Regular readers are aware of my cookie and frosting obsessions. Now I’ve brought them together.
The other day, while waiting for the dryer repair guy and feeling bored (yes, I should have writing my blog or working on my novel), I decided to bake. I love to bake although I can’t keep the baked items in the house so I end up giving them to neighbors or taking them to work (when I was employed).
I was in the middle of making mini lemon meringue tartlets and lining the puff pastry with chocolate when I remembered some leftover sugar cookie dough in the freezer that I needed to bake-off (I made way too much during the holidays).
I quickly rolled the dough,cut them out, and put them in the oven but realized I forgot to sugar them! This cookie recipe is yummy without sugar but boring. So I took the leftover chocolate from the tartlets, scald some light cream and mixed it up. It made for delicious heavy ganache/frosting which I frosted the cookies with. Nom, nom, nom…. a few minutes later, they’re gone so time to make more.
The cookie recipe is from The Wellesley Cookie Exchange one of my favorite cookbooks as every cookie I’ve ever made is delish. The book is out of print but you can get it used through Amazon for pretty much nothing-here’s the link: Amazon
If you have no interest in the book but want the recipe, here it is:
Ingredients & Tools1 bar of Ghiradelli Semi Sweet Chocolate 1/4 cup of light cream Pyrex custard bowl Pyrex measuring cup Parchment paper lined cookie sheet My add-on to the recipe is: Take a bar of chocolate and break it up into a microwave bowl. In a measuring cup, pour in a 1/4 cup of light cream and place in the microwave for about 30 seconds until is just begins to bubble (since microwave times and temps vary, be sure to watch this as you may need longer or slightly less). Once heated, pour it over the chocolate and begin to stir. It won’t completely melt the chocolate so put the bowl in the microwave for 10 seconds. Stir it, put it back in for another 10 seconds and then stir vigorously until completely melted and all the cream is incorporated. Let it sit for about 2 minutes. It will become a thick frosting.
Take a cooled cookie (never frost anything that isn’t completely cooled-I’ve made this mistake before and it creates a runny mess!) and frost one half thickly with the frosting. Don’t be stingy! Place on the parchment lined cookie sheet and leave to set about a half-hour. Peel off the paper and serve!!!! (Enough for about 6-8 cookies depending on how much you use per cookie and how big your cookies are.)