I began this recipe with the intention of using a Christmas shaped cookie cutter to cut out various shapes, then dip those shapes in chocolate... However, after about 15 minutes worth of frustration when the cookie dough stuck to both the countertop and the rolling pin I decided to stick with classic circles. The recipe was really easy to follow which I like- a lot of times when there's a long list of complicated instructions in a recipe I won't try it, even if it looks like it'd be good. I put the cookies in the oven then started on the ganache. I mixed the semi-sweet chocolate chips with a little bit of half and half milk which created a nice smooth chocolate-y mixture. The only downside about using a ganache as opposed to regular melted chocolate is that the ganache takes longer to harden (I even went as far as to put the finished product in the fridge as to speed up the process). The final step was to drizzle white chocolate over the cookies for an aesthetic appeal. They turned out really nice, and I think I'll definitely try this recipe again.
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html
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