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Mini Chocolate CookiesFrom GMA's Food Editor and author, Sara Moulton September 22, 2004 It's become an annual treat when Sara Moulton comes by Good Morning America with some of the most outstanding cookies from Gourmet Magazines's holiday cookie issue. 
When Abby Cohen of Oakland, Calif., was in college, her friend Michael Gevelber would receive these cookies in care packages sent by his Czechoslovakian mother. They taste best when made and filled one day ahead.Makes about 200 sandwiches Cooking time: 1 1/2 hours Start to finish: 3 hours Ingredients You will need an instant-read thermometer to make the filling. Directions Whisk together flour and salt in a bowl until combined. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about two minutes in a stand mixer (preferably fitted with paddle attachment) or four minutes with a handheld. Add whole eggs, yolks and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Put oven racks in upper and lower thirds of oven and preheat oven to 350° F. Drop teaspoons of batter one inch apart on two ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, about seven to eight minutes total, then transfer with a metal spatula to racks to cool completely. Cool baking sheets and make more cookies with remaining dough on cooled sheets. Whisk together eggs, confectioner's sugar, butter, and chocolate in the top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170° F. Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about three minutes. To fill the cookies, spread a teaspoon filling on flat side of one cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature, for about four days. Recipes courtesy of Gourmet magazine, copyright © 2004.
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 MORE GREAT HOLIDAY RECIPES  Midwest Sausage and Dried Cherry StuffingMid-Atlantic Crab Boil StuffingEmeril's Deep-Fried "Cajun" TurkeyWolfgang's Apple Pecan Raisin StuffingSara's Turkey GravyMama Dip's Sweet Potato PieMama Dip's Pecan PiePepper-Stuffed TurkeyCreamed Potatoes with Spinach and Roasted GarlicFresh Cranberry CompotePecan PieRack of Lamb with Rosemary and ArtichokesCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeArugula Salad with Goat CheeseMiniature Pumpkin SoupCrispy Polenta with Exotic MushroomsTurkey, Squash and Vegetable Pot Pie with Cheddar BaconWolfgang Puck's Braised ChestnutsGratin of Sweet Potatoes with Sundried FruitsApple-Sausage Stuffing for Wild TurkeyOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoOld Fashioned Apple PieMashed Yellow Turnips with Crispy ShallotsHot Spiced CiderSpiced Cranberry Relish |
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