Xmas Cookie 2 : Chocolate-Drizzled Spice Cookies
Rasanya Natal gak lengkap tapi wangi rempah2. Spices emang kayag magical powder. Wangi yg selalu mengangenkan di bulan December. Wangi yg mengingatkan kita pada pada masa kecil menjelang natal... saat nyokap sibuk baking di dapur :D.
Kebetulan sekali, swamiku suka bgt cake atau cookie yg pake bahan rempah ini. Cookie ini bakal sy bawain ke Jkt besok.
Sy sangat merekomendasiin cookie ini u/ natalan. Rasanya lebih rich dibandingkan gingerbread cookies. Belom lagi pake coklat diatasnya... komplit deh! enak bgt.
Resep dibawah ini menghasilkan cookies dlm jumlah yg cukup byk. Sy cuma bikin 1/2 resep aja jadinya byk lho.
Source: Holiday Party Food, Martha Stewart 'Special Issue' Magazine, 2003
Kebetulan sekali, swamiku suka bgt cake atau cookie yg pake bahan rempah ini. Cookie ini bakal sy bawain ke Jkt besok.
Sy sangat merekomendasiin cookie ini u/ natalan. Rasanya lebih rich dibandingkan gingerbread cookies. Belom lagi pake coklat diatasnya... komplit deh! enak bgt.
Resep dibawah ini menghasilkan cookies dlm jumlah yg cukup byk. Sy cuma bikin 1/2 resep aja jadinya byk lho.
Source: Holiday Party Food, Martha Stewart 'Special Issue' Magazine, 2003
Makes about 9 1/2 dozen
Cookies can be stored in airtight containers, layered with pieces of waxed or parchment paper, for up to three days at room temperature.
4 3/4 cups all-purpose flour
2 tablespoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 cups unsalted butter (3 sticks), room temperature
1 3/4 cups sugar ~sy pake 50% sugar:50% palm sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup molasses ~sy pake maple flavor syrup :)
14 ounces semisweet chocolate, finely chopped
1. Into a large bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Starting on low speed and increasing to high, beat until mixture is light and creamy, about 2 minutes; scrape down sides of bowl once with a rubber spatula.
2. Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.
3. Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
4. Preheat oven to 350°. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.
5. Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.
6. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.
2. Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.
3. Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
4. Preheat oven to 350°. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.
5. Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.
6. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.
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