Chocolate Amatller Barcelona Centenario
Buy This Art Print At AllPosters.com
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."
Black & Whites
"Cookies are made of butter and love."
~ Norwegian Proverb
Recipe of the Day Categories:
Your patronage of our affiliate
partners supports this web site. We thank you!
Black & Whites
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 large egg, room temperature
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted
4 ounces white chocolate, melted
Position a rack in the center of the oven and preheat to 350ºF.
In a medium bowl, stir together the flour and salt. In a large bowl,
using a hand-held electric mixer set at medium speed, beat the butter for about 30
seconds, until creamy. Beat in the sugar until well combined. Beat in egg, orange zest and
vanilla until well combined. On low speed, gradually beat in the flour mixture just until
Scrape the dough into a pastry bag fitted with a plain pastry tip (such as Ateco
Nr. 4 of Nr. 5). Holding the tip of the pastry tip close to the baking sheet, slowly pipe
2 x 1/2-inch strips onto the baking sheet, leaving 1 inch between cookies. Bake the cookies
for 11 to 13 minutes, or until the 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. Fill two small paper cones or pastry bags fitted with 1/8-inch plain pastry tip
(such as Ateco Nr. 1) each with the melted chocolates. Pipe random lines of semisweet
chocolate over the cookies. Refrigerate 5 minutes or until chocolate is firm. Pipe random
lines of white chocolate over the semisweet chocolate. Refrigerate 5 minutes or until
chocolate is firm. Repeat the piping of the semisweet chocolate and white chocolate.
Refrigerate 5 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
1/2 dozen cookies
Index - Cookie Recipe Archives
Recipe Archives Index