Evening Edge
What’s For Dinner?
DEL.ICIO.US
Aristocrats Cookies
Rate this recipe: (average rating = 3.00 with 36 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Low cal: 
A Baker's Dozen of Christmas Cookies -- Day 1
My mother is a renowned baker and taught cooking classes for several years. This is a recipe she found in a cooking magazine and it became a favorite among the huge variety of Christmas cookies she produced each year (she still bakes, at 84, but not as much). It’s a lovely butter cookie with extra flavor from the chocolate and walnuts and the two-dough technique makes it very pretty.
-- Donna Lorenz
Hands on time: 45 minutes Total time: 5 hours and 30 minutes Serves: Makes 5 dozen cookies
Ingredients:
-
1 3/4 sticks butter
2/3 cup sugar
1 egg
2 1/2 cups flour
1/3 cup finely chopped semisweet chocolate
1/3 cup finely chopped walnuts
An egg or leftover egg white, lightly beaten
Parlsocker, sometimes called pearl sugar, a coarse sugar used in Scandinavian baking, available from baking supply outlets (optional)
Instructions:
Cream the butter and sugar well in an electric mixer, add the egg and beat to combine. Add the flour and beat briefly until flour is incorporated. Divide the dough in half and wrap one half in plastic or waxed paper. Refrigerate it to chill. Divide remainder of the dough and knead the chocolate into half and nuts into half. Roll each portion into a 10-inch cylinder, wrap the rolls separately in plastic and chill. Roll reserved dough into a 9 by 11 inch rectangle and cut it in half lengthwise. Brush one half with lightly beaten egg. Place one chilled cylinder against a long side of the dough and roll it to incorporate the cylinder, patting out any air bubbles. Seal the seam and trim the ends. If using pearl sugar, brush each roll with egg and roll in the pearl sugar crystals. Wrap and chill 4 hours or more. Repeat with the other cylinder and rectangle of dough.
Remove the rolls from the refrigerator and slice 1/3 inch thick. Bake at 400 degrees about 10 minutes, until the cookies are brown around the edges.
(The pearl sugar adds a nice crunch and sparkle but is optional.)
Remove the rolls from the refrigerator and slice 1/3 inch thick. Bake at 400 degrees about 10 minutes, until the cookies are brown around the edges.
(The pearl sugar adds a nice crunch and sparkle but is optional.)
Notes:
Total time includes several hours of chilling time.
Nutrition:
Per cookie: 59 calories (percent of calories from fat, 48), 1 gram protein, 7 grams carbohydrates, trace fiber, 3 grams fat (2 grams saturated), 13 milligrams cholesterol, 26 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes