| Here is our fourth part of "Favorite
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| | weeks.WORLD CHOCOLATE COOKIE RECIPE -
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| Chocolate Cookie Recipes from Around the
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| | France
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| World" series.Part 4 - "Favorite
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| | "Chocolate Meringue Cookies"Makes: about
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| Chocolate Cookie Recipes" from Germany
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| | 2 dozens2 egg whites
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| and France...WORLD CHOCOLATE COOKIE
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| | 1/8 tsp salt
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| RECIPE - Germany
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| | 1/8 tsp cream of tarter
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| "German Chocolate Pretzels"A favourite
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| | 1 tsp vanilla extract
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| German Christmas treat.Makes: about 2
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| | 3/4 cup sugar
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| dozen1 cup unsalted butter (softened)
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| | 1/4 cup cocoa powder
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| 2 1/2 cups plain flour
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| | 6 oz packet of chocolate chips
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| 1/2 cup cocoa powder (unsweetened)
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| | 1/4 cup nuts choppedMethod:
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| 1 cup sugar
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| | 1. Preheat oven to 300 degrees F. Place
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| 1 large egg (room temperature)
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| | a sheet of greased paper on a baking
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| 1/2 tsp salt
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| | sheet.
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| 1 1/2 tsp vanilla extractGlaze:
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| | 2. Beat egg whites, salt and cream of
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| 1 egg white
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| | tartar together with an electric beater.
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| 2 teaspoons of water
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| | Add the vanilla extract and continue to
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| Granulated sugarMethod:
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| | beat until peaks form when you lift the a
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| 1. Mix the flour, cocoa powder, and salt
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| | fork through it.
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| together.
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| | 3. Gradually add sugar while beating
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| 2. Beat butter and sugar until light and
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| | until the peaks become stiff.
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| fluffy. Beat in the egg, then followed by
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| | 4. Carefully fold in the cocoa powder
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| the vanilla.
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| | thoroughly then the chocolate chips and
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| 3. Mix the flour mixture with the butter
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| | chopped nuts into the mixture with a
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| well, about 1/4 at a time.
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| | spatula.
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| 4. Divide the mixed dough in half. Form
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| | 5. Drop batter by teaspoon heaps onto
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| into logs about 5 inches long.
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| | the greased paper. Leave about 1/2 inch
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| 5. Wrap each log in food plastic.
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| | between each meringue.
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| Refrigerate for 1 hour, or until firm.
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| | 6. Bake for 25 minutes.
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| 6. Preheat the oven to 350 degrees F and
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| | 7. Remove cookies from baking sheet and
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| lightly butter baking sheets.
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| | allow to completely cool on a rack before
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| 7. Take a log out from refrigerator and
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| | serving.Store in airtight container.In
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| cut into 12 slices. Roll each slice to
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| | our "Favorite Chocolate Cookie Recipes
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| about 12 inches long.
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| | from Around the World" series we have
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| 8. On the baking sheet, form into a
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| | featured 8 recipes from Italy, Vienna,
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| pretzel shape and firmly pressing the
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| | Mexico, United States, India, China,
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| ends well.
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| | Germany and France.Great international
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| 9. Repeat steps 7 and 8 for rest of
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| | flavors from all corners of the world to
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| cookies and the second log also. Make
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| | your oven!These classics are not only
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| sure the pretzels are touching each
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| | all-time favorites, but are also
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| other.
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| | significantly easy to make.Janlia Chong
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| 10. For glazing, beat the egg white and
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| | has held onto her title as Baking
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| water together and lightly brush cookies.
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| | Sensation because of her near endless
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| Sprinkle with sugar.
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| | knowledge of baking and packaging treats.
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| 11. Bake for 10 minutes.
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| | Her ability to impress is one of her
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| 12. Remove baking tray and leave cool
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| | biggest traits. What's her trick? Simple,
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| for 5 minutes before transferring all
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| | she takes something that sounds difficult
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| cookies to wire rack. Allow to completely
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| | and makes it easy and fun. Follow
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| cool before serving.Store the cookies in
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| | Janlia's advice and you'll be busy baking
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| an airtight container for up to 3
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| | treats for the entire family.
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