Moroccan Chicken Stew

From Tana:
We had this for dinner at Enrichment a few weeks ago, it was sooo good. If you like Indian/Middle Eastern food, you'll like this. Very easy to make, cheap, healthy.

I made it as the recipe said, but it tasted a little bland at the end so I basically ended up doubling the spices, maybe even tripling them, plus I added more salt. I simmered it for at least an hour or two - makes the chicken fall off the bones and chickpeas and carrots so tender. I also added two cans of chickpeas, instead of just the one, and Thomas said it could even use another can or two. The feta cheese also really adds to it - you should try it with the feta for sure. The tzatiki sauce is really good too. Beky, you could easily make this vegetarian by using eggplant/tofu/veggies etc.

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Moroccan Chicken Stew

2 Tbsp. oil
8 bone-in skinless chicken thighs (about 2 1/2 lbs.)
3 carrots,cut into 1 1/2 chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5 oz) can chickpeas, drained and rinsed
1 3/4 c chicken broth
1/2 t ground ginger
1/4 t ground tumeric
1/4 t ground cinnamon
1/8 t chili powder
salt/pepper
2 zucchini (about 1 lb) halved and quartered lengthwise
couscous or rice for serving
Feta cheese for serving

In a heavy pot, heat oil and add onions and spices. Cook onion until it is soft. Add chicken, carrots, tomatoes, chickpeas, stock, 3/4 c water and about 1/2 t salt and 1/4 t pepper. Break up tomatoes with a spoon.

Bring to a simmer over medium heat. Cover, and cook 15 minutes. Add the zucchini, and cook until the chicken is done (about another 15 minutes).

Serve over couscous or rice and top with feta cheese.

NOTE: I often substitute other vegetables like cauliflower, green beans, or Asian eggplant. It is delicious as a vegetarian meal.
If the stew tastes bland add 1/2 t curry powder instead of adding salt.


Tzatziki Sauce

1 small container of plain yogurt (don't use non-fat yogurt--it's too watery)
1 t salt
1 T fresh dill (can substitute dry dill but it won't be as strong a flavor)
1/2 t red wine vinegar or lemon juice
1/4 t pepper
1 cucumber, peeled/seeded and chopped (or us an English cucumber and don't peel/seed)
2-3 garlic cloves
2 T olive oil

Place cucumber in a colander lined with paper towels to draw-out excess moisture. Let sit 10 minutes.

In a medium bowl, whisk vinegar, oil, salt, pepper, dill, and garlic. Stir in yogurt and cucumber.

Serve as a dip for flat bread or veggies. Or as a sauce over grilled meat and veggies.

TARTE TATIN

- haven't made it yet, but watched it on Martha, and it looked easy and good. I'm going to try it with this falls apples from the orchard.

Makes one 7 1/2-inch tart

* FOR THE DOUGH
* 2/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 3 1/2 tablespoons unsalted butter, chilled
* 1 large egg yolk
* 1 tablespoon milk
* 1 tablespoon plus 1 teaspoon sugar
* FOR THE APPLES
* 10 Golden Delicious apples, peeled, cored, and cut into quarters
* 1/3 cup unsalted butter, melted
* 2 tablespoons sugar
* FOR THE CARAMEL
* 1/2 cup sugar
* 1 3/4 tablespoons unsalted butter
* FOR SERVING
* 8 ounces creme fraiche

Directions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.

2. Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.

3. Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.

4. Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.

5. Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.

6. Place circular piece of dough over mold and invert; serve with creme fraiche.

VEGGIE LASAGNE, NOODLES INCLUDED

(I haven't tried this yet...but last time I made lasagna without a recipe it was sooooo gross, so I'll try using this one.)
This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.

Prep: 25 minutes
Total: 1 hour 20 minutes

Ingredients

Serves 8
4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded
Directions

Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

Wheat Berries with Vegetables

This is a great recipe to make and have a great veggie side dish, or omelet filling to use all week. I like to make the wheat berries separately and add them to the veggies when I eat them, so if I ate more carbs during the day I can cut back here. I also leave out the onions and garlic and I really like it--nice and light and really colorful and pretty dish.

