| Instructions |
| Sift flour, cocoa, and salt into a bowl; set aside |
| Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool. |
| Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. |
| Mix in yolk, vanilla, and chocolate. Reduce speed to low. |
| Mix in flour mixture until just combined. |
| Refrigerate, covered, 1 hour. |
| Preheat oven to 350°. Put 6 teaspoons granulated sugar into a small bowl. |
| Form dough into 3/4-inch balls; roll in sugar to coat. |
| Space 1 inch apart on baking sheets lined with parchment. |
| Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days. |
| Stir cream cheese and confectioners' sugar in a small bowl. |
| Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. |
| Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.
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Source : Martha Stewart "Martha Stewart Living"
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Recipe
- 3/4 cup all-purpose flour
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1/4 cup unsweetened Dutch-process cocoa
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1/4 teaspoon salt
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2 ounces semisweet chocolate, chopped
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1/2 cup (1 stick) unsalted butter, softened
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1/4 cup plus 6 1/2 teaspoons granulated sugar
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1 large egg yolk
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1/2 teaspoon pure vanilla extract
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4 ounces cream cheese, room temperature
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2 tablespoons confectioners' sugar
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4 ounces strawberries (about 6 medium), stemmed and finely diced
MAKES : 3 Dozen
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