Mischief Mari sent me some Chocolate Truffle Cookies over the holidays. She truly makes the “coolest cookies on the planet.” Did you see the Paz for Prez cookies she made the other time? So cool!

Anywho, I was pleasantly surprised to find that she’d included the recipe to the Chocolate Truffle Cookies. So, I decided to try my hand at making them. The process wasn’t bad. I was able to follow the directions fairly well. Only thing was that I was supposed to roll the dough into a walnut-size shaped. However, I unintentionally rolled them into a much bigger size. Apple-size, grape-size, walnut-size, whatever the size… I’m never able to get the exact size… Oh, well! Next time will be better. I guess it takes practice, huh?

According to the instructions, I used parchment paper. But I think that the heat must have been to hot because the paper turned a burned brown color. I think I’ll skip the parchment paper next time.

All in all, my cookies turned out well for a first timer maker of Chocolate Truffle Cookies. Thanks, Mischief Mari for the cookies and the recipe. If you haven’t done so already, check out the site for the coolest cookies on the planet here. You can also check out Mari’s delectable blog here.

I wish each and everyone all the best for this New Year!

HAPPY NEW YEAR!

Paz

Chocolate Truffle Cookies
The New Cookie Book, by Catherine Atkinson with recipes by Joanna Farrow and Valerie Barrett

Makes 18 cookies
Time Needed: 1 hour

Ingredients
1/2 Cup All-purpose flour
1/4 Cup Unsweetened Cocoa powder (Sift it, please)
1/2 tsp Baking powder
1/2 Cup Sugar
2 Tablespoons Butter, diced
1 Egg, beaten
1 tsp Cherry brandy or Orange juice
1/2 Cup Confectioner’s/powdered/icing sugar
*A Whole Lotta Love

Instructions
1- Preheat oven 400F. Line 2 baking heets with parchment paper papier.

2- Sift flour, cocoa and baking powder into a bowl. Stir in the ugar. Rub in the butter until mixture resembles breadcrumbs. Mix beaten egg with the Cherry brandy (or Orange juice); stir into flour mixture. Cover with clear film, chill in fridge for 30 minutes.

3- Put powdered sucre in a bowl. Shape walnut-size pieces of dough into balls, tos in powdere sugar until thickly coated. Put on baking sheets.

4- Bake for 10 minutes.

5- Transfer to a wire rack to cool.

6- Eat. Enjoy.

Challah Braiding (Wikipedia.com)

Happy Rosh Hashanah, to all who celebrate it this time of the year!

I would have liked to make something but didn’t get a chance. Check out two wonderful food related posts about the Jewish New Year:

Aja of Mudpies in Jaffa shares a nice recipe that includes an interesting tidbit about pomegranates, along with her experience in Israel during the holiday.

Rosa of Rosa’s Yummy Yums shares more recipe ideas that we can make in celebration of the new year. Thank you ladies, very nice reads!

Best,
Paz

A shofar made from a ram’s horn (Wikipedia)