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!

Friday, June 25, 2010

Cookie Recipe #174 - Jam-Filled Cocoa Cookies

A chocolatey cookie with a fruity middle makes up today's recipe.

Ingredients: 3/4 cup (1 1/2 sticks)butter, softened, 1 can (14 ounces)sweetened condensed milk, 2 eggs, 2 teaspoons vanilla extract, 2 3/4 cups all-purpose flour, 2/3 cup cocoa, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup ground almonds, apricot or raspberry preserves or jam, powdered sugar for sprinkling.

Instructions: In large mixing bowl, combine butter, sweetened condensed milk, eggs and vanilla until well blended. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds. Cover with plastic wrap and refrigerate at least one hour.

Preheat oven to 350 degrees. Working with one quarter of dough at a time (return remaining dough to refrigerate until using), roll dough to 1/8 inch thickness on lightly floured surface. Cut into equal number of 2 inch rounds. Place half the rounds onto baking sheet. Spread about 1/4 teaspoon of jam or preserves in center of each round. Using a 1 inch round or star-shaped cutter, cut out center portion of remaining half of rounds. Place cut-out rounds on filled rounds; press edges together lightly. Repeat with remaining dough.

Bake 6-7 minutes or until set. Remove from baking sheet to wire rack to cool completely. Sprinkle powdered sugar over top of each cookie, if desired.

Makes about 4 dozen sandwichs.

"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.

Cookies Rule!!!

No comments:

Post a Comment