Page 122 - Classic Cookies with Modern Twists

1. In a medium bowl, whisk together the ours, salt, and

hazelnuts. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter

and sugars on medium-high speed until uff y, about 5 minutes,
frequ ently scraping the paddle and the bowl with a r ubber
spatula. Mix in the egg and vanilla. Then, with the mixer on low
speed, add the dr y ingredients all at once. Mix, scraping the bowl
as needed, to create a uniform dough. Divide the dough in half,

shape each piece into a rough rect angle about 1 inch thick, and
w rap in plastic w rap. Refrigerate the dough for 1 hour, or until it
is rm enough to roll.

3. Meanwhile, make the lling. Place the chocolate in a small
heat-resist ant bowl. In a saucepan over medium heat, combine
the cream and the espresso powder, stirring occasionally. As the
cream mixture begins to simmer, remove the pan from the heat

and pour it over the chocolate. Swirl the bowl to completely coat
the chocolate with the cream mixture. Place a lid or plastic w rap
over the bowl, and let it sit for 5 minutes. Remove the lid and
slowly begin to whisk the mixture, st arting with small circles in

the middle and working your way outward until you have a
smooth, glossy lling. L eave at room temperature, stirring
occasionally, until the lling reaches spreading consistenc y,
about 1 hour.

4. Preheat the oven to 325 degrees F. Line 2 baking sheets with
parchment paper. On a lightly rice-oured surface or between 2
sheets of plastic w rap or parchment paper, roll the dough
slightly thinner than ¼ inch. Cut the dough into 1¾-inch

squ ares or any shape desired. Place the cookies on the baking
sheets, ½ inch apart, and freeze for 5 minutes. Gather up the
scraps and repeat.