PISCO PERU CHOCOLATE COOKIES

Rico! )))Pisco Peruvian Dark Chocolate Cookies(((. These galletas (cookies) are rich chocolate delights. Peru is famous for it's Pisco, the oldest distillery in the America's is PORTON, my favorite is Italiano Pisco from this distillery, use your favorite. I saw a cracked chocolate cookie recipe on whiteonricecouple blog using bourbon, check out their recipe and their site, Thanks Todd and Diane. Pisco is famous for the "Pisco Sour", it is in the Brandy family, fermented grapes (wine) distilled. Pisco mixes well with any fruit and is great straight with a bar of chocolate.These cookies take it to a whole new level. If you are a chocolate lover, Pisco Peru Chocolate Cookies will blow you away. Of course I am prejudice about my Chocolate and  Pisco, it must be Peruvian. Put a little Pizazz in your chocolate cookies>>>PISCO!

Printable Recipe

INGREDIENTS

3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp Himalayan salt or another sea salt
8 ounces dark chocolate, grated ( I prefer Montblanc 52% Peruvian Chocolate)
3 TBL unsalted butter
2-3 TBL Pisco (I prefer PORTON Mosto Verde Italiana)
2 large eggs, I always suggest room temperature, take out of fridge night before
1/3 cup sugar (plus more for coating)
confectioners sugar for coating

DIRECTIONS

In a medium bowl sift together flour, salt and baking powder. Set aside.

Combine the grated chocolate, butter and Pisco in a small bowl (I used a pyrex glass bowl) over a pot of simmering water. Melt ingredients slowly, stirring frequently, remove from heat.

Mix eggs and sugar on high for 4 - 5 minutes until good froth, put your mixer away. Now, using the temper process, slowly add the melted chocolate (by hand), mixing as you go. You do not want the hot chocolate to cook the eggs (temper).

By hand, stir in the flour mixture until combined. Cover and refrigerate until firm (2-3 hours)

Preheat your oven to 325 degrees, spray your pans or line with parchment paper

Pour the granulated sugar and confectioners sugar into two separate small bowls, not to much, you can always add more. Form the refrigerated dough into 1 1/2 inch balls. Roll in the granulated sugar then in the confectioner sugar, coat well. Place on baking sheet about an inch apart.

Bake for 8 minutes then rotate and bake for another 8 minutes, Baking time will vary depending on oven. Do Not overbake. Cookies are ready when the edges are slightly firm.

Let your Pisco Peru Chocolate cookies cool on pan until firm, transfer to wire rack to completely cool.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>ENJOY<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

YEAST STAR BISCUITS

Yeast Star Biscuits, east star, star, yeast, angel biscuits.... I just wanted to get your attention! If you're a biscuit lover or if your a dinner roll person, these biscuits are for you. A perfectly balanced cross between biscuit and yeast roll, I'm talking gooood here. All this with very little hassle, no refrigerate dough, no rise and punch, just make biscuits adding a little yeast. The results are amazing! No, you don't have to cut them in the shape of a star but they are a star biscuit.

Printable Recipe

INGREDIENTS

5 cups plain flour

1 tsp soda

1 tsp baking powder

1/4 cup water

1 cup shortening

1/3 cup sugar

2 tsp salt

1 package dry yeast (2 1/4 tsp)

1 1/2 cup buttermilk 

DIRECTIONS

Sift flour, soda and baking powder together in large bowl; cut in shortening, mix with hands, use your fingers (like snapping your fingers) to make shortening the size of small peas. Dissolve yeast in warm water, mix well, ( I use a 1 cup measuring cup), measure buttermilk in a four cup measuring cup (let sit until yeast begins to bubble). Pour yeast into the buttermilk; blend thoroughly, then add to dry ingredients, Stir well, knead, adding more flour if necessary. On a floured board, knead several times, roll to about 1/2 inch; cut with star cutter or your favorite biscuit cutter. Brush tops with melted butter if you like. Bake at 450 degrees until golden brown, about 10 t0 12 minutes, depending on oven. These biscuits freeze well, both uncooked and cooked. If you choose to freeze uncooked, freeze them on your baking pan then transfer to freezer bags.