Chocolate Cherry Rounds
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This recipe makes 50 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6464 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 10 mg10mg chol |
| sodium | 21 mg21mg sodium |
| potassium | 11 mg11mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 22 iron |
| folate | 55 folate |
- Preparation time: 20 minutes Chill: 1-1/2 hours
- Total time : 15 minutes
Ingredients
- 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate, chopped
- 2/3 cup unsalted butter , softened2/3 cup unsalted butter, softened
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 egg 1 egg
- 1/2 tsp almond extract 1/2 tsp almond extract
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup chopped glacé cherries 1/3 cup chopped glacé cherries
- 1 egg white 1 egg white
Preparation
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Remove from heat; let cool to room temperature.
In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk together flour, baking soda and sa< stir into butter mixture to make stiff dough.
Divide dough in half. Into one half, stir melted chocolate to form smooth dough. Set aside.
Into remaining half, mix cherries. Divide cherry dough in half. Roll each into 9-inch (23 cm) log. Wrap each and refrigerate for 30 minutes.
Roll half of the chocolate dough into 9- x 4½-inch (23 x 11 cm) rectangle; brush with some of the egg white. Place 1 chilled log lengthwise along centre of rectangle. Bring edges of chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap each and refrigerate until firm, about 1 hour.
Cut each log into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 300°F (150°C) oven until firm and bottoms are light golden, about 15 minutes. Transfer to racks; let cool.
In large bowl, beat butter with sugar until fluffy; beat in egg and almond extract. In separate bowl, whisk together flour, baking soda and sa< stir into butter mixture to make stiff dough.
Divide dough in half. Into one half, stir melted chocolate to form smooth dough. Set aside.
Into remaining half, mix cherries. Divide cherry dough in half. Roll each into 9-inch (23 cm) log. Wrap each and refrigerate for 30 minutes.
Roll half of the chocolate dough into 9- x 4½-inch (23 x 11 cm) rectangle; brush with some of the egg white. Place 1 chilled log lengthwise along centre of rectangle. Bring edges of chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap each and refrigerate until firm, about 1 hour.
Cut each log into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 300°F (150°C) oven until firm and bottoms are light golden, about 15 minutes. Transfer to racks; let cool.
Source : Canadian Living Holiday Cookbook: Fall 2010
