Snow Capped Fudge Cookies
A moist chocolate cookie with a unique coconut topping.
- 4 squares unsweetened chocolate
- 1 1/2 cups granulated sugar 375 mL
- 3 Tbsp canola oil 45 mL
- 2 Tbsp milk 30 mL
- 2 tsp vanilla extract 10 mL
- 3 eggs
- 2 cups all purpose flour 500 mL
- 2 tsp baking powder 10 mL
- 2 Tbsp granulated sugar 30 mL
- 2/3 cup flaked sweetened coconut 150 mL
- 1. In a microwave set on 50% power or in a heavy saucepan set over low heat melt chocolate. Cool. Preheat oven to 375 °F (190 °C).
- 2. In a large mixing bowl, combine 1 1/2 cups (375 mL) sugar, canola oil, milk, vanilla and melted chocolate. Set aside one egg white, in small mixing bowl. Add yolk and remaining eggs to the chocolate mixture. Beat well.
- 3. Sift together flour and baking powder and add to chocolate mixture. Mix well. Cover and chill for 1-2 hours, or until dough is easy to handle.
- 4. Clean beaters and beat reserved egg white with electric mixer set on medium speed, until soft peaks form. Gradually add 2 Tbsp (30 mL) sugar, beating on high speed until stiff peaks form. Fold in coconut.
- 5. Shape dough into 1 inch (2.5 cm) balls. Place 2 inches (5 cm) apart on a cookie sheet. Flatten slightly with your fingers. Top each flattened ball of dough with 1/2 tsp (2 mL). of the coconut mixture. Bake for 10-12 minutes or until tops are lightly browned. Remove and cool on wire rack.
|Gras saturés||1.5 g|
Black and White Cookies
This iconic cookie, which has been around for almost a century, has become a symbol of New York City as it is still found in just about every deli and many bake-shops there.