Thursday, August 11, 2016

Hidden Kisses

I volunteered at the Bainbridge Library book sale yesterday, so during slow times, I shopped. One book I found was Cooking from the Heart by Michael J. Rosen. It is a collection of recipes from 100 great American chefs. I bought it for 50 cents.

Just flipping through it yesterday, I spotted a four-ingredient cookie recipe that looked interesting. It was on page 90, and was contributed by Mary Sue Milliken. She is one of the creators of Too Hot Tamales on the Food Network and the "Border Girls" brand at Whole Foods Market.

Mary Sue says that when she travels, she carries a five pound slab of great chocolate in her suitcase. To treat her hosts, she whips up a batch of Hidden Kisses with flour, sugar and butter which she can pick up if her hosts don't have any.

Hidden Kisses are made from a simple shortbread dough wrapped around a chunk of dark chocolate. I made a batch in about 30 minutes. They were very good. Don loved them. I'm wondering if the chocolate will harden overnight inside the cookie. That would be even better!

Riley would have loved one, but he didn't get one.

Hidden Kisses

1/4 cup sugar
8 T (1 stick) unsalted butter, softened
Pinch salt
1 1/4 cups all purpose flour
3 ounces fine-quality chocolate (she uses Scharffen Berger 70%) - I used DAGOBA 59%

Preheat the oven to 350 degrees.
Cream together the sugar and butter in an electric mixer until light and fluffy. Add the salt and flour and mix until just moistened.

Chop the chocolate into bits the size of hazelnuts.

Divide the dough into 16 pieces. Pat each piece into a disk in the palm of your hand. Place a piece of chocolate in the center of the dough. Wrap the dough around the chocolate.

Place the cookies on an uncoated cookie sheet and bake until the bottoms begin to turn golden, 10-12 minutes. Transfer the cookies to a cooling rack. Makes 16 cookies.

No comments:

Post a Comment