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26
Mocha Sugar Cookies
These sugar cookies have a deep mocha flavour.
Makes about 45 cookies
3 cups unbleached, all-purpose flour
2 tablespoons unsweetened cocoa powder
1½ teaspoons baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
2 tablespoons milk (may use low-fat)
2 tablespoons instant espresso powder
2 tablespoons pure vanilla extract
24 tablespoons (3 sticks) unsalted butter,
cut into 1cm pieces and at room
temperature
1½ cups granulated sugar, divided
1 large egg
1 large egg yolk
½ cup coarse sugar for rolling (granulated
sugar may be substituted)
Preheat oven to 175°C. Line two baking sheets
with parchment paper; reserve.
Put the flour, cocoa, baking powder, salt and
baking soda into a small mixing bowl. Whisk to
combine; reserve. Put the milk, espresso
powder and vanilla extract into another small
bowl. Stir to combine; reserve.
Put the butter and sugar into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 to soften, then increase to
Speed 5 and cream until very light and fluffy,
about 3 to 5 minutes. Scrape down the entire
bowl as necessary.
Decrease speed to 3 and add the egg and
yolk, one at a time, allowing each to fully
incorporate before adding the next. Add the
milk mixture and mix until fully incorporated.
Scrape down the entire bowl as necessary.
Decrease speed to 2. Add the reserved dry
ingredients and mix until just combined.
Using a small cookie scoop (about 1½
tablespoons, scoop out the cookie dough and
roll each cookie in the coarse sugar. Place
rolled cookies on prepared baking sheets,
about 2cm apart.
Bake in the preheated oven until just set, about
12 minutes. Remove from oven and cool in
pan; transfer to a wire rack to cool completely.
Nutritional analysis per cookie:
Calories 119 (46% from fat) • carb. 15g • pro. 1g
• fat 6g • sat. fat 4g • chol. 25mg • sod. 67mg
• calc. 5mg • fibre 0g
Black & White Cookies
These irresistible cookies are sure to be your new
favourite, a step up from the standard diner version.
Makes about 45 cookies
Cookies:
1½ cups unbleached, all-purpose flour
1½ cups cake flour, not self-rising
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon lemon zest
1 cup buttermilk
1 teaspoon pure vanilla extract
12 tablespoons (1½ sticks) unsalted butter,
melted and cooled to room temperature
1
1
/
3
cups granulated sugar
2 large eggs
Icing:
3 cups confectioners’ sugar, sifted
3 tablespoons light corn syrup, divided
¾ teaspoon pure vanilla extract
¼ cup water, plus additional tablespoons if
necessary, divided
120g bittersweet chocolate, chopped, melted
and cooled to room temperature
In a small bowl, combine the flours, baking
soda, salt and zest; reserve. In a measuring
cup, combine the buttermilk and vanilla
extract; reserve.
Put the butter into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 5 until creamy, about 1 minute. With
the mixer running on Speed 3, gradually add
the sugar. Increase to Speed 8 and mix until
light, about 2 minutes. Scrape the entire bowl
well. With the mixer running on Speed 3, add
the eggs, one at a time. Mix until fully
incorporated, about 2 minutes. Scrape the
bowl well.
Reduce to Speed 1 and add
1
/
3
of the dry
ingredients. Once almost fully combined, add
half of the buttermilk mixture. Repeat with the
dry and wet ingredients, scraping the entire
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