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!

Tuesday, August 3, 2010

Cookie Recipe #213 - Fruity Chocolate Cookie Cakes

Today's cookie is more like a mini sponge cake sporting a layer of orange marmalade then topped off with a coat of chocolate.

Ingredients: 1/2 cup granulated sugar, 2 eggs, 1/2 cup all-purpose flour, 6 tablespoons orange marmalade or apricot jam, 1/2 cup semisweet chocolate chips.

Instructions: Preheat oven to 375 degrees. Lightly grease 18 mini cupcake tins. In a large mixing bowl, whisk eggs and sugar unti llight and frothy. Sift the flour over the mixture ans stir in gently with a large metal spoon.

Divide the sponge mixture among the prepared tins. Bake for about 10 minutes, until just firm and pale golden around the edges. Using a metal spatula, carefully life the sponges from the tins and transfer to a wire rack to cool.

Press the marmalade or jam through a sieve to remove any rind or fruit pieces. Spoon a little of the smooth jam on the center of each sponge.

Melt the chocolate chips in the microwave for a minute or until thoroughly melted and smooth when stirred. Spoon a little chocolate on the top of each cookie and spread to the edges, covering the jam completely.

Once the chocolate has just started to set, very gently press it with the back of a fork to give a textured surface. Leave to set for at least one hour (or place in refrigerator for a few minutes).

Makes 18 cookie cakes.

"500 Cookies Biscuits and Bakes", Catherine Atkinson, Anness Publishing Ltd, Hermes House, London, 2009.

Cookies Rule!!!

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