Inspiration: Elegant twist on Kiss Cookies (sugar cookies with Hershey’s Kiss in center)
Creation: Black & White Cookies
What:
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1 pkg (log) sugar cookie dough (Pillsbury)
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2 bars Dark Chocolate (Ghirardelli)
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2/3 cup Heavy Cream
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Sugar (refined) for dusting
How:
Ganache
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Create a double boiler: bring pot of water to boil & reduce to simmer & place glass bowl on top
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Pour 2/3 Heavy Cream into glass bowl and begin to heat
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Chop Dark Chocolate Bars
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Add chocolate to warm cream
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Stir until chocolate is completely melted
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Remove from heat & pour into small bowl
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Place in refrigerator for at least an hour so the chocolate ganache will harden
Cookies
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Slice log of sugar cookie into 1/2 inch slices
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Cut each slice into 4 pieces (cut in half then cut the halves)
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Roll the dough to create a little strip approx the size of your pointing finger
Assemble:
Preheat: 350
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Once ganache has hardened use a tsp measure or melon ball scoop to create small chocolate balls
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Round out in palm (quite messy so keep a damp cloth near by)
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Place chocolate balls on baking sheet
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Wrap each with a small strip of sugar cookie dough
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Using a floured glass press down the cookies so they are flat
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Sprinkle with sugar
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Bake 8 minutes
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Allow to cool on wire wrack before moving to serving platter so the chocolate will not stick
Simple & not too sweet the Black & White Cookies were superb. The dark chocolate gave a perfect balance against the subtle sweetness of the sugar cookie. Certainly a simple & elegant success!
Guest’s Comment: These are the best cookies I have ever eaten!
Ciao’
