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La Belle Cuisine - More Cookie Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"Cookies are made of butter and love."
~ Norwegian Proverb
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2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
9 ounces coffee-flavored Swiss milk chocolate, coarsely chopped
Position a rack in the center of the oven and preheat to 350
a medium bowl, stir together the flour, cinnamon and salt.
In a large bowl, using a
hand-held electric mixer set at medium speed, beat the butter for 30 seconds, until
creamy. Beat in the sugar until well combined. Beat in egg and vanilla until well
combined. On low speed, gradually beat in the flour mixture just until combined.
pastry bag fitted with a large open star pastry tip (such as Ateco Nr. 7) with the cookie
dough. Holding the tip of the pastry tip close to the baking sheet, slowly pipe 1
rosettes onto the baking sheet, leaving 1 inch between cookies. Bake the cookies for 12 to
13 minutes, or until undersides are lightly browned. Cool the cookies on the baking sheet
set on a wire rack for 1 minute.
Using a metal spatula, transfer the cookies to a wire
rack and cool completely. Place the cooled cookies on a wax paper-lined baking sheet.
Place the chocolate in the top of a double boiler over hot, not simmering, water. Melt the
chocolate, stirring until smooth. Dip one-third of a cookie into the melted chocolate.
Allow the excess chocolate to drip off. Place the cookie on the baking sheet. Repeat with
remaining cookies. Refrigerate 10 minutes or until chocolate is firm. Store the cookies in
an airtight container at cool room temperature for up to 5 days. YIELD: approx. 4 dozen
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