This recipe is a good one to make when you have kids at your feet. I mixed the dough this morning and then stuck it in the fridge to harden. We then went to the Marché de Noël in l'Assomption just for a little outing.
In passing, there was a pork producer at the Marché who had a little stand there called Cochon Cent Façons. They make and sell a huge variety of pork products, including some of my husbands favourites, such as rillettes and andouillette (yuck!). They also sold lots of nitrate free meats, such as ham and bacon. We picked up a decent sized bag of various meats for only $30, so their prices are more than reasonable. I can't wait to make the bacon tomorrow morning, even though I'm typically not a huge bacon person. In any case, I just wanted to mention their farm, in case anyone happens to be in their part of the woods (in St. Jacques, somewhere between(ish) Rawdon and Joliette). We're thinking that we may go up sometime this summer to buy a huge order of pork, since it's so much more natural (and tastier - they had samples!) than what is sold in grocery stores.
|My chef-in-training, looking on|
as I sliced the cookie dough.
1 1/2 bars (150g) good-quality bittersweet chocolate (such as Lindt)
1 C unsalted butter, softened
1/2 C superfine sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 C all-purpose flour
1. Chop 1 bar (100g) of the chocolate. In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate; let cool to room temperature.
2. In large bowl, beat butter with sugar until light; beat in cornstarch and salt. Stir in melted chocolate until smooth. Stir in flour to make smooth dough.
3. Divide dough in half; form each into 12-inch (30 cm) log. Wrap in waxed paper and refrigerate until firm, about 1 hour.
4. Cut remaining chocolate into generous 1/4-inch (5 mm) pieces. Slice each log into 1/4-inch thick slices. Place, 1 inch apart, on parchment paper-lined baking sheets. Top each with piece of chocolate.
5. Bake in 325 degree Farenheit oven until firm, about 16 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Makes about 80 cookies (I have no idea how this is even possible... I only got maybe 30-40 out of the recipe... maybe my logs were too fat???).