It’s almost Christmas! And though this year I won’t do anything for it, I can still share with you some last minute gift and baking ideas. My mom should’ve been a pastry chef. She enjoys (no, she LOVES) baking and preparing sweet treats so much that you can see it on her face when she’s creating something new. Last week I made some rompope cookies for them and she didn’t want to be left out so she made these cookies that she called garabatos (scribbles). Apparently there is a commercial cookie that looks just like this one, but since I haven’t bought a package of cookies in this country for years, I’m really not familiar with them. But the preparation is very simple and I am pretty sure they taste a thousand times better than the commercial ones.
- **For the filling:
- •2 TBSP instant coffee
- •1 TBSP cream
- •300 gr chocolate
- **For the cookies:
- •1 cup butter at room temperature
- •2¼ cups flour
- •3/4 cup sugar
- •1 pinch of salt
- **For the drizzle:
- •1/4 cup chocolate
- In a small pan over low heat mix cream and coffee and stir constantly until it blends perfectly. Set apart.
- Melt chocolate over double boiler and when it’s perfectly melted remove from fire.
- Add the cream and mix well. The chocolate will brake and form lumps. Keep mixing until it can be worked with.
- Mix butter, flour, sugar and salt at medium high speed in a standing mixer.
- Roll out the dough over a lightly floured surface. Using a 3″ cookie cutter cut rounds of the dough and place them on a greased baking sheet.
- Bake at 350°F for 10 to 12 minutes and let them cool before forming the garabatos.
- Turn half of the cookies upside down and spread about 1 TBSP of the chocolate on them using a pastry bag. Place another cookie on top and press with your fingers very lightly to seal them together.
- Melt the rest of the chocolate and drizzle over the cookies. This is what gives these cookies it’s name, scribbles…
Are you ready for the holidays?
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