Monkey Cookie Recipe
Ingredients:
1/2 pound unsalted butter
1 cup powdered sugar
1/2 tsp salt
1 large egg plus 1 egg yolk
3 tsp vanilla
2 1/2 cups flour (I used Speerville Mills Whole White, which lent a naturalistic, ecru quality to the white dough)
1 bar (85 g or 3 oz) swemisweet chocolate (I used Scharffen Berger Chocolate that I got at the dollar store FOR A DOLLAR, or substitute your own *quality* chocolate)
licorce whips
chocolate chips
Directions:
Cream the butter, powdered sugar, salt, egg, yolk, and vanilla together to a smooth consistency. Add flour and blend just until evenly incorporated. Separate out 1/3 of the dough. Melt the chocolate on low heat and add to remaining 2/3 of dough, stirring no longer than necessary. Cover both doughs with plastic wrap and refrigerate for at least an hour (or in my case, overnight).
When you're ready to bake, preheat oven to 375 and grease a cookie sheet with butter. Roll out the chocolate dough first--you'll want to be zippy here and keep the dough cold but malleable, a balance you just have to get your own feel for. Cut into circles with a cookie cutter. Next, hand shape balls of the vanilla dough for the muzzle and ears. I recommend giving them a bit of dimension--it looks cuter on the finished product and gives you something to sink the licorice into (see below for examples of when I did not do this). Press them gently into the chocolate circles. Use chocolate chips for eyes and pieces of licorice whip for mouths, sized to fit. The licorice has a mind of its own, so push it well into the muzzle so it will hold its shape during baking.
Bake at 375 for about ten minutes.
And again people, these are the ones that didn't work out--monkeys gone awry!
2 comments:
I love your monkey cookies! Do I bake them with the choc chips and licorice already on them?
Yes, although I found that you have to push the licorice in firmly and deep to get it to stay where you want it! Thanks for the comment and happy baking. :)
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