bad I have used to send my children to school in the lunchbox of a variety of cookie I'm trying to rotate on a weekly basis, this is the perfect excuse to "test" new recipes ... my guinea pigs always ready to "cooperate" with the experiments.
books devoted to this theme there are many, I can recommend 2 that I love one is Cookies Williams-Sonoma recipes very simple, all photographed and very reliable, the other is called Rose's Christmas Cookies by Rose Levy written Beranbaum (same as The Cake Bible, The Pie and Pastry Bible, The Bread Bible and Rose's Heavenly Cakes) that is perhaps a little more complex, with recipes more elaborate and more ingredients but very detailed explanations which includes not only the table of ingredients but their conversions measures volume and weight (in ounces and grams), a brief description or the cookie or its history and method of preparation (if food processor with mixer or by hand), in addition to tips and ways of conservation. If you've ever read any of his books will be familiar with the meticulous way of explaining and teaching each prescription, for the most practical may not be the book should Quick and easy to resolve, to change the cookies are great, all I've tried so far have gone really rich.
For those who do not want to fill with books having at hand the Internet, then I recommend the website marthastewart.com Martha Stewart / cookie-of-the-day where there is a recipe for each day , get some insurance there to inspire them.
Today I present these rich chocolate crisp cookies taken from Williams-Sonoma are very fast:
Ingredients:
90 g butter 60 g dark chocolate chopped
250 gr sugar 1 egg
1 tsp vanilla essence
125 gr all purpose flour
20 g
cocoa powder 1 / 2 teaspoon baking soda
1 / 4 tsp salt 60 g
powdered sugar
butter and chocolate. Transfer this mixture to mixer bowl and cool to lukewarm, add sugar and mix. Add egg and vanilla, beat until fluffy, a bit. Apart
Sift flour, baking soda, cocoa and salt. Add chocolate mixture and mix gently until everything is incorporated. At this point, cover and refrigerate at least 1 hour.
Preheat oven to 375 F (190 C). Take portions of dough and make balls as 2cm, rolled in powdered sugar and place on baking sheet separated from each other because they grow and expand in the oven. Bake for about 15 minutes until seen as ruptured when removed from the oven even seem soft but will harden as it cools. Save
tightly sealed cans
0 comments:
Post a Comment