We had a lot of recipes to pick from this time around but here’s one for a chocolate cookie that we picked up at the Stonehill Winery during the recent Chocolate Trail in Hermann.
Chocolate Crowns
yields 7 dozen
1 1/4 cups butter
1 cup sugar
2/3 cups brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
2/3 cups cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugars at medium-high speed until light and fluffy. Add eggs, one at a time and beat well.
Shape dough into a small log and place in a cookie press. Press cookies onto cool, ungreased or parchment paper lined cookie sheet. Make an indentation on each cookie. Fill with cheesecake filling.
Bake at 375 for 8-10 minutes or until cheesecake browns or puffs up. Remove for sheet and cool. Store in air-tight container. Will keep in freezer for up to 12 months.
Cheesecake filing
8 ounces cream cheese
1/4 cup sugar
1/2 tablespoon flour
1 egg
1 teaspoon cognac (optional)
2 ounces bittersweet chocolate
1/3 cup sour cream
Combine cream cheese, sugar and flour; beat until fluffy. Add egg and cognac; blend well. Melt bittersweet over medium heat. Stir in melted chocolate and sour cream into mixture.
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