This is a very sophisticated cookie, suitable for the season. Be advised that the recipe contains liqueur.
The dough needs to be refrigerated for at least 3 hours and up to overnight. For best results, do not freeze this dough. The cookies can be stored in an airtight tin for up to 2 days or frozen for up to 1 month.
From Mary Lee Montfort of Mary Lee's Desserts in Vienna.
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Ingredients
measuring cupServings: 36 cookies
Directions
Step 1
Sift together the flour, baking powder and salt.
Step 2
Heat a few inches of water in a medium saucepan over medium heat. Combine the chocolate and butter in a heatproof bowl that is large enough to sit over the saucepan. Heat just long enough for them to melt, stirring to incorporate. Remove from the heat.
Step 3
Whisk together the eggs and granulated sugar (by hand) in a mixing bowl until the mixture has lightened in color.
Step 4
Add the cooled chocolate mixture, vanilla extract, cream and liqueur, stirring to incorporate, then gently and gradually fold in the flour mixture to form a soft dough. Cover and refrigerate for at least 3 hours and up to overnight.
Step 5
Preheat the oven to 350 degrees. Line several baking sheets with parchment paper. Place the sifted confectioners' sugar on a plate.
Step 6
Shape a heaping tablespoon of dough into a ball, then roll to coat completely in the confectioners' sugar. Repeat to use all of the dough, spacing the dough balls 2 inches apart on the baking sheets. Bake one sheet at a time for 9 to 11 minutes; the cookies will be puffed and cracked but soft in the center. Do not overbake.
Step 7
Transfer to the stove top (off the heat). Cool for 2 minutes on the sheet, then transfer the cookies to a wire rack to cool completely before serving or storing.
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Nutritional Facts
Per cookie
Calories
120
Fat
6 g
Saturated Fat
4 g
Carbohydrates
16 g
Sodium
80 mg
Cholesterol
25 mg
Protein
1 g
Sugar
10 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Mary Lee Montfort of Mary Lee's Desserts in Vienna.
Tested by Madonna Lebling.
Published December 6, 2011
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