If you like Texas Jot, please take a look at my other blog, Fashion Plate. It is the home of my handmade retro Barbie clothes and lots of delicious recipes from my cookbooks.
Saturday, December 18, 2010
Like a phoenix rising from the ashes, these cookies survived my best attempts to ruin a perfectly good recipe. My first mistake was baking when I was still recovering from my recent illness. My second, was doubling the recipe and mixing the dough while I was distracted by something else. Not wanting to waste 7 cups of flour, I desperately began chucking additional items into the bowl in attempt to convert failure to success. This was further complicated by my desire to use up a jar of raspberry jelly, some toasted almonds and leftover fudgy wudgy sauce.
Being a realist, I know that everyone may not own a copy of Chocolate Rehab, so I will generously include the recipe for fudgy wudgy sauce from the gratuitous cheesecake recipe.
Fudgy Wudgy Sauce
Combine and cook in microwave for one minute:
1 cup bittersweet chocolate chips
1/3 cup heavy cream
1 tablespoon light corn syrup
Stir until smooth and add:
1/2 teaspoon vanilla extract
I store this in the refrigerator in a squirt bottle. Just give it about 20 seconds in the microwave to make it liquid, again.
1 cup (four sticks) butter
3 cups confectioners' sugar
Beat butter and sugar until creamy. Add:
2 teaspoons almond extract
4 egg yolks
Mix and add:
7 cups flour
If the dough gets too soft, you may need to chill it for an hour, but I had no problem forming it. I used a small level cookie scoop to form balls. Roll each dough ball in:
1 cup finely chopped almonds
Then toss in:
1 cup confectioners' sugar
Then place them on a parchment paper lined cookie sheet. These cookies do not spread, so you only need to leave a small space between cookies.
Use a 1/4 teaspoon measure to make an indention in the top of each cookie. Fill
1/4 teaspoon seedless raspberry preserves (total less than 1 cup)
If you're into perfection, center the indentions and don't get too generous with the filling.
Bake at 350 degrees for 14 minutes. This makes at least 10 dozen cookies, but I was too tired to make an accurate count. You can see in the photo, that I baked some of them with fudgy wudgy sauce in the center and some with raspberry. The chocolate ones got a drizzle of raspberry jam heated in the microwave to make it pourable. The raspberry filled got the fudgy drizzle...those were my favorites!