Chocolate-Dipped Hungarian Cookies
Ingredients
- 1/2 cup plus 2 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
1/3 cup sugar
1 cup finely ground almonds or walnuts 1 cup all-purpose flour
2 teaspoons ground cinnamon
1 to 2 tablespoons cold brewed coffee or water, if needed Chocolate for dipping:
3 ounces bittersweet chocolate, chopped
, or 1/2 cup semisweet chocolate chips 1 tablespoon butter
Steps
Cream butter and sugar on medium speed until light, about 2 minutes. Mix in nuts, flour, and cinnamon. If dough is too thick add cold coffee or water by the tablespoonful to make a medium dough.
Gather dough into a ball and cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Divide dough in half. Roll out one half of dough on a lightly floured board or pastry cloth to about 1/8-inch thickness. Cut in circles with a 1 1/2-inch cookie cutter. Continue until all of the cookies have been prepared, rerolling dough. Set cookies on cookie sheets. Bake in the center of the oven for 10 to 12 minutes, or until cookies are golden on the bottom and firm to the touch on the top.
Remove cookies to wire racks to cool. While cookies are cooling, prepare the topping. Melt chocolate with the butter in a microwave on 80 percent power, or in a double boiler over hot water, stirring occasionally.
Cool chocolate and dip the cooled cookies into the chocolate. Return cookies to rack and let stand in a cool place until chocolate sets. Wait until chocolate is firm before serving the cookies.
Gather dough into a ball and cover with plastic wrap or aluminum foil. Refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Divide dough in half. Roll out one half of dough on a lightly floured board or pastry cloth to about 1/8-inch thickness. Cut in circles with a 1 1/2-inch cookie cutter. Continue until all of the cookies have been prepared, rerolling dough. Set cookies on cookie sheets. Bake in the center of the oven for 10 to 12 minutes, or until cookies are golden on the bottom and firm to the touch on the top.
Remove cookies to wire racks to cool. While cookies are cooling, prepare the topping. Melt chocolate with the butter in a microwave on 80 percent power, or in a double boiler over hot water, stirring occasionally.
Cool chocolate and dip the cooled cookies into the chocolate. Return cookies to rack and let stand in a cool place until chocolate sets. Wait until chocolate is firm before serving the cookies.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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