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 Chocolate
Cookie Dough
Submitted by Shelley Martin,
Executive Chef (2000-2006)
with the
Shaarey Zedek Synagogue Catering Department
½ c. margarine
¾ c. sugar
1 egg
1 tsp. vanilla
1½ c. flour
½ c. cocoa
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Method
In large
mixer, combine margarine, sugar, egg and vanilla until fluffy. In a
separate bowl, combine all dry ingredients. Add to mixer and mix briefly
to blend. Chill 1 hour. Divide dough into quarters. Roll into ¼”
thickness on a lightly floured surface. Cut into 3” rounds. Re-roll
scraps. Place filling in centre. Fold three sides to form a triangle,
leaving some filling exposed in centre.
Place
cookies 2” apart on a greased cookie sheet. Preheat oven to 350 degrees.
Bake for 15 to 17 minutes or until crisp. Transfer to wire rack and
cool.
Here are
some funky fillings the kids will love.
·
One
small Reese’s Peanut Butter Cup (dairy)
·
One
tbsp. marshmallow fluff (dairy)
·
One
large Hershey Kiss (dairy)
·
Several butterscotch or chocolate chips (pareve)
·
Chocolate spread (pareve)
I asked my
pastry chef friend from the Breadworks Bakery for his input on this
recipe, and he claims that the following is worth a try:
1 cup
chopped walnuts
¼ c. honey
Dash of cinnamon
Orange water to taste
Mix in
sauté pan over medium heat until blended.
I couldn’t
tear myself away from this wacky baking thing and leave a good,
traditional thing well enough alone. So I tried the yeast dough recipe
with a savoury twist and it was amazing. Ready to try something really
out there? Add this one to your “Adult Purim” party repertoire, perhaps
with a Martini in hand. Martha Stewart, look out!
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