Saturday, December 18, 2010

12 in 12 Challenge: Recipe 11 - Sparkling Coffee Snowflakes

Our family subscribes to Cook's Country magazine. If you have never picked up an issue of Cook's Country, I recommend you do so. The magazine is filled with great recipes and the nice thing is that they explain why the prepare the recipe the way they do and the best methods and equipment.

This recipe was in Cook's Country as a finalist in their Christmas Cookie Contest. I knew I had to try it and I am so glad I did...these cookies are amazing! In fact, my dad thinks they should be the only Christmas cookies we make from now on....I will note that NO...the recipe does NOT contain eggs. I didn't forget an ingredient. They are eggless cookies, which means you can eat the cookie dough without feeling guilty! :)
Sparkling Coffee Snowflakes
Sparkling Coffee Snowflakes

2 cups all-purpose flour
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon instant espresso powder
1/2 cup semisweet-chocolate chips, melted
1/2 cup white chocolate chips, melted
1/4 cup turbinado sugar (such as Sugar-In-The-Raw)

1. Make Dough. Combine flour and salt in a medium bowl. With electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar and espresso powder until light and fluffy, about 2 minutes. Reduce speed to low, add flour mixture and mix until just combined. Divide dough in half. Pat each half into a 5-inch disk, wrap in plastic wrap, and refrigerate until firm, at least 2 hours or up to 3 days.

2. Roll & Cut. Heat oven to 300-degrees. Line baking sheets with parchment paper. On lightly floured surface, roll each chilled dough disk into 11-inch round (you may need to let it soften for a minute or three), about 1/4-inch thick. Using 2-inch star or snowflake cookie cutter, cut out cookies, gathering and re-rolling dough as necessary.

3. Bake Cookies. Place cookies 1-inch apart on prepared baking sheets and bake until set, 18-22 minutes. Cool 5 minutes on sheets, then transfer to wire racks to cool completely. Repeat with remaining dough.

4. Decorate Cookies. Drizzle cokies with melted semisweet and white chocolates and sprinkle with turbinado sugar. Let sit until chocolate hardens, about 15 minutes.**

**I found that the chocolate on my first batch did not set up. So I added 1 tsp. Crisco to the second batch AND popped them in the refrigerator for a few minutes. It seemed to set up nicer.

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