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Chocolate Icebox Cookies




Source of Recipe


Godiva


List of Ingredients




1 3/4 cups all-purpose flour
1/2 cup Godiva® Hot Cocoa Powder, Dark Truffle Flavor
1/3 cup rice flour
1/2 teaspoon salt
Pinch of baking soda
2 sticks unsalted butter, softened
1 cup superfine sugar
1 egg, at room temperature
2 teaspoons vanilla extract
2 teaspoons espresso powder, dissolved in 1 teaspoon boiling water
1 bar (1.5 ounces) Godiva® Dark Chocolate, melted
1 egg white
1 1/2 cups toasted walnuts or hazelnuts, chopped





Recipe



Make the Cookies:
1. Sift together flour, cocoa powder, rice flour, salt and baking soda onto a piece of wax paper. Set aside.
2. Beat butter in a large mixing bowl with electric mixer at medium speed until light and creamy, then beat in sugar in a steady stream. Add egg, vanilla and espresso liquid and beat until well blended. Blend in melted chocolate.
3. Reduce mixer speed to low and add dry ingredients, one-third at a time, mixing just until blended.
4. Divide dough in half. Place each half onto a sheet of plastic wrap and shape each into a 4-by 6-inch rectangle. Wrap dough and refrigerate until firm, about 1 hour.
5. Remove 1 rectangle of dough from refrigerator; unwrap and cut into four 1-by 6-inch logs. On a lightly floured surface, roll logs back and forth for a more rounded shape. Beat egg white with 1 teaspoon water and brush each log with egg mixture. Spread 1/3 of the nuts onto an 18-inch sheet of waxed paper. Working with one log at a time, roll each in nuts, pressing gently to coat well. Use remaining nuts as needed.
6. Wrap each log in plastic wrap, twisting ends tightly, and refrigerate for about 1 hour, or until firm. (Logs can be refrigerated for up to 3 day or frozen for up to one month).
7. Position rack in center of oven. Preheat oven to 350ºF. Have ready 2 or 3 ungreased large cookie sheets.
8. Working with one log at a time, cut 3/8-inch thick slices and place them about 1-inch apart on cookie sheet. Bake for 14 minutes or until just firm to touch. Cool on sheet on wire rack for 3 minutes then transfer cookies to rack to cool completely. Cookies will become crisp as they cool.

Store cookies in an airtight container between sheets of waxed paper for up to 2 weeks. These cookies can be frozen after baking.