Choco­late Dipped Short­bread Cook­ies

MAKES ABOUT 32 | AC­TIVE: 25 MIN TO­TAL: 25 MIN (PLUS CHILL­ING AND SET­TING)

Rachael Ray Every Day - - Recipe Index -

3/4 cup all- pur­pose flour 3/4 cup oat or all- pur­pose flour 1/3 cup unsweet­ened co­coa

pow­der 1/2 tsp. bak­ing soda 1/2 tsp. fine sea salt 11/2 sticks un­salted but­ter, cut in pieces, at room tem­per­a­ture 3/4 cup ( packed) dark

brown sugar 2 tbsp. gran­u­lated sugar 2 tsp. pure vanilla ex­tract 6 oz. semisweet or bit­ter­sweet choco­late, chopped

Smoked sea salt or sand­ing sugar (op­tional)

1. In a medium bowl, whisk both flours, the co­coa, bak­ing soda, and salt. In a large bowl, us­ing an elec­tric mixer (or in a stand mixer fit­ted with the pad­dle at­tach­ment), beat the but­ter, brown sugar, gran­u­lated sugar, and vanilla on medium speed un­til smooth, about 2 min­utes. Add the dry in­gre­di­ents. Beat on low speed un­til just blended. 2. Di­vide the dough in half. Roll each half into a 11/2-inch-wide, 8-inch-long log. Wrap tightly in plas­tic and place on a bak­ing sheet. Freeze for at least 2 hours or up to a week. 3. Ar­range racks in the top and bot­tom thirds of the oven; pre­heat to 350°. Line 2 bak­ing sheets with parch­ment pa­per. Us­ing a sharp knife, cut the logs of dough into 1/2-inch-thick slices. Ar­range half the slices, spaced 2 inches apart, on the bak­ing sheets. Bake un­til just set but still soft, about 10 min­utes.

(Over­bak­ing co­coa cook­ies will make them taste bit­ter.)

4. Trans­fer the bak­ing sheets to wire racks. Let the cook­ies cool com­pletely on the sheets. (Don’t be tempted to pull off the cook­ies while they’re still warm. These cook­ies taste bet­ter and are much stur­dier when they’re com­pletely cool.) Let the sheets cool, then line with fresh parch­ment. Slice and bake the re­main­ing dough.

5. Place the chopped choco­late in a metal bowl. Set the bowl over a saucepan of sim­mer­ing wa­ter. Stir the choco­late un­til melted and smooth. (Or mi­crowave the choco­late in 20-sec­ond bursts, stir­ring of­ten, un­til melted and smooth.) Let the choco­late cool slightly for about 5 min­utes.

6. To dec­o­rate the cook­ies, place a wire rack in each of 2 rimmed bak­ing sheets. Dip the cook­ies half­way into the melted choco­late and set on the racks to let any ex­cess drip off. Just be­fore the choco­late is set, sprin­kle the cook­ies with smoked sea salt or sand­ing sugar (if us­ing).

COOK­IES ARE VERY GOOD AT KEEP­ING LIT­TLE HANDS BUSY,” SAYS SARAH. “YOU MAY NOT HAVE TIME TO FROST THREE DOZEN TINY STARS, BUT THEY DO.”

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