"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Chocolate Sandy Cookies Recipe

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This recipe for French Chocolate Sandy Cookies, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Reed
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 oz. bittersweet chocolate, frozen for 10 minutes 1 ¼ cups all purpose flour
1/3 cup Dutch-process cocoa powder
¼ teaspoon baking soda
11 Tablespoons unsalted butter, softened ¼ teaspoon fine sea salt
1 cup sugar
1 large egg yolk

Directions:
Directions:
Grate the chilled chocolate with a fine grater and set aside. Whisk together the flour, cocoa powder, baking soda and sea salt. Beat together the butter and sugar with an electric mixer until just combined. Donot overmix the dough. Mix in the egg yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in the grated chocolate. Bring the dough together by lightly squeezing in your hands; but don’t knead or overwork the dough. Divide the dough in half. Lay half of the dough on a long sheet of waxed paper and shape into a solid, firm round log the width of the wax paper. Repeat with remaining dough and refrigerate for at least 1 hour. Slice logs into ½ inch thick rounds with a sharp thin knife. Place rounds one inch apart onto cookie sheet lined with parchment paper, and refrigerate for fifteen minutes. Bake in oven at 350 degrees for approximately 12 to 14 minutes. Remove from the oven and let cookies cool in the pans for about 5 minutes. Transfer to cookie rack to complete cooling. Store baked cookies in an airtight container for up to 5 days. You can also freeze baked cookies for two weeks by wrapping in plastic wrap, then aluminum foil.
Yield: 2 dozen

 

 

 

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