Text 7792, 74 rader
Skriven 2011-02-28 04:37:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 992
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Chocolate-Peppermint Crunch Cookies
 Categories: Cookies, Candy, Snacks, Chocolate
      Yield: 50 servings
 
  2 1/2 c  Bittersweet chocolate chips;
           - divided
  1 1/2 c  All purpose flour
    1/4 c  Natural unsweetened cocoa
           - powder
      1 ts Baking powder
      1 ts Instant espresso powder
    1/2 ts Salt
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      1 ts Vanilla extract
      1 ts Peppermint extract
      2 lg Eggs
      4    Candy canes; coarsely
           - crushed
           +=OR=+
     16    Red & white striped hard
           - peppermint candies; coarse
           - crushed
 
  Crushed peppermint candies make a festive, crunchy topping
  for these pretty cookies.
  
  Preheat oven to 375øF. Line 2 large rimmed baking sheets
  with parchment paper. Stir 2 cups chocolate chips in medium
  metal bowl set over saucepan of simmering water until melted
  and smooth. Measure 2/3 cup melted chocolate; transfer to
  small metal bowl and reserve for drizzling.
  
  Whisk flour, cocoa powder, baking powder, espresso powder,
  and salt in medium bowl. Using electric mixer, beat butter
  in large bowl until creamy. Add sugar and both extracts;
  beat until smooth. Add eggs; beat to blend. Beat in melted
  chocolate from medium bowl. Add dry ingredients; beat just
  to blend. Stir in remaining 1/2 cup chocolate chips. Measure
  1 level tablespoonful dough; roll dough between palms to
  form ball. Place on prepared baking sheet. Repeat with
  remaining dough, spacing cookies 1 1/2 inches apart.
  
  Bake cookies until cracked all over and tester inserted into
  center comes out with large moist crumbs attached, 8 to 9
  minutes. Cool cookies on baking sheet 5 minutes. Transfer
  cookies on parchment paper to racks to cool completely.
  
  Rewarm reserved 2/3 cup chocolate over small saucepan of
  simmering water. Using fork, drizzle chocolate over cookies.
  Sprinkle crushed candy canes over, arranging some pieces
  with red parts showing. Chill just until chocolate sets,
  about 20 minutes.
  
  DO AHEAD: Can be made 3 weeks ahead. Store airtight in
  freezer. Bring to room temperature before serving.
  
  by Janet Taylor McCracken
  
  Bon Appétit | December 2010
  
  Yield: Makes about 50
  
  MM Format by Dave Drum - 10 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you eat less and live longer, over time you'll have eaten just as much.
--- MultiMail/Win32 v0.49
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)