purpose flour, plus more for work surface (I used powdered sugar for rolling out cookies to prevent them from getting too dry)
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
12 ounces white chocolate, finely chopped, divided
1/2 cup heavy cream
1. Sift flour, cocoa powder, baking powder and salt into a large bowl (I use just whisk it together.). Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough and wrap in plastic. Refrigerate about 1 hour.
2. Preheat oven to 325º. Roll dough on a lightly floured surface to 1/8-inch thick. Cut into 1 1/2-inch squares. Space 1 inch apart on baking sheets lined with parchment paper. Refrigerate 30 minutes. Wrap scraps in plastic and refrigerate 30 minutes; reroll and cut. Bake until edges just begin to brown, about 12 minutes. Cool on sheets on wire racks.
3. Put 9 ounces chocolate in medium bowl. Bring cream to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Chill until spreadable, about 1 hour, stirring occasionally. Spread onto bottom of half the cookies. Sandwich with remaining cookies.
4. Melt remaining chocolate in a small heatproof bowl set over a pan of simmering water. Spoon melted chocolate (let cool and thicken a bit) a ziploc baggie with a hole in the corner, a pastry bag fitted with a #2 tip, or parchment paper rolled into a cone, pipe icing onto the cookies. Refrigerate in airtight containers up to 1 week.
I talked about this recipe HERE.