Chocolate Blossoms ( Filipino Cookie)

Ingredients

2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter softened (1 ½ stick)
2 cups sugar (white)
2 teaspoons vanilla

Preparation

1
Put chocolate in aluminum bowl.
2
Heat some water in wok or sauce pan.
3
Make sure the bowl of chocolate will fit in.
4
Once the water boils, shift the heat to simmering mode and put your bowl on top.
5
Melt chocolate, stir and make sure without any lump. Turn off the heat.
6
In a mixer, throw butter and sugar and mix until soft and fluffy.
7
Beat in eggs one at a time until the color is pale yellow. Add vanilla and melted chocolate and mix until blended.
8
Sift flour, baking powder and salt. Gradually add to the mixing bowl.
9
Do not over mix, the goal is just to mix and make it blend.
10
The dough is sticky so refrigerate it for one hour.
11
Drop a tsp or a tbsp and roll in icing sugar. ( I use a tsp..I like small ones..)
12
Bake at 350 or 180 for 10 to 12 minutes.
13
Note: they are soft and fragile when hot but firm and chewy later on. Store in a tightly covered container with wax paper bet. layer. My senoritas will last for about 3 weeks..( I doubt it! surely you will grab and eat )

 



About

I have a different name for my crinkles. I call it Chocolate Blossoms and I make it differently.I don't like the bakery type which more often made for mass production so the taste is too sweet or tough and in some cases, dry. ( hate it!) My version is chewy, soft and it melts in your mouth.The trick: be careful with timing and don't use cocoa powder.

Yield:

8.0

Added:

Sunday, March 20, 2011 - 3:21am

Creator:

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