Saturday, December 02, 2006

Happy Holidays with Sweets


It has been a while since my last newsletter! I have been so busy teaching classes, traveling and writing my book that I didn’t have the chance to sit in front of my computer and write about sweets. Anyway, I didn’t want to end the year without wishing you Happy Holidays and sending you one of my favorite cookie recipes as a holiday gift: Chocolate Snow Cookies.

These are the best chocolate cookies I ever made, not only in flavor but also in presentation! With their contrasting black and white color from the chocolate and the powdered sugar, they will enhance any cookie tray. They require a little bit more work than other cookies, but I guarantee that it is totally wort it.
  • 8 ounces milk chocolate
  • 3 tablespoon butter
  • zest of 1 orange
  • 1 ½ tablespoon brewed coffee
  • 2 eggs at room temperature
  • ¼ cup granulated sugar, plus more for coating the cookies
  • 1 1/2 cup pecans toasted
  • ½ cup flour
  • 1 pinch salt
  • ½ teaspoon baking powder
  • powdered sugar for coating the cookies

    Ground the nuts in a food processor


    Whisk the eggs with the sugar until the mixture is white and form a ribbon.




Melt the chocolate, the butter, the zests and the coffee in a bowl set over simmering water. Let it cool a little bit. Mix in the egg mixture.

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The mixture will become thick as you stir it. Stir it just until combined.
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Mix together the flour, salt, baking powder and ground nuts.
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Stir this mixture into the chocolate batter.
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Refrigerate the chocolate mixture until firm (around 1-2 hours). Preheat the oven to 350F.

Set two bowls, one with granulated sugar and the other one with powdered sugar. Roll the dough in 1-inch balls.
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Roll them in the sugar to coat them, then roll them in the powdered sugar.
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Place the cookies 1 inch apart on a baking pan lined with parchment paper.
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Bake them for 15 minutes. They should still soft near the center but firm at the edges.

Let them cool before taking them from the pan.



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