These cookies were ok but I wasn't wowed by them. Instead of dipping the cookies in chocolate, I brushed the tops with an egg white and sprinkled colored sugars or sprinkles for decoration before baking. The dough was difficult to roll out without the dough ripping. Perhaps the cookies would have tasted better with the chocolate. In any case, I will switch back to a standard sugar cookie recipe for next year's Christmas cookies.
Schokiladen-Butter-plätzchen (Chocolate-Dipped Shortbread Cookies)
The recipe for these Christmas cookies comes from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.
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Credit: Todd Coleman
INGREDIENTS
12 tbsp. unsalted butter, softened¼ cup sugar
1 tbsp. vanilla extract
2 cups flour, plus more for dusting
½ tsp. kosher salt
4 oz. semisweet chocolate, melted
Multicolored nonpareils, to decorate
INSTRUCTIONS
Heat oven to 400°. Beat butter, sugar, and vanilla in a bowl with a hand mixer on medium-high speed until fluffy. Add flour and salt; beat. Transfer dough to a floured work surface, form into a disk, and roll until ⅓" thick. Using a 1¾" star cutter, cut out cookies; transfer to parchment paper-lined baking sheets, spaced 2″ apart. Bake until brown, 6–8 minutes; cool. Dip top of each cookie in chocolate; decorate with nonpareils. Chill until set.Ratings & Reviews (1)
Schokiladen-Butter-plätzchen (Chocolate-Dipped Shortbread Cookies)
Reviewed by ANDYBLUE on
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These cookies were ok but I wasn't wowed by them. Instead of dipping the cookies in chocolate, I brushed the tops with an egg white and sprinkled colored sugars or sprinkles for decoration before baking. The dough was difficult to roll out without the dough ripping. Perhaps the cookies would have tasted better with the chocolate. In any case, I will switch back to a standard sugar cookie recipe for next year's Christmas cookies.
Rating: 3
 Recipe - Saveur.com){kind=link}