Monday, July 16, 2012

Chocolate Truffle Cookies

These cookies have a little kick to them. The main recipe calls for cherry brandy.  But the recipe also suggests other flavors like Amaretto (which I have) or Cointreau (which I have never heard of in my life).  And then of course if you are making these for the kiddies, you can use orange juice.

What you will need

1/2 cup of all purpose flour
1/4 cup of unsweetened cocoa flour
1/2 teaspoon of baking soda
1/2 cup of caster sugar
2 tablespoons of cold butter
1 egg, beaten
1 teaspoon of cherry brandy
confectioner or powdered sugar

This recipe only makes about 12 cookies but it can easily be doubled for more.

Place the flour, cocoa powder, and baking soda in a bowl and sift together.  Add the sugar and mix well.

Now take the cold butter and cut it up into small chunks.  Remember, the butter needs to stay cold so leave it in the fridge until needed.

Throw the butter in the flour mixture and crumble it up with your hands.  You flour mix should look like cornmeal when done.

Mix the egg and brandy together in a small bowl and add it to the flour mixture.

It may not seem like enough liquid, but keep on mixing.  The dough will start forming and it will be thick.

Cover the dough and throw it in the fridge for 30 minutes.   While you are waiting, place about 1/2 cup of powdered sugar in a bowl and set it aside.

Once the time is up, roll the dough into small balls and roll them in the powdered sugar.  Make sure the powdered sugar is thick.  You won't get the crackled effect if the sugar is lightly applied.

Place the cookies on a cookie sheet lined with parchment and bake for 10 minutes at 400 degrees. Let the cookies cool on a rack when done and then place in an airtight container.

Oh and don't operate any heavy machinery after consuming a few of these.

Chocolate Truffle Cookies - Print Recipe