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!

Monday, November 22, 2010

Cookie Recipe #324 - Sacher Cookies

Sacher Torte is an Austrian apricot-filled chocolate cake; these are the cookie version of the torte. A coating of apricot jam hugs a coffee-flavored, crisp, chocolate cookie and is completed with a dollop of vanilla-infused whipping cream over which minute dots of cocoa powder are sprinkled.

Ingredients: 2 squares unsweetened baking chocolate, 1/3 cup vegetable shortening, 3/4 cup granulated sugar, 1 egg, 1 tablespoon coffee crystals, 1 1/2 cups all-purpose flour, 1 cup apricot jam, 1 1/2 cups whipping cream, 1/4 teaspoon vanilla extract, cocoa powder for sprinkling.

Instructions: Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside.

Melt chocolate in microwave until smooth when stirred; allow to cool.

In a large mixing bowl, cream shortening with sugar; blend in egg, coffee, then melted chocolate. Gradually mix in flour until thoroughly incorporated.

Turn dough out on well-floured surface and roll out 1/4-inch thick. Cut out circles, about 2 inches in diameter. Place on prepared pans about an inch apart. Bake 8-10 minutes until firm. Transfer cookies to wire racks to cool completely.

When ready to serve, spread apricot jam on each cookie. Whip cream with vanilla until doubled in volume; spoon a dollop of whipped cream on top of the jam and sprinkle with cocoa.

Makes about 3 dozen.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

No comments:

Post a Comment