Butter Cookies (and Chocolate Marble Butter Cookies)

Ingredients 1 pound butter (unsalted) 1 cup granulated sugar 1 teaspoon salt 1 teaspoon vanilla 4 cups all-purpose flour 1 egg (optional) Method Preheat oven to 300F. Thoroughly combine the first 4 ingredients, then combine with flour until the dough comes together completely (you may optionally combine an egg with the first 4 ingredients in order to bring the dough together, but you can achieve the same result as the butter begins to soften). You may also make Chocolate Marble Butter Cookies by making this recipe once and then another one just like it (optionally cutting the recipe in half, depending on how many cookies you want to make), but substituting 1/2 cup cocoa for 1/4 cup of the flour. Just combine the dry ingredients thoroughly, and then when you begin to form the logs (see below), cut the two doughs into disks and roll them together. Be sure to prevent any air bubbles from remaining between the doughs. Form into a log and cut into 1-inch pieces. Bake for 30 minutes, or until very lightly golden.

Classic Dark Chocolate Truffles

Servings: 60 1-inch truffles Ingredients 1 pound dark chocolate (56 to 64% cacao), finely chopped 1 1/2 cups heavy whipping cream 1/2 - 3/4 cup unsweetened cocoa powder Method Place the chopped chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand

for 30 seconds, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick. It should be firm, but not hard, able to hold the indentation of your finger, but soft enough to scoop out. Line a baking sheet with parchment or waxed paper. Use a small ice cream scoop (1-inch diameter) to scoop out 1-inch mounds. Or fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 -inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the refrigerator for 1 to 2 hours. There are two ways to finish the truffles, by rolling in cocoa powder or dipping in tempered chocolate (see recipe for Quick Tempering Method for Chocolate). To roll the truffles in cocoa powder, sift the cocoa powder into a small bowl. Dust your hands with cocoa powder. Roll the mounds into balls, then place a ball into the bowl of cocoa powder. Gently shake the bowl or roll the truffle around to coat it completely with cocoa. Place each truffle in a fluted edge paper candy cup. To dip the truffles in tempered chocolate, place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork remove the center from the chocolate, carefully shake off the excess chocolate, and turn out onto the parchment paper. After dipping 4 truffles, dust the top of each truffle lightly with cocoa powder. Let the truffles set at room temperature or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. To store the truffles, place them in a single layer between sheets of waxed paper, in an airtight container, in the refrigerator for up to 2 weeks. They may need to be rolled in cocoa powder again before serving. Serve the truffles at room temperature. Variations: Hazelnut Dark Chocolate Truffles: add 1 cup toasted and finely ground hazelnuts to the truffle cream before it sets up. Almond Dark Chocolate Truffles: add 1 cup toasted and finely ground almonds to the truffle cream before it sets up. Walnut Dark Chocolate Truffles: add 1 cup toasted and finely chopped walnuts to the truffle cream before it sets up. Orange Dark Chocolate Truffles: add 1 cup finely chopped candied orange peel and 2 tablespoons orange liqueur to the truffle cream before it sets up.

Chambord Dark Chocolate Truffles: add 3 tablespoons Chambord to the truffle cream before it sets up. Kahlua Dark Chocolate Truffles: add 3 tablespoons Kahlua to the truffle cream before it sets up. Classic Dark Chocolate Truffles with high cocoa percentage chocolate (66 to 72%) Increase the amount of heavy whipping cream from 1 1/2 to 1 3/4 cups. Classic Milk Chocolate Truffles Substitute milk chocolate for the dark chocolate and use 1 cup heavy whipping cream Classic White Chocolate Truffles Substitute white chocolate for the bittersweet chocolate and use 1/2 cup heavy whipping cream. Instead of coating the centers in cocoa powder, roll them in confectioners sugar or dip into tempered white chocolate.

Pecan Sandies
Servings: about 4 dz cookies Ingredients Cooking spray (optional) 2 sticks (1 cup) unsalted butter, softened 1/4 cup light brown sugar 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon water 1 teaspoon vanilla extract 2 cups finely chopped pecans 1/4?1/2 cup powdered sugar Method Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray. In a mixing bowl, cream the butter with an electric mixer until light and creamy. Add the brown sugar and mix until blended together. Slowly add the flour, salt, water, and vanilla and mix until smooth. Fold in the pecans and mix until evenly distributed. Put about 1/4 cup powdered sugar on a small plate. With a tablespoon, scoop out lumps of dough and form into balls. Roll the balls in powdered sugar and place them on the prepared baking sheets. Bake for about 18-20 minutes or until the cookies are light golden in color and firm.

Remove from the oven and transfer to wire racks, with a flexible spatula, to cool. Sprinkle with additional powdered sugar. Notes Try to slightly underbake. Store in an airtight container at room temperature. You can freeze or refrigerate, but they will dry out slightly. It is better to freeze the dough that to freeze the final product.

Triple-Chocolate Brownies
Servings: 16 Ingredients 5 oz (1 1/4 cup) bittersweet chocolate -- coarsely chopped 2 oz (1/2 cup)unsweetened chocolate -- coarsely chopped 3 Tbsp cocoa powder 1 1/2 Tbsp espresso powder 8 Tbsp butter -- cut into quarters 3 eggs, large 1 1/4 cup sugar 2 tsp vanilla extract 1/2 tsp salt 1 cup all-purpose flour Method Heat oven to 350F and place a rack in the lower-middle position. Spray an 8" x 8" baking pan with a nonstick cooking spray, line with aluminum foil, and spray again. (Note: The aluminum foil should extend beyond two ends so it can be grasped to lift brownies out of pan.) Place chocolate and butter in a microwave-safe bowl and zap at 50% power for one minute. Stir. Zap for another 30 seconds and stir. Repeat until you can stir the mixture into a smooth sauce. (Note: due to variations in microwaves, these instructions are very conservative, you may be able to zap for longer intervals. Use your own judgment.) Whisk in cocoa powder and espresso powder and set aside to cool slightly. In a medium bowl, thoroughly whisk together eggs, vanilla, salt, and sugar. Whisk in the warm chocolate. Using a rubber spatula, stir in the flour until just combined. Pour into baking pan, spread to corners, and smooth. Bake 35 to 40 minutes until puffed and a toothpick inserted in center comes out with just a few crumbs clinging to it. Cool on a wire rack for about two hours before cutting.