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Description[]

  • Makes 2½ dozen cookies and about ¾ cup glaze.

Ingredients[]

Satiny chocolate glaze[]

Directions[]

  1. Heat oven to 325°F.
  2. Melt butter in medium saucepan.
  3. Add sugar and cocoa; stir until well blended.
  4. Remove from heat.
  5. Add eggs, one at a time, beating well after each addition.
  6. Stir in vanilla.
  7. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended.
  8. Spread batter into prepared pan.
  9. Bake 16 to 20 minutes or until top springs back when touched lightly.
  10. Cool 10 minutes.
  11. Invert onto cookie sheet.
  12. Carefully peel off paper.
  13. Cool thoroughly.
  14. Cut in half lengthwise, then crosswise, forming 4 rectangles.
  15. Spread preserves over two rectangles.
  16. Top with remaining two rectangles.
  17. Cut into squares, about 1½ inches; place on wire rack with wax paper beneath to catch drips while glazing.

Satiny chocolate Glaze[]

  1. Melt butter in small saucepan over low heat.
  2. Add cocoa and 2 tbsp water, stirring constantly until mixture thickens (do not boil).
  3. Remove from heat.
  4. Gradually add powdered sugar and vanilla, beating with a whisk until smooth.
  5. Add additional water ½ teaspoon at a time until glaze reaches desired consistency.
  6. Spoon glaze over each square, allowing glaze to drizzle down sides.
  7. Garnish with almonds.
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