|Super Duper Chocolate Mint Cookies|
Chopped hazelnuts or
Cocoa powder, sifted or
Crushed candy canes
3-1/2 ounces bittersweet chocolate
3-1/2 ounces semisweet chocolate
½ cup heavy cream
1 tbsp Frangelico or Peppermint Schnapps
1 tbsp hot coffee
1/2 tsp vanilla extract
1. Chop the chocolate and place in a bowl.
2. Heat cream over medium-high heat until it reaches a boil. Immediately pour hot cream over bowl with chocolate and whisk until smooth.
3. Whisk in liqueur, coffee, and vanilla.
4. Cover mixture and transfer to refrigerator for about an hour.
5. Using a small ice cream scoop, make scoops of chocolate mixture and place on a lined cookie sheet. Transfer back to fridge for another 15-20 minutes.
6. Remove truffles from fridge only 4 at a time to prevent unnecessary melting. Roll dollops into balls with your hands (remember, doesn’t have to be perfect) and roll in either the hazelnuts, cocoa powder, or candy canes.
7. Package as you wish and store in the fridge until ready to serve.
from December 2010 Food & Wine
1/2 cup old-fashioned rolled oats
1/4 cup milk
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
4 oz sharp cheddar cheese, shredded
2 tbsp cold unsalted butter, cut into small pieces
1 lrg egg, lightly beaten
Egg wash: 1 lrg egg yolk lightly beaten with 1 tbsp milk
Demerara or Turbinado sugar
1. In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.
2. In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm, about 1 hour.
3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Work with half of the dough at a time: on a lightly floured work service, dust the dough with flour. Cover with a large sheet of plastic wrap. Roll out the dough 1/8 inch thick. Quickly cut the dough into 1 1/2 inch squares or stamp out different shapes. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm. Repeat with the second piece of dough.
4. Lightly brush the squares with the egg wash and lightly sprinkle with sugar. Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.