Choco­late-Dipped Av­o­cado Cook­ies

The Denver Post - - FEATURES - By Kris­ten Hartke

Ed­i­tor’s Note: Due to a de­signer’s er­ror, this recipe from the July 19 Life& Cul­ture sec­tion had an over­printed line in the in­gre­di­ents. Here is the en­tire recipe:

Choco­late-Dipped Av­o­cado Cook­ies

28 to 30 serv­ings Av­o­cado adds a mild fla­vor and ten­der­ness to these teatime-size cook­ies.

MAKE AHEAD:

The dough needs to be re­frig­er­ated for at least 1 hour, and up to 1 day. The dipped cook­ies need to set for about an hour be­fore serv­ing or stor­ing.

Adapted from a recipe by chef and cook­book au­thor Pati Jinich.

In­gre­di­ents

FOR THE COOK­IES:

¼ cup co­conut oil (so­lid­i­fied),

at room tem­per­a­ture

¼ cup ripe, diced Hass

av­o­cado

¾ cup con­fec­tion­ers’ su­gar 1 large egg

1 tea­spoon vanilla ex­tract Finely grated zest of 1 lime,

plus 2 ta­ble­spoons juice 1L cups flour, plus more for

the work sur­face

½ tea­spoon bak­ing pow­der Pinch kosher salt

FOR THE IC­ING: 6 ounces bit­ter­sweet choco­late coarsely chopped or bro­ken into pieces 1 ta­ble­spoon co­conut oil

Di­rec­tions

FOR THE COOK­IES:

Com­bine the co­conut oil and av­o­cado in the bowl of a stand mixer or hand­held elec­tric mixer; beat on medium speed, un­til smooth. Stop to scrape down the bowl.

Add the su­gar; beat on medium speed for a few min­utes, un­til fluffy, then add the egg, vanilla ex­tract, lime zest and juice; beat un­til well in­cor­po­rated. Stop to scrape down the bowl.

Com­bine the flour, bak­ing pow­der and salt on a sheet of parch­ment or wax pa­per. On low speed, grad­u­ally add the flour mix­ture, beat­ing to just long enough to form a soft, well-blended dough.

Lightly flour a work sur­face. Trans­fer the dough there and sprin­kle lightly with flour so you can gather the dough into two logs, each about 9½ inches long and 1½ inches wide. Roll in plas­tic wrap, twist­ing the ends to make a tightly packed log. Re­frig­er­ate for at least 1 hour, and up to 1 day.

If the logs of dough aren’t fairly firm, place them in the freezer for 15 min­utes.

Po­si­tion racks in the up­per and lower thirds of the oven; pre­heat to 350 de­grees. Line two bak­ing sheets with parch­ment pa­per or sil­i­cone lin­ers.

Un­wrap the dough logs and place on a cut­ting board. Use a very sharp knife to cut each one into 14 to 15 thin slices. You may want to wet the blade of the knife af­ter 4 or 5 slices to make it eas­ier to cut. Ar­range the dough slices at least 1 inch apart on the bak­ing sheets. Bake (up­per and lower racks) for 9 min­utes, ro­tat­ing the sheets top to bot­tom and front to back half­way through. The cookie should be pale but lightly browned at the edges.

Cool on the bak­ing sheets for a few min­utes, then trans­fer the cook­ies to wire racks to cool com­pletely.

FOR THE IC­ING:

Re-line the bak­ing sheets with new parch­ment pa­per or wipe clean the sil­i­cone lin­ers.

Melt the choco­late and co­conut oil in a heat­proof bowl over a saucepan of barely bub­bling wa­ter (medium-low heat), stir­ring un­til shiny and smooth. Re­move from the heat.

While the ic­ing is warm, dip one side of each cookie half­way into it, then trans­fer to the bak­ing sheets to set for about 1 hour be­fore serv­ing or stor­ing.

Nu­tri­tion | Per cookie (based on 30, us­ing half the ic­ing): 70 calo­ries, 1 g pro­tein, 10 g car­bo­hy­drates, 4 g fat, 3 g sat­u­rated fat, 5 mg choles­terol, 5 mg sodium, 0 g di­etary fiber, 4 g su­gar

Deb Lind­sey, Spe­cial to The Wash­ing­ton Post

Choco­late-Dipped Av­o­cado Cook­ies.

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