Cookies , Cannelés & Brownies

Cookies Ross

Harina 250 grs
Azúcar 125 grs
Mantequilla 125 grs
4 llemas
vainilla





Chocolate liquor Brownies


Chocolate is categorized by how much chocolate liquor it contains. Unsweetened, or bitter, chocolate is 100% chocolate liquor with no sugar added. Bittersweet and semisweet chocolates have cocoa butter and sugar added to the liquor but still contain at least 35% and 15% liquor, respectively. In most cases, these 2 chocolates are interchangeable in recipes. Milk chocolate, which contains at least 10% chocolate liquor and 12% milk solids, behaves differently in recipes and should not be used in place of other types of chocolate unless specified.
Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into 4 pieces
3 oz. unsweetened chocolate, finely chopped
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup cake flour, sifted
3/4 cup bittersweet chocolate chips, semisweet
chocolate chips, peanut butter chips or
white chocolate chips (optional)
Directions:
Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.

Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.
Makes 9 large brownies.




Cannelés




First made by French nuns in the early 14th century, these small, sweet cakes take their name from the baking mold that is used (cannelé means "fluted").
Ingredients:
2 cups milk
2 vanilla beans, halved lengthwise
2 eggs
2 egg yolks
3 cups sifted confectioners' sugar
1 Tbs. dark rum
4 Tbs. (1⁄2 stick) unsalted butter, melted,
plus more for brushing
1 cup sifted all-purpose flour
Directions:
In a small saucepan over medium heat, warm the milk. Using the back of a knife, scrape the seeds from the vanilla beans and add the seeds and beans to the milk. Bring just to a boil, then immediately remove from the heat. Cover and let cool for 20 minutes. Strain the milk into a small bowl.

In a large bowl, whisk together the eggs and egg yolks. Whisk in the confectioners' sugar. Add the rum, the 4 Tbs. melted butter, the flour and the cooled milk and whisk until smooth. Cover and refrigerate for at least 24 hours or up to 4 days.

Preheat an oven to 400ºF. Generously butter an 18-well silicone cannelé mold and place on a baking sheet.

Whisk the batter until it is completely smooth. Fill each prepared well three-fourths full of batter. Bake until the cannelés are dark brown and puffed, 40 to 45 minutes.

Immediately invert the mold onto a wire rack and remove the cannelés, using a toothpick to gently loosen them, if needed. Let the mold and the baking sheet cool completely, then repeat with more melted butter and the remaining batter. Makes about 54 cannelés.











Brown Sugar Cookies





Make a quick citrus glaze for these cookies using 1 cup confectioners’ sugar and 2 to 3 Tbs. fresh lemon juice. Whisk together until smooth. If the glaze is too thick, whisk in additional lemon juice or water. Place the cookies on a wire rack and use a fork to drizzle the glaze over them.

Ingredients:
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 tsp. salt
2/3 cup firmly packed dark brown sugar
1 tsp. vanilla extract
1 cup plus 2 Tbs. all-purpose flour
1/4 cup coarse sugar, such as turbinado
Directions:
Mix the dough
Position 1 rack in the upper third and 1 rack in the middle of an oven and preheat to 350°F. Line 2 rimless baking sheets with parchment paper.

In a large bowl, using an electric mixer, beat together the butter, salt, brown sugar and vanilla on medium speed until smooth. Reduce the speed to low, add the flour and beat just until evenly blended.

Shape the cookies
With lightly floured hands, roll the dough into 1-inch balls and then flatten each ball into a circle. Place the circles about 2 inches apart on the prepared baking sheets. Sprinkle the top of each circle with the coarse sugar.

Bake the cookies
Bake until the edges of the cookies darken slightly, about 12 minutes. Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Makes about 24 cookies.







ookies, plus 2 crusts for other desserts (see related recipes at left).

Storage tip: Store the dough disks, wrapped tightly in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight or freeze for up to 1 month. It can go directly from the freezer to an oven.

Ingredients:
3 cups all-purpose flour, plus more as needed
2 1/4 cups cake flour
1 1/2 tsp. salt
2 1/4 cups (4 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 Tbs. vanilla extract
8 oz. semisweet chocolate chips
Directions:
Make the dough
Sift together the all-purpose flour, cake flour and salt into a bowl.

In a large bowl, using an electric mixer, beat together the butter, confectioners’ sugar and vanilla on low speed until smooth, about 1 minute. Add the flour mixture and beat just until a moist dough forms. Form the dough into 3 equal disks and wrap separately in plastic wrap. Refrigerate 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use (see note above).

Cut out the cookies
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

On a lightly floured work surface, roll out 1 dough disk 1/4 inch thick. Using a 2-inch round cookie cutter, cut out cookies. Transfer them to the prepared baking sheets, spacing them about 1 inch apart.

Bake the cookies
Bake until the cookies are golden, about 15 minutes. Transfer to a wire rack and let cool.

Meanwhile, put the chocolate chips in a microwavable bowl. Melt at 10-second intervals in a microwave until smooth and melted, stirring often.

Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 30 cookies; makes 3 cookie dough disks total.