Suzi's Blog

Sour Cream Cookies and Frosting

 

Web-2014_02_02_1966Sour cream and chocolate are intimately compatible. The overlay of flavors in your mouth is rewardingly confusing.

Here are two recipes from Mable Hoffman’s Chocolate Cookery, a paperback gem from 1978. The cookie is puffy, but not soft. It bakes to the point of being firm, and the nuts inside provide a crunch. There is some chocolate here, but not the ounces and ounces you see in many recipes. It’s just chocolate. NOT CHOCOLATE!

The subtle cookie is given sparkle with a sour cream chocolate frosting that has more direct sour cream tang. Now, with the frosting, the cookies begin to approach decadence.

If you prefer your caffeine without frosting or through coffee, the unfrosted cookies are beautiful to behold and just fine on your tongue.

Sour Cream Cookies

Yield: 40-48 cookies

Ingredients:

  • 2 ounces unsweetened chocolate
  • ⅔ cup butter [that 150 grams]
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ½ cup sour cream
  • 1 ¾ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped nuts

Preparation:

Preheat the oven to 425°F. Melt the chocolate and set aside. Allow to cool to tepid so that it is not “hot” to your finger before using.

Line two half-sheet cookie sheets with parchment paper.

In a large bowl, cream the butter. Gradually beat in the sugar, one tablespoon at a time. Cream well. Add the vanilla and cream for another minute. Add the egg and beat until fluffy.

Stir in the melted chocolate, then sour cream.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Then add the flour mixture to the creamed mixture. Stir in the nuts. Do not over stir.

Drop by heaping teaspoonfuls onto prepared cookie sheets. Bake for about 8 minutes, until just firm to the touch. Cool slightly before placing on wire racks.

Sour Cream Frosting

Yield: enough for this batch of cookies or one 2-layer 8- or 9-inch cake

Ingredients:

  • 6 ounces of semisweet chocolate chips
  • ¼ cup butter
  • ½ cup dairy sour cram
  • 1 teaspoon vanilla extract
  • 3 ¼ cups sifted powdered sugar

Preparation:

In a medium saucepan, melt the chocolate pieces and butter. Cool several minutes. Stir in the sour cream, vanilla and powdered sugar. Beat until smooth. Spread immediately, because it will “firm up” over time. Once firm, the cookies can be stacked on each other for storage.

Preheat Source: Chocolate Cookery by Mable Hoffman

Photo Information: Canon T2i, EFS 18-55MM Macro lens shot at F/2.8 1/60th second, ISO 3200

 

 

Kris Kringle’s Christmas Chocolate Crinkles

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Try to say this post title five times, swiftly. Heck, just one swiftly. But Santa is packing up the sleigh and deservedly should be given treats on his journey. These cookies would be your best contribution to his busy night.

In 1978 I bought a copy of Chocolate Cookery by Mable Hoffman, published by HPBooks. It was, is, a big oversized cookbook. I was so naïve I did not know that “Cookery” meant this was a British spin the world’s favorite food.

I still have my copy. I don’t know where it is. But I do know the key recipe: Chocolate Crinkles. To find the recipe for this season, I googled and found many recipes. The one below, from King Arthur Flour, is very close to the original. It uses butter, not oil [God only knows why people bake with oil]. And, very importantly, this calls for refrigerating the cookie dough for hours, if not overnight.

These little buds of flavor are soft, tender, succulent and a necessity for life.

I, of course, was prepared to make them end-to-end but when it came to scooping out the dough, rolling in powdered sugar, and getting a perfect shape, Suzen had a comment: “I’ll do it.”

It seems that she thinks that I am sloppy in the kitchen. It’s almost Christmas. I let her have her way. I let her get her hands sticky with dough. Let her lick her fingers. Let her lick the powdered sugar that clung to the dough on those fingers. Let her do it all.

It’s better to give than receive. Although, at this jealous moment, I do have some other considerations. This is a perfect cookie to make with your kids. It teaches them patience: you have to refrigerate that dough. It teaches them dexterity: they have to roll the balls of dough [or shake them] in powdered sugar. It teaches them sanitary skills: they have to lick their fingers.

As a former teacher, Suzen agrees.

Mostly.

 

Kris Kringles Christmas Chocolate Crinkles 

Yield: about 4-5+ dozen depending on big you make them [smaller is better]

Ingredients:

  • 1 1/3 cups (8 ounces) chopped bittersweet chocolate or chocolate chips
  • 1/2 cup (4 ounces, 1 stick) unsalted butter
  • 2/3 cup (4 3/4 ounces) sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons espresso powder (optional) 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 2/3 cups (7 ounces) King Arthur Unbleached All-Purpose Flour
  • confectioners’ sugar* (for coating)

Preparation:

For the dough, place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave till the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it’ll firm up considerably.

To shape the cookies, put about a cup of confectioners’ sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon, or your fingers, scoop out heaping “teaspoon-sized” portions of the dough; they should be roughly 1 1/4 inches in diameter. Drop the dough balls into the confectioners’ sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with the sugar. (If you try to do this with too many balls at a time, they’ll just stick together.)

To bake the cookies, place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. Bake the cookies in a preheated 325°F oven for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time. As the cookies bake, they’ll flatten out and acquire their distinctive “streaked” appearance. Remove the cookies from the oven, and allow them to cool on a wire rack.

Photo Information: Canon T2i, 60mm Macro lens, F/2.6 at 1/20th second and ISO 2000Source: King Arthur Flour and Mable Hoffman