I am always interested in a strange ingredient for a cookie. What could sound weirder in a cookie than anise flavored liqueur? The chocolate is intense and they do taste like licorice so not everyone will like these but I do and they are certainly different. And they are beautiful.
2 ½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
24 ounces bittersweet chocolate, chopped
4 ounces unsalted butter
4 large eggs
1 cup walnuts, coarsely chopped
1 cup Sambuca or other anise-flavored liqueur
1/4 cup granulated sugar
2 cups confectioners sugar
- Sift together flour, baking powder and salt. Set aside.
- Melt chocolate with butter in double boiler or in a metal bowl set over a saucepan of simmering water. Stir until smooth. Set aside.
- Lightly whisk together eggs, walnuts, Sambuca and granulated sugar in another bowl. Stir in flour mixture and chocolate. Dough will be thin. Chill, covered, until firm, about 2 hours.
- Heat oven to 350°F.
- Sift confectioners sugar onto a plate. Roll 2 tablespoons of dough into balls. Roll balls in confectioners sugar to generously coat.
- Arrange balls 2 inches apart on 2 parchment-covered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total.
- Transfer to racks to cool.
I used pecans and they were great.
If you leave the dough in the refrigerator too long, it will be quite firm and difficult to scoop with cookie scoop.
Read More at http://www.epicurious.com/recipes/food/views/Chocolate-Sambuca-Crinkle-Cookies-240814#ixzz0ntRPgZ9f
Trackback from your site.