If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
Warning: You might be offended.
Savor the season.
The freedom to snack.