Chocolate Leaf Cookies Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| Butter stick | 2 , softened | |
| Superfine sugar | 1/2 Cup (16 tbs) | |
| Almond extract | 1 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Blanched almonds | 1 1/2 Cup (16 tbs), finley blanched | |
| Flour | 1 Cup (16 tbs) | |
| Semi-sweet chocolate square | 6 , chopped |
Directions
1. Preheat oven to 375T. In a medium bowl, beat butter and superfine sugar with an electric mixer on medium speed until light and fluffy. Beat in almond extract and vanilla. Add ground almonds and flour and beat until blended.
2. Place a 4 1/2-inch leaf stencil on an ungreased cookie sheet. With a metal spatula or knife, spread 1 level tablespoon dough over stencil. Remove excess dough, then gently lift stencil, leaving cookie on sheet. Repeat with remaining dough, leaving 1 1/2 inches between leaves.
3. Bake 6 to 8 minutes, until edges are just golden. Let stand 2 minutes on sheet, then remove to a rack and let cool completely.
4. Melt chocolate in top of a double boiler over hot water or in a microwave. Spread melted chocolate over bottoms of leaves. Let chocolate cool and set before storing cookies in an airtight tin between layers of wax paper.
2. Place a 4 1/2-inch leaf stencil on an ungreased cookie sheet. With a metal spatula or knife, spread 1 level tablespoon dough over stencil. Remove excess dough, then gently lift stencil, leaving cookie on sheet. Repeat with remaining dough, leaving 1 1/2 inches between leaves.
3. Bake 6 to 8 minutes, until edges are just golden. Let stand 2 minutes on sheet, then remove to a rack and let cool completely.
4. Melt chocolate in top of a double boiler over hot water or in a microwave. Spread melted chocolate over bottoms of leaves. Let chocolate cool and set before storing cookies in an airtight tin between layers of wax paper.
Chef
