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For the dough: 3½ oz (100 g) dark couverture chocolate, ¼ cup (50 g) butter, 1/3 cup (60 g) fine sugar, 1 egg, 1 egg yolk, ¾ cup + 1 tbsp (100 g) flour, 1 tbsp cocoa powder, ¼ tsp baking powder, salt, 1 tsp ground cinnamon

To roll the cookies in: ½ cup (60 g) powdered sugar

Finely chop the chocolate. Place it in a small bowl with the butter, and let melt over a hot water bath. Pour into a mixing bowl and let cool. Mix in the sugar, egg, and egg yolk. Then fold in the flour, cocoa powder, baking powder, 1 pinch of salt, and cinnamon. Let the dough rest, covered, for 2 hours in the refrigerator.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Line a baking sheet with parchment paper. Pour some powdered sugar onto a flat plate. Shape the dough into walnut-sized balls and roll each one in the powdered sugar. Place the balls on the baking sheet, making sure to leave at least 1½ in. (4 cm) between each of the cookies. Put the baking sheet into the preheated oven (second shelf from the bottom) and bake for about 14 minutes. Remove and let cool slightly. Carefully remove from the baking sheet and let cool on a wire rack.


It is a quote. Christmas Cookies Dozens of Classic Yuletide Treats for the Whole Family 2015

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