|A Delicious Pair|
Chocolate Mexican Wedding Cookies
from The Ghirardelli Chocolate Cookbook
1 cup unsalted butter, at room temp.
1/3 cup powdered sugar
2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa
Pinch of salt
1/2 cup powdered sugar
Note: Our cookies took less time in the oven. We produced about 44 1-inch balls.
Orange Nutmeg Cookies
from The Grand Central Baking Book
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp freshly grated nutmeg
3/4 cup granulated sugar
1 egg, at room temp.
Egg wash (mix an egg, 1 tbsp water, and pinch of salt)
Turbinado sugar, for rolling
Measure the flour, salt, and nutmeg into a bowl and whisk to combine.
Using a stand mixer with the paddle attachment, beat the butter and granulated sugar together on medium speed until very smooth and fluffy, about 5 minutes.
Add the egg and orange zest and reduce the mixer speed to low.
Add the dry ingredients and mix just until they disappear into the dough. Chill the dough for approximately 30 minutes so it will be easier to handle.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly brush each log of dough with the egg wash, then roll in the turbinado sugar, using some pressure so that the sugar adheres to it. Slice the cookies 1/4 to 1/2 inch thick and place them about 1 inch apart on the prepared pans. Bake for 20 minutes, rotating pans halfway through the baking time. The cookies are ready when the edges have browned slightly and the centers are light golden brown.
Note: Our cookies took significantly less time in the oven. We also learned thicker is better. We made maybe 3 1/2 dozen cookies. Maybe.
2 egg yolks
3 tbsp sugar
1/2 cup heavy cream
2 tbsp rum
2 cups milk
4 servings espresso, short
freshly grated nutmeg, to taste
1. Place the egg yolks and sugar in an electric mixer and blend until smooth and bright yellow.
3. Heat the milk in the microwave until it is just below boiling. Fill each mug halfway with hot milk.
4. Prepare espresso and pour 1 serving in each cup.
5. Top each glass with 3 or 4 teaspoons of the egg and cream mixture. Grate nutmeg on top and serve.
|Eggnog and Cookies!|