Two-Tone Cookie Crinkles double your pleasure with a chocolate cookie and a butter cookie, sandwiched together with chocolate ganache in between. A chocolate and cookie lover's delight. Of course, you can make them in any shape you choose, to fit any holiday or theme.
Speaking of CHOCOLATE...let's get on to the giveaway! I was puttering around in Trader Joe's last night with my husband, (Sadly, we resorted to this after we exhausted any other ideas for something to do, on the spur of the moment, in this sleepy town), when I came upon some intriguing looking chocolate...upon closer inspection I actually got excited!
The little information card tied to the top of the chocolate stack states: "Our Trader Joe's Chocolate Palette is an exotic display of colorfully wrapped distinctive origin dark chocolate. Unlike traditional chocolates, these chocolates are made from cocoa beans that are sourced from a single plantation or region. These high quality chocolates can be likened to a fine wine for chocolate lovers. Our varietals contain a minimum of 60% cocoa and have unique flavor profiles." (Actually 6 out of 8 contain 70 % cocoa or above.) It goes on to describe the chocolate from each region:)
The package is a total of 12.8 ounces. I need to think of something special to do with it...maybe a tasting table for Valentine's day:) One of you will need to think of something to do with it too!
GIVEAWAY ENDED! Winner announced later today, 1/19!
This giveaway is open to everyone! To enter:
1. Leave a comment.
2. If you are a follower(or become a follower), tell me in a second comment for a second chance.
Make sure that I can contact you(email address available) through your blog. If not, then leave your email address within your comment.
The giveaway will end on Wednesday, Jan 19th at noon, P.S.T. and the winner will be chosen via random.org.
GOOD LUCK to everyone!!! (I really wish I could send this to each of you!)
Two-Tone Cookie Crinkles (From Better Homes and Gardens)
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2-1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- Chocolate Ganache
- Powdered sugar (optional)
Directions1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir cocoa powder into one portion of dough. Cover and chill dough halves in the refrigerator for 1 to 3 hours or until dough is easy to handle.
2. Preheat oven to 375F. Roll each dough half to 1/8-inch-thickness on a lightly floured surface. Cut out dough with a floured 2-1/2-inch fluted square cookie cutter, or cut dough into 2-1/2-inch squares using a fluted pastry wheel. Use an hors d'oeuvre cutter to cut a 1-inch square, diamond, circle, or flower shape from the centers of half of cutouts of each color. Place cutouts 2 inches apart on ungreased cookie sheets.
3. Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool.
4. Spoon about 1 teaspoon Chocolate Ganache in centers of bottom side of each cookie without a cutout. Top each white cookies with a chocolate cookie with cutout, bottom sides down; top each chocolate cookie with a white cookie with a cutout, bottom sides down. If desired, sprinkle with powdered sugar. Makes 30 cookies.
5. Tip: For mini sandwich cookies, bake the center cutouts in the preheated 375F oven for 5 to 6 minutes. Cool cookies, then assemble by spreading ganache on half of the cookies and topping with remaining cookies to make sandwiches.
6. To store: Place unfilled cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Assemble cookies with ganache, as directed. If desired, sprinkle with powdered sugar.
7. Chocolate Ganache: Heat 1/2 cup whipping cream in a small saucepan just until bubbles begin to form around edge. Stir in 4 ounces chopped high-quality bittersweet chocolate using a wire whisk until mixture is smooth. Cover and chill in the refrigerator about 30 minutes or until mixture mounds slightly. Makes about 3/4 cup.
These cookies are linked to the TASTY TUESDAYS bloghop. Hop on over and link up!