Chocolate Pretzels

Have I mentioned that I have this intense thing for chocolate covered pretzels? If not, now you know.

Here is the best of both worlds. Must try these…

http://smittenkitchen.com/2007/12/chocolate-pretzel-cookies

And a couple Chocolate Roll Out Cookie recipes

chocolate roll-out cookies
Dorie Greenspan

Servings: Makes about 60 small or 20 large cookies

Ingredients:

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract

Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.

Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.

Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you’re cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.

Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.

Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired.

DO AHEAD: Cookies can be made up to 4 days ahead. Store between sheets of waxed paper in airtight containers.

Chocolate Roll Out Cookies

Makes 2-2 1/2 dozen cookies.
Ingredients and tools:

3/4 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3 squares (3 oz.) unsweetened chocolate, melted and cooled
3 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 375°F. In large mixing bowl, beat together butter and sugar with mixer until light and fluffy. Add eggs and vanilla; mix well. Blend in chocolate. Combine flour and baking powder; gradually add to butter mixture, beating until smooth. Cover and chill until firm, about 1 hour.

Roll dough approximately 1/8 in. thick. Dip cutters in flour, cut and transfer cookies to cookie sheet. Bake 8-10 minutes. Remove to rack and cool thoroughly.

***

Oh and thanks to that silly movie I want to try my hand at Ratatouille. Course I am off season but… mmmm

Sounds like we are having Troy’s chicken wings for dinner, now there is a recipe I’d love to recreate. YUMMMO

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: