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July 2018

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Mint Chocolate Rusks Recipe

Mint Chocolate Rusks recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mint Chocolate Rusks recipe  PDF

1 1/3 c All purpose flour unsifted
1/3 c Cake flour unsifted
3 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 c Mint flavored chocolate chip
s 8 tb Unsalted butter softened
1 1/4 c Superfine sugar
3 E tra large eggs
1 tb Milk
2 ts Vanilla e tract
4 oz Unsweetened chocolate
Melted and amp cooled Granulated sugar or 3/4 lb chocolate glaze Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 350 degrees. Remove the dividers from two 11 4 1 1/2 inch metal ice cube trays butter and flour the trays. Sift the flours,
cocoa, baking powder, baking soda and slat. Toss the chocolate chips with 2 teaspoons of the sifted mi ture. Cream the butter in the large bowl of an electric mi er on low speed for 5 minutes. Add the sugar and continue beating for 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Blend in the milk, vanilla e tract and melted chocolate. Blend in the sifted mi ture on low speed. Stir in the chocolate chips. Scrape the batter into the prepared pans, dividing it evenly between them. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool each cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn each right side up. Cool for 10 to 15 minutes. Cut each cake on the diagonal into about twelve 3/4 inch thick slices, using a sharp serrated knife. Arrange the slices on two jelly roll pans or cookie sheets. Bake the slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9 minutes longer, or until firm. Remove the rusks to a cooling rack using a wide metal spatula. If you are finishing the cookies with granulated sugar, sprinkle some over each while they are warm. Cool completely. If you are using the chocolate glaze, dust off any crumbs adhering to the cookies with a soft pastry brush. Dip an end of a rusk in the glaze and hold it until it stops dripping, gently rocking the cookie from side to side. When the chocolate is on the point of setting, carefully place each rusk on a legth of parchment paper until the glaze firms up, about 20 minutes. To embellish the cookies further, you can dip the tip end of the glazed rusk in chocolate sprinkles do this just before you place in on the parchment paper. Peel away the glazed cookies from the parchment paper. Store in an airtight container. Penny Halsey (ATBN65B).

Mint Chocolate Rusks recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
756 people have voted
Last Reviewed on 2018-07-17

Tuesday, Jul 17 2018 Download & Print Mint Chocolate Rusks recipe  PDF   Cookie recipes RSS   New

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1 c Butter or marg. 1 c Sugar 1/2 c Light brown sugar, packed 1 t Vanilla e tract 2 Eggs 2 c Flour, unsifted 1 T Arm and amp Hammer Baking Soda 1 2/3 c (10 oz. pkg.) Peanut Butter Chips 2/3 c Semi sweet chocolate chips In large mi ing bowl, beat butter or margarine, sugar, brown sugar and vanilla. Add eggs beat well. Stir together flour and baking soda blend into sugar mi ture. Stir in peanug butter and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 10 minutes or until lightly browned. Cool slightly remove fr...

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