Chocolate World

Monday, March 19, 2007

Cuisine quest: Chocolate sandwich cookies

By Kathy Stephenson
The Salt Lake Tribune
from http://www.sltrib.com

Melanie Lindford has fond memories of the bakery inside the downtown ZCMI department store.

"I grew up going to that bakery and my whole family misses it," she wrote. Lindford especially yearns for the chocolate cookie with mint-flavored center. Colleen Scott, who worked in the ZCMI advertising department, remembered those cookies with their frosting colored either red or green. She sent in a version of the recipe she thought was similar. It was found on the Web site www.cdkitchen.com. With a mint-brownie-like texture the cookies are easy to make, but can quickly become dry if overcooked.

Requests: Robin Schick wants an apple bread recipe, similar to what is sold at Great Harvest Bread, which does not give out recipes. Michelle Crowther would like a recipe for chocolate brownies like those made by Kneaders Bakery in Midvale. Owners Gary and Colleen Worthington won't give out their secrets.

--- * Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or kathys@sltrib.com.

Chocolate sandwich cookies

Cookie:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1 egg
1/2 teaspoon vanilla
1/4 teaspoon mint extract

Filling:
2 1/2 cups sifted confectioners' sugar
1/2 cup unsalted butter, at room temperature
2 tablespoons milk
1/2 teaspoon mint extract
Red or green food coloring
Sift flour, cocoa powder, baking soda and salt into a medium-size bowl; set aside. In a large bowl, beat together sugar and butter until smooth and creamy. Beat in egg, then vanilla and mint extract. Beat flour mixture into butter mixture. Divide dough in half; shape each into a log about 1 1/2 inches in diameter. Cover with plastic wrap; refrigerate 3 to 4 hours.

Preheat oven to 375 degrees. Cut each log into 1/16-inch-thick slices. Place on ungreased baking sheets. Bake 8 to 10 minutes or until almost firm. Do not overbake. Remove cookies to a wire rack to cool.

To prepare filling, beat together confectioners' sugar, butter, milk and mint extract in a medium-size bowl until a good spreading consistency. Tint frosting with food coloring. Spread flat side of half the cookies with filling. Top with a plain cookie. Chill until set.

Makes 2 dozen.

Source: www.cdkitchen.com

posted by All About Home @ 3:40 AM

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