yesterday tammy and i had another baking and cooking day. can i tell you, i have the best time cooking and baking with tammy. she is absolutely hilarious and it’s just nice having someone else in the kitchen. it’s so much better than cooking by yourself. plus we do much better making stuff together since we can help each other figure out the recipes and troubleshoot when things go wrong.
this is what happened yesterday when we tried to make homemade fudge stripe cookies. the dough was a mess to work with, it was difficult dipping the cookies in the chocolate (poor tammy burned her fingers a few times), and making the stripes on top the cookies started off as quite a disaster. see below.
haha. pretty sad right. but we got through it together which is what matters. but then we ended up with just okay cookies. they are not quite like the store bought keebler cookies they are supposed to be. the cookie isn’t sweet enough and they have an odd crispy texture. but i think i’m going to try a different cookie recipe and see if to works out a little better. maybe a shortbread cookie recipe with a more tender crumb. umm…
but maybe you’ll have better luck with this recipe than we did so here it is…
start off by putting the flour and baking soda into the bowl of a stand mixer. mix to combine. then add the rest of the cookie ingredients.
mix until the dough forms.
then pour out the cookie dough onto plastic wrap, form the dough into a disc, and wrap it up with the plastic wrap. refrigerate the dough for 10-15 minutes.
roll out the dough until it’s 1/4 in thick and use a 2 1/2 in biscuit cutter and a the end of a piping tip to cut out the cookies. beware the dough is super crumbly. we had a really hard time working with it. it kept falling apart and we had to be really really careful when moving the cookie dough rounds to the baking sheet.
place all of the the cookie dough circles on silpat or parchment paper lined cookie sheets. then continue re-rolling out the dough and cutting out more cookie dough circles until you use up the dough. you should end up with between 22-24 cookies.
then using a fork, gently poke the cookie dough rounds to mimic the pattern found on real fudge strip cookies.
bake the cookies for 7-9 minutes until just slightly browned.
while the cookies are cooling, start melting the chocolate in a double boiler – just a glass or metal bowl set on top of a small pot with a little simmering water.
once the cookies are cool, dip the bottom of the cookie into the melted chocolate.
then place the cookie on a parchment lined cookies sheet, chocolate side down.
repeat with the rest of the cookies. then put the remaining chocolate into a piping bag fitted with a very small round tip. pipe 5 stripes evenly spaced on each cookie (i didn’t read about this tip until after we made the cookies – it was only on the original recipe. oops!).
since we didn’t temper our chocolate, you then have to allow the chocolate to set in the refrigerator. once the chocolate hardens peel the cookies off the parchment paper and store in a airtight container in the refrigerator.