|
Mango Passion Fruit Crinkle Cookies12 cookies Toni Roberts / Pastry Chef, The Ritz-Carlton Chicago |
| • | 1/4 oz. Meyers Dark Rum |
| • | 2 oz. The Perfect Purée Mango Passion Fruit blend, thawed |
| • | 6 oz. white chocolate |
| • | 1 oz. unsalted butter |
| • | 1 egg |
| • | 3 oz. granulated sugar |
| • | 5 1/2 oz. All Purpose flour |
| • | 1/2 oz. baking powder |
| • | confectioners sugar, as needed |
| Method: | |
| 1. | Melt the white chocolate and butter together in a microwave at 50% power or over a double boiler. |
| 2. | In a separate bowl, whisk together the egg, sugar, rum, and Mango Passion Fruit blend. |
| 3. | Sift together the flour and baking powder. |
| 4. | Blend the egg mixture into the chocolate, then blend in the flour mixture to make a smooth dough. It will be a little looser than normal cookie dough-closer to a batter due to the melted chocolate. |
| 5. | Chill the dough 3 hours or overnight. |
| 6. | Scoop into 1.5oz portions. Roll to completely coat in confectioners sugar. |
| 7. | Space the coated dough balls 5” apart on a lined sheet pan and gently press to flatten slightly. |
| 8. | Bake at 350F 12-14. The cookies will spread and crackle. They are done with the center in slightly poofed and the edged turn golden brown. Cool and enjoy! |