Cookies Are Magic by Maida Heatter

Author:Maida Heatter [Heatter, Maida]
Language: eng
Format: epub
Publisher: Little, Brown and Company
Published: 2020-04-07T00:00:00+00:00

Sift together the flour, baking powder, and salt and set aside.

Melt the chocolate in the top of a small double boiler over hot water on moderate heat. Set aside to cool.

In the large bowl of an electric mixer, cream the butter. Add the vanilla and then the sugar and beat to mix well. Add the egg and beat well. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed.

Place half of the dough (scant 1 cup) in another mixing bowl. To that one-half, add the melted chocolate and the coffee powder, mix thoroughly, and set aside.

To the other half of the dough, add the almond extract and the pecans, mix thoroughly, and set aside.

Tear off four pieces of wax paper, each about 17 inches long. On one piece, place one of the doughs. Cover with another piece of paper. Flatten the dough well with your hands. With a rolling pin, roll over the paper to roll the dough into an oblong 14 x 9 inches. (During rolling, check both pieces of wax paper—if the paper wrinkles, peel it off and then replace it to remove the wrinkles.) When the dough is almost the right size, remove the top piece of paper, cut away excess dough (from the sides), and place it where needed (in the corners). Be careful not to have the edges thinner than the center or there will be an air space in each end of the roll. Replace wax paper and roll the dough again to smooth it, check the size, then set it aside. Repeat with the remaining piece of dough.

Remove the top piece of wax paper from both of the rolled doughs. Place the white dough in front of you. Now, the chocolate dough must be inverted over the white dough, but you must be careful because you will not be able to move it if it is not placed correctly; the two doughs will stick together. So invert it cautiously over the white dough, lining up the edges as evenly as possible (see Notes). Then remove the piece of wax paper from the top of the chocolate dough. There will still be one piece of paper under the white dough; use that to help roll up the doughs, jelly-roll fashion, starting with a long side.

Wrap the roll in the wax paper. Slide a cookie sheet under the roll in order to transfer it to the freezer or refrigerator to chill until firm. (This should be very firm, and may be sliced when frozen.)

Before baking, adjust two racks to divide the oven into thirds and preheat oven to 350 degrees.

Unwrap the dough and place it on a cutting board. Cut into ¼-inch slices. (If the dough softens while you are slicing it, rewrap and rechill it until firm.) Place the slices 1 inch apart on unbuttered cookie sheets.

Bake for about 12 minutes, until the cookies are slightly colored on the edges. Reverse the position of the sheets top to bottom and front to back as necessary to ensure even browning.

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