I love this cookie! So adorable and so delicious. What a great addition to your Christmas cookie tray. The cream cheese in the dough makes the crust so nice and tender. I froze a batch....it's always an advantage to be able to freeze your Christmas cookies so you can work ahead when you have time. And these do take a little time, but you can have them done in two hours. (Most of the time is wait time in the fridge. Don't let the long instructions put you off. These are simple to make.)
Of course, anything Alice Medrich comes up with is the best!
From Alice Medrich via Fine Cooking Magazine
To make the cookies, you will need:
One-third of a batch (about 14 ounces) chilled Cream Cheese Dough (recipe follows)
Chilled Brownie Filling (recipe follows)
1 Tbs. granulated sugar; more as needed
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two cookie sheets with foil.
Remove the dough from the refrigerator, stand it up on its rounded edge, and cut it in half (as if halving a bagel) into two equal rounds. Return one round to the refrigerator and, if necessary, let the other dough round sit at room temperature until pliable enough to roll. Square off the dough by pressing the round edge on the counter four times. Roll on a lightly floured surface into a 9x11-inch rectangle a scant 1/8 inch thick. As you roll, check frequently to be sure it isn't sticking and reflour lightly as needed.
With a pastry wheel or a knife, trim the rectangle to even the edges. Cut the dough crosswise into quarters and lengthwise into thirds to make 12 squares. Set 1 rounded teaspoon of the brownie filling in the center of each square. Set a dish of water on the counter. Pick up two opposite corners of a square, moisten one with a wet fingertip, overlap the corners by about 1/2 inch, and gently press them together over the filling to seal the dough and flatten the filling slightly. Transfer to a foil-lined baking sheet. Repeat with the remaining squares of dough, arranging the cookies 1-1/2 inches apart. If the dough becomes too soft to handle at any point, refrigerate briefly to firm it. Roll and fill the second piece of dough.
Sprinkle the cookies liberally with sugar. Put both sheets in the oven and bake until golden brown on the bottom, 17 to 20 minutes, rotating the pans from top to bottom and front to back about halfway through baking. Let the cookies cool on the sheets for a few minutes before transferring them to racks to cool completely.
17 oz. (3-3/4 cups) bleached all-purpose flour
3 Tbs. granulated sugar
3/8 tsp. table salt
12 oz. (1-1/2 cups) cold unsalted butter
12 oz. cold cream cheese (in bricks)
Combine the flour, sugar, and salt in the bowl of a stand mixer. Using the paddle attachment, mix briefly to distribute the ingredients. Cut each stick of butter into eight pieces and add them to the bowl. Mix on low speed until most of the mixture resembles very coarse bread crumbs with a few larger pieces of butter the size of hazelnuts, about 3 minutes. Cut the cream cheese into 1-inch cubes and add them to the bowl. Mix on medium-low speed until a shaggy-looking dough begins to clump around the paddle, 30 to 60 seconds. Dump the dough onto the work surface, scraping the bowl. Knead a few times to incorporate any loose pieces. There should be large streaks of cream cheese. Shape it into a fat cylinder, 6 inches long and about 3-1/2 inches in diameter. Wrap the dough in parchment or waxed paper and refrigerate until cold and slightly firm but not rock-hard, about 2 hours. Portion the dough by measuring the cylinder and cutting it into equal thirds. If you have a scale, weigh each third; each should weigh about 14 oz.
2 oz. (1/4 cup) unsalted butter, cut into 5 or 6 pieces
2 oz. unsweetened chocolate, coarsely chopped
Scant 1/2 cup granulated sugar
1/2 tsp. pure vanilla extract
1/8 tsp. table salt
1 cold large egg
1 Tbs. all-purpose flour
Melt the butter and chocolate in a metal bowl set in a skillet of barely simmering water, or in the top of a double boiler. Stir frequently with a rubber spatula until the mixture is melted and smooth. Remove the bowl from the water or double boiler. Stir in the sugar, vanilla, and salt. Stir in the egg. Add the flour and stir until the mixture is smooth and glossy and cohesive, about a minute. Cover and refrigerate until the filling thickens and is fudgy, at least 1 hour.
Those are original cookies! I really love the idea.ReplyDelete
These look delicious!!ReplyDelete
Love it!! My family doesn't always appreciate my exploratory Christmas baking, but everybody loves a brownie...ReplyDelete
How cute..I've never seen these!ReplyDelete
I love these! I will bookmark them to try.ReplyDelete
Love these Barbara, look tempting and delicious!!ReplyDelete
They look delish, Barbara, so moreish!ReplyDelete
Such a cute presentation!ReplyDelete
Such delicious looking cookies and the perfect treat for the holidays.
Thanks for sharing the recipe.
Happy new week
I love Alice Medrich's brownies, and this recipe looks like a beautiful variation on them. What a pretty treat for a Christmas tray!ReplyDelete
Really cute and festive! You are on a cookie roll!ReplyDelete
I know a couple of Minxes who would love these. Bookmarking!ReplyDelete
Innovative! They must be delicious too.ReplyDelete
i've seen little bowties like this before, but they've always had fruit in the middle. i love the idea of a brownie inside!ReplyDelete
I love the idea of cream cheese cookie and filled with brownie...looks awesome Barbara.ReplyDelete
Have a great week!
What beautiful little cookies Barbara. I've seen several recipes this Christmas with cream cheese dough. I've got to try that.ReplyDelete
Medrich is such a cookie genius! These are adorable!ReplyDelete
I don't think a brownie be wrapped up any cuter or more deliciously than these!ReplyDelete
I've made these cookies, and they're so great! Yours look beautiful with the edges cut with a pastry wheel. Wishing I'd thought of that!ReplyDelete
Me a gustado mucho esta receta es rica y tiene lindo nombre,la haré en navidad ,feliz navidad barbara que tengas muchas bendiciones,abrazos hugs,hugs.ReplyDelete