Well, maybe not, but at least for me for the past two recipes I used which called for any kind of liquor. One called for bourbon and the other called for rum, but my innner-rebel came out and decided to just use brandy. And guess what? They both turned out not just "fine", but splendidly scrumptious. These cookies are called "Coconut Sarah Bernhardts" and I have no idea why, but I made so many alterations that I do not think you could even call them that anymore. The original recipe is from http://www.christmas-cookies.com/, which I was surprised existed, but I guess it makes sense.
What's inside:
How to make them:
What's inside:
1-1/4 cups flaked coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum (or... you guessed it, brandy!)
2 teaspoons solid vegetable shortening
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum (or... you guessed it, brandy!)
2 teaspoons solid vegetable shortening
How to make them:
1) Pre-heat oven to 350 degrees and line 2 baking sheets with parchment paper.
2) In a large mixing bowl, sitr together coconut, sugar, egg white and vanilla until combined
3) Drop by teaspoonfulls onto prepared pans.
4) Bake around 8 minutes or until bottoms are lightly golden. Allow to cool on baking sheets.
5) Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks. In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum or brandy.
6) Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper. Refrigerate until chocolate sets, about 2 hours.
2) In a large mixing bowl, sitr together coconut, sugar, egg white and vanilla until combined
3) Drop by teaspoonfulls onto prepared pans.
4) Bake around 8 minutes or until bottoms are lightly golden. Allow to cool on baking sheets.
5) Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks. In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum or brandy.
6) Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper. Refrigerate until chocolate sets, about 2 hours.
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