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Makes
about 2 dozen cookies
Author Notes
More chocolate intensity, yet not too sweet. The recipe is adapted from The Joy of Chocolate by Judith Olney - an old staple cookbook in my cupboard. Richer than biscotti but equally good with coffee, this is a cookie that melts in the mouth, and just a bite satisfies for a rich dessert. I make it easy on myself by foregoing the traditional shortbread mold, and rolling the dough refrigerator-cookie-style. Kick it up a notch with the addition of fresh ginger, cinnamon, orange zest and cardamom. . . and yum. —Vivian Henoch
Ingredients
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1 ounce
unsweetened chocolate
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1/2 cup
(one stick) unsalted butter
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2/3 cup
confectioner's sugar
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2 tablespoons
cocoa powder
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1 1/4 cups
sifted all-purpose flour
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1 tablespoon
cornstarch
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3 to 4 tablespoons
fresh grated ginger
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1 tablespoon
cinnamon
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1 tablespoon
orange zest
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1 teaspoon
cardamom seeds
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1/2 cup
chopped pistachio nuts
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2 tablespoons
cream (or half and half)
Directions
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Preheat oven to 350 degrees.
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Melt chocolate over hot water (or in a double boiler) and cool.
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Using a mixer, cream butter and sugar together; add chocolate and blend well.
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Stir cocoa, flour and cornstarch into the butter mixture, blend until the mixture lightly crumbles. Add cream to moisten dough. (Milk, water or a liqueur such as Cointreau may be substituted for the cream.)
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On a pastry board or mat, form dough into a log, as you would with refrigerator cookies. Refrigerate for thirty minutes. Cut log into 1/4-inch slices and place on a greased cookie sheet.
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Bake for 25 minutes.
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