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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
Makes about 2 dozen cookies
- 1 ounce unsweetened chocolate
- 1/2 cup (one stick) unsalted butter
- 2/3 cup confectioner's sugar
- 2 tablespoons cocoa powder
- 1 1/4 cups sifted all-purpose flour
- 1 tablespoon cornstarch
- 3 to 4 tablespoons fresh grated ginger
- 1 tablespoon cinnamon
- 1 tablespoon orange zest
- 1 teaspoon cardamom seeds
- 1/2 cup chopped pistachio nuts
- 2 tablespoons cream (or half and half)
- Preheat oven to 350 degrees.
- Melt chocolate over hot water (or in a double boiler) and cool.
- Using a mixer, cream butter and sugar together; add chocolate and blend well.
- 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.)
- 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.
- Bake for 25 minutes.
- This recipe was entered in the contest for Your Best Chocolate & Spice
Your Best Middle Eastern Recipe
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