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ESPRESSO COOKIES by Buckwheat

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  • ESPRESSO COOKIES by Buckwheat

    Buckwheat - Posted March 06, 2004 03:41 PM

    ESPRESSO COOKIES

    Ingredients::
    1/4 pound bittersweet chocolate, cut into 1 inch pieces
    1/2 cup toasted walnuts, finely chopped
    1/2 cup, plus 2 T. sugar
    1/2 cup light brown sugar, firmly packed
    1 egg yolk
    1 T. instant espresso powder
    1 T. unsweetened cocoa powder
    1/2 t. cinnamon
    1/2 t. salt
    1 cup butter, room temperature, cut into 8 pieces
    1 cup cake flour
    1 cup unbleached all purpose flour

    Chop chocolate in food processor using pulse until chocolate resembles coarse meal. Leave some larger chunks and do not process to fine. Alternately hand chop chocolate into small chunks about the same size as mini chocolate chips. Trasnfer to a small bowl, and add walnuts and set aside.
    Combine sugar,brown sugar, egg yolk, espresso powder, cocoa powder, cinnamon and salt in the same food processor bowl and mix for 1 minute. Add butter and process 1 minute. Add cake flour, all purpose flour and chocolate-walnut mixture and mix using on-off pulses just until flour is incorporated into dough. Do not over process.
    Dicide the dough in half. Put each half on a piece of plastic wrap, and use to help shape dough into 1 inch logs. Seal plastic wrap around each log and refrigerate until firm, about an hour or longer.
    Cut the chilled dough into 1/4 inch thick slices. Arrange on baking sheets 1 & 1/2 inches apart. Bake at preheated 350 degree oven until set, about 8 minutes. Do not overcook. Cookies will harden as they cool. Transfer cookies to a wire rack and allow to cool completely. Store in airtight container.
    This recipe will make about 5 dozen cookies
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