Strib 2012 'Cookie Winner' shares her sweet success

5:07 PM, Dec 4, 2012   |    comments
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GOLDEN VALLEY, Minn. - It's been 10 years of great cookie recipes from the folks of the Taste section of the Star Tribune.

This year you get another round of great recipes plus highlights from all ten years are available in an e-recipe download.

Joining KARE 11 News @ 4 were this year's winner, Patrice Johnson of Roseville and Strib Taste Editor Lee Dean.

Here's is Patrice Johnson's winning recipe:

Royal Sweets with Chocolate-Balsamic Sauce

(Makes about 2 dozen cookies)

 

For cookies:

- 4 egg whites, at room temperature

- 1/8  tsp. cream of tartar

- Pinch of salt

- 1 c. superfine sugar

- 2 tbsp. unsweetened cocoa powder, sifted or whisked to remove lumps

For sauce:

- 3 oz. dark chocolate

- 1/3  c. heavy cream

- 1/4  c. packed brown sugar

- 1 tbsp. balsamic vinegar

- 2 tbsp. cold butter

- 1 tsp. vanilla extract

To prepare cookies:

Preheat oven to 250 degrees and line baking sheets with parchment paper.

In a bowl of an electric mixer fitted with a whisk attachment on medium-high speed, beat egg whites, cream of tartar and salt until mixture is foamy.

Gradually add sugar and continue beating until egg whites are very stiff and form solid peaks when the whisk is lifted out of the bowl, at least 5 minutes.

Using a rubber spatula, carefully fold in cocoa powder.

Using a pastry bag fitted with a star tip (or a plastic bag, with a corner cut out), fill bag with batter and pipe a basket-shaped circular cookie, 1 1/2 inches wide and 1 1/2 inches tall, with a small indented opening in the center (or make a tiny depression in top of cookie with wet finger or back of wet spoon).

You could also use a small scoop to drop mounds of batter onto prepared baking sheets and make the indentation on top separately.

Repeat with remaining batter.

Bake until cookies are dry and crisp on the outside but tender on the inside, about 50 to 60 minutes.

If cookies start to take on any color, lower heat to 200 degrees. Remove from oven and cool 5 minutes before transferring cookies to a wire rack to cool completely.

To prepare sauce:

In small saucepan over low heat, combine chocolate, cream and brown sugar, stirring occasionally until chocolate has melted. Stir in vinegar. Remove from heat, stir in butter until melted. Stir in vanilla extract and cool slightly. Spoon sauce into center of cookies.

 

For other cookie ideas and a 2.99 download, head to:

iTunes Books

Amazon Kindle

B & N Nook

 

(Copyright 2012 by KARE 11. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

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