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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Chocolate Edged Lace Cookies
Yield: Makes about 2 dozen cookies
Ingredients:
2/3
cup ground almonds
1/2
cup butter
1/2
cup sugar
2
tablespoons milk
1
tablespoon flour
4
ounces dark sweet or bittersweet chocolate candy bar, broken into pieces
Preparation:
1.
Preheat oven to 325°F. Grease cookie sheets very lightly. Combine almonds, butter, sugar, milk and flour in large skillet. Cook and stir over low heat until well blended. Keep mixture warm over very low heat while forming and baking cookies.
*For tuile-shaped cookies, balance a wooden spoon over two cans of the same height. Working quickly while cookies are still hot, drape the cookies (bottom side down) over the handle of the spoon so that both sides hang down and form a taco shape. When firm, transfer to wire rack to cool completely. Dip both edges of cooled cookies into chocolate.
2.
Drop tablespoonfuls of batter 2 inches apart onto prepared cookie sheets. Bake 6 minutes or until cookies are golden brown. Let cookies stand on cookie sheets 30 seconds to 1 minute before loosening with thin spatula. (If cookies become too brittle to remove, warm them briefly in oven.) Remove cookies to wire rack;* cool.
3.
Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Tilt saucepan to pool chocolate at one end; dip edge of each cookie in chocolate, turning cookie slowly so entire edge is tinged with chocolate. Let cookies stand on waxed paper until chocolate is set.
This recipe appears in:
Chocolate
