am really honored and excited to be a part of this group of Bakers and Bloggers to participate in baking a Christmas Cookie Recipe each day for the first twelve days of December. Each one of us will choose from an extravaganza of Bon Appetit Cookies recipes My mission? Choose from all of these great recipes from Bon Appetit and keep up with all of these great bloggers.
Day 11-I come you from the watery depths of my basement. My washing machine broke and spewed tons of water all night. In fact this is my husbands way of telling me: he texted me this...
By the way i was only upstairs when I received said text. The subject: Gulp...
So I'm glad I finished my Day 11 cookies last night. I bring you
Now I was warned about these stars from No Fear Entertaining. So I was determined to fix the recipe. As expected the first bath came out like this:
Not like the picture so I decided that after I cut out the cookies I would put them in the freezer on the baking sheet for 5 minutes and then into the oven as noted. I got these:
Woohoo! I really feel I've redeemed my ghosts of cookie past fails.
So if you want to make these add that step and you should have good looking stars...
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (about 3 1/2 ounces) finely crushed red-and-white-striped hard peppermint candies
Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. DO AHEAD Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.
And don't forget to visit the other 12 Days of Cookies Bloggers:
Andrea of Andrea's Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings
Sandy of At the Baker's Bench
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