![]() Store the cookies in an airtight container for 3 to 4 days (but keep them in the fridge if you used untempered chocolate).Repeat with each cookie, and then place them in the fridge to firm up the chocolate (about 5 to 10 minutes). Dip the bottom of each cookie into the chocolate to coat, scrape the excess off on the side of the bowl, and place on a parchment-paper lined sheet pan, chocolate side up. Once the cookies are completely cool, melt the chocolate in a double boiler or the microwave.Let the cookies cool on the sheet pans for a few minutes before transferring them to a wire rack to cool completely. Bake the cookies for 17 to 19 minutes, until they’re a pale golden brown.Prick the cookies all over with the tines of a fork. Using the larger end of a pastry tip, cut out a circle from the center of the cookie rounds (I like to do this when the cookies are already on the sheet pans to ensure that they stay perfectly round). Transfer the rounds to the prepared sheet pans. Using a 2 1/2-inch round cookie cutter, cut out as many circles as you can, gathering and re-rerolling the scraps to make more cookies. Mix on low until incorporated, then increase mixer speed to medium-low and beat until a dough forms and starts to pull away from bowl. Continue to roll out the dough until it’s 1/4-inch thick. Cream butter and sugar for several minutes until light and fluffy. ![]() Place the dough between two pieces of wax paper and begin to pound out and roll the dough (the paper will help prevent the dough from cracking too much).
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