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Fudge Stripe Cookies

on December 11, 2012

3 3/4 ounce all purpose flour, sifted
3/4 teaspoon baking soda
2 ounces corn syrup
1 1/2 ounce clarified butter (unsalted), melted or a neutral oil
1/2 ounce vanilla extract
additional flour for dusting
8 ounce chocolate, tempered

Preheat the oven to 350°F and have two parchment lined sheet pans ready.

Combine the flour, soda, corn syrup, clarified butter, and vanilla in a medium bowl. Use a mixer fitted with a paddle attachment to beat the mixture until a smooth dough forms. Use your hands to lightly knead the dough into a ball.

Wrap with plastic and refrigerate about 10 minutes. If you’re quite comfortable rolling doughs, you can skip the refrigeration and start rolling.

On a lightly floured surface, roll the dough to 1/4” thickness. Run an offset spatula or thin knife between the dough and the counter, to ensure it doesn’t stick in any places.

Use a fork to dock to dough all over to mimic the design stamped onto real Fudge Stripe Cookies.

Use a 3” cutter to stamp out as many cookies as you can, transferring them to the cookie sheet. Use the smallest round cutter you have (or a plastic coupling from a pastry bag) to cut a hole from the center of each cookie. Gather up these holes along with the remaining cookie scraps, knead together, reroll, dock and cut again.

Bake the cookies approximately 12 minutes, or until just lightly browned all over. Cool thoroughly.

Gather the cookies into a stack. Throw away the used parchment and cover each cookie sheet with a fresh piece of parchment paper.

Temper the chocolate and transfer to a small bowl. You can use melted, untempered chocolate too, but you will have to store the finished cookies in the refrigerator.

Drop the cookies into the chocolate one at a time, polka dotted side up. Using your fingers, gingerly lift the cookies back out and transfer each to the clean parchment. You may notice a thin film of chocolate covering the hole in the center. You can break the film by blowing through the hole, as if you were blowing bubbles.

Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plan tip. You may also use a plastic baggie with a hole poked in one corner.

In either case, drizzle each cookie with five wide stripes.

If you’re using tempered chocolate, it will set up on its own in a few minutes. If you’re using melted chocolate, transfer the cookies to the fridge for about 5 minutes to solidify the chocolate.

After the chocolate sets, peel the cookies off the parchment and store in an airtight container. Cookies coated in untempered chocolate must be stored in the refrigerator.

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