cookie exchange 2013 completed.

we received our third and forth deliveries from our cookie exchange friends.
the Rs sent brownies (recipe here) and pepparkakor. 

1 c butter
 1 1/2 c sugar
 1 egg
 2 T molasses
 2 t baking soda dissolved in 1 T hot water
3 c flour
2 t cinnamon
1 t ground ginger
3/4 t ground cloves
mix ingredients well by hand. 
wrap the dough in plastic wrap or put in a zip lock bag. 
refrigerate several hours/overnight.

heat oven to 350f.
 scatter flour on a pastry cloth and rub it in a little.
put a sleeve on the rolling pin and rub in some flour. 
be generous with the flour.
roll out the dough 1/6 at a time.
the remaining dough can stay in the refrigerator. 
roll the dough 1/8” or so. 
cut out shapes and place on greased cookie sheet. 

bake 4-10 minutes. 
the cookies will puff slightly and then go flat. 
watch carefully after they flatten as they’ll soon be ready. 
cool the cookies on brown paper. 

the Ms sent bonbons and cookies.
 umbrian bonbons
(makes 15-20 bonbons)
6 oz dark chocolate, divided in half roughly chopped
1/4 c nutella
1/4 c peeled and roasted hazelnuts, finely chopped, plus 15-20 whole hazelnuts

melt half the chocolate in a heavy-bottomed pan or a double-boiler at lowest possible heat, stirring occasionally.

in a medium bowl, combine the melted chocolate with the nutella and chopped nuts, and mix quickly and thoroughly.

put the mixture in the freezer.
check it every 5 minutes or so.
the mixture should be firm but not hard, 15-20 min.

line a sheet tray with wax or parchment or a silpat.
scoop out roughly heaping teaspoons of the mixture, roll into a ball, place on the sheet and immediately press a whole hazelnut into the top, flattening the bottom.
repeat until done, then return the tray to the freezer.

melt the remaining chocolate as above then remove from heat.
remove hardended chocolates from freezer.
one at a time rollthe bonbons in the melted chocolate to cover thoroughly, carefully lifet out (using a combination of a fork and skewer/toothpick) and place back on the sheet to harden.
repeat until finished.

peanut butter chocolate chip cookies
1/2 c butter, softened
1/2 c chunky or smooth peanut butter
1/2 c granulated sugar
1/2 c brown sugar, firmly packed
1 egg
1 1/4 c flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 c semisweet chocolate chips

preheat oven to 375f.
cream the butter, peanut butter and sugars until light.
add the egg and mix until fluffy.

blend the flour, baking powder, baking soda and salt together well. 
add these dry ingredients to the butter mixture.
add the chocolate chips.

drop cookie dough by teaspoonfuls onto lightly greased baking sheets.
bake for 10-12 min.

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