In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
Cranberry Pistachio Coconut Triangles by Cook's Country
-Heather Brown
| 1 | cup plus 2 tablespoons all-purpose flour |
| 1 | cup plus 2 tablespoons packed light brown sugar |
| 5 | tablespoons unsalted butter , cut into 5 pieces and chilled |
| 1 | large egg |
| 2 | tablespoons maple syrup |
| 3/4 | teaspoon vanilla extract |
| 1/2 | teaspoon almond extract |
| 1/2 | teaspoon salt |
| 1 | cup pistachios , toasted and chopped |
| 1 | cup dried cranberries |
| 3/4 | cup sweetened shredded coconut |
| 2 | ounces white chocolate , chopped |
Preheat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Put 1 cup flour and 2 tablespoons sugar in food processor and pulse until combined. Add butter, 1 piece at a time, and pulse until butter is into small pieces. Press mixture into pan and bake until golden, about 15 minutes. Cool completely.
Whisk egg, syrup, extracts, salt, remaining flour, and remaining sugar in a bowl. Stir in pistachios, cranberries, and coconut, then spread evenly over cooled crust. Bake until topping is golden and begins to pull away from sides of pan, 15- 20 minutes. Cool completely.
Using foil, lift cookies out of pan. Cut into 2 inch squares and cut each square diagonally into 2 triangles. Melt white chocolate in small bowl then dip cookie corners in melted chocolate and let set.
Chocolate Turtle Cookies by Cook's Country
-Heather Brown
| 1 | cup all-purpose flour |
| 1/3 | cup cocoa powder |
| 1/4 | teaspoon salt |
| 8 | tablespoons unsalted butter (1 stick), softened |
| 2/3 | cup sugar |
| 1 | large egg , separated, plus 1 egg white |
| 2 | tablespoons milk |
| 1 | teaspoon vanilla extract |
| 1 | cup finely chopped pecans |
| 14 | soft caramel candies |
| 3 | tablespoons heavy cream |
Heat oven to 350ยบ. Line 2 cookie sheets with parchment paper. Stir flour, cocoa, and salt in bowl. Beat butter and sugar on medium-high speed until fluffy about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Mix flour mixture on low speed until combined. Refrigerate dough at least 1 hour.
Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls on prepared baking sheets. Make indentation in center of each ball. Bake until set, 10 to 12 minutes.
Meanwhile, microwave caramels and cream in bowl for 1-2 minutes until smooth, stirring occasionally. Once cookies are removed from oven, gently press existing indentations. Fill each with ½ teaspoon caramel mixture. Cool 5 minutes, then transfer and cool completely.
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