“Event.” “Showstopping.” “Unique.” “Special creation.” These are the descriptors Sharon Tyler Herbst uses in her preamble to the recipe for these cookies. I added the phrase “labor-intensive” and the word “AMAZING.” All-caps.
They are delicious. And they are a lot of work. One day early this past week when I felt particularly optimistic (utterly misplaced), I put out butter to soften. Two days later, I melted unsweetened and white chocolates, mixed the ingredients and set the two balls of cookie dough in the refrigerator to chill. The recipe called for an hour of that. These were treated to two days of chillin’. That’s the kind of week I had.
Saturday I spent some time rolling two-thirds of each into half-inch-thick slabs and cutting those into nine half-inch-wide strips, then layering those into little checkerboards with egg white glaze for glue. Those logs went into the freezer while I rolled the one-third remainder of each ball of dough into an eighth-inch-thick sheet to wrap around the length of each log. Once they were wrapped, the whole construction had to go back in the refrigerator for another hour of chilling. Which I interpreted to mean overnight.
Yesterday I took them out of the fridge, sliced them into quarter-inch-wide cross-sections and baked them. The white chocolate sheaths broke down and spread a little more than the dark chocolate, but that does not detract from the taste at all. They are as scrumptious as they look. But the next time I bake them, I will have a less complicated schedule. At least, I hope I will!