TOMBSTONE COOKIES IN GRAVEYARD POTS
FOR THE COOKIES:
2 Tbsp. cocoa nibs or bittersweet chocolate
6 Tbsp. butter, softened
1/2 cup sugar, plus extra for sprinkling cookies
1 egg
1/2 tsp. vanilla
1 1/3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
FOR SERVING:
Instant chocolate pudding mix
Melted semisweet or bittersweet chocolate
Chocolate wafer cookie crumbs
In a blender or food processor, whirl cocoa nibs until each is about the size of a grain of rice. If you are using bittersweet chocolate-finely chop; set aside.
With an electric mixer, beat the butter and 1/2 cup sugar in a large bowl until creamy. Beat in egg and vanilla; set aside.
In another bowl, whisk together flour, baking powder, salt, and cocoa nibs. Gradually add to the butter mixture, blending thoroughly, to form a soft dough. Divide dough into thirds, cover each portion tightly with plastic wrap. Refrigerate until firm (at least 1 hour), or up to 3 days.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F.
On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 inches (keep dough refrigerated when not in use). With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 x 3). Cut bottom edges at an angle to make them easier to poke into the pudding. Place on an ungreased baking sheet. Sprinkle generously with sugar.
Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
While cookies are baking, make the instant chocolate pudding according to package directions. Spoon into small ramekins, custard cups or short glasses. Chill at least 30 minutes.
Using a pastry bag with very fine tip, using the melted chocolate, pipe the letters RIP on the cooled cookies.
TO SERVE:
Spoon 1 Tbsp. chocolate wafer crumbs onto each pudding. Stick the cookies into the chocolate graveyard pots. Serve the rest of the cookies alongside.
Makes about 30 cookies
From: Diane Sheya of Ivy House Herbs
Adapted from source: My Fox Utah, Fox 13: October 25, 2007 |
