Cardamom-Spiced Shells
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This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 83 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 16 mg |
| sodium | 17 mg |
| % RDI: | - |
| iron | 3 |
| vit A | 4 |
| folate | 5 |
You need only a light touch when dipping these buttery and delicate cookies into the chocolate.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1-1/2 cups all-purpose flour
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- Topping:
- 4 oz bittersweet chocolate, chopped
Preparation
In bowl, beat butter with sugar until fluffy; beat in egg yolk. In small bowl, whisk together flour, cardamom and salt ; stir into butter mixture in 2 additions.
Using piping bag fitted with 1/2-inch (1 cm) star tip, pipe dough into 1-1/4-inch (3 cm) shells or rosettes, 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until golden, 12 to 15 minutes. Let cool on pans on racks for 3 minutes. Transfer to racks; let cool completely.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip one-third of each cookie into chocolate; refrigerate on waxed paper–lined trays until set, about 30 minutes.
Using piping bag fitted with 1/2-inch (1 cm) star tip, pipe dough into 1-1/4-inch (3 cm) shells or rosettes, 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until golden, 12 to 15 minutes. Let cool on pans on racks for 3 minutes. Transfer to racks; let cool completely.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip one-third of each cookie into chocolate; refrigerate on waxed paper–lined trays until set, about 30 minutes.
Source : Canadian Living Magazine: December 2008
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