Yes It's Sunday Cookie Day Again!! CHOC. DIAMOND/ BLUEBERRY CRINKLE/ CHOC. SNOWBALLS/ KIPFERL 🌞

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CHOCOLATE DIAMOND COOKIES

Ingredients

• Butter 82% 200 g (7oz)
• Icing sugar 100 g (3 1/2oz)
• Egg yolks 70 g (2 1/2oz)
• All-purpose flour 250 g (9oz)
• Cocoa powder 60 g (2oz)
• Dark chocolate 70% 30 g (1oz)
• Sugar (for decoration) 150 g (5 1/4oz)


1. Cream the room temperature butter with icing sugar
using a paddle attachment until creamy. Do not whip.

2. Melt the chocolate to 40 °C / 104 °F and gradually add it
to the butter mixture, constantly mixing at low speed.

3. Gradually add the room temperature egg yolks and mix
until combined.

4. Sift the flour with cocoa powder into a separate bowl
and stir with a whisk. Add dry ingredients to the butter
mixture and mix with the paddle attachment until
combined.

5. Transfer the dough to a tabletop, divide it into 2 equal
parts and shape them into rolls. Place them in the
freezer until they solidify.

6. Brush the frozen dough with the water and roll into fine
sugar. Place the dough in the fridge for 15 minutes to
defrost it slightly for easier cutting.

7. Cut the dough into circles 1.5-2 cm thick. Bake the
cookies at 145 °C / 293 °F for 20 minutes. Leave them
to cool down at room temperature.

8. Store the cookies in a closed container for up to 7 days.



From "The Christmas Cookie Cookbook"
https://www.goodreads.com/book/show/50891338-the-christmas-cookie-cookbook

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Blueberry Crinkle Cookies


Ingredients

1 cup frozen unsweetened wild blueberries
1/2 cup butter, softened
1-1/4 cups sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
2/3 cup freeze-dried blueberries, ground
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar, for coating
Confectioners' sugar, for coating


Directions

In a small microwave-safe bowl, microwave frozen blueberries on high
30-60 seconds or until slightly soft; set aside.

Place softened butter and sugar in the bowl of a stand mixer fitted with
a paddle attachment; cream on medium-high speed until fluffy, 2-3
minutes, scraping the sides of the bowl as needed. Beat in egg, vanilla
extract, lemon juice and ground freeze-dried blueberries until a soft
dough forms, 1-2 minutes.

In a small bowl, combine flour, baking powder and salt. Add to the
creamed mixture; beat on medium-low speed until just incorporated.
Fold in thawed wild blueberries (with juice) until incorporated.

Cover; refrigerate at least 2 hours.

Preheat oven to 400°. Line two 15x10x1-in. baking sheets with parchment paper.

Place sugar in a shallow bowl; place confectioners' sugar in a separate
shallow bowl. Scoop a rounded tablespoonful of the dough; gently roll
into a ball. Roll in sugar, then confectioners' sugar. Place on the baking
sheet. Repeat with remaining dough, spacing about 2 in. apart.

Bake 10-11 minutes, or until tops and edges are just set. Remove to a
wire rack to cool completely. Store refrigerated in an airtight container.

From https://www.tasteofhome.com/recipes/blueberry-crinkle-cookies/


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Chocolate Snowballs
for 20 cookies


CHOCOLATE SPONGE

Ingredients

• Egg yolks 105 g (3 3/4oz)
• Sugar (1) 30 g (1oz)
• Sea salt 1 g (1/4tsp)
• Sugar (2) 75 g (2 2/3oz)
• Egg whites 200 g (7oz)
• All-purpose flour 70 g (2 1/2oz)
• Cocoa powder 30 g (1oz)
• Butter 82% 60 g (2oz)


1. Whip the egg yolks with sugar (1) and sea salt in
a planetary mixer with a whisk attachment at maximum
speed until pale and fluffy foam. Set the mixture aside.

2. Separately whip the room temperature egg whites with
sugar (2) for 3-4 minutes at medium speed until stiff
peaks appear.

