Piped Chocolate Butter Cookie
4 ounces cream cheese, at room temperature
1 1/2 cups unsalted butter, at room temperature (3 sticks; use butter only)
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups all-purpose flour
1/2 teaspoon salt
3 ounces bittersweet chocolate, chopped
1 tablespoon butter
Preheat the oven to 350 degrees. Grease a sheet pan well and set aside.
Place the cream cheese, unsalted butter and sugar in the bowl of a mixer and
beat on high speed, scraping down the sides of the bowl often, until light and
fluffy, about 3 minutes. With the mixer on low speed, add the eggs and beat
well. Add the vanilla, flour and salt, mix on low speed until all of the
ingredients are incorporated. Increase the speed to medium and mix just until
the dough is smooth. Place the dough in a pastry bag fitted with a large star
tip.
On the prepared pan, pipe the dough into 1-inch rosettes. Gently press your
thumb into the center of each cookie to make an indentation (be careful not to
break through the bottoms). Bake until golden brown, about 10 minutes. Let the
cookies cool for about 5 minutes on the pan, then transfer to a rack or paper
towels and let cool completely
While cooling, place 3 ounces chopped bittersweet chocolate and 1 tablespoon
butter in a metal bowl, set over a pan of simmering water over low or medium-low
heat, making sure that the bottom of the bowl does not touch the water. When the
chocolate has melted about halfway, remove the pan from the heat (leaving the
bowl on the pan), and let the chocolate sit until completely melted; stir until
smooth.
Place the chocolate in a parchment paper pastry bag and cut a small hole in the
tip. Fill the indentation in each cookie with chocolate. Let the chocolate cool
until completely set before serving or storing.
Source: Caprial Pence, co-owner, with husband, John, of Caprial's Bistro and Caprial and John's Kitchen cooking school
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