Serves 8 to 10 as a side dish.
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets (I use frozen)
2 teaspoons olive oil
1 medium yellow onion, peeled and diced (optional)
2 cloves garlic, peeled and minced (optional)
One 28-ounce can tomatoes, chopped and drained
1/4 cup chopped fresh oregano or a teaspoon of dried
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces OR 1 acorn squash
1/2 coarse salt
1/4 teaspoon freshly ground pepper

Directions
Preheat the oven to 400.
If using, slice the acron squash into wedges and spray lightly with pam. Place in a baking sheet, cover with foil and roast for 15-20 min until soft.

Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

Steam the broccoli, once bright green and tender sprinkle with cold water and drain.

Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli, acorn squash (if using) and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.

Peanut Butter Whoopie Pies

These are so, so soooooo good. The cake is one of the only homemade kinds that's really tasted better, and the peanut butter filling is really nice and light, but still peanut-buttery. This is a great dessert for when you need to take something to an event and don't want to deal with something messy. Simple and pretty fast as well.

For the Cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

1. Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.


2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.


3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.


4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.


5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

http://www.marthastewart.com/recipe/peanut-butter-whoopie-pies?autonomy_kw=peanut%20butter%20whoppie%20pie&rsc=header_2

CHOCOLATE MINT SANDWICHES

makes 3 dozen cookies

FOR THE COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
large egg, room temperature
Confectioners sugar. for work. surface

FOR THE GANACHE

1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon peppermint extract

FOR THE GLAZE'
6 ounces semisweet chocolate, very finely chopped

1. Make cookies, Whisk together cocoa powder and flour in a
medium bowl; set aside. Put butter and granulated sugar in
the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until pale and fluffy. about 3 minutes.
Mix in egg until well blended. Reduce speed to low. Add
flour mixture: mix until just combined. Divide dough in half.
and shape each half into a disk: wrap in plastic. Refrigerate
until firm. about 1 hour (or overnight.).

2. Preheat oven to 350°. 'Transfer dough to a work surface
lightly dusted with confectioners' sugar. Roll out dough to 1/8
inch thick. Cut out cookies using a 2-inch round cookie
cutter, space 1/2 inch apart on baking sheets lined with parchment
paper. Repeat with remaining scraps of dough. Bake
cookies, rotating sheets halfway through until firm. 10 to 12
minutes. Let cool completely on sheets on wire racks.

3. Meanwhile, make ganache: Bring cream to a boil in a small
saucepan over medium-high heat. Add chocolate, Cook. stirring
constantly, until chocolate is smooth. Stir in peppermint
extract. Let cool slightly. 10 to 15 minutes.

4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie:
sandwich with another cookie. Repeat with remaining cookies
and ganache. Refrigerate until firm. about 10 minutes.

5. Make glaze: Melt chocolate in a heat-proof bowl set over a
pan of simmering water. stirring constantly. Let cool
slightly. Dip I flat side of each sandwich into melted chocolate
to coat: gently shake off excess. Place sandwiches. chocolate
side up. on wire racks set over baking sheets. Refrigerate
until set. about 15 minutes. Sandwiches can be refrigerated
in a single layer in airtight containers up to 2 days.

CREAM CHEESE SWIRL BROWNIES

I've eaten these, they're pretty good, you don't really notice that its cream cheese, it just has a hint of tartness.

makes 9 large or 16 small squares

11 tablespoons unsalted butter, softened. plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup granulated sugar

1. Preheat oven to 325°. Line a buttered 8-inch square baking
pan with foil or parchment paper, allowing a 2- inch
overhang. Butter lining (excluding overhang); set pan aside.

2. Whisk together 1 2/3, cups flour, the baking powder, and
salt in a medium bowl: set aside.

3. Put 9 tablespoons butter and the brown sugar in the bowl
of an electric mixer fitted with the paddle attachment; mix on
medium speed until pale and fluffy. about 3 minutes. Add 2
eggs and 1 teaspoon vanilla: mix until combined. Reduce speed
to low. Add flour mixture; mix. scraping down sides of bowl.
until well combined. Transfer to a large bowl: set aside.

