Brooklyn Baci

Can't go wrong with a Sherry Yard recipe! Baci is Italian for "kisses"*. Fitting, since that's the shape of these little guys. I like this recipe because each cookie is a nice healthy bite and no more. They also have a very deep chocolate flavor (thanks to both the cocoa powder and bittersweet chocolate), and the powdered sugar gives a delicate, crispy crust to the softer cookie. A nice change from the usual cookie baked around this place.

*Hubs thinks these cookies would be better named merda. Nice. Yes, my husband's maturity level is that of a 5 year old. Certainly didn't stop him from eating them.

Brooklyn Baci

(from The Secrets of Baking: Simple Techniques for Sophisticated Desserts, 2003)

Ingredients:

1 1/2 c. all-purpose flour

1/2 c. unsweetened cocoa powder
2 oz. finely chopped bittersweet chocolate

1 1/2 sticks cold unsalted butter, cut into 1/2-in. cubes

1/2 c. sugar

2 Tbsp. honey

1 tsp. instant espresso powder

1 tsp. vanilla extract

1/4 tsp. salt

1 large egg, at room temperature

2 Tbsp. heavy cream

1 c. powdered sugar

Preheat the oven to 350 F. Adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper.

Sift together the flour and cocoa powder into a medium bowl. Set aside.

Fill a small saucepan three-quarters full of water and bring to a simmer over medium heat. Place the chocolate in a small bowl and place over the simmering water, creating a double boiler. Stir occasionally until it is melted, about 5 minutes. Remove the bowl from the heat and set aside.

Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle. Add the sugar, honey, espresso powder, vanilla, and salt. Cream on medium speed until it is smooth and lump free, about 1 minute. Stop the mixer and scrape down the sides of the bowl and paddle.

Add the chocolate and beat on medium speed for 30 seconds. Add the egg and beat until fully incorporated, about 15 seconds.

On low speed, add the flour mixture. Beat until all the dry ingredients are incorporated. Scrape down the sides of the bowl. Add the cream and mix it in, about 30 seconds.

Transfer the dough to a large piping bag fitted with a medium (#4) plain tip. Pipe the dough onto the prepared baking sheet in [Hershey] kiss shapes. To achieve the kiss shape: touch the pastry tip to the tray and squeeze the bag, pulling straight up as you squeeze. Stop squeezing when the cookie is 1-in. in diameter and quickly lift the bag straight up. Sift powdered sugar over the kisses.

Bake one sheet at a time for 12 to 15 minutes, or until firm and dry to the touch, turning the baking sheet front to back halfway through baking. Cool on a rack before serving. Store in an air-tight container for up to 3 days at room temperature. The cookies can also be frozen up to 1 month.