Saturday, December 20, 2008

Black and White Mandelbrot

This is the plate of cookies teachers, etc got this Christmas. Going around the plate (starting at about 10:00) is Black and White Mandelbrot, Chow Mein Cookies, Sand Tarts, Linzer cookies (the star shaped ones), Chocolate Crinkles, Molasses Sugar cookies, Buckeyes and Pecan Sandies. Below are the recipes for the mandelbrot and chow mein cookies.

Again, another cookie that goes great with coffee. These are the Jewish equivalent of biscotti. I don't tend to make them as hard as biscotti tends to be. I have never quite figured out what my "logs" are supposed to look like so they tend to vary from time to time. This time I misread the directions and only made two logs so they turned out looking more like long biscotti.

Black and White Mandelbrot
1/2 c unsalted butter, melted, still warm
1/2 c unsweetened cocoa powder
1/4 c sugar
1/2 c brown sugar
3 eggs
2 t vanilla
2 T brewed coffee
1/4 t salt
1/4 t baking soda
1 1/2 t baking powder
1 1/2 c white chocolate, in coarse chunks
1/2 c semi-sweet chocolate, in coarse chunks

4 oz white chocolate, melted and cooled

In a large bowl, stir the butter with the cocoa Blend in the sugars, then the eggs, vanilla, and coffee. In a separate bowl, blend together the flour, salt, baking soda, and baking powder. Stir the solids into the wet batter, then fold in the white and semi-sweet chocolates. Divide the batter into 4 equal parts. Form 2 logs on each baking sheet that is coated with parchment paper, approximately 8 inches long by 3 or 4 inches wide. Bake sheets in a preheated 350 degrees oven, rotating the sheets halfway through to ensure even baking. Bake until the top seems set, about 25 - 30 minutes. Cool for 20 minutes.

Transfer the logs to a cutting board and cut them on the diagonal, into 1/2 - 3/4"-thick wedges. Reduce the oven heat to 325. Transfer the cookies to the baking sheets and return them to the oven. Bake for 15 to 20 minutes to dry out, turning them once midway to brown both sides evenly. Since the cookies are dark, it is difficult to see when they are done. They should seem almost dry to the touch when ready. If you want, drizzle melted white chocolate over the top of the cookies or spread over the top.

There are no easier cookies than these. I am not quite sure if this falls in the category of cookies or candy. My grandma made them every year at Christmas and they were one of my favorites. M tried one today and thought they were very good. These are also sometimes called Haystacks.

Chow Mein Cookies

1 (12 oz) pkg butterscotch chips
2 c chow mein noodles
2 c miniature marshmallows
1 c chunky peanut butter

Melt the butterscotch chips and peanut butter. Add noodles and marshmallows. Drop by teaspoonfuls onto parchment paper and cool to set.

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