Tuesday, February 1, 2011

Cookie Carnival: Two Tone Cookie Crinkles

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This month we once again had two options and I went for the one with..... chocolate of course!!!
These cookies are actually very similar to another cookie I wanted to make for Christmas, but time got away from me.  There is a bit of work involved, with these cookies, but the end result is well worth it.  Come join us at the cookie carnival here
This is a Better homes and garden recipe and can be also be found at their website.
Two tone Cookie Crinkles
1 cup butter, softened
1 cup granulated sugar
1  teaspoon baking powder
1/4  teaspoon salt
1 egg
1 teaspoon  vanilla
2-1/4  cups  all-purpose flour
1/4 cup unsweetened cocoa powder
Chocolate Ganache
 1/2 cup whipping cream
4 ounces high quality bitter sweet chocolate

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir cocoa powder into one portion of dough. Cover and chill dough halves in the refrigerator for 1 to 3 hours or until dough is easy to handle.Preheat oven to 375F. Roll each dough half to 1/8-inch-thickness on a lightly floured surface. Cut out dough with a floured 2-1/2-inch fluted square cookie cutter, or cut dough into 2-1/2-inch squares using a fluted pastry wheel. Use an hors d'oeuvre cutter to cut a 1-inch square, diamond, circle, or flower shape from the centers of half of cutouts of each color.
Place cutouts 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool. 
 Spoon about 1 teaspoon Chocolate Ganache in centers of bottom side of each cookie without a cutout. Top each white cookies with a chocolate cookie with cutout, bottom sides down; top each chocolate cookie with a white cookie with a cutout, bottom sides down. If desired, sprinkle with powdered sugar. Makes 30 cookies. To store: Place unfilled cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Assemble cookies with ganache, as directed. If desired, sprinkle with powdered sugar.
  Chocolate Ganache: Heat 1/2 cup whipping cream in a small saucepan just until bubbles begin to form around edge. Stir in 4 ounces chopped high-quality bittersweet chocolate using a wire whisk until mixture is smooth. Cover and chill in the refrigerator about 30 minutes or until mixture mounds slightly. Makes about 3/4 cup
Tip: For mini sandwich cookies, bake the center cutouts in the preheated 375F oven for 5 to 6 minutes. Cool cookies, then assemble by spreading ganache on half of the cookies and topping with remaining cookies to make sandwiches.

1 comment:

  1. Surprise - I picked this recipe for today's Secret Recipe Club. I made snowflakes - loved the way they turned out!!

    It's been nice getting to know you via your wonderful blog. I hope you'll stop by for a visit.