We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Saturday, February 20, 2010

Cookie Recipe #49 - Cigarettes Russes

This recipe is from "Martha Stewart's Cookies, published by Clarkson Potter Publishers, New York, in 2008" and the recipe is called "cigarette russes". Mine turned out alot fatter, so they look more like cigars. You have to make a few before you get the hang of it, but however they look, they taste great!
Ingredients: 2 cups confectioners' sugar, sifted, 1 1/4 cups all-purpose flour, 1/8 teaspoon salt, 10 1/2 tablespoons unsalted butter, melted, 6 egg whites, lightly beaten, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, 4 ounces bittersweet chocolate, finely chopped (I used 1/2 cup chocolate chips), 2 teaspoons vegetable oil (or shortening), finely chopped nuts, for rolling, if desired.
Instructions: In mixing bowl, combine confectioners' sugar, flour and salt; make a well in center and add butter, egg whites, cream and vanilla. Combine well and refrigerate, covered, at least 2 hours, or overnight.
Preheat oven to 425 degrees. Line baking sheets with parchment paper. Spoon a heaping tablespoon of batter onto baking sheet and spread with a spatula into a very thin 6x3 1/2 inch oval. Repeat, making two more ovals (total of 3 on one pan). Bake just until brown around edges, about 4-6 minutes.
When cookies come out of oven, using a spatula, quickly transfer cookies to a work surface; roll around a chopstick or a thin wooden dowel, forming a cylinder shape. Place on cooling rack and repeat with other cookies. If they become hard too quickly, return to oven for 30 seconds, then try again.
As cookies are cooling, melt chocolate and shortening in microwave(I used a coffee cup), about one minute, stirring until chocolate is melted. Tilt coffee cup on its side with one hand (be careful not to let it drip out) and dip tips of cookies into chocolate rotating to completely cover the end. If desired, proceed to roll into chopped nuts. Place back on cooling racks, letting the chocolate-dipped end to hang over the edge. Allow a few minutes for cookies to set.
Cookies may be stored between layers of waxed paper in an airtight container at room temperature up to 3 days (they will be eaten before that).
Makes about 3 dozen cookie rolls.
Cookies Rule!!!

No comments:

Post a Comment