Friday, December 17, 2010

Cookie Swap

My dinner club girlfriends are meeting up this weekend for our annual Christmas dinner. For this dinner, one of my friends organized a cookie swap (with tips from Martha Stewart). 

The easy steps are:
1. Pick a cookie recipe
2. Make a dozen for each person, yourself and extra to share at the swap.
3. Print or write your recipe for everyone to have
4. Bring your own tins, cardboard boxes, or sturdy plates to hold your cookies.

5. Attend, taste and swap

I’ll be making Flourless Chocolate Snow Mountain cookies, a recipe I found in my Chatelaine magazine.  I need to make 8 dozen of them. Wow, I have my work cut out for me tomorrow.  Here is the recipe, if you are interested in giving it a try.

Flourless Chocolate Snow Mountains

Ingredients:
1/2 cup ground almonds
1/2 cup unsweetened Dutch-processed cocoa powder
1 tsp baking powder
1/8 tsp salt
1/4 cup unsalted butter, at room temperature
2/3 cup brown sugar
1 egg
1/2 tsp vanilla
112 g dark chocolate, about 4 squares, chopped, melted and cooled
1/4 cup granulated sugar
1/4 cup icing sugar

Directions:
Whisk almonds with cocoa, baking powder and salt in a small bowl. Beat butter with brown sugar in a large bowl, using an electric mixer, until light and fluffy, about 3 min. Beat in egg and vanilla. Stir in cooled chocolate. Fold in almond mixture until combined. Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 10 min. Position oven racks in top and bottom thirds of oven. Preheat oven to 350F. Line 2 baking sheets with parchment paper. Place granulated and icing sugars in 2 separate small bowls. Scoop dough and roll into tbsp-sized balls. Coat with granulated sugar, then icing sugar. Place on prepared sheets 1 in. apart. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until cookies crack, 12 to 14 min. Remove sheets to a rack and leave for 2 min. Cookies will look undercooked but will continue to bake as they sit. Remove to a rack to cool completely. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.

Hopefully they look this good :)

No comments:

Post a Comment