Tuesday, May 30, 2006
I made these cookies for Hay Hay it's Donna Day #3. We were asked to base the recipe off of a Donna Hay Cookie.
Chocolate and Cardamom Two Toned Cookies
6 1/2 ounces unsalted butter
1 cup of superfine sugar
pinch of salt
1 1/2 tsp vanilla extract
2 1/2 cups flour
1 egg yolk
1 1/2 teaspoons ground cardamom
3/4 cup cocoa powder
1 tablespoons milk
Preheat oven to 355F.
Place the buter, sugar and vanilla in a mixer, fitted with a paddle, and process until smooth. Add the flour egg and egg yolk and continue until a smooth dough forms.
Remove half the dough and set aside. Add cardamom to dough remaining in mixer and beat until completely combined. Remove from mixer and set aside. Clean up the bowl a bit.
Place the plain vanilla dough into the cleaned out mixxer bowl. Add the cocoa and milk to the processor and process for 1-2 mins or until just combined. Remove the dough and set aside.
Roll each flavored dough into a log shapes then wrap tightly in plastic wrap. Place in refrigerator for about 30 minutes until slightly firm. Once firm, unwrap doughs and take a thin rolling pin and make an indent on one side of the chocolate dough. Place the cardamom dough in the groove you just made. Push the two doughs together slightly so they stick together. Re-wrap the combined doughs in plastic wrap very tightly and roll a bit so that it is as even of a log as you can get. Place in the freeze for 30 minutes.
Remove from freezer and unwrap from the plastic wrap. With a sharp knife, cut 1/4" slices. Place on cookie sheets with some room around each cookie so they do not spread into each other. Bake for 10 - 12 mins until crisp and golden. Remove to a cooking rack.
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