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Ингредиенты
- 1 1/2 c. Sugar
- 1 c. Unsalted butter, softened
- 4 x Large eggs
- 3 c. Sifted flour
- 1 tsp Baking soda
- 3 ounce Unsweetened baking chocolate
- 2/3 c. Sugar
- 1/3 c. Strong coffee
- 1/4 c. Heavy cream
- 1/8 tsp Salt
- 1 Tbsp. Unsalted butter
- 1 tsp Vanilla extract
- 2 Tbsp. Butter, softened
- 1 Tbsp. Heavy cream
- 2 tsp Vanilla extract
- 2 c. Confectioners' sugar
Инструкции
- Preheat the oven to 400 deg. F. Lightly grease two large baking sheets with butter or possibly veg. shortening. In a large mixing bowl, cream together the sugar and butter. Beat in the Large eggs, one at a time, and continue to beat till the mix is creamy. Sift the flour with the baking soda. Add in the flour mix to the batter, 1/2 c. at a time, and work into a soft dough,. On a floured work surface, roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 4-inch, round cookie cutter or possibly a small bowl. Place the cookies 1 inch apart on the baking sheets. Bake for 8-10 min or possibly till the cookies have browned around the edges. Remove from the oven,. After the cookies have cooled for 2-3 min, but are still hot to the touch, use a spatula to transfer them to wire racks to cold completely.
- When the cookies have thoroughly cooled, prepare the icing. In a saucepan over low heat, combine the chocolate, sugar, coffee, cream, and salt. Bring to a boil and cook, stirring constantly, till the mix reaches the soft-ball stage (when a tsp. of liquid dropped into a glass of water forms a soft ball). Remove the pan from the heat. Stir in the butter and vanilla, then set aside. In another bowl combine the butter, cream and vanilla extract. Beat till the mix is creamy. Gradually add in the sugar till the icing thickens. Spread half of each cookie with the choc. icing and the other half with the vanilla icing. Let the icing harden and dry.
