Food Network Magazine - (12)December 2020

Chocolate-Orange Crackles

ACTIVE: 30 min l TOTAL: 2 hr 45 min (plus cooling) l MAKES: about 48

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 stick unsalted butter, cut into pieces

5 ounces unsweetened chocolate, cut into pieces

2 cups granulated sugar

2 tablespoons Grand Marnier or other orange-flavored liqueur

3 large eggs, lightly beaten

½ cup confectioners’ sugar

1.Whisk the flour, baking powder and salt in a medium bowl. Heat the

butter, chocolate and 1¾ cups granulated sugar in a medium saucepan over

low heat, stirring, until melted and smooth. Let cool slightly, then add the

Grand Marnier and eggs; stir until combined. Add the flour mixture and

stir until just combined. Transfer to a bowl, cover and refrigerate until firm,

about 2 hours.

2. Position racks in the upper and lower thirds of the oven; preheat
   to 350 ̊. Line 2 baking sheets with parchment paper. Put the remaining
   ¼ cup granulated sugar and the confectioners’ sugar in separate small
   bowls. Roll the dough into 1-inch balls. Roll each ball first in the granulated
   sugar, then generously in the confectioners’ sugar to coat completely.
   Arrange about 1½ inches apart on the baking sheets.
   3.Bake, switching the pans halfway through, until the cookies are puffed
   and cracked, about 12 minutes. Let cool 5 minutes on the pans, then transfer
   the cookies to racks to cool completely.

Key Lime Crackles

ACTIVE: 30 min l TOTAL: 1 hr 35 min (plus cooling) l MAKES: about 36

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, at room temperature
1¼ cups granulated sugar
2 large eggs
1 teaspoon grated Key lime zest, plus 3 tablespoons Key lime juice
(or use regular lime zest and 1½ tablespoons each lemon
and lime juice)
4 drops green liquid food coloring
½ cup confectioners’ sugar
2 tablespoons green sanding sugar

1.Whisk the flour, baking powder and salt in a medium bowl. Beat the
butter and granulated sugar in a large bowl with a mixer on medium
speed until light and fluffy, about 3 minutes. Add the eggs, one at a time,
beating well after each addition. Beat in the lime zest and juice, then
beat in the food coloring. Reduce the mixer speed to low; gradually add the
flour mixture, beating until just combined. Cover the dough and refrigerate
until firm, about 45 minutes.
2.Position racks in the upper and lower thirds of the oven; preheat to 350 ̊. Line
2 baking sheets with parchment paper. Combine the confectioners’ sugar and sanding
sugar in a small bowl. Roll tablespoonfuls of dough into balls, then roll in the sugar
mixture to coat completely. Arrange 2 inches apart on the baking sheets.
3.Bake, switching the pans halfway through, until the cookies are puffed and cracked,
18 to 20 minutes. Let cool 5 minutes on the pans, then transfer the cookies to racks
to cool completely.

CHOCOLATE-ORANGE: ANDREW PURCELL. KEY LIME: RYAN DAUSCH.

120 FOOD NETWORK MAGAZINE ●DECEMBER 2020