Chocolate-Covered Cookies

Name: Chocolate-Covered Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 300 g of All Purpose Flour; 200 g of Sugar; 1 teaspoon of Cinnamon; 1 pinch of Salt; 150 g of Almonds; 10 g of Candied Citrons; 1 Eggs; Mezza packet of Baking Powder; 150 g of Butter; 100 g of Dark Chocolate; 100 g of Butter

Crumbly and scented with cinnamon, these Chocolate-Covered Cookies are a Christmas recipe to make with kids and a lovely homemade gift.

Difficulty Easy
Preparation 15 minutes
Cooking 10 minutes
Servings for 12 people

The aroma of freshly baked cookies filling the kitchen first, and then the rest of the house, is truly magical, and even more so as the Christmas holidays approach. That’s why we’re sharing this Chocolate-Covered Cookies Recipe: very easy to make with a dough similar to shortcrust pastry, yet wonderfully fragrant thanks to the cinnamon.

We challenge anyone to resist the temptation to make a few Christmas sweets scented with cinnamon or ginger, two classic holiday spices (and the Gingerbread Cookies are a good example). Also ideal to make with kids, letting them unleash their imagination with whichever cookie cutters they like best, Chocolate-Covered Cookies are a lovely gift idea too.

Among other Christmas recipes, we recommend trying the Hazelnut Shortbread Cookies, the Vanillekipferl, Vanilla Crescent Cookies and the Meringue Christmas Trees.

Ingredients for 12 people

300 g of All Purpose Flour
200 g of Sugar
1 teaspoon of Cinnamon
1 pinch of Salt
150 g of Almonds
10 g of Candied Citrons
1 Eggs
1/2 packet of Baking Powder
150 g of Butter
For decorating:
100 g of Dark Chocolate
100 g of Butter

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Method

To make the Chocolate-Covered Cookies, start by finely chopping the almonds and the candied citron with a knife.
Then transfer them to a bowl along with the flour, sugar, salt, baking powder, cinnamon and egg. Mix quickly with your hands, then add the butter, cold from the fridge and cut into small pieces.
Knead fairly quickly so the dough doesn’t warm up, until you get a smooth, even ball. Wrap it in plastic wrap and let it rest in the fridge for a couple of hours before going on.
Then roll out the dough with a rolling pin to a thickness of half a centimeter (about 1/4 inch). Cut out your cookies with the cutter you like best (we used a star).
Transfer them to a baking sheet lined with parchment paper and bake at 180 °C (350 °F) for 10 minutes. Let them cool completely on a wire rack before decorating them.
In a small saucepan, melt the coarsely chopped chocolate with the butter.
Let the glaze cool slightly, then brush it over the cookies to create an even layer.
Once the chocolate coating has set, your cookies are ready to be enjoyed. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make the Chocolate-Covered Cookies using the recipe for gluten-free shortcrust pastry, so they’re suitable for people with celiac disease too.

Tips

We recommend letting the cookies cool completely on a wire rack before decorating them: this way you can be sure of an even chocolate coating.

Storage

Chocolate-Covered Cookies keep in a cookie tin for a week, as fragrant and crumbly as when freshly made.