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Featured Cookbook
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Pumpkin Whoopie Pies
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Chocolate Dipping Sticks
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Stroopwafels with Caramel Cinnamon Filling
or Chocolate Hazelnut Filling
Book Description
Americans spend over $550 million annually on Oreos, some indication of our cookie infatuation. Meeting that passion head-on, The King Arthur Flour Cookie Companion offers 400-plus recipes for almost every cookie under the sun--from traditional favorites like oatmeal and chocolate chip cookies (13 recipes including the soft and crisp kinds, plus 11 variations, such a Orange-Pistachio Milk Chocolate Chippers); to global treats like shortbread, tuiles, springerle, and biscotti; to all kinds of
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The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
Authors: King Arthur Flour, Food Photography by H/O Photographers, Inc.
Date: November 2004
ISBN: 0881506591
Publisher: Countryman Press
Hardcover
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These sturdy little fingers of chocolaty goodness are perfect for dipping into cocoa, marshmallow creme, or (our favorite) the Peanut Butter Icing.
Yield: 5 dozen
Baking temperature:
350 degrees F
Baking time:
20 to 22 minutes
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2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
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1/4 cup (3/4 ounce) unsweetened cocoa powder, natural or Dutch-process
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1/2 teaspoon baking soda
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1 teaspoon salt
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1/2 cup (1 stick, 4 ounces) unsalted butter
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1/2 cup (3 1/4 ounces) vegetable shortening
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2 ounces unsweetened chocolate, melted and cooled
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1/2 cup (3 1/2 ounces) granulated sugar
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1/2 cup (4 ounces) brown sugar
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2 large eggs
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1 1/2 teaspoons vanilla extract
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3/4 cup (3 ounces) finely chopped nuts (optional)
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In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt; set it aside.
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In a large mixing bowl, cream together the butter and shortening. Add the melted chocolate and mix to combine. Beat in the sugars, mixing until fluffy. Scrape the bottom and sides of the bowl and add the eggs one at a time, beating well after each addition. Add the vanilla, then the reserved dry ingredients, mixing to combine. Stir in the nuts. Flatten the dough into a thick round, wrap it in plastic, and refrigerate for 4 hours, or overnight.
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Preheat the oven to 350 degrees F Lightly grease (or line with parchment) one baking sheet.
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Remove the dough from the refrigerator and place it on a piece of parchment. Place a piece of plastic wrap over the top and roll the dough to a 3/8-inch thickness. Transfer the dough and parchment to a rimless cookie sheet or an inverted baking sheet. Using a ruler and a sharp knife or pizza cutter, cut the dough into 1/2-inch-wide strips. Cut the strips crosswise into 3-inch lengths. There’s no need to separate the strips; you’ll do that after they’re baked.
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Bake the sticks for 20 to 22 minutes. Remove them from the oven and let cool on a rack until firm. The cookies will have a brownie-like texture while warm, and will set up as they cool. Use a knife as necessary to separate into individual sticks. Use for dipping, or frost as desired.
Nutrition information per serving (1 stick, l7g):
76 cal, 5 g fat, 1 g protein, 4 g complex carbohydrates, 4 g sugar, 1 g dietary fiber, 11 mg cholesterol, 49 mg sodium, 34 mg potassium, 18 RE vitamin A, 1 mg vitamin C, 5 mg calcium, 19 mg phosphorus, 3 mg caffeine,
More From This Book:
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Pumpkin Whoopie Pies
-
Chocolate Dipping Sticks
-
Stroopwafels with Caramel Cinnamon Filling
or Chocolate Hazelnut Filling
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