Wednesday, August 4, 2010
Cookie Recipe #214 - Black and White Twists
The mixture of vanilla and chocolate in the form of a twist with a few chopped hazelnuts make up today's cookie.
Ingredients: 1 1/2 cups butter, softened, 2 1/2 cups sifted powdered sugar, 1/4 teaspoon salt, 1 egg, 1 teaspoon vanilla, 4 1/4 cups all-purpose flour, 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon milk, 1 slightly beaten egg white, 1 cup finely chopped hazelnuts or pecans.
Instructions: Melt chocolate in microwave until smooth when stirred; allow to cool. In a large mixing bowl beat butter; add powdered sugar and salt. Beat in egg and vanilla until combined. Add in flour mixing well.
Divide dough in half. Add melted chocolate and milk to one half of the dough. Using your hands, knead dough until well combined.
On a lightly floured surface, shape each dough half into a 12-inich-long log. Cut each log into 12 equal pieces. Roll each piece into a 12-inch-long rope. Place a chocolate rope and a vanilla rope side by side and gently twist together 8-10 times. Press lightly to seal ends and transfer to a cookie sheet. Repeat with remaining dough. Cover and chill for 2-24 hours or until firm.
Preheat oven to 350 degrees. Cut each twisted log into 2 1/2-inch pieces. Dip one end of each piece into beaten egg white; dip into chopped nuts. Place about 2 inches apart on the cookie sheets.
Bake for 12-15 minutes or until vanilla dough is lightly golden. Transfer cookies to a wire rack to cool completely.
Makes about 4 dozen twists.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.