Thursday, December 2, 2010

What was I thinking??!!

373352Thirty days of cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).

I have not tried this cookie recipe yet. I copied it from the December 2004 issue of Bon Appetit. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.

White Chocolate and Peppermint Cookie Brittle
A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
1/2 cup sugar
1/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided

Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.

Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.

Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces.

(Can be made 2 days ahead. Store in airtight container at room temperature.)

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