Chocolate Blossoms ( Filipino Cookie)

Photo: Marelie

Ingredients

2 1/4 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup unsalted butter softened (1 ½ stick)

2 cups sugar (white)

5 eggs

2 teaspoons vanilla

1 1/2 cups chopped unsweetened chocolate

1 cup confectioner sugar

Preparation

Put chocolate in aluminum bowl.

Heat some water in wok or sauce pan.

Make sure the bowl of chocolate will fit in.

Once the water boils, shift the heat to simmering mode and put your bowl on top.

Melt chocolate, stir and make sure without any lump. Turn off the heat.

In a mixer, throw butter and sugar and mix until soft and fluffy.

Beat in eggs one at a time until the color is pale yellow. Add vanilla and melted chocolate and mix until blended.

Sift flour, baking powder and salt. Gradually add to the mixing bowl.

Do not over mix, the goal is just to mix and make it blend.

The dough is sticky so refrigerate it for one hour.

Drop a tsp or a tbsp and roll in icing sugar. ( I use a tsp..I like small ones..)

Bake at 350 or 180 for 10 to 12 minutes.

Note: they are soft and fragile when hot but firm and chewy later on. Store in a tightly covered container with wax paper bet. layer. My senoritas will last for about 3 weeks..( I doubt it! surely you will grab and eat )

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About

I have a different name for my crinkles. I call it Chocolate Blossoms and I make it differently.I don't like the bakery type which more often made for mass production so the taste is too sweet or tough and in some cases, dry. ( hate it!) My version is chewy, soft and it melts in your mouth.The trick: be careful with timing and don't use cocoa powder.