Friday, July 01, 2005

Creme-filled Chocolate Snaps

Chocolate Snaps(adapted from King Arthur CC)

1 1/2 cups all-purpose flour, sifted
3/4 cup dutch cocoa powder, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup butter, softened
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon water
1 teaspoon vanilla extract

Whisk together the flour, cocoa, salt, and baking powder in a medium bowl until well combined. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg, water, and vanilla then beat for at least 2 minutes. You are looking for it to be very light in texture and color. Gently fold in the flour mixture.

Shape the dough into 3 or 4 flat disks. Wrap in plastic wrap and place in the refrigerator for at least 4 hours. This dough needs to be well chilled before rolling or you will end up with a soft and sticky mess.

Preheat the over to 325. Line 3 baking pans with parchment.

Remove a dough disk from the fridge and roll to a 1/8" thickness on a well floured surface or on a silpat. Using a 2 to 2 1/4" round cutter cut into circles. By now, my dough was already quite soft so I placed this into the freezer for 5 minutes until it was firm so I could place the dough onto the baking sheets. You can place them fairly close together as they do not spread much.

Bake for 15-18 minutes. These are very hard to tell when they are done because it is such a dark dough. When you can really start to smell them - watch carefully. Transfer the cookies to a rack and cool completely. Makes 70-90 cookies depending on how well they are rolled and what size cutter you use.

Vanilla Creme Filling

1 teaspoon plus a heaping 1/4 teaspoon gelatin, unflavored
2 tablespoons cold water
1/2 cup trans fat free crisco (shortening)
1 teaspoon vanilla extract
2 1/2 cups (10 ounces) confectioners' sugar, sifted

Combine gelatin and water in a small cup. Place this cup into a larger dish and fill halfway with hot water. Leave it there until the gelatin is transparent and dissolved. Remove the small cup and let cool until room temperature, about 5 minutes.

In a mixing bowl, cream the shortening, then beat the vanilla and sugar a little at a time. Beat until the mixture comes together into a stiff ball. Scrape the bowl a couple times. Beat in the gelatin until thoroughly combined.

For a chocolate variation

Use the Vanilla Creme Filling above and add 1/2 cup dutch cocoa, 2 tablespoons shortening, and 1 tablespoon water. Beat until well combined. Store both at room temperature.

No comments:

Post a Comment