4· Put cream cheese. granulated sugar. remaining 2 tablespoons
butter. 2 tablespoons flour, 1 egg. and 1/2 teaspoon
vanilla into the clean bowl of an electric mixer fitted with the
clean paddle attachment; mix on medium speed until smooth.

5. Pour half of the batter into prepared pan. an.d spread
evenly with an offset spatula. Spoon two-thirds of cream
cheese mixture on top. and spread evenly. Drop dollops of
remaining batter on top (spacing about I inch apart). and
spread. Top with dollops of remaining cream cheese mixture.
about I inch apart.

6. Gently swirl cream cheese mixture into baller with a butter
knife. running the knife lengthwise and crosswise through
layers. Bake until golden brown and a cake tester inserted into
center comes out with a few crumbs but is not wet, 45 to 47
minutes. Let cool slightly in pan. about 15 minutes. Lift out Let
cool completely on a wire rack before cutting into squares.
Blondies can be stored between layers of parchment in an
airtight container at room temperature up to 2 days.

LEMON TASSIES

Easy to make and charming in appearance, lemon tassies are an ideal dinner-party dessert. The name of these tart treats is derived from the Scottish word for "a small cup."

Lemon Tassies
Makes 24

For the crusts:
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt

For the filling:
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
Candied Lemon Peel (recipe follows)
1. Make the crusts: Preheat the oven to 350° with rack in upper third. Lightly butter one twenty-four-cup mini-muffin pan; set aside.

2. In a food processor fitted with steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.

3. Divide the dough into quarters. Divide each quarter into six equal pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.

4. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.

5. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla until completely smooth. Using a 1/4-ounce ice-cream scoop, fill the cooled crusts.

6. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

Candied Lemon Zest

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water

1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.

2. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.

CITRUS CORNMEAL SHORTBREAD

I tried these cookies. DELICIOUS. Cool on the palate, and not too sweet. I added just about 1/4 teaspoon of nutmeg-delicous. I also thought if there was a not too sweet cream cheese or sour cream frosting, it'd be delicious. I've kept my dough in the fridge for a copula days, and its totally fine. -bd

Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

Makes 2 dozen

* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup confectioners' sugar
* 2 teaspoons pure vanilla extract
* 1 1/2 teaspoons orange zest
* 2 cups all-purpose flour
* 1/4 cup yellow cornmeal
* 2 tablespoons yellow cornmeal
* 1 teaspoon coarse salt

Directions

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week.

LIME MELTAWAYS

The dough can be stored in logs in the freezer for up to two months.
And baked cookies can store in an airtight container for up to 2 weeks.


Makes about 10 dozen

* 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* Grated zest of 2 limes
* 2 tablespoons freshly squeezed lime juice
* 1 tablespoon pure vanilla extract
* 1 3/4 cups , plus 2 Tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon salt

Directions

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough.

HONEY LACE COOKIES

Maybe these are a little more healthy?

Makes 28

* 2 tablespoons unsalted butter
* 2 tablespoons light brown sugar
* 1 1/2 tablespoons honey
* 2 tablespoons all-purpose flour
* Pinch of salt

Directions

1. Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
2. Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.

STAINED GLASS TREES

Makes about 3 dozen

* 2 cups all-purpose flour, plus more for work surface
* 1/4 teaspoon coarse salt
* 1/2 teaspoon baking powder
* 1/2 cup (1 stick) unsalted butter
* 1 cup sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 7 ounces assorted clear colored hard candies, such as Jolly Rancher, colors separated and finely chopped (about 30)

Directions

1. Sift together flour, salt, and baking powder into a large bowl; set aside.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla.Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
3. Preheat oven to 325 degrees.with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch tree-shape cookie cutter. Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Reroll scraps, and cut.
4. Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
5. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

CHOCOLATE CRACKLE COOKIES

I made these- Chocolate Decadence! very delicious. like a mix between a cookie and a brownie- I undercooked them ever so slightly to ensure chewyness. Watch out they need to be refridgerated.

Makes about 4 dozen
* 8 ounces bittersweet chocolate, melted and cooled
* 1 1/4 cups all-purpose flour
* 1/2 cup Dutch cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 1/3 cups light-brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/3 cup milk
* 1 cup confectioners' sugar, plus more for rolling

Directions

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.