You need only a light touch when dipping these buttery and delicate cookies into the chocolate.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2008
- 3/4 cups unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 oz bittersweet chocolate chopped
MethodIn 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.
Nutritional facts Per cookie: about
- Sodium 17 mg
- Protein 1 g
- Calories 83.0
- Total fat 5 g
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 3.0
- Folate 5.0
- Vitamin A 4.0