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Chocolate Sambuca Crinkle Cookies
Makes about2 1/2 dozen
• Active time:1/2 hr
• Start to finish: 3 hr
ADAPTED FROM KATY MCMASTER, NEW YORK, NEW YORK
December 1999
Withan intense anise top note that gives way to a bittersweet chocolate-walnut flavor, these dramatic beauties don’t have the mass appeal of the Mocha Cookies—but if you’re looking forcomplexity, the crinkles are sure to please.

This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticitywe’ve left them unchanged: The instructions below are still exactly as they were originally printed.
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoonsalt
• 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 1/2 stick unsalted butter
• 2 large eggs
• 1/2 cup walnuts, coarsely chopped
• 1/2 cup Sambucaor other anise-flavored liqueur
• 2 tablespoons granulated sugar
• 1 cup confectioners sugar
• Sift together flour, baking powder, and salt. Melt chocolate with butter in ametal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. Stir in flourmixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.
• Preheat oven to 350°F.
• Sift confectioners sugar onto a plate. Roll heaping tablespoons ofdough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lowerthirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.
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