3. Mix a bit of the meringue into the egg yolk mixture with
a spatula to make the yolk mixture lighter and then
carefully fold the rest of the meringue.

4. Add some cake batter to the melted butter, mix it with
the spatula and set aside for a while.

5. Mix the sifted flour with the cocoa powder using a
whisk and sift these ingredients once again directly over
the meringue and egg yolk mixture. Then fold the dry
ingredients into the batter with the whisk to ensure there
are no lumps.

6. Transfer the butter mixture to the rest of the batter and
mix until combined with the spatula.

7. Pour the sponge batter into a cake ring measuring 18 cm
in diameter.

8. Bake the sponge in the oven, preheated to 160 °C / 347 °F,
for 20-25 minutes, minding the peculiarities of your oven.
If the sponge springs back when pressed lightly — it is
ready and perfectly baked. Allow the baked sponge to
cool down at room temperature.

9. Transfer the sponge to a food processor and grind it into
fine crumbs.


DARK CHOCOLATE GANACHE

Ingredients

• Whipping cream 35% 150 g (5 1/4oz)
• Inverted sugar 12 g (1/2oz)
• Dark chocolate 70% 125 g (4 1/2oz)
• Butter 82% 15 g (1/2oz)
• Sea salt 1 g (1/4tsp)



1. Place cream and inverted sugar in a saucepan and bring
to 80 °C / 176 °F.

TIP
• If inverted sugar is not available, you can replace it
with the same amount of honey.

2. Transfer the chocolate and sea salt into a measuring cup.

3. Pour the hot cream mixture onto the chocolate and
process with a hand blender until smooth.

4. Leave the emulsion to cool down to 40 °C / 104 °F at
room temperature.

5. Add the room temperature butter and process with the
hand blender until smooth once again.

6. Cover the finished ganache with cling film and leave it
to stabilize at room temperature for 6 hours.



SHAPING AND DECORATING THE SNOWBALLS

Ingredients

• Sponge crumbs 500 g (17 1/2oz)
• Stabilized dark chocolate ganache 250 g (9oz)
• Desiccated coconut 100 g (3 1/2oz)
• Dark rum Bacardi 20 g (3/4oz)
• Desiccated coconut for decoration 100 g (3 1/2oz)

1. Mix the room temperature ganache, sponge crumbs,
dark rum and desiccated coconut with a spatula
or in a stand mixer with a paddle attachment
until combined.

2. Shape the snowballs from the sponge mix (40 g each) (1 1/2oz)

3. Roll the chocolate snowballs over the desiccated
coconut to coat the outside.

4. Store the snowballs in the fridge for up to 5 days.


From "The Christmas Cookie Cookbook"
https://www.goodreads.com/book/show/50891338-the-christmas-cookie-cookbook

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KIPFERL COOKIES (Serious Vanilla Cookies)

for 40 cookies

VANILLA SUGAR

Ingredients
• Fine sugar 200 g
• Vanilla 1 pod


Mix fine sugar with vanilla seeds using a whisk.

KIPFERL DOUGH

Ingredients

• Sugar 70 g
• Butter 82% 240 g
• All-purpose flour 200 g
• Hazelnut powder 120 g
• Vanilla 1 pod
• Vanilla sugar



1. Place sifted flour, hazelnut powder and sugar in the
bowl of a stand mixer. Add room temperature butter
and vanilla seeds.

2. Mix everything with a paddle attachment until
a smooth and homogeneous dough is obtained.

3. Divide the dough into portions (~100 g each). Using
a ruler and baking paper, shape the dough into tubes
20 cm long.

4. Place the dough in the fridge for 30 minutes to cool.

5. Cut the chilled dough into pieces 4 cm long and
transfer the cookies on the baking tray, lined with
parchment paper or a silicone mat. Bake at 170 °C /
338 °F for about 15 minutes.

6. Allow the cookies to cool down at room temperature
and roll them in vanilla sugar.

7. Store the cookies at room temperature for up to 7 days.


From "The Christmas Cookie Cookbook"
https://www.goodreads.com/book/show/50891338-the-christmas-cookie-cookbook


MMmmm Tasty!